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Mareca

Tandoori Chicken: Discover the Ultimate Recipe Now!

A flavorful and aromatic dish made with marinated chicken thighs, baked to perfection.
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Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds bone-in skin-on chicken thighs
  • 1 cup plain yogurt
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons tandoori spice mix
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper optional, for heat
  • Fresh cilantro for garnish
  • Lemon wedges for serving

Method
 

  1. In a large bowl, combine the yogurt, vegetable oil, lemon juice, garlic, ginger, tandoori spice mix, cumin, paprika, salt, black pepper, and cayenne pepper (if using). Mix well to create a marinade.
  2. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for the best flavor.
  3. Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top.
  4. Remove the chicken from the marinade, allowing any excess to drip off, and place the pieces on the wire rack.
  5. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature should reach 165°F (75°C).
  6. Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Garnish with fresh cilantro and serve with lemon wedges on the side.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 6gProtein: 28gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 18gCholesterol: 120mgSodium: 800mgFiber: 1gSugar: 5g

Notes

  • For a smoky flavor, you can grill the chicken instead of baking it. Preheat your grill to medium-high heat and cook the chicken for about 6-8 minutes per side.
  • To make a vegetarian version, substitute the chicken with thick slices of eggplant or cauliflower florets and adjust the cooking time accordingly.

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