Tandoori Chicken Recipe
Introduction
Tandoori chicken is a flavorful and vibrant Indian dish featuring tender chicken marinated in a spiced yogurt mixture. This recipe is easy to prepare at home, delivering that classic smoky, tangy taste without the need for a tandoor oven.
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 thighs with salt, pepper, and lime juice. In a large bowl, combine the Greek yogurt, minced garlic, ginger, cumin, smoked paprika, turmeric, and cayenne. Add the chicken to the bowl and coat thoroughly. Cover and refrigerate for 6 to 24 hours to marinate.
- Step 2: Preheat your broiler or oven to high (450°F). Line a baking sheet with foil or parchment paper. Arrange the marinated chicken pieces on the baking sheet without overlapping.
- Step 3: Broil the chicken for about 15-20 minutes until the tops are dry with some charred edges. Flip the pieces and cook for an additional 10 minutes, or until fully cooked through.
Tips & Variations
- For extra smoky flavor, add a small piece of charcoal to the covered marinating bowl and let it sit for a few minutes before refrigerating.
- Substitute chicken thighs with bone-in pieces for added juiciness and flavor.
- Adjust cayenne pepper to suit your spice tolerance.
- Serve with fresh cilantro, lemon wedges, and a cooling yogurt raita to balance the spices.
Storage
Store leftover tandoori chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or microwave to maintain juiciness. Avoid overcooking when reheating to prevent dryness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they tend to be leaner and can dry out faster. Keep a close eye while cooking and consider marinating longer to keep them tender.
How long can I marinate the chicken?
You can marinate the chicken anywhere from 6 to 24 hours. Longer marinating intensifies the flavors and tenderizes the meat better.
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Tandoori Chicken Recipe
- Total Time: 6 hours 40 minutes (including marination)
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Tandoori Chicken recipe features succulent boneless skinless chicken thighs marinated in a flavorful blend of Greek yogurt, lime juice, and traditional Indian spices including cumin, smoked paprika, turmeric, and cayenne. Broiled to perfection, the chicken develops a smoky, charred exterior while remaining juicy inside. Perfect for an easy weeknight dinner or a special meal, this dish brings authentic tandoori flavors to your oven.
Ingredients
Chicken and 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 pepper
Instructions
- Marinate Chicken: Rub the chicken thighs evenly with salt, pepper, and freshly squeezed lime juice. In a large mixing bowl, combine the plain Greek yogurt, minced garlic, minced ginger, ground cumin, smoked paprika, ground turmeric, and cayenne pepper. Add the chicken thighs to this marinade and thoroughly coat each piece. Cover the bowl with plastic wrap and refrigerate for 6 to 24 hours to allow deep flavor penetration.
- Prepare for Cooking: About 20 minutes before cooking, preheat your oven’s broiler or set the oven rack so the chicken will be about 6 inches from the heat source, and preheat to high heat (450°F). Line a baking sheet with aluminum foil or parchment paper to prevent sticking and facilitate clean-up. Arrange the marinated chicken thighs on the baking sheet in a single layer, ensuring they do not overlap for even cooking.
- Cook Chicken: Place the baking sheet under the broiler and cook the chicken thighs for approximately 15 to 20 minutes until the top surface is dry with some charred edges developing, indicative of the smoky tandoori effect. Flip each piece carefully and continue broiling for an additional 10 minutes or until the chicken is completely cooked through and reaches an internal temperature of 165°F. Remove from oven and let rest for a few minutes before serving.
Notes
- Marinating the chicken for at least 6 hours improves tenderness and flavor, but for the best results, marinate overnight.
- Use boneless, skinless thighs for juicier meat that cooks evenly under the broiler.
- If you don’t have a broiler, you can bake the chicken at 450°F for about 25-30 minutes, flipping halfway through.
- Adjust cayenne pepper quantity to control the heat level according to your preference.
- Serve with naan bread, rice, or a fresh cucumber salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Keywords: tandoori chicken, Indian chicken recipe, broiled chicken, yogurt marinated chicken, spicy chicken thighs
