why make this recipe
Tandoori Chicken is full of bright spices and tangy yogurt. It cooks fast and gives you a tasty char. You can make it at home with simple tools. If you like easy chicken ideas, try this along with other easy 5-ingredient chicken recipes for more weeknight meals.
introduction
This Tandoori Chicken uses yogurt and spices to make juicy, flavored chicken. You rub the chicken, marinate it, then broil or roast until it has a few charred edges. The steps are easy and you can do them ahead.
how to make Tandoori Chicken
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
Directions :
- Marinate Chicken: Rub the chicken with salt, pepper, and lime juice. In a large bowl, mix yogurt, garlic, ginger, cumin, paprika, turmeric, and cayenne. Add chicken to the bowl and coat well. Cover and refrigerate for 6 to 24 hours.
- Prepare: Preheat the broiler or oven to high (450°F). Line a baking sheet with foil or parchment paper. Arrange marinated chicken on the sheet without overlapping.
- Cook Chicken: Broil for about 15-20 minutes until dry on top with some charred edges. Flip and cook for an additional 10 minutes until cooked through.
You can also use the same spice idea in soups if you like the turmeric flavor, for example a warming turmeric chicken soup.
how to serve Tandoori Chicken
Serve hot with plain rice, naan, or a simple salad. Squeeze extra lime on top. A small bowl of yogurt or raita on the side helps cool the spice.
how to store Tandoori Chicken
Cool the cooked chicken to room temperature for up to 2 hours. Put it in an airtight container and keep in the fridge for up to 4 days. Reheat in the oven at 350°F until warm, or gently in a pan. You can freeze cooked chicken for up to 3 months; thaw in the fridge before reheating.
tips to make Tandoori Chicken
- Marinate at least 6 hours for best flavor, or overnight if you can.
- Pat chicken dry a little before broiling so it chars well.
- Use smoked paprika for a deep color and mild smoke.
- If you like more heat, add a bit more cayenne.
- For different spice mixes, try recipes that pair chicken with bold sausage flavors like Cajun sausage and chicken gumbo for new ideas.
variation (if any)
- Use bone-in chicken pieces; increase cooking time until the meat reaches 165°F.
- Add a little red food color if you want the bright red tandoori look (optional).
- Grill the chicken instead of broiling for more smoky flavor.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes. Breasts cook faster and can dry out more. Watch them closely and reduce cook time.
Q: Do I need a tandoor oven?
A: No. Broiler, oven, or grill works well to get char and heat.
Q: How long should I marinate the chicken?
A: At least 6 hours. Overnight gives the best taste.
Q: Is the dish very spicy?
A: The recipe has moderate spice. Adjust cayenne to make it milder or hotter.
Q: Can I make the marinade ahead?
A: Yes, you can mix the yogurt and spices a day ahead and keep in the fridge.
Conclusion
Tandoori Chicken gives you bold flavor with simple steps and common ingredients. For more background on the dish and its history, see the full article on Tandoori chicken – Wikipedia.
Tandoori Chicken
Ingredients
Method
- Rub the chicken with salt, pepper, and lime juice. In a large bowl, mix yogurt, garlic, ginger, cumin, paprika, turmeric, and cayenne.
- Add chicken to the bowl and coat well. Cover and refrigerate for 6 to 24 hours.
- Preheat the broiler or oven to high (450°F). Line a baking sheet with foil or parchment paper.
- Arrange marinated chicken on the sheet without overlapping.
- Broil for about 15-20 minutes until dry on top with some charred edges. Flip and cook for an additional 10 minutes until cooked through.