Dinner

Tandoori Chicken Recipe

Name: Tandoori Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 6 h 45 min
Cuisine: Indian
Ingredients: 1.5 pounds boneless skinless chicken thighs; 1 lime (juiced); 3/4 teaspoon table salt; 3/4 teaspoon ground black pepper; 1 (7-ounce) container plain Greek yogurt; 5 cloves garlic (minced); 1 tablespoon minced fresh ginger; 1 tablespoon ground cumin; 1 tablespoon smoked paprika; 1 teaspoon ground turmeric; 1/2 teaspoon ground cayenne

Bymia larkspur February 8, 2026February 8, 2026

Jump to Recipe

Introduction

Tandoori Chicken is a flavorful Indian dish known for its vibrant spices and tender, juicy meat. Marinated in a rich yogurt and spice blend, this recipe delivers authentic taste with simple broiling at home.

The image shows three pieces of grilled chicken placed on a white plate lined with white paper. The chicken has a rough texture with visible char marks and a mix of golden orange and dark brown colors showing a well-cooked, slightly crispy surface. Underneath the chicken pieces, there are green leafy vegetables partially visible, adding a touch of fresh green to the scene. The plate sits on a white marbled surface, and the overall focus is sharp on the front chicken piece, showing its detailed texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless skinless chicken thighs
1 lime (juiced)
3/4 teaspoon table salt
3/4 teaspoon ground black pepper
1 (7-ounce) container plain Greek yogurt
5 cloves garlic (minced)
1 tablespoon minced fresh ginger
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon ground turmeric
1/2 teaspoon ground cayenne

Instructions

Step 1: Rub the chicken thighs with salt, pepper, and lime juice. In a large bowl, combine the yogurt, minced garlic, ginger, cumin, paprika, turmeric, and cayenne. Add the chicken to the bowl and coat thoroughly. Cover and refrigerate for 6 to 24 hours to marinate.
Step 2: Preheat the broiler or oven to high heat (450°F). Line a baking sheet with foil or parchment paper for easy cleanup. Arrange the marinated chicken on the sheet in a single layer without overlapping.
Step 3: Broil the chicken for 15 to 20 minutes, until the surface is dry with some charred edges. Flip the pieces over and cook for an additional 10 minutes until the chicken is fully cooked through.

Tips & Variations

For extra smoky flavor, add a pinch of smoked chili powder or use a charcoal grill instead of the oven.
Serve with fresh cilantro and a side of cooling cucumber raita to balance the spices.
Swap chicken thighs for bone-in pieces for more juiciness, but increase cooking time accordingly.

Storage

Store leftover Tandoori Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain moisture without drying out the meat.

How to Serve

Three pieces of grilled chicken with a crispy, charred outside featuring orange and yellow colors, placed closely together on a white plate. The chicken shows blackened grill marks and a rough texture from the spices and cooking. Underneath the chicken, there is a layer of white paper. To the side, there is a small layer of dark green leafy vegetables. The plate is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but they tend to dry out faster. Marinate well and reduce cooking time slightly to keep them tender.

Is it important to use Greek yogurt?

Greek yogurt is thicker and creamier, which helps the marinade stick to the chicken and tenderize it. If unavailable, plain yogurt can be used but may result in a thinner coating.