Indian Tandoori Chicken Recipe

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

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

Lemon juice: Adds a tangy flavor and helps to tenderize the meat.

Ginger garlic paste: A blend of ginger and garlic that adds a pungent, aromatic flavor.

Garam masala: A traditional Indian spice mix that adds warmth and complexity.

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

Coriander powder: Provides a citrusy, slightly sweet flavor.

Paprika: Adds a mild, sweet pepper flavor and a vibrant red color.

Salt: Enhances all the other flavors in the dish.

Red chili powder: Optional, for those who like an extra kick of heat.

To achieve the best flavor and texture for your tandoori chicken, make sure to score the chicken thighs with a sharp knife before marinating. This allows the marinade to penetrate deeper into the meat, ensuring that every bite is infused with the rich, aromatic spices. Additionally, if you have access to a grill, consider grilling the chicken instead of baking it. The high heat and open flame will give the chicken an authentic smoky flavor and beautiful char marks, reminiscent of traditional tandoor cooking.

• chicken thighs - Substitute with chicken drumsticks: Both cuts are flavorful and remain juicy when cooked in a tandoori style.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, providing a similar tangy flavor and texture.

• 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 provide a similar aromatic and pungent flavor.

• garam masala - Substitute with curry powder: Curry powder has a different spice blend but can provide a similar depth of flavor.

• cumin powder - Substitute with ground caraway seeds: Ground caraway seeds have a similar earthy and slightly sweet flavor.

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

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor along with the mild heat of regular paprika.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be used to taste.

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

• Transfer the cooled tandoori chicken to an airtight container. If you have multiple pieces, layer them with parchment paper to prevent sticking.

• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. For longer storage, place the container in the freezer.

• When freezing, ensure the container is well-sealed to prevent freezer burn. You can also use heavy-duty freezer bags, squeezing out as much air as possible before sealing.

• Label the container or bag with the date of storage. This helps you keep track of how long the chicken has been stored.

• To reheat, thaw the chicken in the refrigerator overnight if frozen. Preheat your oven to 350°F (175°C) and place the chicken on a baking tray. Cover with aluminum foil to retain moisture and bake for 15-20 minutes or until heated through.

• Alternatively, you can reheat the chicken in a microwave. Place the chicken on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking and turning halfway through.

• For a quick stovetop method, heat a non-stick skillet over medium heat. Add a splash of olive oil or butter and reheat the chicken for 5-7 minutes, turning occasionally until heated through.

• Serve the reheated tandoori chicken with fresh naan or rice, and garnish with a squeeze of lemon juice and fresh cilantro for added flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the tandoori chicken on a baking tray lined with aluminum foil. Cover the chicken with another piece of foil to prevent it from drying out. Heat for about 15-20 minutes or until the chicken is warmed through. This method helps retain the juiciness and flavor of the chicken.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the tandoori chicken in the skillet and cover with a lid. Heat for about 5-7 minutes on each side, or until the chicken is thoroughly warmed. This method gives a slightly crispy exterior while keeping the inside moist.

• Microwave Method: Place the tandoori chicken on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap the steam. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This is the quickest method but may not retain the texture as well as other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the tandoori chicken in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method helps to maintain a crispy exterior.

• Steaming Method: Place the tandoori chicken in a steamer basket over boiling water. Cover and steam for about 10 minutes or until the chicken is heated through. This method helps to keep the chicken moist and tender.

• Sous Vide Method: Place the tandoori chicken in a vacuum-sealed bag or a resealable plastic bag with the air removed. Submerge the bag in a water bath set to 140°F (60°C) for about 30 minutes. This method ensures even heating and retains the juiciness of the chicken.

• Mixing bowl: A large bowl used to combine the marinade ingredients and coat the chicken evenly.

• Measuring cups: Used to measure the yogurt and lemon juice accurately.

• Measuring spoons: Essential for measuring out the spices and ginger garlic paste.

• Whisk: Useful for mixing the marinade ingredients thoroughly.

• Baking tray: A flat tray to place the marinated chicken on for baking.

• Oven: Preheated to 400°F (200°C) for cooking the chicken.

• Tongs: Handy for placing the chicken on the baking tray and turning it if needed.

• Aluminum foil: Optional, to line the baking tray for easier cleanup.

• Basting brush: Optional, for applying extra marinade to the chicken during baking.

• Meat thermometer: Optional, to ensure the chicken is fully cooked to an internal temperature of 165°F (74°C).

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

Use pre-made ginger garlic paste: Opt for store-bought ginger garlic paste to cut down on prep time.

Marinate in a ziplock bag: Place the chicken and marinade in a ziplock bag for easy coating and cleanup.

Line the baking tray: Use aluminum foil or parchment paper on the baking tray to reduce washing time.

Batch cook: Double the recipe and freeze extra portions for future quick meals.