Chicken

Chicken Tandoori

Name: Chicken Tandoori
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds (675g) chicken thighs, boneless; 1/2 cup (120g) plain Greek yogurt; 2 tablespoons lemon juice; 2 tablespoons ghee or oil; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cloves garlic, minced; 1/4 cup (15g) chopped fresh cilantro

By Elias Greenwood · June 19, 2026 · Chicken

Prep20 min

Cook25 min

Total45 min

Serves4

I still remember the first time I had Chicken Tandoori at a restaurant. The flavors were so rich and deep, and the chicken was tender and juicy. I knew right then that I had to learn how to make it at home. After some trial and error, I finally nailed down a recipe that I'm excited to share with you.

This recipe is perfect for anyone who loves Indian food but wants to make it at home without a lot of fuss. The best part is that it's low-carb and keto-friendly, so you can enjoy it without worrying about blowing your diet.

One of the things that makes this recipe special is the use of a mixture of spices that are commonly found in Indian cuisine. The combination of cumin, coriander, and cayenne pepper gives the chicken a unique flavor that's both spicy and aromatic. And the best part is that you can adjust the level of heat to your liking by adding more or less cayenne pepper.

I like to make this recipe on a weeknight because it's relatively quick and easy to prepare. The chicken only needs to marinate for about 30 minutes, and then it's ready to go into the oven. And while it's cooking, you can prepare the sides and get everything ready to serve.

This recipe is also great for a crowd because it makes a lot of chicken. You can easily double or triple the recipe if you need to feed a larger group of people. And the best part is that it's very affordable, so you won't break the bank making it.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's perfect for a weeknight dinner because it's quick and delicious.
The chicken is tender and juicy, and the flavors are rich and deep.
It's low-carb and keto-friendly, so you can enjoy it without worrying about blowing your diet.
You can adjust the level of heat to your liking by adding more or less cayenne pepper.
It's a great recipe for a crowd because it makes a lot of chicken and is very affordable.

Why This Recipe Works

The key to making great Chicken Tandoori is to use a combination of spices that are commonly found in Indian cuisine. The cumin, coriander, and cayenne pepper give the chicken a unique flavor that's both spicy and aromatic. And the yogurt helps to tenderize the chicken and keep it moist.

Another important thing is to make sure the chicken is cooked to the right temperature. You want to make sure it reaches 165 F (74 C) so that it's safe to eat. And the best way to do that is to use an instant-read thermometer to check the internal temperature.

Finally, it's also important to let the chicken rest for a few minutes before serving. This helps the juices to redistribute and the chicken to stay moist. And it's also a good idea to serve it with some sides, such as naan bread or a salad, to round out the meal.

Ingredients You’ll Need

To make this recipe, you'll need a few ingredients that are commonly found in Indian cuisine. The most important thing is to make sure you have the right spices, including cumin, coriander, and cayenne pepper. You'll also need some yogurt, lemon juice, and ghee or oil to cook the chicken.

It's also a good idea to have some naan bread or a salad on hand to serve with the chicken. And if you want to add some extra flavor, you can sprinkle some chopped cilantro on top of the chicken before serving.

1 1/2 pounds (675g) chicken thighs, bonelessYou can use chicken breasts if you prefer, but thighs are more tender and juicy. Make sure to trim any excess fat from the chicken before using it.
1/2 cup (120g) plain Greek yogurtThe yogurt helps to tenderize the chicken and keep it moist. You can use regular yogurt if you don't have Greek yogurt on hand.
2 tablespoons lemon juiceThe lemon juice adds a bright, citrusy flavor to the chicken. You can use fresh or bottled lemon juice, whichever you prefer.
2 tablespoons ghee or oilThe ghee or oil is used to cook the chicken and add flavor. You can use either one, depending on your preference.
2 teaspoons ground cuminThe cumin adds a warm, earthy flavor to the chicken. You can adjust the amount to your liking, depending on how strong you like the flavor.
1 teaspoon ground corianderThe coriander adds a slightly sweet, citrusy flavor to the chicken. You can adjust the amount to your liking, depending on how strong you like the flavor.
1/2 teaspoon cayenne pepperThe cayenne pepper adds a spicy kick to the chicken. You can adjust the amount to your liking, depending on how hot you like it.
1/2 teaspoon saltThe salt enhances the flavors of the chicken and adds depth. You can adjust the amount to your liking, depending on how salty you like it.
1/4 teaspoon black pepperThe black pepper adds a subtle, peppery flavor to the chicken. You can adjust the amount to your liking, depending on how strong you like the flavor.
2 cloves garlic, mincedThe garlic adds a pungent, savory flavor to the chicken. You can adjust the amount to your liking, depending on how strong you like the flavor.
1/4 cup (15g) chopped fresh cilantroThe cilantro adds a fresh, herbal flavor to the chicken. You can use it as a garnish or mix it into the chicken before serving.

Equipment You’ll Need

Large bowlWhiskMeasuring cups and spoonsInstant-read thermometerLarge skillet or Dutch ovenTongs or spatulaCutting board

How to Make Chicken Tandoori

1
In a large bowl, whisk together the yogurt, lemon juice, ghee or oil, cumin, coriander, cayenne pepper, salt, and black pepper until smooth.
2
Add the garlic to the bowl and whisk until well combined.
3
Add the chicken to the bowl and toss to coat with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
4
Preheat the oven to 400 F (200 C).
5
Remove the chicken from the marinade and place it on a cutting board. Pat the chicken dry with paper towels to remove excess moisture.
6
Heat a large skillet or Dutch oven over medium-high heat. Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes per side.
7
Transfer the skillet to the preheated oven and cook until the chicken reaches 165 F (74 C), about 15-20 minutes.
8
Remove the skillet from the oven and let the chicken rest for 5 minutes before slicing.
9
Sprinkle the chopped cilantro over the top of the chicken and serve with naan bread or a salad.
10
Use an instant-read thermometer to check the internal temperature of the chicken, making sure it reaches 165 F (74 C) in the thickest part of the breast.
11
Let the chicken rest for a few minutes before serving to allow the juices to redistribute and the chicken to stay moist.
12
Serve the chicken hot, garnished with additional cilantro if desired.

