Chicken Tandoori
This oven-friendly chicken tandoori brings the warm spice, tangy yogurt marinade, and lightly charred edges of the classic dish to a regular home kitchen. Marinate it ahead, then roast hot and finish under the broiler.
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Medium
Prep 20mCook 25mIndianMain Course
Chicken tandoori is traditionally cooked in a tandoor, a very hot clay oven that gives the meat smoky edges and a deep red-orange color. At home, a hot oven and a quick broil can get you a similar char without special equipment.
The yogurt marinade does two jobs. It carries the spices, and its gentle acidity helps the chicken cook up tender. Boneless, skinless thighs are forgiving and stay juicy, even with the high heat.
Plan ahead if you can. A few hours in the marinade is good, but overnight gives the spices time to settle into the chicken.
01What you'll need
Ingredients
14 items · 4 servings
- 1 1/2 pounds (680 g) boneless, skinless chicken thighs, trimmed
- 3/4 cup (180 g) plain whole-milk Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon neutral oil, such as canola or avocado oil
- 3 garlic cloves, finely grated or minced
- 1 tablespoon finely grated fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper, or less to taste
- 1 teaspoon fine sea salt or table salt
- 1/2 teaspoon freshly ground black pepper
02How to make it
Step-by-step
1. Slash the chicken
Pat the chicken dry with paper towels. Cut 2 or 3 shallow slashes into the top of each thigh. These small cuts help the marinade reach the meat and help the chicken cook evenly.
2. Mix the marinade
In a large bowl, stir together the yogurt, lemon juice, oil, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, cayenne, salt, and black pepper until smooth and evenly colored.
3. Coat the chicken
Add the chicken to the bowl and turn each piece until well coated. Rub some marinade into the slashes. Cover the bowl, or transfer the chicken to a zip-top bag.
4. Marinate the chicken
Refrigerate for at least 4 hours, or up to 24 hours. If you are short on time, 1 hour will still add flavor, but the chicken will not taste as fully seasoned.
5. Heat the oven
Place a rack in the upper third of the oven and heat to 450°F. Line a rimmed baking sheet with foil for easier cleanup, then set a wire rack on top. Lightly oil the rack so the chicken does not stick.
6. Arrange and roast
Lift the chicken from the marinade, letting any thick excess drip back into the bowl. Set the pieces on the prepared rack with a little space between them. Roast for 18 to 22 minutes, until the chicken is nearly cooked through.
7. Broil for char
Turn the broiler to high. Broil the chicken for 2 to 4 minutes, watching closely, until the edges are lightly charred in spots. The chicken is done when the thickest part reaches 165°F on an instant-read thermometer.
8. Rest and serve
Let the chicken rest for 5 minutes before serving. Resting means leaving the meat alone after cooking so the juices settle back into the chicken instead of running out on the cutting board.
03From our kitchen
Cook's tips
- Make-ahead: Mix the marinade up to 2 days ahead and keep it covered in the refrigerator. Once the raw chicken is added, marinate for no more than 24 hours for the best texture.
- Storage: Refrigerate leftover cooked chicken in an airtight container for up to 4 days. Reheat gently in a 325°F oven, in a covered skillet, or in short microwave bursts so it does not dry out.
- Freezer tip: Freeze cooked chicken tandoori for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Chicken swaps: Boneless chicken breasts work, but they cook faster and dry out more easily. Start checking them at 14 minutes and remove them as soon as they reach 165°F.
- Dairy swap: For a dairy-free version, use a thick plain unsweetened coconut yogurt. The flavor will be slightly different, but the marinade will still cling well.
- Grill option: Cook over medium-high heat on a well-oiled grill for 5 to 7 minutes per side, depending on thickness. Watch for flare-ups because yogurt marinade can drip onto the flames.
Cook's note
Tandoori chicken is often bright red from traditional coloring or chile powders. This version uses paprika and turmeric for a natural orange-red color. If you want a deeper restaurant-style color, add a small pinch of food coloring to the marinade, but it is not needed for flavor.
04Frequently asked
Questions & answers
Can I make chicken tandoori without a broiler?
Yes. Roast the chicken at 450°F until it reaches 165°F, then serve it as is. You will miss some charred spots, but the chicken will still be tender and flavorful.
How long should I marinate chicken tandoori?
Four to 24 hours is ideal. One hour works in a hurry, but the spices will mostly season the surface. Do not marinate much longer than 24 hours, because the yogurt and lemon can start to change the texture of the chicken.
Can I use bone-in chicken pieces?
Yes. Bone-in thighs or drumsticks work well, but they need more time. Roast at 425°F for about 35 to 45 minutes, then broil briefly for char. Always check that the thickest part reaches at least 165°F.
What should I serve with chicken tandoori?
Serve it with basmati rice, naan, cucumber salad, roasted vegetables, or a simple yogurt sauce. Sliced red onion and lemon wedges are also classic, easy additions.
Why is my marinade watery after baking?
Chicken releases juices as it cooks, and yogurt can separate under high heat. Using a wire rack helps the liquid drip away so the chicken roasts instead of steams.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat14 g
- 18%
- Saturated Fat4 g
- 20%
- Cholesterol166 mg
- 55%
- Sodium740 mg
- 32%
- Total Carbohydrate5 g
- 2%
- Dietary Fiber1 g
- 4%
- Total Sugars2 g
- Protein38 g
- 76%
- Vitamin D0.2 mcg
- 1%
- Calcium67 mg
- 5%
- Iron2.4 mg
- 13%
- Potassium539 mg
- 11%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
You might also like
Main CourseChicken Romano
Thin chicken cutlets get a crisp Romano cheese crust, then finish with a quick lemon-garlic pan sauce. It is a restaurant-style main course, but the method is simple enough for a weeknight if you set up your dredging (co
Main CourseGarlic Butter Steak and Shrimp
This skillet steak and shrimp dinner brings surf-and-turf flavor to the table without a restaurant reservation. A quick garlic butter pan sauce ties the juicy steak and tender shrimp together.
Main CourseFrench Onion Pot Roast
This cozy pot roast borrows the deep onion flavor, brothy gravy, and Gruyere-topped toast from French onion soup. It is a slow braise, but the steps are simple and the payoff is a tender roast with a rich onion sauce.
Main CourseBraised Chicken with Carrots, Onion, and Thyme
This cozy braised chicken cooks low and slow in a savory pan sauce until the meat is tender and the vegetables are sweet. It is simple enough for a weeknight, but feels special enough for Sunday dinner.