Tandoori Chicken is a bold, flavorful dish that’s loved around the world. It’s known for its bright color, smoky aroma, and tender, juicy meat. Traditionally cooked in a clay oven (called a tandoor), you can easily make it at home using your oven or grill. The secret is all in the marinade—yogurt mixed with warm spices like cumin, paprika, and garam masala.
Why We Love This Tandoori Chicken Recipe
There are many reasons why Tandoori chicken is celebrated, but primarily, it is the explosion of flavors that keeps you coming back for more. This dish combines the creaminess of Greek yogurt with a mixture of spices that are both savory and slightly spicy, pleasing even the pickiest eaters. The marinating process tenderizes the chicken, ensuring every bite is juicy and flavorful.
Furthermore, it’s incredibly versatile. You can serve it with various sides, pair it with naan or rice, or enjoy it as a stand-alone dish. The stunning color from the spices catches the eye and adds an appealing hue to your dining table. In essence, when you prepare Tandoori chicken, you’re not just making a meal; you’re creating a feast that brings everyone together.
Ingredients about Tandoori Chicken
To whip up your delicious Tandoori chicken at home, gather the following ingredients:
- 8-10 chicken thighs, boneless, skinless (about 2 1/2 pounds)
- 3/4 cup plain Greek yogurt
- 1 lemon, zested and juiced
- 4 cloves garlic, roughly chopped
- 1/3 cup white onion, chopped
- 4 tablespoons extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 1 teaspoon turmeric
- 1/2 teaspoon ground red pepper
- Chopped cilantro and lemon wedges (optional, for serving)
How to Make Tandoori Chicken Directions
Creating Tandoori chicken is a straightforward process, but the magic truly happens during the marination. Here’s a detailed step-by-step guide to help you make this scrumptious dish:
Prepare the Chicken: Start by rinsing the chicken thighs under cool water before patting them dry with a paper towel. If there’s any excess fat, trim it off for healthier cooking. You can place the chicken in a glass bowl or a heavy-duty zip-top bag, which will help infuse flavors effectively.
Make the Marinade: In a blender, combine plain Greek yogurt, lemon zest and juice, chopped garlic, chopped onion, extra virgin olive oil, kosher salt, black pepper, paprika, ground cumin, ground ginger, turmeric, and red pepper. Blend until the mixture becomes smooth and creamy. This marinade is not only the heart of the dish but also makes the chicken incredibly moist and tender.
Marinate the Chicken: Pour the marinade over the chicken in the bowl or zip-top bag. Toss well to ensure each piece is coated evenly. Cover the bowl or seal the bag tightly and let the chicken marinate in the refrigerator for at least 24 hours. This long marination allows the chicken to absorb all the enticing flavors.
Prepare to Grill: When you’re ready to cook, preheat your grill to medium heat and oil the grates to prevent sticking. This step is crucial for achieving that perfect char and smoky flavor.
Grill the Chicken: Remove the chicken pieces from the marinade, allowing the excess marinade to drip off. Grill the chicken for about 4-6 minutes on each side, or until the internal temperature reaches 165°F. For enhanced flavor, aim for a slightly higher temperature between 170-175°F.
Serving: Once grilled to perfection, remove the chicken from the grill and let it rest for a few minutes. This lets the juices settle, keeping the meat extra juicy.
How to Serve Tandoori Chicken
When it comes to serving Tandoori chicken, presentation matters. You can arrange the grilled chicken pieces on a platter and garnish them with chopped cilantro and lemon wedges for a burst of color. Serve it alongside Indian-style turmeric rice for a complete meal. The yellow rice complements the tantalizing spices of the chicken perfectly, creating a delightful combination on your plate.
You can also include a side of raita, a refreshing yogurt sauce that helps balance the spices, or serve it with a fresh cucumber salad for a crunchy texture. The smoky, spicy chicken, paired with these refreshing sides, creates a well-rounded dining experience that will have everyone reaching for seconds.
Expert Tips: Tandoori Chicken
- Marination Time: While marinating for 24 hours is recommended, if you are short on time, try to marinate for at least 4 hours. The longer you marinate, the better the flavors infuse into the chicken.
- Adjust Spice Levels: If you prefer a milder flavor, reduce the amount of ground red pepper or paprika. On the flip side, feel free to add more if you enjoy a good kick of heat.
