Tandoori Chicken
An aromatic and flavorful dish, Tandoori Chicken combines tender chicken thighs marinated in a rich yogurt-based sauce, then broiled to perfection for a smoky finish.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs Tender and juicy, perfect for the marinade.
- 1 lime juiced Adds refreshing brightness.
- 3/4 teaspoon table salt Essential for seasoning.
- 3/4 teaspoon ground black pepper Adds warmth and complexity.
- 1 container plain Greek yogurt (7 ounces) Acts as the base for the marinade.
- 5 cloves garlic (minced) Adds depth and richness.
- 1 tablespoon minced fresh ginger Adds sweetness and spiciness.
- 1 tablespoon ground cumin Infuses Indian taste.
- 1 tablespoon smoked paprika Adds color and subtle smokiness.
- 1 teaspoon ground turmeric Flavorful with health benefits.
- 1/2 teaspoon ground cayenne Adds a spicy kick.
Instructions
Preparation
- Rinse the chicken thighs under cold water and pat them dry with paper towels.
- Rub the chicken with salt, black pepper, and freshly squeezed lime juice.
Marinade Preparation
- In another bowl, combine the Greek yogurt, minced garlic, ginger, cumin, smoked paprika, turmeric, and cayenne pepper.
- Mix until you achieve a smooth and creamy marinade.
Marinate the Chicken
- Generously coat the chicken thighs with the marinade and cover the bowl with plastic wrap.
- Refrigerate for 6 to 24 hours for best results.
Cooking
- Preheat the broiler to 450°F (232°C) and line a baking sheet with aluminum foil.
- Arrange the marinated chicken thighs in a single layer on the baking sheet.
- Broil the chicken for 15 to 20 minutes until charred, then flip and cook for another 10 minutes.
- Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
Serving
- Remove the chicken from the broiler and let it rest for a couple of minutes.
- Serve hot with naan or rice.
Notes
For best results, do not rush the marination process. Use a meat thermometer to check for doneness.