Chicken Tandoori is a flavorful and aromatic Indian dish that’s incredibly popular around the world. This dish is a perfect harmony of spices, tender chicken, and a yogurt-based marinade that locks in moisture while adding a depth of flavor. Traditionally cooked in a tandoor, a cylindrical clay oven, this recipe adapts well to both ovens and grills. With its fiery color and tantalizing taste, it’s the ultimate dish for anyone who loves Indian cuisine. The marinated chicken is full of bold flavors from the tandoori masala, garlic, and ginger, balanced with the creaminess of yogurt, making it a perfect choice for a family dinner or a party.
Ingredients:
- 4 chicken thighs (bone-in, skin removed)
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp tandoori masala (store-bought or homemade)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tsp garam masala
- 1/2 tsp cayenne pepper (optional for extra heat)
- 4 garlic cloves, minced
- 1 inch ginger, grated
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Preparation:
Step 1:
In a large bowl, combine the yogurt, lemon juice, tandoori masala, cumin, coriander, turmeric, paprika, garam masala, cayenne pepper, garlic, ginger, and salt. Mix thoroughly to form a smooth and rich marinade. The yogurt will help tenderize the chicken, while the spices will infuse it with flavor.
Step 2:
Prepare the chicken thighs by removing the skin and making small slits into the meat. This helps the marinade penetrate the chicken more deeply, ensuring that the flavor goes all the way through the meat. The slits will also allow the chicken to cook more evenly.
Step 3:
Add the chicken thighs to the marinade. Use your hands or a spatula to coat the chicken evenly. Make sure the marinade gets into the slits for maximum flavor absorption. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to let the flavors fully develop.
Step 4:
When ready to cook, preheat your grill or oven to 400°F (200°C). If you’re using an oven, line a baking sheet with aluminum foil for easy cleanup and place a rack on top. The rack will allow the heat to circulate around the chicken, helping it cook evenly and get that nice charred texture on the outside.
Step 5:
Grill or bake the marinated chicken thighs for 25-30 minutes, turning them occasionally. You want the chicken to be cooked through, with an internal temperature of at least 165°F (75°C). The chicken should be slightly charred on the outside, giving it that signature tandoori look and taste.
Step 6:
Once the chicken is done, garnish it with freshly chopped cilantro. The freshness of the cilantro adds a nice contrast to the rich, spicy chicken.
Cooking Note:
- If you’re using an oven and want to replicate the smoky flavor of a tandoor, you can use the broiler setting for the last 3-5 minutes of cooking. This will help char the chicken slightly, giving it a grilled-like finish. Keep a close eye on the chicken to avoid burning.
Serving Suggestions:
- Chicken Tandoori is best served with naan, a type of Indian flatbread, which can be used to scoop up the juicy chicken. It also pairs well with fragrant basmati rice or biryani.
- For a cooling side, serve with cucumber raita, a yogurt-based condiment with cucumbers, mint, and a pinch of cumin. This helps balance the heat from the spices and provides a refreshing contrast.
- For a more complete meal, add a side of roasted vegetables or a fresh salad to complement the rich and bold flavors of the chicken.
Tips:
- Marinating the chicken overnight will give the best flavor. The longer it marinates, the more the chicken absorbs the spices and tenderizes in the yogurt.
- You can adjust the spice level by controlling the amount of cayenne pepper. For a milder version, you can omit the cayenne altogether or reduce it.
- If you’re short on time, you can use boneless chicken thighs or even chicken breasts, but bone-in pieces tend to stay juicier and more flavorful during grilling or baking.
- To save time, make the marinade in advance and freeze the chicken in the marinade. When you’re ready to cook, simply defrost and grill or bake.
- Always remember to let the chicken rest for a few minutes after cooking to retain the juices and enhance the flavor.
