Sometimes, a meal becomes more than just food—it turns into a memory. Tandoori chicken has that effect on me. The moment I first grilled that marinated chicken, the air filled with a smoky aroma that was both bold and comforting. It reminded me of lively evenings spent around the grill, laughter blending with the scent of spices and warm smoke.
One evening, the sky was painted in shades of orange as the sun dipped below the horizon. I could hear the faint crackle of the grill as I flipped the chicken, the vibrant red from the marinade glowing under the fading sunlight. The spices—paprika, cumin, garam masala—came alive in every bite, a dance of flavors that lingered long after the meal ended. That’s the kind of dinner that invites you to slow down, savor each moment, and maybe even plan to make it again.
- The marinade’s blend of yogurt and spices keeps the chicken tender and juicy.
- Grilling adds a signature smoky char that elevates every bite.
- It’s a colorful dish that brightens the dinner table and mood alike.
- Perfect for sharing with family or impressing guests at your next gathering.
- Flexible enough to pair with a variety of sides—from fresh salads to warm naan.
If you’re worried about the time, the marinade does require a few hours to soak in all those flavors, but the hands-on prep is quick and easy. And trust me, the wait is worth every minute.
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Tandoori Chicken
- Total Time: 45 minutes
- Yield: 4 1x
Description
A classic Indian dish featuring chicken marinated in a flavorful mixture of yogurt and spices, then grilled to perfection for a smoky, vibrant taste.
Ingredients
1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon chili powder
1 tablespoon grated fresh ginger
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
4 bone-in, skinless chicken thighs (about 1.5 pounds)
Instructions
In a large bowl, combine the yogurt, lemon juice, vegetable oil, ground cumin, ground coriander, paprika, turmeric powder, garam masala, chili powder, grated fresh ginger, minced garlic, salt, and black pepper. Mix well to create the marinade.
Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for best flavor.
Preheat the grill to medium-high heat (about 400°F / 200°C).
Remove the chicken from the marinade, shaking off excess but do not wipe it off.
Place the chicken thighs on the grill and cook for 10-12 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with a slight char.
Remove the chicken from the grill and let it rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
FAQ
Can I make this recipe without a grill? Absolutely. You can use a broiler or an oven set to high heat to achieve a similar char and flavor.
How long should I marinate the chicken? For the best results, marinate for at least 4 hours, though overnight will deepen the flavors even more.
Is this recipe very spicy? The chili powder adds a gentle heat, but it can be adjusted to suit your taste.
Can I use chicken breasts instead of thighs? Yes, but thighs stay juicier and more flavorful when grilled.
How should leftovers be stored? Keep them in an airtight container in the fridge for up to 3 days and reheat gently.
Ready to bring smoky, vibrant flavors to your next meal? This tandoori chicken recipe is waiting to be your new favorite. Save it, print it, and make it yours—your taste buds will thank you.