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Tandoori Chicken
5 from 15 votes

Tandoori Chicken

Tandoori Chicken features chicken thighs marinated in a spiced yogurt mixture enriched with fresh garlic, ginger, and a blend of warm spices including paprika, cumin, coriander, turmeric, and cinnamon. The marinade tenderizes the meat and infuses it with complex flavors. Grilling the chicken imparts a slightly charred exterior while keeping the inside juicy. This method produces a richly flavored poultry dish suitable for serving with rice, flatbreads, or as a standalone.

Prep Time
15 mins
Cook Time
20 mins
Additional Time
3 hrs
Total Time
3 hrs 35 mins
Servings: 6
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. To a medium skillet add paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper and cardamom.
  2. 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).
  3. 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).
  4. Add chicken thighs and toss well in mixture to coat evenly.
  5. Cover bowl and transfer to refrigerator and let marinate at least 3 hours and up to 10 hours.
  6. Preheat a grill over medium-high heat to about 425 degrees.
  7. Clean grill grates and brush with oil.
  8. 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.
  9. 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.