This Tandoori Chicken Recipe was originally published in our cook book “Savoring the Seasons.” I developed the recipe especially for that book and honestly I haven’t made it in years! But lately I have been hearing from so many people that it is one of their family’s favorites so I figured it was time to whip it up again at home and share it here on the blog. This is an Indian style dish and what makes it a little different is that the marinade is yogurt based. Yogurt is a natural tenderizer so it produces a really flavorful chicken that is tender and juicy. Tandoori chicken pairs perfectly with Indian Style Turmeric Rice.
Ingredient Notes
- Boneless, Skinless Chicken Thighs – Do not make this recipe with boneless skinless chicken breasts, it won’t work well with this type of recipe- trust me with the thighs!
- Marinade
- Plain Greek Yogurt – No fat, low fat, or full fat, they’ll all work fine!
- Lemon Zest
- Lemon Juice
- Fresh Garlic
- White Onion
- Olive Oil
- Kosher Salt
- Black Pepper
- Paprika
- Cumin
- Ground Ginger
- Turmeric
- Ground Red Pepper – Feel free to omit the ground red pepper if you want no trace of heat, or add more if you’d like a little kick to it.
- Chopped Cilantro and Lemon Wedges – For serving, if desired.
How to Make Tandoori Chicken
- First you’ll whip up your marinade by combining some Greek yogurt with lemon juice and zest, garlic, onion, olive oil, salt, pepper, paprika, cumin, ginger, turmeric, and ground red pepper.
- Pour it over some boneless, skinless chicken thighs to marinate. It’s also best to marinate this overnight, if you’ve only got a few hours, I wouldn’t recommend it.
- When the chicken comes out of the marinade it’s a little thick because it’s yogurt. Make sure your grill is hot and greased, to avoid sticking. Pop it on the grill for 4-6 minutes per side, or until it reaches an internal temperature of 165°F.
Storing and Other Tips
- Store leftovers in an airtight container in the fridge and consume within 3-4 days for best results.
- I have also experimented with cooking Tandoori Chicken in a cast iron pan on my grill (or you could do stovetop) and it worked great. I just drizzled in a little olive oil and I actually loved how the sauce cooked in the pan and left really flavorful little bits in there, so that’s an option as well. You could also try an indoor grill pan or pop it under the broiler.
- I like to serve this over the Indian Turmeric Rice with a simple vegetable side, like grilled asparagus.
Frequently Asked Questions
This is the perfect dish for planning ahead. While the finished Tandoori Chicken itself is best straight off the grill, it requires a pretty long marinade time. This is the perfect chicken to prep in the evening one night and then grill up the next day at dinner time.
Thick marinades like this are definitely more prone to sticking. Be sure to oil your grill grates. You can also try to shake off excess marinade before transferring the chicken to the grill. It’s also helpful to not try to turn the chicken too soon. It will release easier once that side has cooked sufficiently.
You may also like:
Indian Turmeric Rice
Sweet and Savory Coconut Rice
Perfect Homemade Naan
Tandoori Chicken
Ingredients
- 8-10 chicken thighs, boneless, skinless about 2 1/2 pounds
- ¾ cup Greek yogurt, plain or just one small container, sizes vary a little, throw the whole thing in there.
- 1 lemon zested and juiced
- 4 cloves garlic roughly chopped
- ⅓ cup white onion, chopped
- 4 tablespoons extra virgin olive oil
- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 1 teaspoon turmeric
- ½ teaspoon ground red pepper *see note
- chopped cilantro and lemon wedges optional, for serving
Instructions
Marinade
- Rinse chicken thighs in cool water and pat dry with paper towels. Trim off excess fat, if necessary (a pair of kitchen shears is the easiest way to do this!) and place in a glass bowl or heavy duty zip-top bag.
- Place yogurt, lemon zest and juice, garlic, onion, olive oil, salt, black pepper, paprika, cumin, ginger, turmeric, and red pepper in the blender and process until smooth. Pour over chicken, toss to coat, and marinate for 24 hours for best results.
Grill
- Preheat grill to medium heat and oil grill grates to avoid sticking. Remove chicken pieces from bag or bowl and allow excess marinade to drip off. Place chicken on grill and close lid. Cook for 4-6 minutes on each side or until chicken reaches an internal temperature of 165° F. However, you’ll want to aim for between 170-175° for improved flavor and texture.
- Chicken can also be cooked in a skillet, indoor grill pan, or under the broiler. We suggest serving with Indian Style Turmeric Rice and a veggie of your choice.
Notes
- Feel free to omit the ground red pepper if you want no trace of heat, or add more if you’d like a little kick to it.
- This also works well in a cast iron pan on a grill or stovetop. Drizzle in a little olive oil and cook as outlined.
- Store leftovers in an airtight container in the fridge and consume within 3-4 days for best results.
Questions & Reviews
This was amazing
I made this tonight with the tumeric rice and roasted broccoli. My family loved it. Definite Indian flavors. The red pepper gave ours just enough heat but not so that anyone didn’t want to eat it. I used almond yogurt to make it dairy free and I didn’t put it in the blender. I marinaded it for about 10 hours and it was delicious.
Made this for supper tonight and the whole family, picky eaters included, gobbled it down. Paired it with grilled naan and veggies. Delish! Thank you!
Looks awesome. I totally want to try it. Don’t have the stuff to do it tonight, but will put it on the list.
Tonight I am having rice krispie chicken thighs 🙂 thanks for your great recipes
Ps. There is a typo in this post…green yogurt ?
haha, you don’t want GREEN yogurt in your chicken?? Key Lime Pie perhaps?? haha thanks!
I love Indian food! This would be perfect with some cucumber raita on top.
This has been marked in my cookbook for forever and I finally put it on the menu for tonight!
I will so be making this soon- it looks so good! I just recently realized how much I like chicken thighs. The rice looks good too. Thanks for sharing from your cookbook!
Made it. Whole family loved it. Thanks for the recipe!