Prep Time: 15 minutes
Marinating Time: 4 hours
Cooking Time: 30 minutes
Total Time: 4 hours 45 minutes
Nutritional Information:
- Calories: Approx. 300 kcal per serving
- Protein: 26g per serving
- Sodium: 400mg per serving (this can vary based on the amount of salt and tandoori masala used)
FAQs:
- Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but keep in mind that thighs are more tender and juicy. If using chicken breasts, be careful not to overcook them, as they can dry out. - Is there a vegetarian version of Tandoori?
Absolutely! You can make tandoori tofu or paneer (Indian cheese) using the same marinade. Simply adjust the cooking time accordingly, as tofu and paneer cook faster than chicken. - Can I cook this in an air fryer?
Yes, you can cook Chicken Tandoori in an air fryer at 400°F (200°C) for 20-25 minutes, flipping halfway through. - What if I don’t have a grill or oven?
You can also cook the chicken on a stovetop using a cast iron skillet or a heavy-bottomed pan. Sear the chicken on medium-high heat until charred and then lower the heat to cook through. - How long can I store leftovers?
Leftover Chicken Tandoori can be stored in the refrigerator for up to 3 days. You can also freeze the cooked chicken for up to 2 months.
Conclusion:
Chicken Tandoori is a classic Indian dish that never fails to impress. With its vibrant colors and bold flavors, it’s a fantastic meal option for both weeknight dinners and special occasions. The marinade is what makes this dish truly special, infusing the chicken with a depth of flavor that is both spicy and savory. Whether you’re grilling outdoors or baking it in the oven, the result is always juicy, tender chicken with a smoky, charred finish. Serve it with naan, rice, or a side of refreshing cucumber raita for a meal that will transport you to the streets of India. Enjoy this delicious, flavorful, and satisfying Chicken Tandoori with your family and friends!
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Chicken Tandoori Recipe
- Total Time: 4 hours 45 minutes
Ingredients
Ingredients:
- 4 chicken thighs (bone-in, skin removed)
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp tandoori masala (store-bought or homemade)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tsp garam masala
- 1/2 tsp cayenne pepper (optional for extra heat)
- 4 garlic cloves, minced
- 1 inch ginger, grated
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
Preparation:
Step 1:
In a large bowl, combine the yogurt, lemon juice, tandoori masala, cumin, coriander, turmeric, paprika, garam masala, cayenne pepper, garlic, ginger, and salt. Mix thoroughly to form a smooth and rich marinade. The yogurt will help tenderize the chicken, while the spices will infuse it with flavor.
Step 2:
Prepare the chicken thighs by removing the skin and making small slits into the meat. This helps the marinade penetrate the chicken more deeply, ensuring that the flavor goes all the way through the meat. The slits will also allow the chicken to cook more evenly.
Step 3:
Add the chicken thighs to the marinade. Use your hands or a spatula to coat the chicken evenly. Make sure the marinade gets into the slits for maximum flavor absorption. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to let the flavors fully develop.
Step 4:
When ready to cook, preheat your grill or oven to 400°F (200°C). If you’re using an oven, line a baking sheet with aluminum foil for easy cleanup and place a rack on top. The rack will allow the heat to circulate around the chicken, helping it cook evenly and get that nice charred texture on the outside.
Step 5:
Grill or bake the marinated chicken thighs for 25-30 minutes, turning them occasionally. You want the chicken to be cooked through, with an internal temperature of at least 165°F (75°C). The chicken should be slightly charred on the outside, giving it that signature tandoori look and taste.
Step 6:
Once the chicken is done, garnish it with freshly chopped cilantro. The freshness of the cilantro adds a nice contrast to the rich, spicy chicken.
Notes
Cooking Note:
- If you’re using an oven and want to replicate the smoky flavor of a tandoor, you can use the broiler setting for the last 3-5 minutes of cooking. This will help char the chicken slightly, giving it a grilled-like finish. Keep a close eye on the chicken to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: Approx. 300 kcal per serving
- Sodium: 400mg per serving (this can vary based on the amount of salt and tandoori masala used)
- Protein: 26g per serving