A flavorful recipe for Tandoori Chicken Delight, perfect for grilling or baking.
Author:Isabella
Prep Time:2 hours
Cook Time:35 minutes
Total Time:2 hours 35 minutes
Yield:6 servings 1x
Category:Main Course
Method:Grilling or Baking
Cuisine:Indian
Diet:Gluten Free
Ingredients
Scale
3 pounds bone-in, skinless chicken thighs
1 cup plain yogurt
2 tablespoons vegetable oil
2 tablespoons lemon juice
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons tandoori masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon cayenne pepper (adjust for spice preference)
1 teaspoon salt
1 teaspoon black pepper
Fresh cilantro, for garnish (optional)
Lemon wedges, for serving (optional)
Instructions
In a large bowl, combine the yogurt, vegetable oil, lemon juice, garlic, ginger, tandoori masala, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and black pepper. Mix well to create a marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
Preheat your grill or oven to 400°F. If using a grill, oil the grates to prevent sticking.
Remove the chicken from the marinade, allowing excess marinade to drip off.
If grilling, place the chicken on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F. If baking, place the chicken on a baking sheet lined with parchment paper and bake for 30-35 minutes, or until cooked through.
Once cooked, let the chicken rest for 5 minutes before serving. Garnish with fresh cilantro and serve with lemon wedges on the side.
Notes
For a smoky flavor, add a few drops of liquid smoke to the marinade.
Serve with a side of basmati rice or naan for a complete meal.