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Tandoori Chicken Recipe

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4.3 from 15 reviews

  • Author: Sara
  • Total Time: 6 hours 40 minutes
  • Yield: 3 servings
  • Diet: Gluten Free

Description

This Tandoori Chicken recipe features tender boneless, skinless chicken thighs marinated in a flavorful blend of Greek yogurt, lime juice, garlic, ginger, and a robust mix of spices including cumin, smoked paprika, turmeric, and cayenne. The chicken is traditionally broiled to achieve a slightly charred exterior reminiscent of classic tandoori cooking, offering a vibrant, smoky, and tangy taste perfect for a satisfying main dish.

Ingredients

Chicken and Marinade

  • 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

Instructions

  1. Marinate Chicken: Rub salt, pepper, and lime juice over all surfaces of the chicken thighs to season them evenly. Set aside briefly as you prepare the marinade. In a large bowl, combine the Greek yogurt, minced garlic, minced ginger, ground cumin, smoked paprika, ground turmeric, and cayenne pepper, mixing thoroughly until well blended. Add the chicken thighs one at a time, using tongs to coat each piece thoroughly with the marinade. Cover the bowl and refrigerate for at least 6 hours or up to 24 hours to allow deep flavor penetration.
  2. Prepare for Cooking: Adjust the oven rack to the center position and preheat the broiler on high. If your oven does not have a broiler, preheat the oven to 450°F (232°C) for baking instead. Line a baking sheet with foil or parchment paper and place a greased wire rack on top if you have one to allow even air circulation when cooking. Using tongs, transfer the marinated chicken thighs onto the baking sheet or rack, spreading them out to ensure no pieces are touching. Discard any excess marinade left in the bowl for food safety.
  3. Cook Chicken: Place the prepared baking sheet into the preheated oven under the broiler. Cook the chicken until the tops appear mostly dry and develop a few blackened tips characteristic of tandoori char, about 15 to 20 minutes. Carefully remove the baking sheet, flip each chicken thigh using tongs to promote even cooking and browning, then return to the oven. Continue cooking for an additional 10 minutes or until the chicken is thoroughly cooked and no longer pink in the center. Monitor closely towards the end to prevent burning. Remove when done and serve hot.

Notes

  • This recipe uses boneless, skinless chicken thighs for tenderness and quick cooking, but bone-in pieces can be used if preferred—adjust cook times accordingly.
  • Marinating for at least 6 hours is crucial for developing full flavor; overnight marination is recommended for best results.
  • Using a wire rack allows fat to drip away and promotes even cooking with a crisp exterior.
  • If broiling is unavailable, baking at 450°F replicates the high heat needed for the signature tandoori char.
  • Discard leftover marinade that has touched raw chicken to avoid cross-contamination.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Indian

Find it online: https://sarabaking.com/tandoori-chicken-recipe/