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Tandoori Chicken Recipe

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★★★★★

4.7 from 139 reviews

This Tandoori Chicken recipe features tender, flavorful boneless chicken thighs marinated in a blend of yogurt, garlic, ginger, and aromatic spices, then cooked under a broiler to achieve that signature char and smoky taste reminiscent of traditional tandoor cooking. Perfect for an easy yet authentic Indian-inspired dinner.

Ingredients

Scale

Chicken Marinade

  • 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

  1. Marinate Chicken: Rub the chicken thighs evenly with salt, pepper, and freshly squeezed lime juice. In a large mixing bowl, combine Greek yogurt, minced garlic, ginger, ground cumin, smoked paprika, turmeric, and cayenne pepper. Add the chicken to the yogurt mixture and coat thoroughly. Cover the bowl and refrigerate for a minimum of 6 hours, preferably up to 24 hours, to allow flavors to fully penetrate.
  2. Prepare for Cooking: Preheat your oven’s broiler or set the oven to a high temperature of 450°F (232°C). Line a baking sheet with aluminum foil or parchment paper to catch drips and simplify cleanup. Arrange the marinated chicken thighs in a single layer on the sheet, making sure pieces do not overlap to ensure even cooking and char.
  3. Cook Chicken: Place the baking sheet under the broiler and cook the chicken for about 15 to 20 minutes until the surface is dry with some charred edges visible. Carefully flip each piece over and continue cooking for an additional 10 minutes, or until the chicken is cooked through and juices run clear. Remove from the oven and let rest briefly before serving.

Notes

  • For extra smoky flavor, consider adding a pinch of smoked paprika or a dash of liquid smoke to the marinade.
  • Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Leftover tandoori chicken can be used in wraps, salads, or as a flavorful addition to rice dishes.
  • Adjust cayenne pepper quantity based on your preferred spice heat level.
  • If you don’t have a broiler, you can bake the chicken at 450°F (232°C) on the top rack for 25-30 minutes, flipping halfway through.

Keywords: Tandoori Chicken, Indian Chicken Recipe, Yogurt Marinated Chicken, Spicy Chicken Thighs, Oven Broiled Chicken

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