- Cooking Methods: While grilling is the most popular method, you can also bake the chicken in the oven. Preheat the oven to 425°F and place the chicken on a baking sheet lined with parchment paper. Bake for approximately 25-30 minutes, flipping halfway through until thoroughly cooked.
- Using Bone-in Chicken: If you prefer bone-in pieces, adjust the cooking time accordingly. Bone-in chicken tends to take a bit longer to reach the same internal temperature.
- Add Flavor with Wood Chips: If using a grill, consider adding soaked wood chips to the fire for an additional smoky flavor reminiscent of traditional tandoor cooking.
How to Store Tandoori Chicken
Storing your leftover Tandoori chicken is easy! Allow the chicken to cool to room temperature before placing it in an airtight container. It can be stored in the refrigerator for up to 3 days. When reheating, ensure it reaches an internal temperature of 165°F again to ensure safety.
For longer storage, you can freeze the marinated chicken before cooking. Just place it in a freezer-safe bag, and it will stay good for up to 3 months. When you’re ready to cook, thaw the chicken in the refrigerator overnight before grilling.
Variation of Tandoori Chicken
While the traditional Tandoori chicken recipe is fantastic on its own, consider trying these variations to excite your taste buds:
- Tandoori Chicken Wings: Swap the chicken thighs for wings, making them perfect for parties or game day. Just adjust the cooking time as needed.
- Tandoori Paneer: For a vegetarian twist, marinate paneer cubes in the same marinade. Grill or bake them until slightly charred for a delightful vegetarian option.
- Tandoori Chicken Skewers: Cut the chicken into cubes and thread them onto skewers with veggies like bell peppers, onions, and cherry tomatoes. This makes for a colorful and fun dish.
- Baked Tandoori Chicken: If grilling isn’t your thing, try baking. The chicken can also be cooked in a tandoor or on a stovetop grill pan for the same delicious flavor.
- Tandoori Chicken Pizza: A fun fusion idea! Use Tandoori chicken as a topping on naan or traditional pizza dough, adding mozzarella and your favorite pizza toppings for a savory twist.
FAQ about Tandoori Chicken
What is Tandoori chicken?
Tandoori chicken is a popular Indian dish made from chicken marinated in a blend of spices and yogurt, then grilled or baked until it’s juicy and flavorful. The dish gets its characteristic color and flavor from spices like turmeric, paprika, and cumin.
Can I make Tandoori chicken in advance?
Yes, you can marinate the chicken a day in advance. The longer it sits in the marinade, the more flavorful it will become. Cooked Tandoori chicken can be stored for up to three days in the refrigerator.
How spicy is Tandoori chicken?
The spice level can be adjusted to your liking. The traditional recipe can be moderately spicy due to the addition of ground red pepper. You can reduce the amount of red pepper or paprika for a milder flavor.
What can I serve with Tandoori chicken?
Tandoori chicken pairs well with turmeric rice, naan bread, or a fresh salad. You can also serve it with a side of raita to balance out the spices.
Is Tandoori chicken healthy?
When made with skinless chicken thighs and plenty of yogurt, Tandoori chicken can be part of a healthy diet. It’s packed with protein and offers a good dose of spices known for their health benefits.
Tandoori Chicken
Ingredients
Main Ingredients
- 2.5 pounds boneless, skinless chicken thighs About 8-10 pieces.
- 3/4 cup plain Greek yogurt
- 1 whole lemon, zested and juiced
- 4 cloves garlic, roughly chopped
- 1/3 cup white onion, chopped
- 4 tablespoons extra virgin olive oil
- 1.5 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 1 teaspoon turmeric
- 1/2 teaspoon ground red pepper
- Chopped cilantro and lemon wedges Optional, for serving.
Instructions
Preparation
- Rinse the chicken thighs under cool water and pat dry with a paper towel. Trim off excess fat.
- Place the chicken in a glass bowl or a heavy-duty zip-top bag.
Make the Marinade
- In a blender, combine Greek yogurt, lemon zest and juice, garlic, onion, olive oil, salt, black pepper, paprika, cumin, ginger, turmeric, and red pepper. Blend until smooth and creamy.
Marinate the Chicken
- Pour the marinade over the chicken and toss well to coat. Cover and refrigerate for at least 24 hours.
Grill the Chicken
- Preheat the grill to medium heat and oil the grates.
- Remove the chicken from the marinade and grill for 4-6 minutes on each side, until the internal temperature reaches 165°F.
- Let the chicken rest for a few minutes before serving.