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Tandoori Chicken

Name: Tandoori Chicken
Cook time: 30 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 lb boneless, skinless chicken thighs; 1 cup Greek yogurt; 2 red onions; 2 garlic cloves; 1/2 lemon; 3 tablespoons vegetable oil; 2 teaspoons ground turmeric; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 2 teaspoons garam masala; 1 teaspoon cayenne pepper; 1 teaspoon ground ginger; Fresh parsley; Sliced cucumber (optional); (Steamed) white rice; Naan bread

ByTim & Erik May 16, 2026July 6, 2026

A mild Indian curry

Here’s another recipe that brings the flavors of India into your kitchen, or at least a Western take on them.

If you order tandoori chicken in India, you’ll get something quite different from what many of us are used to. There, the chicken is traditionally cooked in a tandoor, a clay oven that reaches extremely high temperatures. The result is smoky, beautifully charred, and packed with flavor. Our version doesn’t require a blazing hot oven, but it still delivers those warm spices and juicy, tender chicken. And it’s ready in about 30 minutes, as long as you marinate the chicken ahead of time.

The marinade

For a dish with so much flavor, it’s surprisingly easy to make. We use boneless, skinless chicken thighs because they stay nice and tender and are perfect for soaking up the marinade. Ours is made with Greek yogurt, vegetable oil, lemon juice, and a blend of spices: turmeric, coriander, cumin, ginger, garam masala, and a pinch of cayenne pepper. Let the chicken marinate for at least an hour, although longer is even better. You can prepare it in the morning and leave it in the refrigerator until dinner.

Marinade for Chicken Tandoori — Marinate the chicken for at least 1 hour

Rich and creamy

Once the chicken has marinated, all that’s left is to cook it. Cook it over medium heat until the chicken is done and the sauce has thickened, about 15 to 20 minutes. If the sauce starts to reduce too quickly, simply add a splash of water. That keeps everything nice and creamy. The yogurt keeps the chicken tender while the spices create a rich sauce that coats every piece. And just wait until you smell it. Unmistakably tandoori.

What to serve with

Tandoori chicken is best served with steamed white rice and a few fresh sides. Think sliced cucumber, roughly chopped parsley or cilantro, and of course warm naan. It’s the perfect way to scoop up every last bit of the chicken and sauce, because you won’t want to leave any behind. For an extra fresh touch, add a spoonful of yogurt mixed with lemon zest or fresh mint. It lightens the dish without taking away any of those wonderful spices.