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Homemade Chicken Tandoori

This dish features tender chicken marinated in a smoky, spicy yogurt-based paste, then cooked over high heat to develop a charred, flavorful crust. The process emphasizes grilling or broiling to achieve deep red color and crispy edges, with juicy insides that balance heat and tang. The final result is a vibrant, slightly crispy chicken with a smoky aroma and a beautiful charred exterior.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 5 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds bone-in, skinless chicken thighs preferably
  • 1 cup Greek yogurt for marinade
  • 2 tablespoons lemon juice freshly squeezed
  • 3 cloves garlic minced or microplaned
  • 1 inch ginger fresh, grated
  • 2 teaspoons Garam Masala aromatic spice blend
  • 1 teaspoon smoked paprika adds smoky depth
  • 1 tablespoon oil neutral oil like vegetable or canola

Equipment

  • Mixing bowl
  • Fork or sharp knife
  • Grill or broiler
  • Wire rack or baking sheet

Method
 

  1. In a mixing bowl, whisk together Greek yogurt, lemon juice, minced garlic, grated ginger, Garam Masala, smoked paprika, and oil until smooth and fragrant.
  2. Pierce the chicken thighs all over with a fork or sharp knife to help the marinade penetrate deeply.
  3. Coat the chicken thoroughly with the marinade, making sure each piece is well covered. Cover the bowl and refrigerate for at least 2 hours, or overnight for more flavor.
  4. Preheat your grill or broiler to high, about 230°C (450°F). If using the oven, set the broiler about 15 cm (6 inches) from the heat source.
  5. Remove the chicken from the marinade, letting excess drip off, and place it on a wire rack set over a baking sheet or directly on the grill.
  6. Cook the chicken for 6-8 minutes per side, watching for sizzling sounds, fragrant smoky aroma, and edges turning dark and crispy. Turn carefully once edges develop a deep char.
  7. If using an oven, flip the chicken halfway through cooking, ensuring the edges develop a charred, smoky crust without burning.
  8. Once the chicken has a deep red color with crispy, blackened edges, transfer it to a plate and let rest for 5 minutes to allow juices to settle.
  9. Serve the chicken hot, garnished with lemon wedges and fresh herbs if desired, for a smoky, flavorful main dish.

Notes

Piercing the chicken before marinating helps flavors penetrate deeply, resulting in more tender, flavorful meat. For extra smoky flavor, add soaked wood chips to your grill or broiler. Resting the chicken after cooking keeps it juicy and enhances flavor.