Indian Tandoori Chicken Recipe

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

Yogurt: Plain yogurt is used to tenderize the chicken and form the base of the marinade.

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

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

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

Turmeric powder: Provides a vibrant color and earthy flavor.

Cumin powder: Adds a warm, nutty flavor to the marinade.

Coriander powder: Offers a citrusy and slightly sweet flavor.

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

Salt: Enhances all the flavors in the marinade.

For an extra depth of flavor, consider using a smoking technique after baking the tandoori chicken. Place a small piece of charcoal in a bowl, light it until it becomes red hot, then place the bowl in the center of the baking tray with the cooked chicken. Add a few drops of ghee or oil on the charcoal to create smoke, and cover the tray with aluminum foil for about 5 minutes. This will infuse the chicken with a rich, smoky aroma, enhancing the traditional tandoori flavor.

• bone-in, skinless chicken thighs - Substitute with boneless chicken breasts: Boneless chicken breasts can be used for a leaner option, though they may be less juicy than thighs.

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

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

• ginger garlic paste - Substitute with freshly grated ginger and minced garlic: Freshly grated ginger and minced garlic can be used in equal parts to achieve a similar flavor profile.

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

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

• 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 offer a similar sweet and aromatic flavor.

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

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami, though it will also add a different color and slight sweetness.

• Allow the tandoori chicken to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Place the cooled chicken thighs in 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 tandoori chicken within 3-4 days. This keeps the flavors intact and the chicken moist.
• For longer storage, consider freezing the tandoori chicken. Wrap each piece individually in aluminum foil or plastic wrap to prevent freezer burn.
• Place the wrapped chicken pieces in a freezer-safe ziplock bag or airtight container. Label the container with the date to keep track of freshness.
• When ready to eat, thaw the chicken in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the tandoori chicken in an oven preheated to 350°F (175°C) for about 10-15 minutes or until heated through. This method helps retain the charred exterior and juicy interior.
• Alternatively, you can reheat the chicken in a microwave. Place the chicken on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until warm. This prevents the chicken from drying out.
• Serve the reheated tandoori chicken with fresh naan, rice, or a side of salad to recreate the original meal experience.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover tandoori chicken on a baking tray. Cover it with aluminum foil to retain moisture. Heat for about 15-20 minutes or until the chicken is warmed through. This method helps maintain the chicken's juicy texture and slightly charred exterior.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of olive oil or a small amount of butter. Place the tandoori chicken in the skillet and cover with a lid. Heat for about 5-7 minutes on each side, or until thoroughly warmed. This method helps keep the chicken moist and flavorful.

• Microwave Method: Place the tandoori chicken on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to prevent drying out. 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 retain the chicken's crispy exterior while reheating it 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 heated through. This method keeps the chicken moist and tender.

• Mixing bowl: Use this to combine the yogurt, lemon juice, ginger garlic paste, and all the spices to create the marinade.

• Whisk: This will help you mix the marinade ingredients thoroughly to ensure a smooth consistency.

• Measuring spoons: These are essential for accurately measuring out the spices and other ingredients.

• Baking tray: Place the marinated chicken on this tray for baking in the oven.

• Oven: Preheat and use this to bake the marinated chicken thighs at 400°F (200°C).

• Tongs: Handy for turning the chicken pieces halfway through baking to ensure even cooking.

• Meat thermometer: Use this to check that the internal temperature of the chicken reaches 165°F (74°C) to ensure it is fully cooked.

• Serving platter: Once the chicken is cooked, transfer it to this platter for serving.

• Knife: Useful for making small cuts in the chicken thighs to help the marinade penetrate better.

• Cutting board: Use this as a surface for preparing the chicken thighs before marinating.

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

Use pre-made ginger garlic paste: Opt for store-bought ginger garlic paste to cut down on prep time.

Marinate in a ziplock bag: Place the chicken thighs and marinade in a ziplock bag for easy coating and minimal cleanup.

Line the baking tray: Use aluminum foil or parchment paper to line the baking tray for quicker cleanup.

Preheat the oven early: Start preheating the oven while you prepare the chicken to save time.