Expert Tips

Make sure to pat the chicken dry with paper towels before cooking to remove excess moisture.
Don't overcrowd the skillet when cooking the chicken, as this can prevent it from browning evenly.
If you prefer a crisper exterior on the chicken, you can broil it for an additional 2-3 minutes after cooking.
You can adjust the level of heat in the dish by adding more or less cayenne pepper.
Let the chicken rest for a few minutes before serving to allow the juices to redistribute and the chicken to stay moist.
You can serve the chicken with a variety of sides, such as naan bread, a salad, or roasted vegetables.
To make the dish more substantial, you can serve it with a side of basmati rice or cauliflower rice.
You can also add some diced onions or bell peppers to the skillet with the chicken for added flavor.

Common Mistakes to Avoid

Not patting the chicken dry with paper towels before cooking, which can prevent it from browning evenly.
Overcrowding the skillet when cooking the chicken, which can prevent it from browning evenly.
Not letting the chicken rest for a few minutes before serving, which can cause the juices to run out and the chicken to become dry.
Not using an instant-read thermometer to check the internal temperature of the chicken, which can result in undercooked or overcooked chicken.
Not adjusting the level of heat in the dish to your liking, which can result in a dish that is too spicy or not spicy enough.
Not serving the chicken with a variety of sides, such as naan bread or a salad, which can make the dish feel incomplete.

Variations and Substitutions

You can add some diced onions or bell peppers to the skillet with the chicken for added flavor.
You can use different types of protein, such as shrimp or pork, in place of the chicken.
You can add some chopped nuts or seeds, such as almonds or pumpkin seeds, to the dish for added crunch.
You can use different types of cheese, such as feta or goat cheese, in place of the yogurt.
You can add some diced tomatoes or spinach to the dish for added flavor and nutrition.
You can use different types of spices, such as paprika or cumin, to give the dish a unique flavor.
You can serve the chicken with a side of basmati rice or cauliflower rice to make the dish more substantial.

What to Serve With Chicken Tandoori

This recipe is perfect for serving with a variety of sides, such as naan bread, a salad, or roasted vegetables. You can also serve it with a side of basmati rice or cauliflower rice to make the dish more substantial.

Some other ideas for sides include grilled or roasted vegetables, such as asparagus or Brussels sprouts, or a side of saag paneer or palak paneer. You can also serve the chicken with a side of raita, a yogurt and cucumber sauce, to help cool down the heat from the cayenne pepper.

Naan breadSaladRoasted vegetablesBasmati riceCauliflower riceRaita

Make-Ahead, Storage, Freezing and Reheating

This recipe can be made ahead of time and stored in the refrigerator for up to 24 hours. Simply cook the chicken and let it cool, then refrigerate or freeze it until you're ready to serve.

To reheat the chicken, simply place it in the oven at 350 F (180 C) for about 10-15 minutes, or until it's heated through. You can also reheat it in the microwave, but be careful not to overcook it.

If you want to freeze the chicken, you can do so by placing it in a freezer-safe bag or container and storing it in the freezer for up to 3 months. Simply thaw the chicken overnight in the refrigerator, then reheat it as desired.

It's also a good idea to label and date the container or bag, so you can easily keep track of how long it's been stored. And when you're ready to serve, simply thaw and reheat the chicken as desired.

Frequently Asked Questions

What is the best type of chicken to use for this recipe?

You can use either chicken breasts or thighs for this recipe, depending on your preference. Chicken thighs are generally more tender and juicy, but chicken breasts can be used if you prefer a leaner cut of meat.

How long do I need to marinate the chicken?

You should marinate the chicken for at least 30 minutes, but you can marinate it for up to 2 hours if you prefer a stronger flavor.

What is the best way to cook the chicken?

You can cook the chicken in a skillet on the stovetop, or you can bake it in the oven. Both methods will produce delicious results, but cooking it in a skillet will give you a crisper exterior.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and store it in the refrigerator for up to 24 hours. Simply cook the chicken and let it cool, then refrigerate or freeze it until you're ready to serve.

How do I reheat the chicken?

You can reheat the chicken in the oven at 350 F (180 C) for about 10-15 minutes, or until it's heated through. You can also reheat it in the microwave, but be careful not to overcook it.

Can I freeze the chicken?

Yes, you can freeze the chicken for up to 3 months. Simply place it in a freezer-safe bag or container and store it in the freezer. When you're ready to serve, simply thaw and reheat the chicken as desired.

What are some good sides to serve with this recipe?

Some good sides to serve with this recipe include naan bread, a salad, roasted vegetables, or a side of basmati rice or cauliflower rice. You can also serve it with a side of raita, a yogurt and cucumber sauce, to help cool down the heat from the cayenne pepper.

Can I adjust the level of heat in the dish?

Yes, you can adjust the level of heat in the dish by adding more or less cayenne pepper. If you prefer a milder flavor, you can reduce the amount of cayenne pepper or omit it altogether. If you prefer a spicier flavor, you can add more cayenne pepper to taste.

Is this recipe low-carb and keto-friendly?

Yes, this recipe is low-carb and keto-friendly. The chicken is cooked in a mixture of yogurt and spices, which is low in carbs and high in fat. The dish is also free from added sugars and grains, making it a great option for those following a low-carb or keto diet.

The Full Recipe

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