Easy Tandoori Chicken Recipe

Ingredients

• 680 g (1.5 lb)boneless, skinless chicken thighs
• 1lime, juiced
• 3.75 ml (¾ teaspoon)table salt
• 3.75 ml (¾ teaspoon)ground black pepper
• 198 g (7 oz)plain Greek yoghurt
• 5 clovesgarlic, minced
• 15 ml (1 tablespoon)fresh ginger, minced
• 15 ml (1 tablespoon)ground cumin
• 15 ml (1 tablespoon)smoked paprika
• 5 ml (1 teaspoon)ground turmeric
• 2.5 ml (½ teaspoon)ground cayenne

Instructions

1. 1

   Marinate the chicken

   Rub the chicken thighs with the salt, pepper and lime juice. In a large bowl, mix the yoghurt, garlic, ginger, cumin, smoked paprika, turmeric and cayenne. Add the chicken and coat each piece well. Cover and refrigerate for 6–24 hours.

2. 2

   Prepare to cook

   When ready to cook, preheat the grill to high or heat a conventional oven to 230°C (450°F). Line a baking sheet with foil or baking parchment, then arrange the chicken pieces in a single layer without overlapping.

3. 3

   Cook the chicken

   Cook under the preheated grill for about 15–20 minutes, until the surface looks dry and has some charred or lightly blackened edges. Carefully turn the pieces and cook for a further 10 minutes, or until cooked through and the thickest part reaches 74°C (165°F).

What is tandoori chicken?

Tandoori chicken takes its name from the tandoor, a clay oven used in parts of South Asia. This home version uses a hot grill to give the outside a smoky, charred finish without needing a tandoor.

Yoghurt, lime and spices make a tangy, aromatic coating for the chicken. Boneless thighs are a practical choice here: they cook relatively quickly and remain succulent under high heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 44g protein, 8g carbs, 23g fat.

The chicken provides most of the protein and fat, while the yoghurt adds some protein and contributes to the creamy marinade. The small amount of carbohydrate comes mainly from the yoghurt, lime and spices. Serve with vegetables and a moderate portion of rice or flatbread to round out the plate.

Why the marinade works

Yoghurt: it helps the spice mixture cling to the chicken and brings a gentle tang. Coat all sides so the flavour is distributed evenly.

Lime and salt: rubbing these over the chicken first seasons it and adds acidity. The recipe then combines the chicken with the yoghurt mixture for a long rest.

Spices and aromatics: cumin, smoked paprika, turmeric and cayenne provide earthy warmth, while garlic and ginger bring a fresh, savoury note.

Plan for marinating

The chicken needs 6–24 hours in the fridge, so allow for this before the stated 45-minute cooking time. The longer rest is useful when preparing ahead, but keep the bowl covered and chilled.

A large bowl makes it easier to turn each thigh through the marinade. Before cooking, lift the pieces out and let excess coating drip back into the bowl so they can brown rather than sit in a thick pool.

Getting the char

Arrange the thighs with space between them and avoid overlapping. Crowded chicken releases moisture and is less likely to develop the dry, charred patches that give this dish its tandoori-inspired finish.

The method specifies a high grill, or a conventional oven heated to 230°C (450°F). If using a grill, keep an eye on the chicken as it colours; the edges should char in places, not burn all over.

Check for doneness

After 15–20 minutes, look for a dry-looking top and some browned or blackened edges before turning the thighs. Continue cooking for about 10 minutes on the second side.

Use a food thermometer at the thickest part of a thigh to check that it has reached 74°C (165°F). Cooking time can vary with the size of the pieces and the strength of the grill.

What to serve alongside

Serve the chicken with rice, flatbreads or roasted vegetables to make a filling meal. A crisp salad or simply dressed greens bring a fresh contrast to the smoky spices.

If serving with a dip or sauce, choose something cooling and tangy to complement the cayenne and charred edges. Add accompaniments separately so everyone can build their plate to taste.

Recipe notes & tips

• Use a bowl large enough to coat every thigh without splashing the marinade.
• Refrigerate the chicken for at least 6 hours, as directed, to give the seasoning time to infuse.
• Arrange the thighs in one layer so hot air can reach their edges.
• Line the baking sheet to make catching the yoghurt marinade and drippings easier.
• Check the thickest thigh with a thermometer rather than relying only on its colour.
• Let excess marinade drip off before arranging the chicken on the tray.

Variations

• Adjust the heat: Use less cayenne for a milder result.
• Use chicken breast: Choose boneless breast pieces, but check them early as they may cook faster than thighs.
• Add lemon: Swap the lime juice for lemon juice for a slightly different citrus note.
• Freshen the finish: Serve with chopped coriander for a herbal contrast.
• Serve as wraps: Slice the cooked chicken and tuck it into flatbreads with salad.

Common mistakes to avoid

• Skipping the marinade: Give the chicken at least 6 hours in the fridge, as the method requires.
• Crowding the tray: Leave space between the thighs so they can brown instead of steaming.
• Leaving thick pools of marinade: Let excess coating drip off before placing the chicken on the tray.
• Turning too soon: Cook the first side for about 15–20 minutes and look for a dry surface with charred edges.
• Guessing doneness: Check the thickest part reaches 74°C (165°F) before serving.
• Walking away from the grill: Watch closely near the end, since the high heat can char the edges quickly.

How to store

Cool leftovers promptly, store them covered in the fridge and eat within 3 days. Reheat until piping hot throughout, in a moderate oven or microwave; avoid prolonged heating, which can dry out the chicken.

Frequently asked questions