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Tandoori Chicken Recipe

Tandoori Chicken Recipe

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4.8 from 137 reviews

Tandoori Chicken is a classic Indian dish featuring juicy, flavor-packed chicken marinated in a blend of yogurt and aromatic spices, then baked or broiled to perfection. The result is tender, charred chicken that rivals what you’d find in your favorite Indian restaurant—right from your home kitchen. Perfect for dinner, this recipe brings bold color and irresistible aroma to your table, with a balance of smokiness and tang that makes each bite unforgettable.

  • Total Time: 1 hour 5 minutes (includes marinating time)
  • Yield: 4 servings

Ingredients

Chicken

  • 1 lb (500g) boneless chicken thighs

Marinade

  • 1 cup plain yogurt
  • 3 garlic cloves, crushed
  • 2 tsp crushed ginger
  • 2 tbsp lemon juice
  • 1 tbsp Garam Masala
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground cardamom
  • ½ tsp chilli powder
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

  1. Prepare the Marinade: In a large bowl, combine the yogurt, crushed garlic, crushed ginger, lemon juice, Garam Masala, paprika, ground cumin, turmeric, ground cardamom, chilli powder, salt, and black pepper. Mix until a smooth, well-blended marinade forms.
  2. Marinate the Chicken: Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes, or up to 12 hours for maximum flavor.
  3. Preheat the Oven: Set your oven and broiler (oven grill) to their highest temperature. This intense heat mimics a traditional tandoor oven, helping to develop char and deep flavor.
  4. Prepare the Baking Tray: Line a rimmed baking sheet with aluminum foil for easy cleanup, and place a wire rack over it. Arrange the marinated chicken, skin-side up, on the rack for even cooking and air circulation.
  5. Bake and Broil: Place the tray in your hot oven. Bake and broil the chicken for 20–30 minutes until just cooked through and beginning to char. Ensure the inside reaches a safe temperature and the outside develops characteristic tandoori marks.
  6. Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. Serve hot with naan, rice, or salad, garnished with lemon wedges if desired.

Notes

  • Marinating longer (up to 12 hours) deepens the flavors.
  • Boneless thighs stay juicy, but bone-in pieces can be used for extra flavor—adjust cook time accordingly.
  • Broiling at the end adds authentic char; don’t skip this step for that tandoori finish.
  • Serve with mint chutney, lemon wedges, or pickled onions to brighten up the dish.
  • Adjust chili powder to your spice preference for more or less heat.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main-course
  • Method: Baking
  • Cuisine: Indian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 245 kcal
  • Sugar: 6 g
  • Sodium: 1329 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 1 g
  • Protein: 40 g
  • Cholesterol: 126 mg

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