Dinner · Indian

Tandoori Chicken

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · October 24, 2026

This tandoori chicken gives you juicy, smoky, lightly charred thighs without any special equipment. A quick lemon and paprika soak followed by a spiced yogurt marinade does all the heavy lifting, then your broiler brings the char. Serve it with warm naan, rice, and a cooling cucumber salad.

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Tandoori Chicken

Why you'll love this

  • Big smoky flavor from your broiler, no grill required.
  • Mostly hands-off: the marinade does the work.
  • Perfect for feeding a crowd or meal prep.
  • Naturally high in protein and easy to make gluten-free.

EveryDayMeal recipe

Tandoori Chicken

Prep
20m
Cook
16m
Total
96m
Serves
8
Level
Easy

Ingredients

  • 2 lemons, juiced
  • 4 tsp paprika
  • 2 red onions, finely chopped
  • 16 (about 4 lbs) boneless skinless chicken thighs
  • 2 tbsp vegetable oil, for brushing
  • 1 1/4 cups plain Greek yogurt
  • 1 large piece (about 2 tbsp) fresh ginger, grated
  • 4 garlic cloves, minced
  • 3/4 tsp garam masala
  • 3/4 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp ground turmeric

Equipment

  • Large shallow dish
  • Mixing bowl
  • Whisk
  • Sharp knife
  • Baking sheet
  • Wire rack

Instructions

  1. In a large shallow dish, stir together the lemon juice, paprika, and chopped red onions so the color and tang are evenly distributed.
  2. Slash each chicken thigh three times with a sharp knife, which helps the marinade soak deep into the meat for more flavor. Turn the thighs in the lemon mixture to coat, then let them sit for 10 minutes.
  3. In a bowl, whisk together the Greek yogurt, grated ginger, minced garlic, garam masala, cumin, chili powder, and turmeric until smooth and fragrant.
  4. Pour the yogurt marinade over the chicken and mix well so every piece is thickly coated. Cover and chill for at least 1 hour, or up to a full day for the deepest flavor.
  5. Heat your broiler and set a rack over a foil-lined baking sheet to catch drips. Arrange the chicken in a single layer and brush lightly with oil.
  6. Broil for about 8 minutes per side, until the edges are nicely charred and the chicken is cooked through (165F at the thickest part). Let it rest a few minutes before serving.

Tips from the kitchen

  • Do not skip the slashes in the chicken; they let the marinade penetrate and help the meat cook evenly.
  • Longer marinating is better. Overnight gives you the most tender, flavorful results.
  • Watch closely under the broiler since spices can scorch fast. Move the rack down a notch if the tops brown too quickly.

Estimated nutrition per serving: 280 cal · 34g protein · 6g carbs · 13g fat

Make it your own

  • Swap thighs for drumsticks or bone-in pieces; just add a few minutes of cook time.
  • Grill the chicken outdoors over medium-high heat for even more char.
  • Stir a pinch of ground coriander or cayenne into the marinade for extra depth or heat.

Storing & make-ahead

Store cooked chicken in an airtight container in the fridge for up to 4 days. Reheat in a 350F oven until warmed through, or microwave in short bursts. The marinated raw chicken also freezes well for up to 2 months.

Good to know

Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier under the broiler. If using breasts, reduce the cook time and watch carefully so they do not dry out.
Why is my chicken not red like restaurant tandoori?
Restaurants often add food coloring. This version gets its warm color naturally from paprika and turmeric, which taste just as good.
Can I cook this on a grill?
Absolutely. Grill over medium-high heat about 6 to 8 minutes per side until charred and cooked through to 165F.
How far ahead can I marinate?
Up to 24 hours in the fridge. Any longer and the lemon and yogurt can start to make the texture mushy.

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