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Tandoori chicken

Easy yet delicious tandoori chicken recipe that comes out perfect everytime. Perfect in the oven or outdoor grill.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Maria Doss

Ingredients

  • 4 boneless, skinless chicken thighs (about 1 ¼ pounds)
  • ½ cup greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable oil
  • 1 tablepsoon dry fenugreek leaves (optional)
  • 2 garlic cloves, grated
  • ¼ inch piece ginger, peeled and grated
  • 2 teaspoons coriander powder
  • 1 and ½ teaspoons salt
  • 1 teaspoon cayenne pepper powder
  • ⅛ teaspoon orange food color

Instructions

  • Stir all ingredients (except chicken) in a medium bowl. 
    Toss chicken around to coat well with the marinade. Cover bowl with a plastic wrap and let marinade in refrigerator for at least 2 hours or up to overnight.
  • Place a oven safe wire rack in a baking sheet and set aside. 
    Position a oven rack about 6-inches from the heat element and turn on broil. 
  • Place chicken thighs over the  wire rack placed in a baking sheet ( the wire rack well help all the moisture to drip down). Let broil for about 20 minutes, until chicken is cooked and slightly charred. 
    Alternatively, you can grill chicken. 

Notes

Kasoori methi or dry fenugreek leaves is an authentic ingredient in tandoori chicken. It can found at all Indian grocery stores or Amazon. But, this chicken will be still delicious without it.