Tandoori Chicken

Why You’ll Love This Recipe

I like this recipe because it’s simple yet delivers restaurant-quality flavor. The tandoori masala gives it authentic warmth, the yogurt keeps the chicken moist, and the lemon juice brightens everything up. Whether grilled or baked, it’s a dish that always impresses with minimal effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb boneless chicken thighs
1 cup plain yogurt
2 tbsp lemon juice (freshly squeezed)
2 tbsp tandoori masala
1 tbsp ginger-garlic paste
Salt and pepper to taste
Fresh cilantro for garnish

Directions

1. In a mixing bowl, I whisk yogurt, lemon juice, tandoori masala, ginger-garlic paste, salt, and pepper until smooth.

2. I add the chicken thighs, coat them well, cover, and marinate for at least 1 hour—or overnight for the best flavor.

3. I preheat the grill to high heat (or oven to 425°F).

4. I grill the chicken for 6–7 minutes per side until fully cooked, reaching an internal temperature of 165°F.

5. I garnish with fresh cilantro and serve with naan or rice.

Servings and Timing

This recipe serves 4. Prep time is 10 minutes, marinating is at least 1 hour, and cooking takes about 15 minutes. Total time is around 25 minutes plus marinating. Each serving has about 270 kcal.

Variations

Sometimes I use chicken drumsticks or wings instead of thighs for a more traditional presentation. If I want extra spice, I add a little chili powder to the marinade. For a smoky restaurant-style touch, I place a piece of hot charcoal in a small bowl, set it inside the marinated chicken, drizzle with oil, cover, and let the smoke infuse for a few minutes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 325°F until heated through. The chicken can also be frozen after cooking—perfect for meal prep.

FAQs

Can I bake this instead of grilling?

Yes, I bake it at 425°F for 20–25 minutes, flipping halfway through.

Can I use chicken breast?

Yes, but thighs stay juicier. If I use breast, I reduce cooking time to avoid drying it out.

Do I need to marinate overnight?

No, but overnight marinating gives the best flavor. A minimum of 1 hour works.

Can I make this dairy-free?

Yes, I use a coconut yogurt alternative for marinating.

What is tandoori masala?

It’s a spice blend made with cumin, coriander, paprika, turmeric, and other spices.

Can I make it spicier?

Yes, I add chili powder, cayenne, or chopped green chilies to the marinade.

Can I cook this on a stovetop?

Yes, I sear the chicken in a hot skillet for about 6–7 minutes per side.

What do I serve with tandoori chicken?

I like naan, basmati rice, cucumber raita, or a fresh salad on the side.

Can I use bone-in chicken?

Yes, but it takes longer to cook—around 35–40 minutes in the oven.

How do I keep the chicken juicy?

I avoid overcooking and let it rest for a few minutes before serving.

Conclusion

I love how tandoori chicken turns simple ingredients into a flavorful, aromatic dish that feels special every time. With its smoky spices and tender texture, it’s a recipe I come back to whenever I want a meal that’s both easy and unforgettable.