If you’re looking for a simple yet flavorful chicken dish, this Tandoori Chicken recipe is a must-try!

Packed with warm spices, tangy lemon, and a creamy yogurt marinade, it delivers juicy, charred chicken that’s perfect for weeknight dinners or casual entertaining.

Whether you’re new to cooking or just need a fuss-free meal, this recipe comes together effortlessly and guarantees delicious results every time.

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Ingredients

• Juice of 2 lemons
• 4 tsp paprika
• 2 red onions, finely chopped
• 16 skinless chicken thighs
• Vegetable oil, for brushing

For the marinade:

• 300ml Greek yogurt
• 1 large piece of ginger, grated
• 4 garlic cloves, crushed
• ¾ tsp garam masala
• ¾ tsp ground cumin
• ½ tsp chili powder
• ¼ tsp turmeric

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Instructions

Step 1: Prepare the Chicken

• Start by mixing the lemon juice, paprika, and finely chopped red onions in a large, shallow dish.
• Take each chicken thigh and make three deep cuts on the surface. This helps the flavor get inside!
• Coat the chicken in the lemon mixture, making sure it gets into the cuts, and set it aside for 10 minutes to absorb the flavors.

Step 2: Make the Marinade

• In a separate bowl, combine the Greek yogurt, grated ginger, crushed garlic, garam masala, ground cumin, chili powder, and turmeric.
• Stir everything well until smooth.
• Pour this marinade over the chicken in the dish.
• Mix it thoroughly, ensuring each piece is fully coated.
• Cover the dish and refrigerate for at least 1 hour, or if you have time, leave it overnight for even better flavor.

Step 3: Grill the Chicken

• Preheat your grill to a high setting.
• Remove the chicken from the marinade and place the thighs on a wire rack positioned over a baking tray.
• This setup allows the heat to circulate evenly.
• Lightly brush the chicken with a bit of vegetable oil to help it crisp up.
• Grill for around 8 minutes on each side, or until the chicken is lightly charred and fully cooked through (the juices should run clear).

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but keep in mind that chicken breasts tend to dry out faster than thighs. Adjust the cooking time slightly, grilling for about 6-7 minutes per side to avoid overcooking.

How long should I marinate the chicken?

For the best flavor, marinate the chicken for at least 1 hour, but you can leave it in the fridge for up to 24 hours. The longer it marinates, the more flavorful and tender it becomes.

Easy Italian-Style Tandoori Chicken

This easy recipe features tender, yogurt-marinated chicken thighs infused with bold spices and cooked to perfection in just a few simple steps.

Print Pin Rate

Cuisine: Italian

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Ingredients

• ▢ 2 lemons
• ▢ 4 tsp paprika
• ▢ 2 red onions finely chopped
• ▢ 16 chicken thighs skinless
• ▢ Vegetable oil for brushing

For the marinade

• ▢ 300 ml Greek yogurt
• ▢ 1 large piece of ginger grated
• ▢ 4 garlic cloves crushed
• ▢ ¾ tsp garam masala
• ▢ ¾ tsp cumin ground
• ▢ ½ chili powder
• ▢ ¼ tsp turmeric

Instructions

Prepare the Chicken

1. Start by mixing the lemon juice, paprika, and finely chopped red onions in a large, shallow dish.

   Take each chicken thigh and make three deep cuts on the surface.

   This helps the flavor get inside!

   Coat the chicken in the lemon mixture, making sure it gets into the cuts, and set it aside for 10 minutes to absorb the flavors.

Make the Marinade

1. In a separate bowl, combine the Greek yogurt, grated ginger, crushed garlic, garam masala, ground cumin, chili powder, and turmeric.

   Stir everything well until smooth.

   Pour this marinade over the chicken in the dish.

   Mix it thoroughly, ensuring each piece is fully coated.

   Cover the dish and refrigerate for at least 1 hour, or if you have time, leave it overnight for even better flavor.

Grill the Chicken

1. Preheat your grill to a high setting.

   Remove the chicken from the marinade and place the thighs on a wire rack positioned over a baking tray.

   This setup allows the heat to circulate evenly.

   Lightly brush the chicken with a bit of vegetable oil to help it crisp up.

   Grill for around 8 minutes on each side, or until the chicken is lightly charred and fully cooked through (the juices should run clear).

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