Tandoori chicken is a classic Indian dish known for its vibrant flavor and irresistible aroma. Traditionally cooked in a clay tandoor oven, this version brings the same smoky-spiced magic to your home kitchen using a simple yogurt marinade. Garlic, ginger, and warm spices like coriander, cumin, and turmeric infuse the chicken with layers of flavor while keeping it tender and juicy. Whether served hot from the oven with lime wedges and onions or paired with rice, naan, or a crisp salad, this dish is as festive as it is comforting—perfect for both weeknight dinners and special gatherings.
INGREDIENTS:
1/2 cup plain yogurt
4 cloves garlic, minced
1/4 cup onion, minced
1 tablespoon fresh ginger, minced
1/3 cup fresh lime juice
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon salt
6 large chicken breast halves on the bone, skin removed
Lime wedges, onion rings, for garnish if desired
METHOD:
In a large bowl, whisk together yogurt, garlic, onion, ginger, lime juice, and spices until smooth.
Place chicken in a large zip-top bag or shallow dish. Add marinade, seal (or cover), and turn to coat evenly. Refrigerate at least 12 hours and up to 24 hours for maximum flavor.
Preheat oven to 375°F. Line a baking sheet with parchment paper. Remove chicken from marinade, shaking off excess. Arrange pieces on the baking sheet. Discard any marinade that has touched raw chicken.
Bake 40–50 minutes, or until chicken reaches an internal temperature of 165°F. For extra flavor, baste once or twice with fresh marinade that has not touched raw meat, or brush lightly with olive oil during cooking.
Transfer chicken to a platter and garnish with lime wedges and onion rings. Serve hot.
