Name: Tandoori Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 6 h 40 min
Cuisine: Indian
Ingredients: 1.5 pounds boneless skinless chicken thighs, trimmed; 1 lime, juiced (1-2 tablespoons); 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

Print Recipe· 4.3 from 15 reviews

If you’ve ever wanted to bring the irresistible, smoky flavors of Indian street food into your own kitchen, this Tandoori Chicken Recipe is the perfect place to start. Juicy, tender chicken thighs get bathed in a vibrant marinade of yogurt and spices, then broiled to perfection for that signature charred edge and depth of flavor. It’s a dish that’s bursting with warmth, zest, and a hint of heat, making every bite a celebration of bold taste and comforting textures. Whether you’re cooking for a cozy dinner or impressing guests, this Tandoori Chicken Recipe promises to be an unforgettable crowd-pleaser.

Ingredients You’ll Need

A clear glass bowl filled with a thick, creamy orange mixture that looks smooth with some texture. The mixture fills most of the bowl, with some spread along the sides. A metal spoon is partially submerged in the mixture, resting on the side of the bowl. The bowl is placed on a dark cloth with a white marbled surface visible beneath it. The orange mixture has a rich, dense look with small specks visible throughout. photo taken with an iphone --ar 4:5 --v 7

This Tandoori Chicken Recipe is all about the magic of simple, authentic ingredients coming together in perfect harmony. Each component plays a vital role — from the creamy tang of Greek yogurt to the smoky warmth of paprika and the fiery kick of cayenne — building layers of flavor that are truly unforgettable.

Chicken thighs (1.5 pounds boneless, skinless): These stay juicy and tender, perfect for soaking up the marinade.
Lime juice (1 to 2 tablespoons): Adds brightness and subtle acidity to balance the spices.
Salt (3/4 teaspoon): Enhances all the flavors and helps tenderize the meat slightly.
Ground black pepper (3/4 teaspoon): Brings a gentle heat and earthiness.
Plain Greek yogurt (7 ounces): The creamy base that makes the marinade rich and tenderizes the chicken beautifully.
Garlic (5 cloves, minced): Pungent and aromatic, infusing the chicken deeply.
Fresh ginger (1 tablespoon, minced): Adds warmth and a hint of zing.
Ground cumin (1 tablespoon): Earthy and slightly smoky, a key spice in this dish.
Smoked paprika (1 tablespoon): Provides a signature smoky flavor and vibrant color.
Ground turmeric (1 teaspoon): Gives a subtle bitterness and beautiful golden hue.
Ground cayenne (1/2 teaspoon): Adds a spicy kick without overwhelming the dish.

How to Make Tandoori Chicken Recipe

Step 1: Marinate the Chicken

Begin by rubbing the salt, black pepper, and lime juice evenly over the chicken thighs; this simple step infuses the meat with flavor and begins tenderizing it. Next, mix all your marinade ingredients — Greek yogurt, garlic, ginger, cumin, smoked paprika, turmeric, and cayenne — in a large bowl until smooth and even. Add the chicken one piece at a time, turning each with tongs so every surface is generously coated. Cover the bowl with plastic wrap and slide it into the fridge for at least 6 hours, or even overnight, so the spices penetrate deeply, resulting in that unmistakable tandoori character.

Step 2: Prepare for Cooking

When you’re ready to cook, position your oven rack in the middle and crank your broiler to high heat. If your oven doesn’t have a broiler, no worries — you can bake at 450°F, which still produces fantastic results. Line a baking sheet with foil or parchment paper, and if you have a wire rack, grease it lightly and set it on top; this helps the chicken cook evenly and develop those signature charred bits without stewing in its juices. Move the marinated chicken thighs to the baking sheet in a single layer, making sure they don’t touch each other for even cooking. Toss out any leftover marinade to avoid sogginess.

Step 3: Cook the Chicken

Slide your chicken-filled baking sheet under the broiler and keep a close eye as the thighs cook. After about 15 to 20 minutes, the top should start looking mostly dry with some darker, slightly blackened tips — that’s the sign of delicious caramelization developing. Flip each piece carefully, then return to the oven for another 10 minutes or so until fully cooked through and beautifully dry on top. Pay attention near the end to avoid burning, but you want that charred edge that makes tandoori chicken so special. Once done, the chicken will be juicy, smoky, and absolutely bursting with flavor.

