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Tandoori Chicken
This Tandoori Chicken is just as good as what you'd get at an Indian restaurant and it's so easy to make! Chicken thighs are soaked in a creamy, well spiced, yogurt based marinade and then cooked on the grill to get that traditional char.
👥 6 Servings⏱️ Prep & Cook: 3h 35m⏳ Prep: 15 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
To a medium skillet add paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper and cardamom.
paprika (not smoked!)1 Tbspground cumin2 tspground coriander2 tsp
2
Cook over medium heat until slightly toasted and fragrant, stirring frequently, about ⏱️ 1 - 2 minutes. (In a rush this step can be skipped, it just adds a little more flavor).
3
In a large mixing bowl whisk together Greek yogurt, oil, lemon juice, garlic, ginger, spices from skillet, and season with salt and pepper (I use 1 1/2 tsp salt and 1 tsp pepper).
fresh lemon juice2 Tbsp
4
Add chicken thighs and toss well in mixture to coat evenly.
5
Cover bowl and transfer to refrigerator and let marinate at least ⏱️ 3 hours and up to ⏱️ 10 hours.
6
Preheat a grill over medium-high heat to about 425 degrees.
7
Clean grill grates and brush with oil.
8
Grill chicken about ⏱️ 10 - 12 minutes per side for bone-in thighs (⏱️ 5 - 7 minutes per side for boneless thighs), while basting once lightly with oil if desired to reduce exterior drying, until chicken registers 165 on an instant read thermometer in center near bone.
9
Let rest a few minutes off heat, serve warm with cilantro.
Fresh cilantro, (for garish)
Nutrition Facts
calories
339 kcal
fat Content
14 g
serving Size
1 serving
sugar Content
1 g
sodium Content
214 mg
protein Content
46 g
cholesterol Content
216 mg
carbohydrate Content
4 g
saturated Fat Content
6 g
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