Name: Tandoori Chicken Recipe
Prep time: 10 min
Cook time: PT-491549H27M50S
Total time: PT-491549H27M50S
Cuisine: Indian
Ingredients: 1.5 pounds boneless skinless chicken thighs; 1 lime, juiced; 3/4 teaspoon table salt; 3/4 teaspoon ground black pepper; 1 (7-ounce) container plain Greek yogurt; 5 cloves garlic, minced; 1 tablespoon minced fresh ginger; 1 tablespoon ground cumin; 1 tablespoon smoked paprika; 1 teaspoon ground turmeric; 1/2 teaspoon ground cayenne pepper

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Introduction

Tandoori chicken is a flavorful and aromatic Indian dish featuring marinated chicken thighs cooked to perfection. This recipe uses a blend of spices and yogurt to create tender, juicy meat with a smoky char. It’s perfect for a quick weeknight dinner or a special gathering.

A white round plate on a white marbled surface holds three grilled chicken legs with a dark reddish-brown spicy coating, arranged in a triangular pattern. The skin is slightly charred and glistens with a light oily sheen. Thin slices of purple-red onion are placed under and around the chicken, adding texture and contrast. A small wedge of lime rests near the top chicken piece for garnish. Small green chopped herbs are sprinkled over the chicken and plate, with some scattered on the white marbled surface. In the background, a white bowl filled with green chopped herbs and another white bowl with lime wedges sit on a wooden cutting board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless skinless chicken thighs
1 lime (juiced)
3/4 teaspoon table salt
3/4 teaspoon ground black pepper
1 (7-ounce) container plain Greek yogurt
5 cloves garlic (minced)
1 tablespoon minced fresh ginger
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon ground turmeric
1/2 teaspoon ground cayenne

Instructions

Step 1: Rub the chicken with salt, pepper, and lime juice. In a large bowl, combine the yogurt, garlic, ginger, cumin, paprika, turmeric, and cayenne. Add the chicken to the bowl and coat well. Cover and refrigerate for 6 to 24 hours to allow the flavors to meld.
Step 2: Preheat the broiler or oven to high (450°F). Line a baking sheet with foil or parchment paper. Arrange the marinated chicken pieces on the sheet without overlapping to ensure even cooking.
Step 3: Broil the chicken for about 15 to 20 minutes until the top appears dry with some charred edges. Flip the chicken and cook for an additional 10 minutes until fully cooked through and juicy.

Tips & Variations

For an extra smoky flavor, grill the chicken instead of broiling, turning occasionally.
Substitute plain Greek yogurt with regular yogurt if preferred, but drain excess water for thicker marinade.
Adjust cayenne to control the spiciness to your taste.
Serve with fresh cilantro and a side of cooling cucumber raita for a balanced meal.

Storage

Store leftover cooked tandoori chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist and avoid drying it out.

How to Serve

Two large grilled chicken legs with a shiny, dark orange glaze and charred spots sit side by side on a white plate. The chicken skin looks crispy with small green herb bits sprinkled on top. To the left, a neat mound of orange rice garnished with green herbs contrasts the chicken, and a small fresh lemon wedge rests below the rice. A few fresh green herbs are seen near the rice, adding a touch of color. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Yes, bone-in chicken can be used but may require longer cooking time to ensure it is cooked through.

How long should I marinate the chicken for best flavor?

Marinating for at least 6 hours is recommended, but up to 24 hours will deepen the flavor and tenderness.