Tandoori Chicken
A vibrant and flavorful Indian dish made from chicken marinated in spices and yogurt, grilled to perfection and served with various sides.
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.
Notes
For a milder flavor, reduce the amount of ground red pepper or paprika. You can also bake the chicken at 425°F for 25-30 minutes as an alternative cooking method.