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Tandoori Chicken

Indian · Dinner · Easy

Tandoori Chicken

Total
3 hr
Prep
2 hr 20 min
Serves
4
Calories
300
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Yogurt-marinated chicken thighs roast until juicy with dark, spiced edges, carrying paprika, ginger and garlic into every bite.

A thick yogurt coating keeps Tandoori Chicken moist while a hot oven browns the outside. Lemon juice brightens the marinade, and shallow cuts let the spices reach beyond the surface of the thighs.

Use bone-in, skinless thighs and leave the marinade thick enough to cling. This oven method finishes briefly under the broiler for darker edges; watch closely because the yogurt coating can go from browned to scorched quickly.

SpicyTangySavoryBakingGluten-freeNut-freeEgg-freeHigh-protein

Method

  1. Cut two shallow slashes into the thick side of each chicken thigh. Mix the lemon juice, paprika, red onion, yogurt, ginger, garlic, garam masala, cumin, chili powder, turmeric and salt in a bowl.

  2. Coat the chicken thoroughly in the marinade, working some into the slashes. Cover and refrigerate for .

  3. Heat the oven to 425°F (220°C). Set a rack over a foil-lined sheet pan and brush with half the vegetable oil. Lift the chicken from the marinade, leaving a thin coating attached, and place on the rack. Brush with the remaining oil.

  4. Roast for , until browned and at least 165°F at the thickest part away from the bone. Broil for if needed to darken the edges, watching constantly. Rest for before serving.

Forkue tips

  • For a gentler marinade, reduce the chili powder while keeping the paprika for its color and sweetness.

Storing and reheating

Refrigerate for up to 3 days. Reheat on a covered sheet pan at 350°F (175°C), uncovering near the end to dry the surface; cold sliced meat also works in wraps.

Kitchen gear

Sheet panTop picks on AmazonWire rackTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

300Calories
36gProtein
7gCarbs
14gFat

Tandoori Chicken: FAQ

Can I marinate it overnight?

Yes. Keep it covered in the fridge for up to 24 hours, then cook as directed. Longer soaking can soften the surface too much.

Can I use boneless thighs?

Yes. They roast faster, so begin checking well before the stated time and take them out when the center reaches 165°F.

How do I store and reheat Tandoori Chicken?

Refrigerate for up to 3 days. Reheat on a covered sheet pan at 350°F (175°C), uncovering near the end to dry the surface; cold sliced meat also works in wraps.

How long does Tandoori Chicken take?

About 3 hr in total: 2 hr 20 min prep and 40 min cooking.

What do I need to make Tandoori Chicken?

The key ingredients are chicken thighs, lemon juice, paprika, red onion, greek yogurt and ginger, plus pantry basics.

Any tips for Tandoori Chicken?

For a gentler marinade, reduce the chili powder while keeping the paprika for its color and sweetness.

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