Tandoori chicken is a classic for a reason – its vibrant red color and smoky, charred aroma are simply irresistible. The good news is you don’t need a $1,000 clay tandoor in your backyard to get authentic results. You just need a solid marinade and a high-heat oven or grill. With our easy tandoori chicken recipe, you can put away the carry-out menu and get that signature smoky flavor right at home.
What’s the Secret to the Best Tandoori Chicken?
In our experience, the secret to authentic, juicy tandoori chicken is a double marinade. Start with lemon juice and salt to tenderize the meat. Follow this marinade with a thick yogurt and spice rub. We recommend using bone-in, skinless chicken thighs to ensure the meat stays succulent even under high heat.
The Butcher Shop’s Easy Weeknight Tandoori Chicken
Ingredients:
- 2 lbs TBS bone-in chicken thighs or drumsticks (skin removed)
- 1 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons Tandoori spice blend (or a mix of cumin, coriander, turmeric, and cayenne)
- 1 teaspoon salt
Directions:
1. Prep the Chicken
Use a sharp knife to make 2–3 deep slashes in each piece of chicken.
2. Make the Marinade
In a large bowl, whisk together the yogurt, lemon juice, garlic, ginger, and spices.
3. Marinate the Chicken
Add the chicken to the bowl and make sure it’s thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 4 hours, up to overnight for the best flavor.
4. Cook the Chicken
Preheat your grill or oven to 425°F. Grill or roast the chicken for 25–30 minutes, turning once, until the internal temperature reaches 165°F and the edges are charred.
5. Rest and Serve
Let the meat rest for 5 minutes. Serve warm.
Butcher’s Tips for Success:
- Keep it moist: Chicken breast dries out quickly under high heat, so we recommend using thighs or legs.
- Use a rack: Using a wire rack over a baking sheet in the oven helps mimic the airflow of a tandoor, giving you that perfect char.
- Make it creamy: For a milder Malai Tikka style version, swap the red chili powder for white pepper and add 3 tbsp of heavy cream or cashew paste to the marinade.
Looking for More Easy Indian Recipes?
Chicken Makhani
Stovetop Butter Chicken
Frequently Asked Questions
Can I use boneless chicken for this recipe?
While you can use boneless cuts, our team recommends using bone-in chicken thighs. In our experience, the bone helps the meat stay succulent and flavorful during high-heat roasting or grilling.
What is the secret to getting that bright red color?
Traditional recipes often use food coloring, but you can achieve a natural, vibrant hue by using high-quality Kashmiri red chili powder or a touch of beet juice in your marinade.
What should I serve with Tandoori Chicken?
We recommend serving it with flatbread or basmati rice. If you’re looking for more inspiration, just ask our friendly staff next time you swing by the counter – we’d love to help you plan your next amazing meal!
Put Easy Chicken Tandoori on Your Family’s Table with The Butcher Shop
For dishes with bold spices, we always recommend starting with a high-quality base like our fresh, locally sourced chicken. Because it’s all natural, it absorbs the marinade better than what you’ll find at the grocery store.
When you shop at The Butcher Shop, you know you’re getting quality ingredients you can trust. From our locally sourced meat and seafood to our all-natural dog food and pantry essentials, we carry the highest quality ingredients at prices that won’t break your budget. Stop by today or call ahead to pre-order your ingredients.