How to Serve Tandoori Chicken Recipe

The image shows a close-up of six pieces of raw chicken covered in a thick, orange-colored batter with a rough and uneven texture. The chicken pieces are placed on a metal cooling rack with thin grid lines. The chicken pieces vary in size and shape, with the batter coating appearing thick and slightly bumpy, showing some lumps. The background surface beneath the rack is replaced with a white marbled texture. The lighting highlights the glossy, wet look of the batter. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your presentation and add fresh contrasts, sprinkle your tandoori chicken with chopped cilantro leaves and scatter a few rings of red onion. A wedge or two of lime on the side works wonders, allowing you to add an extra zing of acidity that brightens the dish beautifully. You can also dollop some cooling mint yogurt sauce or raita, which complements the spices perfectly and adds a refreshing creaminess.

Side Dishes

Tandoori chicken shines brightest when paired with simple, traditional sides. Fluffy basmati rice or fragrant cumin rice lets the chicken’s flavor take center stage. Warm naan bread is perfect for scooping up juicy morsels and sauce. You might also enjoy a cucumber salad or a lightly dressed green salad for a crisp counterpoint to the richness of the chicken. Even roasted vegetables sprinkled with chaat masala work incredibly well.

Creative Ways to Present

If you want to get a little playful, try serving your Tandoori Chicken Recipe as part of a vibrant platter featuring pickled vegetables, chopped fresh tomatoes, and small bowls of chutneys or yogurt dips. You can also slice the cooked chicken into strips and use it as a filling for wraps or sandwiches with fresh salad greens and a drizzle of spiced mayo. This recipe lends itself well to informal gatherings with friends and family, where everyone can customize their bites.

Make Ahead and Storage

Storing Leftovers

Once your tandoori chicken has cooled to room temperature, transfer any leftovers to an airtight container and refrigerate. It will stay delicious for up to 3 days. Keep in mind that the spices tend to mellow over time but the chicken will still be flavorful and tender.

Freezing

If you want to save tandoori chicken for longer, freezing works well. Wrap it tightly in plastic wrap or place in a freezer-safe container to avoid freezer burn. Stored this way, it keeps best for about 2 months. When you thaw it in the fridge, the flavors remain wonderfully intact.

Reheating

To reheat, gently warm the chicken in an oven set to 350°F, covered lightly with foil to keep it moist, for about 10-15 minutes until heated through. Microwaving works in a pinch but may dry the chicken out. A quick sear in a hot pan also revives the charred exterior nicely and restores some crispness.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely, you can swap thighs for breasts, but thighs tend to stay juicier and tolerate the long marinade better. If you use breasts, be careful not to overcook them, as they can dry out more easily.

Is the yogurt necessary in the marinade?

Yes, the yogurt is essential for the tenderizing effect it provides, and it also helps the spices stick to the chicken while mellowing the heat of the cayenne. Plain Greek yogurt is ideal for its thickness and tanginess.

What if I don’t have a broiler?

No problem at all! Baking the chicken at a high temperature like 450°F will still create a fantastic caramelized exterior. Just watch the chicken near the end to avoid drying out.

How spicy is this Tandoori Chicken Recipe?

The dish has a moderate heat level from the cayenne and black pepper, balanced by the yogurt and spices. You can always adjust the cayenne amount to suit your preferred heat tolerance.

Can I prepare the marinade in advance?

Definitely! You can mix the marinade a day ahead and keep it refrigerated, which can deepen the flavors even more. Just don’t add the chicken until you’re ready to marinate.

Final Thoughts

This Tandoori Chicken Recipe is one of those dishes that brings instant warmth and vibrancy to any meal. Its tender, flavor-packed chicken and smoky, tangy marinade always impress without demanding complicated steps or rare ingredients. I truly encourage you to give it a go — whether for a weeknight dinner or a weekend feast, it’s sure to become one of your new favorites!

Tandoori Chicken Recipe

Ingredients You’ll Need