Tandoori Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Additional Time
3 hrs
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Total Time
3 hrs 35 mins
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Servings
6
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Course
Main Course
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Cuisine
Indian
Tandoori Chicken
Description
Tandoori Chicken is made by first toasting a combination of distinct spices—paprika, cumin, coriander, turmeric, cinnamon, cayenne, and optionally cardamom—to boost their aroma before blending them with Greek yogurt, lemon juice, fresh garlic, and ginger. The chicken thighs are coated thoroughly with this marinade and chilled for several hours to enhance the infusion of flavors and tenderize the meat. Grilling over medium-high heat until reaching a safe internal temperature creates a smoky crust characteristic of tandoori preparations.
The balance of spices and the yogurt's acidity ensures a tender texture and vibrant taste that pairs well with cooling raita or simple side dishes. The marinade’s well-rounded spice profile highlights the savory qualities of the chicken without overwhelming it. This recipe encourages careful marinating and attentive grilling to avoid drying out the meat.
The provided notes suggest an oven-baking alternative at 425°F using a wire rack to allow even cooking and browning, with a finishing broil to add color. This approach offers flexibility depending on equipment availability.
Ingredients
- 3 lbs chicken thigh trimmed of excess fat, bone-in or boneless skinless
- 1 (5.3 oz) Greek yogurt heaping 1/2 cup, fat-free, container
- 2 Tbsp vegetable oil plus more for grilling, or olive oil
- 2 Tbsp lemon juice fresh
- 2 Tbsp garlic minced, fresh
- 2 Tbsp fresh ginger peeled and minced
- 1 Tbsp paprika (not smoked!)
- 2 tsp cumin ground
- 2 tsp ground coriander
- 1/2 tsp Turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper add more or less to taste
- 1/4 tsp cardamom optional
- salt freshly ground
- black pepper freshly ground
- cilantro for garish, fresh
Instructions
- To a medium skillet add paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper and cardamom.
- Cook over medium heat until slightly toasted and fragrant, stirring frequently, about 1 - 2 minutes. (In a rush this step can be skipped, it just adds a little more flavor).
- In a large mixing bowl whisk together Greek yogurt, oil, lemon juice, garlic, ginger, spices from skillet, and season with salt and pepper (I use 1 1/2 tsp salt and 1 tsp pepper).
- Add chicken thighs and toss well in mixture to coat evenly.
- Cover bowl and transfer to refrigerator and let marinate at least 3 hours and up to 10 hours.
- Preheat a grill over medium-high heat to about 425 degrees.
- Clean grill grates and brush with oil.
- Grill chicken about 10 - 12 minutes per side for bone-in thighs (5 - 7 minutes per side for boneless thighs), while basting once lightly with oil if desired to reduce exterior drying, until chicken registers 165 on an instant read thermometer in center near bone.
- Let rest a few minutes off heat, serve warm with cilantro.
Notes
- Oven baking the chicken at 425°F on a greased rack can substitute grilling and yields good color with a finishing broil step.
- Use an instant-read thermometer to confirm the chicken reaches 165°F in the thickest part for safe consumption.
- Marinate the chicken for at least 3 hours and up to 10 hours to develop full flavor and tenderness.
User Reviews
Overall Rating
5
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