There’s something about the sizzle of spices and the aroma of smoky tandoori chicken baking in the oven that instantly sets the tone for a comforting evening. This dish isn’t just about bold flavors; it’s about the moments it creates—the laughter that fills the kitchen, the anticipation while waiting for the first bite, and the warmth that lingers long after the meal is gone.
One chilly evening, I remember the subtle crackle as the chicken roasted, the kitchen filling with an intoxicating blend of ginger, garlic, and smoky paprika. The vibrant red hue glowed under the heat, promising a rich and tangy taste that was both familiar and exciting. As I sliced into the tender, juicy thighs, the tang of the yogurt marinade mingled with the spices, creating a melody of flavor that felt like a cozy hug. Sitting down to enjoy it, the crisp lemon wedges added a refreshing brightness that balanced the smoky depth perfectly. It was a simple moment made extraordinary by the flavors and the comfort of home.
- Bold and smoky flavors that bring warmth to your dinner table
- Marinated overnight for deep, tangy richness
- Easy to prepare yet impressively vibrant and colorful
- Perfect for sharing with family or friends during a casual meal
- Pairs beautifully with fresh cilantro and a squeeze of lemon
If you’re worried about juggling complicated steps, rest assured this recipe is straightforward and forgiving. The marinade does the heavy lifting, infusing the chicken with layers of flavor while you relax or prepare your favorite sides.
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Tandoori Chicken
- Total Time: 45 minutes
- Yield: 4
Description
A classic Indian dish featuring chicken marinated in a spiced yogurt mixture and cooked to perfection, delivering smoky, tangy, and vibrant flavors.
Ingredients
1 1/2 pounds bone-in, skinless chicken thighs
1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon garam masala
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
Fresh cilantro leaves, for garnish
Lemon wedges, for serving
Instructions
Rinse the chicken thighs under cold water and pat them dry with paper towels.
In a large mixing bowl, combine the plain yogurt, lemon juice, vegetable oil, ginger paste, garlic paste, garam masala, ground coriander, ground cumin, turmeric powder, Kashmiri red chili powder, smoked paprika, salt, and black pepper. Mix well to form a smooth marinade.
Add the chicken thighs to the marinade and coat them thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for best flavor.
Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Arrange the marinated chicken thighs on the wire rack, allowing excess marinade to drip off.
Bake the chicken in the preheated oven for 20-25 minutes, turning once halfway through, until the chicken is cooked through and slightly charred around the edges. The internal temperature should reach 165°F (74°C).
If desired, broil the chicken for 2-3 minutes at the end to achieve a more charred finish, watching carefully to prevent burning.
Remove the chicken from the oven and let it rest for 5 minutes.
Garnish with fresh cilantro leaves and serve with lemon wedges.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
FAQ
Can I use boneless chicken instead?
Yes, boneless chicken works well and cooks a bit faster, but bone-in thighs keep the meat juicy and flavorful.
How long should I marinate the chicken?
For the best flavor, marinate for at least 4 hours, but overnight is ideal to let the spices fully penetrate the meat.
What if I don’t have a wire rack?
You can place the chicken directly on a foil-lined baking sheet, though a rack helps with even cooking and crisp edges.
Can I make this recipe spicier?
Absolutely! Adjust the chili powder or add fresh chopped chilies to the marinade to suit your heat preference.
How should leftovers be stored?
Keep them in an airtight container in the fridge for up to 3 days and reheat gently to maintain texture.
Ready to bring some vibrant, smoky magic to your next dinner? Give this tandoori chicken a try and savor every bite.