Indian Tandoori Chicken Recipe

Chicken thighs: Bone-in and skinless, these provide a juicy and flavorful base for the dish.

Plain yogurt: Acts as a tenderizing agent and adds creaminess to the marinade.

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

Ginger garlic paste: A blend of fresh ginger and garlic, essential for authentic flavor.

Garam masala: A spice blend that adds warmth and complexity to the dish.

Turmeric powder: Provides a vibrant color and earthy flavor.

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

Cumin powder: Adds a warm, nutty flavor.

Coriander powder: Contributes a citrusy and slightly sweet flavor.

Salt: Enhances all the flavors in the dish.

When marinating the chicken thighs, make sure to make small slits in the meat. This allows the marinade to penetrate deeper, ensuring that the flavors are well absorbed. Additionally, using bone-in chicken helps retain moisture during the baking process, resulting in juicier and more flavorful tandoori chicken.

• bone-in, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Boneless, skinless chicken breasts are leaner and cook faster, making them a good alternative.

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

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

• ginger garlic paste - Substitute with freshly minced ginger and garlic: Freshly minced ginger and garlic provide a similar flavor profile and can be used in equal amounts.

• garam masala - Substitute with curry powder: Curry powder has a similar blend of spices, though the flavor will be slightly different.

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

• red chili powder - Substitute with cayenne pepper: Cayenne pepper offers a similar heat level and can be used in the same quantity.

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

• coriander powder - Substitute with ground fennel seeds: Ground fennel seeds provide a sweet and aromatic flavor similar to coriander.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• Allow the tandoori chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Transfer the cooled chicken thighs into an airtight container. If you have multiple pieces, layer them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. This keeps the chicken fresh and flavorful.
• For longer storage, place the airtight container in the freezer. The tandoori chicken can be frozen for up to 2-3 months without losing its taste and texture.
• When ready to reheat, thaw the frozen chicken in the refrigerator overnight. This gradual thawing helps maintain the quality of the meat.
• Reheat the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This ensures the chicken remains juicy and tender.
• Alternatively, you can reheat the chicken in a microwave. Place the pieces on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2-3 minutes, checking halfway through.
• To retain the tandoori flavor, you can also reheat the chicken on a stovetop. Use a non-stick pan, add a splash of olive oil, and heat the chicken over medium heat until warmed through.
• Serve the reheated tandoori chicken with fresh naan or rice, and garnish with lemon wedges and fresh cilantro for an extra burst of flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the tandoori chicken on a baking sheet 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 splash of olive oil or butter. Place the tandoori chicken in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping occasionally, 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 moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This is the quickest method but may slightly alter the texture.

• 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. This method helps maintain a crispy exterior while reheating the chicken evenly.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place the tandoori chicken in a steamer basket over the simmering water. Cover and steam for about 10 minutes or until the chicken is heated through. This method keeps the chicken moist and tender.

• Grill Method: Preheat your grill to medium heat. Place the tandoori chicken on the grill and cover. Heat for about 5-7 minutes, turning occasionally, until the chicken is warmed through. This method adds a smoky flavor and keeps the chicken juicy.

• 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 other ingredients.

• Whisk: Useful for thoroughly mixing the marinade ingredients to ensure they are well combined.

• Tongs: Handy for turning and coating the chicken thighs in the marinade.

• Plastic wrap: Used to cover the mixing bowl while the chicken is marinating in the refrigerator.

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

• Parchment paper: Optional, but can be used to line the baking tray for easier cleanup.

• Oven: Preheated to 400°F (200°C) to bake the marinated chicken until fully cooked.

• Meat thermometer: Useful for checking the internal temperature of the chicken to ensure it is fully cooked.

• Serving platter: A dish to serve the hot tandoori chicken with naan or rice.

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

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

Preheat the oven early: Start preheating the oven while you arrange the marinated chicken on the baking tray.

Line the baking tray: Use parchment paper or aluminum foil on the baking tray for quick cleanup.

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