Indian Tandoori Chicken Recipe

Chicken thighs: Skinless, bone-in pieces that are perfect for absorbing the marinade and staying juicy during baking.

Yogurt: Plain yogurt acts as the base for the marinade, tenderizing the chicken and adding a tangy flavor.

Lemon juice: Adds acidity to the marinade, helping to tenderize the chicken and enhance the flavors.

Ginger garlic paste: A blend of ginger and garlic that adds a robust, aromatic flavor to the marinade.

Garam masala: A spice blend that includes cinnamon, cloves, and cardamom, providing a warm, complex flavor.

Turmeric powder: Adds a vibrant yellow color and a slightly earthy taste.

Cumin powder: Adds a warm, nutty flavor to the marinade.

Coriander powder: Provides a citrusy, slightly sweet flavor.

Red chili powder: Adds heat and a deep red color to the dish.

Salt: Enhances all the flavors in the marinade.

Vegetable oil: Used to drizzle over the chicken before baking to help achieve a nice char.

To achieve the best flavor and tenderness in your chicken thighs, make sure to score the meat with a few shallow cuts before marinating. This allows the yogurt and spices to penetrate deeper into the meat, ensuring a more flavorful and juicy result. Additionally, turning the chicken halfway through the baking process will help achieve an even char and cook.

• skinless, bone-in chicken thighs - Substitute with skinless, boneless chicken breasts: Chicken breasts are leaner and cook faster, making them a suitable alternative for a healthier option.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, providing a richer marinade while maintaining the tanginess.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative.

• ginger garlic paste - Substitute with freshly grated ginger and minced garlic: Freshly grated ginger and minced garlic can provide a more intense and fresh flavor.

• garam masala - Substitute with curry powder: Curry powder has a different blend of spices but can still provide a complex flavor profile.

• turmeric powder - Substitute with saffron: Saffron can add a unique flavor and color, though it is more expensive and should be used sparingly.

• cumin powder - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be ground to use as a powder.

• coriander powder - Substitute with ground fennel seeds: Ground fennel seeds offer a sweet and aromatic flavor that can complement the dish.

• red chili powder - Substitute with paprika: Paprika provides a milder heat and a smoky flavor, making it a good alternative for those who prefer less spiciness.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different dimension to the taste.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option with a distinct flavor that can enhance the overall taste of the dish.

• Allow the tandoori chicken to cool completely before storing. This helps prevent condensation, which can lead to soggy chicken.

• For short-term storage, place the cooled chicken in an airtight container. Store it in the refrigerator for up to 3-4 days.

• To freeze, wrap each piece of chicken individually in aluminum foil or plastic wrap. This helps to prevent freezer burn and keeps the chicken fresh.

• Place the wrapped chicken pieces in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of how long it has been stored.

• For best results, consume frozen tandoori chicken within 2-3 months. This ensures the flavors and textures remain optimal.

• When ready to reheat, thaw the chicken in the refrigerator overnight. This slow thawing process helps maintain the chicken's moisture and flavor.

• Reheat the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also reheat it in a microwave, but be cautious as this may dry out the chicken.

• To retain the juiciness, consider brushing the chicken with a little vegetable oil or butter before reheating. This adds a touch of moisture and enhances the flavor.

• Serve the reheated tandoori chicken with fresh naan or rice, and enjoy the same delicious taste as when it was first cooked.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover tandoori chicken on a baking tray.
  3. Cover the chicken with aluminum foil to retain moisture.
  4. Heat for about 15-20 minutes or until the chicken is warmed through.
  5. Remove the foil in the last 5 minutes to regain some of that delightful char.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of vegetable oil.
  2. Place the chicken in the skillet and cover with a lid.
  3. Cook for about 5-7 minutes, flipping occasionally, until the chicken is heated through.
  4. Add a few drops of water if needed to prevent drying out.

• Microwave Method:

  1. Place the tandoori chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to keep the moisture in.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. Ensure the chicken is hot all the way through before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through.
  4. Check to ensure the chicken is heated evenly and has a slight crisp.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the tandoori chicken on the grill grates.
  3. Grill for about 5-7 minutes, turning occasionally, until the chicken is thoroughly heated.
  4. This method can help restore some of the original smoky flavor.

• Mixing bowl: A large bowl used to combine the yogurt, lemon juice, ginger garlic paste, and spices to create the marinade.

• Measuring spoons: Essential for accurately measuring out the spices and lemon juice.

• Whisk: Useful for thoroughly mixing the marinade ingredients to ensure a smooth consistency.

• Refrigerator: Needed to marinate the chicken for at least 2 hours or overnight.

• Baking tray: Used to place the marinated chicken thighs for baking.

• Oven: Preheated to 400°F (200°C) to bake the chicken until it is cooked through and has a nice char.

• Basting brush: Handy for drizzling vegetable oil over the marinated chicken on the baking tray.

• Tongs: Useful for handling the chicken thighs when placing them on the baking tray and for turning them if needed during baking.

• Meat thermometer: Optional but helpful to check if the chicken has reached an internal temperature of 165°F (74°C) to ensure it is fully cooked.

• Serving platter: To serve the hot tandoori chicken with naan or rice.

Prepare the marinade in advance: Mix the yogurt, spices, and ginger garlic paste the night before to save time on the day of cooking.

Use a ziplock bag: Marinate the chicken in a ziplock bag for easy cleanup and better coating.

Preheat the oven: Start preheating the oven while you arrange the chicken on the baking tray to save time.

Line the baking tray: Use parchment paper or aluminum foil to line the tray for quicker cleanup.

Batch cooking: Double the recipe and freeze half for a quick meal later.