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Raw chicken thighs coated in red Tandoori Chicken marinade in a glass bowl.

Tandoori Chicken

A flavorful and aromatic Tandoori Chicken recipe featuring a rich yogurt marinade and bold spices, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs trimmed
  • 1 lime juiced (1-2 tablespoons)
  • 3/4 tsp table salt
  • 3/4 tsp ground black pepper
  • 7 oz plain Greek yogurt 1 container
  • 5 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp ground turmeric
  • 1/2 tsp ground cayenne

Equipment

  • baking sheet
  • Foil or parchment paper
  • Tongs
  • Large mixing bowl
  • Measuring spoons

Method
 

  1. Rub salt, pepper, and lime juice over all surfaces of chicken thighs; set aside.
  2. Stir together yogurt, garlic, ginger, cumin, paprika, turmeric, and cayenne in a large bowl until well-mixed.
  3. Add chicken thighs to bowl one at a time, using tongs to stir them around until smeared with marinade.
  4. Cover and refrigerate for 6 to 24 hours.
  5. Position oven rack in the center. Turn on broiler to high (or preheat oven to 450 degrees F).
  6. Line a baking sheet with foil or parchment paper.
  7. Transfer marinade-covered chicken thighs to baking sheet, spreading each out flat without touching others. Discard excess marinade.
  8. Cook until chicken appears mostly dry on top with a few blackened tips, about 15 to 20 minutes.
  9. Flip chicken thighs and return to oven. Cook until chicken appears dry and is cooked through, about 10 minutes.
  10. Serve hot.

Notes

Boneless skinless thighs are recommended for juicy results. Marinate overnight for best flavor.
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