Indian & South Asian · Lunch · Dinner
Tandoori Chicken
तंदूरी चिकन (Tandoori Murgh)
Juicy skinless chicken thighs soaked in a tangy, smoky-red yogurt and spice marinade, then roasted hot until charred at the edges. All the flavour of the tandoor, made in a home oven with just a spoonful of oil.
- Prep
- 155 min
- Cook
- 30 min
- Total
- 185 min
- Serves
- 4
Calories come from: Carbs 12% · Fat 36% · Protein 52%
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Ingredients
For 4 servings- 8 thighs (about 800 g)boneless skinless chicken thighs, trimmed of visible fat
- 2 tbsp30 glemon juice
- 1 tsp6 gsalt
- 2 tsp5 gKashmiri chilli powder (or mild chilli powder)
- 3/4 cup180 gplain low-fat yogurt
- 1 tbsp6 gfresh ginger, finely grated
- 4 cloves12 ggarlic, finely grated
- 2 tspgaram masala
- 1 tspground cumin
- 1 tspground coriander
- 1/2 tspground turmeric
- 1 tspsmoked or sweet paprika
- 1 tbsp14 gvegetable oil
- 1 medium110 gred onion, thinly sliced into rings
- 1/4 cup10 gfresh coriander (cilantro) leaves
- 1 medium60 glemon, cut into wedges (optional)
Steps
- 1
Cut 2-3 deep slashes across each chicken thigh so the marinade can soak in.
- 2
Place the chicken in a bowl and rub it with the lemon juice, salt and chilli powder.
- 3
Leave the chicken to stand for 15 minutes.
- 4
In another bowl, stir together the yogurt, ginger, garlic, garam masala, cumin, coriander, turmeric, paprika and half the oil.
- 5
Pour the yogurt mixture over the chicken and massage it into the slashes.
- 6
Cover and marinate in the fridge for at least 2 hours, or up to overnight.
- 7
Heat the oven to 230 °C / 450 °F and set a wire rack over a foil-lined baking tray.
- 8
Lay the chicken on the rack in a single layer, shaking off excess marinade, and brush the tops with the remaining oil.
- 9
Roast for 20-25 minutes, turning once halfway, until the juices run clear and the thickest part reaches 74 °C / 165 °F.
- 10
Switch the oven to the grill/broiler and cook for 2-3 minutes more until the edges are lightly charred.
- 11
Rest the chicken for 5 minutes.
- 12
Serve topped with the sliced red onion and coriander leaves, with lemon wedges for squeezing.
Swaps, storage and make-ahead
Swaps
- Use boneless skinless chicken breast instead of thighs for a leaner version, checking it a few minutes earlier so it stays juicy.
- Swap the low-fat yogurt for a thick unsweetened coconut or soy yogurt to make the dish dairy-free.
- For a vegetarian version, use thick slices of paneer or firm tofu instead of chicken and roast for about 12-15 minutes until charred at the edges.
- If you can't find Kashmiri chilli powder, mix 1 1/2 tsp sweet paprika with 1/2 tsp mild chilli powder for a similar colour with gentle heat.
Storage
Refrigerate leftover chicken in an airtight container within 2 hours of cooking and eat within 3 to 4 days, reheating until steaming hot all the way through. Keep the raw onion, coriander and lemon separate and add them fresh when serving.
Make ahead
Marinate the chicken in the fridge up to overnight, so it's ready to roast straight from the fridge. You can also slice the onion and wash the coriander a few hours ahead and keep them covered in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Milk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (296 g) | Per 100 g | |
|---|---|---|
| Calories | 334 kcal | 113 kcal |
| Protein | 42.8 g | 14.5 g |
| Carbohydrates | 10.1 g | 3.4 g |
| of which sugars | 5.3 g | 1.8 g |
| Fiber | 1.9 g | 0.6 g |
| Fat | 13.1 g | 4.4 g |
| of which saturated | 3 g | 1 g |
| Sodium | 844 mg | 285 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
