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Tandoori Chicken with Yogurt and Warm Spices finished recipe

Tandoori Chicken with Yogurt and Warm Spices

5 from 62 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 4 hours 55 minutes
Servings: 8 chicken thighs servings
Ingredients Method

Ingredients
  

For the Tandoori Chicken
  • 2 pounds boneless skinless chicken thighs, about 8 pieces
  • 1 cup plain full-fat Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon neutral oil such as avocado or canola oil
  • 1 tablespoon finely grated fresh ginger
  • 4 garlic cloves finely grated or minced
  • 2 teaspoons garam masala
  • 2 teaspoons Kashmiri chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 1/4 teaspoons fine salt
  • 1/4 teaspoon ground black pepper
For Finishing
  • 1 tablespoon melted unsalted butter or ghee
Optional Garnishes
  • 1/4 cup chopped fresh cilantro optional
  • 1 medium lemon cut into wedges, optional
  • Thinly sliced red onion optional

Method
 

Method
  1. Pat the chicken thighs dry with paper towels: Trim away any large pieces of excess fat. If some thighs are substantially thicker than others, gently flatten the thickest areas so they cook more evenly.
  2. In a large bowl, combine the Greek yogurt, lemon juice, neutral oil, ginger, garlic, garam masala, Kashmiri chili powder, cumin, coriander, turmeric, salt, and black pepper.
  3. Stir until completely smooth: The marinade should be thick enough to coat a spoon rather than run off like a thin liquid.
  4. Add the chicken thighs and turn them several times until every surface is generously coated with the yogurt mixture.
  5. Cover the bowl and refrigerate for at least 4 hours. Avoid marinating much longer than 12 hours because prolonged exposure to the acidic yogurt and lemon can gradually soften the chicken's surface.
  6. Remove the chicken from the refrigerator while the oven preheats. Heat the oven to 450°F (230°C). Line a large rimmed baking sheet with aluminum foil and place a wire rack on top.
  7. Lift each thigh from the marinade, allowing heavy excess marinade to drip back into the bowl. Arrange the chicken in a single layer on the rack with space between each piece. Discard the remaining raw-chicken marinade.
  8. Bake on the upper-middle oven rack for 12 minutes. The surface should begin drying and developing darker red-orange patches.
  9. Flip each thigh with tongs and continue baking for another 8 to 10 minutes.
  10. Insert an instant-read thermometer into the thickest section of the largest thigh. The chicken must reach at least 165°F (74°C). The exterior should look browned and slightly caramelized rather than wet with marinade.
  11. Lightly brush the cooked chicken with the melted butter or ghee. This adds richness and encourages additional browning during the final broil.
  12. Switch the oven to BROIL on high: Broil the chicken for 1 to 3 minutes, watching continuously, until several edges develop dark, lightly charred spots. Do not walk away, as the yogurt marinade can brown rapidly.
  13. Transfer the chicken to a clean platter and let it rest for 10 minutes before slicing or serving.
  14. Sprinkle with fresh cilantro and serve with lemon wedges and sliced red onion, if desired.

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