Tandoori Chicken Thighs Spiced

Tandoori Chicken is one of those timeless dishes that transforms a humble weeknight dinner into something truly extraordinary. Born from the clay ovens of the Indian subcontinent, this vibrant recipe brings together the earthy warmth of cumin, the smoky depth of paprika, the golden glow of turmeric, and the gentle fire of cayenne—all embraced by a creamy Greek yogurt marinade that tenderizes the chicken thighs to succulent perfection. Whether you're cooking for a cozy family dinner or looking to impress guests, this recipe delivers bold, aromatic flavor with a satisfying charred finish that's keto-friendly, low-carb, and completely gluten-free.

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The secret to truly exceptional Tandoori Chicken lies in patience. The longer the chicken thighs rest in their spiced yogurt bath—ideally overnight for a full 24 hours—the more deeply the flavors penetrate the meat, resulting in a dish that is smoky, juicy, and irresistibly fragrant from the very first bite. The broiler's intense heat mimics the traditional tandoor oven, creating those signature charred spots that give this classic its iconic appearance and complex, slightly smoky taste.

Ingredients

• Chicken: 1.5 pounds (680 g) boneless, skinless chicken thighs
• Marinade:
  • 1 lime, juiced
  • 3/4 teaspoon table salt
  • 3/4 teaspoon ground black pepper
  • 7 ounces (200 g) plain Greek yogurt
  • 5 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cayenne pepper

Instructions

Step 1 – Prepare the chicken

Pat the chicken thighs dry. Rub them all over with lime juice, salt, and black pepper. Set aside.

Step 2 – Make the marinade

In a large mixing bowl, whisk together Greek yogurt, garlic, ginger, cumin, smoked paprika, turmeric, and cayenne until smooth.

Step 3 – Marinate the chicken

Add the chicken thighs to the marinade, turning to thoroughly coat each piece. Cover the bowl and refrigerate for at least 6 hours, preferably overnight (up to 24 hours).

Step 4 – Preheat the oven

Preheat your oven's broiler on high, or set the oven to 450°F (230°C) if broiling isn't available.

Step 5 – Prepare the baking sheet

Line a baking sheet with aluminum foil or parchment paper. Arrange the marinated chicken thighs in a single layer, ensuring they are not crowded.

Step 6 – Cook the chicken

Cook under the broiler (or bake) for 15–20 minutes, or until the tops are dry and charred in spots. Flip the chicken, then cook for an additional 10 minutes, or until fully cooked through and slightly charred.

Step 7 – Rest and serve

Remove from oven, rest for 5 minutes, then slice and serve hot with lemon wedges, salad, rice, or naan as desired.

Zusatztipps für die Zubereitung

Achte darauf, die Hähnchenschenkel gründlich trocken zu tupfen, bevor du die Limettenmarinade aufträgst – so haftet die Gewürzjoghurtmischung besser an der Oberfläche. Verwende beim Mischen der Marinade einen Schneebesen, um eine gleichmäßige, klumpenfreie Konsistenz zu erzielen. Beim Anordnen der Hähnchenstücke auf dem Backblech ist es wichtig, dass sie genügend Abstand zueinander haben, damit die Hitze gleichmäßig zirkulieren und die charakteristischen gegrillten Stellen entstehen können. Lasse das Hähnchen nach dem Backen immer mindestens 5 Minuten ruhen, damit sich die Fleischsäfte setzen können.

Varianten und Anpassungen

Anstelle von Hähnchenschenkeln können auch Hähnchenbrustfilets verwendet werden – die Garzeit sollte entsprechend angepasst werden, da Brustfleisch schneller gart und leichter austrocknet. Für ein intensiveres Raucharoma empfiehlt es sich, das fertig gegarte Hähnchen kurz über einer Gasflamme oder auf einem Grill zu erhitzen. Wer es weniger scharf mag, kann die Menge des Cayennepfeffers reduzieren oder ganz weglassen. Für eine noch cremigere Marinade lässt sich ein Teil des Griechischen Joghurts durch Vollfettjoghurt ersetzen.

Serviervorschläge

Tandoori Chicken schmeckt am besten frisch aus dem Ofen, heiß serviert mit Zitronenspalten zum Beträufeln. Als Beilage eignen sich Basmatireis, Naan-Brot oder ein frischer Salat hervorragend. Für einen kühlenden Kontrast zu den würzigen Aromen empfiehlt sich ein Gurken-Raita oder frischer Koriander. Das Gericht passt auch wunderbar zu gegrilltem Gemüse oder als Füllung in einem Wrap.

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Easily spray or drizzle oil for roasting vegetables, air frying, sautéing, and dressing salads with controlled coverage.

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Tandoori Chicken is more than just a recipe—it's an invitation to bring the warmth and vibrancy of Indian cooking into your own kitchen. With a handful of pantry spices, a tub of Greek yogurt, and a little patience, you can create a dish that is as impressive in appearance as it is in flavor. Each charred, golden piece carries the story of a centuries-old culinary tradition, reimagined for the modern home cook. Gather your ingredients, give the marinade time to work its magic, and get ready to serve a meal that will be remembered long after the plates are cleared.

Recipe Help & FAQs

→ What cut of chicken works best for this dish?

Boneless, skinless chicken thighs are preferred for their juiciness and ability to absorb the spiced yogurt marinade deeply.

→ How long should the chicken marinate?

Marinate the chicken for at least 6 hours, preferably overnight, up to 24 hours for maximum flavor infusion.

→ Can I cook this without a broiler?

Yes, you can bake the marinated chicken at 450°F (230°C) until it develops a slightly charred and cooked-through texture.

→ What spices create the signature flavor?

Aromatic spices like cumin, smoked paprika, turmeric, and cayenne pepper blended into the yogurt provide the distinctive smoky, spicy profile.

→ Are there suggested accompaniments?

Serve with lemon wedges, fresh salad, steamed rice, naan, or a cooling cucumber raita to balance the spices.