Tandoori Chicken Recipe

Prepare the chicken

Pat the chicken thighs dry with paper towels. Using a sharp knife, make 3–4 shallow diagonal slashes through the skin and meat of each thigh; these help the marinade penetrate and cook evenly.

Make the marinade

In a large bowl, combine the Greek yogurt, lemon juice, ginger paste, garlic paste, tandoori masala, ground cumin, ground coriander, smoked paprika, turmeric, red chili powder, kosher salt, black pepper, and neutral oil. Whisk thoroughly until smooth. If using, add a drop of red food coloring and mix to distribute.

Marinate the chicken

Add the slashed chicken thighs to the bowl and use your hands or a spoon to coat each piece thoroughly with the marinade, ensuring it gets into the slashes. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable bag. Refrigerate for at least 4 hours and ideally overnight (8–12 hours) for best flavor and tenderness.

Bring to room temperature

Remove the marinated chicken from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature; this promotes even cooking.

Preheat and prepare for roasting/grilling

If using an oven: preheat to 230°C (450°F). Arrange a wire rack set over a rimmed baking sheet and lightly oil the rack. If grilling: preheat grill to medium-high (about 200–230°C / 400–450°F) and oil the grates to prevent sticking.

Cook the chicken

Oven method: Place the marinated thighs on the prepared rack, spacing them apart. Roast at 230°C (450°F) for 20 minutes, then lower heat to 200°C (400°F) and continue roasting 10–15 minutes more, or until an instant-read thermometer inserted into the thickest part (not touching bone) reads 74°C (165°F) and juices run clear. For extra char, finish under the broiler 2–3 minutes, watching closely. Grill method: Place thighs skin-side down over direct heat for 4–6 minutes to sear and char, then move to indirect heat and cook 12–18 minutes with the lid closed, flipping once, until internal temp reaches 74°C (165°F).

Rest the chicken

Transfer the cooked chicken to a plate, loosely tent with foil, and rest for 5–8 minutes to let juices redistribute.

Arrange the rested tandoori chicken on a serving platter. Sprinkle with chopped cilantro and scatter the sliced red onion alongside. Serve with lemon wedges for squeezing over the chicken just before eating.

Serving suggestion: accompany with a simple cucumber salad or a small portion of basmati rice if desired. For a gluten-free, low-carb plate, serve with a green salad or roasted vegetables.