Description
A beloved Indian classic, Tandoori Chicken is marinated in a tangy yogurt and spice mix, resulting in tender, juicy chicken with a crispy exterior.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs
- 1 lime (juiced)
- 3/4 teaspoon table salt
- 3/4 teaspoon ground black pepper
- 1 (7-ounce) container plain Greek yogurt
- 5 cloves garlic (minced)
- 1 tablespoon minced fresh ginger
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cayenne
Instructions
- Rub salt, pepper, and lime juice over the chicken thighs.
- In a bowl, mix yogurt, garlic, ginger, cumin, paprika, turmeric, and cayenne until smooth.
- Add chicken to the bowl, coating well. Cover and refrigerate for at least 6 hours or overnight.
- Preheat the oven’s broiler to high or to 450°F if broiling isn’t an option.
- Line a baking sheet with foil or parchment paper.
- Arrange marinated chicken on the baking sheet without overcrowding.
- Broil for 15–20 minutes until charred; flip and broil for an additional 10 minutes or until the internal temperature reaches 165°F.
Notes
For best flavor, marinate overnight. Serve with naan, rice, and a cooling cucumber raita.
Nutrition
- Serving Size: 1 serving
- Calories: 289
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 85mg