Name: Tandoori Chicken with Yoghurt Marinade
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 lbs Chicken Thighs (Skinless, bone-in); 1 cup Greek Yoghurt; 2 tbsp Lemon Juice; 2 tbsp Ginger-Garlic Paste; 1 tbsp Kashmiri Red Chili Powder; 1 tbsp Garam Masala; 1 tsp Turmeric Powder; 1 tsp Ground Cumin; 2 tbsp Vegetable Oil; 1.5 tsp Salt

"Indulge in succulent chicken pieces marinated in a vibrant blend of Greek yoghurt, lemon juice, and traditional Indian spices. This recipe achieves the perfect balance of smoky, tangy, and spicy flavors for an authentic restaurant-quality experience."

1 Ingredients

Qty	Item
2 lbs 900 g	Chicken Thighs (Skinless, bone-in)
1 cup 245 g	Greek Yoghurt
2 tbsp 30 ml	Lemon Juice
2 tbsp 30 g	Ginger-Garlic Paste
1 tbsp 8 g	Kashmiri Red Chili Powder
1 tbsp 6 g	Garam Masala
1 tsp 2 g	Turmeric Powder
1 tsp 2 g	Ground Cumin
2 tbsp 30 ml	Vegetable Oil
1.5 tsp 9 g	Salt

2 Instructions

Prep the chicken: Use a sharp knife to make 2-3 deep diagonal cuts into each chicken piece to allow the marinade to penetrate deep into the meat.

Make the marinade: In a large glass bowl, combine the Greek yoghurt, lemon juice, ginger-garlic paste, oil, and all the dry spices. Whisk until smooth and vibrant red.

Marinate: Add the chicken to the bowl, ensuring every piece is thoroughly coated, including inside the slits. Cover and refrigerate for at least 4 hours, or ideally overnight for best results.

Preheat: Heat your oven to 425°F (220°C). Place a wire rack over a foil-lined baking sheet to allow air circulation around the chicken.

Cook: Arrange the chicken on the rack. Bake for 25-30 minutes, turning halfway through. The internal temperature should reach 165°F (74°C).

Char: For that authentic look, turn the oven to 'Broil' on high for the final 3-5 minutes until the edges are slightly charred and blackened.

Rest: Let the chicken rest for 5 minutes before serving with fresh coriander and lemon wedges.

·
Kashmiri chili powder provides the iconic red color without too much heat; avoid using standard chili powder in the same quantity.
·
Don't skip the wire rack; it prevents the chicken from sitting in its own juices and ensures a crispy, charred exterior.
·
For a smoky 'dhungar' flavor, place a hot piece of charcoal in a small metal bowl inside the marinade container and drizzle with oil, then seal tightly for 10 minutes.

? Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, but be careful not to overcook them as breast meat dries out faster than thighs under high heat.

How do I get the chicken bright red without food coloring?

Authentic recipes use Kashmiri Mirch (red chili powder). If you want it even redder, add a teaspoon of beetroot juice to the marinade.

Can this be made in an air fryer?

Absolutely! Cook at 400°F (200°C) for about 18-22 minutes, flipping halfway through.

What is the best side dish for Tandoori Chicken?

It is traditionally served with garlic naan, mint-yogurt chutney, and a fresh kachumber salad (cucumber, tomato, and onion).

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