Tandoori Chicken Thighs Spiced

Tandoori Chicken is one of India's most beloved culinary treasures—a dish that transforms humble chicken thighs into something truly spectacular through the alchemy of spiced yogurt and intense heat. Named after the traditional clay oven known as a tandoor, this recipe captures that same smoky, charred magic right in your home oven. Boneless, skinless chicken thighs are rubbed with lime juice, salt, and pepper, then bathed in a vibrant marinade of Greek yogurt, garlic, ginger, cumin, smoked paprika, turmeric, and cayenne. The result is tender, juicy chicken with a beautifully charred crust and layers of aromatic flavor that will transport your dinner table straight to the heart of India.

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What makes Tandoori Chicken so irresistible is the transformative power of marination. When chicken thighs rest in that tangy, spice-laden yogurt blend for at least six hours—or ideally overnight—the acids and enzymes work their way deep into the meat, tenderizing every fiber and infusing it with warmth and complexity. The smoked paprika lends a subtle smokiness, the turmeric gives that iconic golden-orange hue, and the cayenne provides just enough heat to keep things exciting. When the chicken finally hits the high heat of the broiler, the marinade caramelizes and chars at the edges, creating those irresistible, slightly smoky, deeply flavorful bites that make this dish a true classic worth coming back to again and again.

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

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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 – Arrange the chicken

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

Für optimale Ergebnisse solltest du die Hähnchenschenkel mindestens 6 Stunden marinieren—am besten über Nacht. Je länger das Fleisch in der würzigen Joghurtmarinade ruht, desto tiefer dringen die Aromen ein und desto zarter wird das Ergebnis. Achte darauf, die Hähnchenstücke vor dem Marinieren gut trocken zu tupfen, damit die Marinade besser haftet. Beim Grillen unter dem Backofengrill sollte der Backofenrost so positioniert sein, dass das Hähnchen nah an der Hitzequelle liegt—dies fördert die typischen Röstaromen und die leicht verkohlten Stellen, die Tandoori Chicken so charakteristisch machen. Ein Fleischthermometer hilft sicherzustellen, dass das Hähnchen eine Kerntemperatur von mindestens 74°C (165°F) erreicht hat.

Varianten und Anpassungen

Dieses Rezept lässt sich auf vielfältige Weise anpassen. Wer kein Hähnchenschenkel zur Hand hat, kann stattdessen Hähnchenbrust verwenden—die Garzeit sollte dabei entsprechend angepasst werden, da Brustfleisch schneller gar ist. Für eine besonders rauchige Note empfiehlt es sich, das fertig gegarte Hähnchen kurz über einer Gasflamme oder auf dem Grill nachzurösten. Die Schärfe lässt sich durch die Menge des Cayennepfeffers ganz nach Belieben regulieren. Wer keine Lust auf den Ofen hat, kann das marinierte Hähnchen auch direkt auf einem Außengrill grillen, was dem Gericht eine noch authentischere Tandoori-Note verleiht.

Serviervorschläge

Tandoori Chicken entfaltet sein volles Potenzial, wenn es heiß und frisch aus dem Ofen serviert wird. Klassisch empfehlen sich frische Zitronenspalten zum Beträufeln sowie ein knackiger Salat oder frisch gedämpfter Basmati-Reis als Beilage. Für ein authentisch indisches Erlebnis passt Naan-Brot hervorragend dazu. Ein kühlendes Gurken-Raita oder frischer Koriander bilden einen erfrischenden Kontrast zu den würzigen, rauchigen Aromen des Hähnchens. Das Gericht eignet sich sowohl für ein entspanntes Familienessen als auch für besondere Anlässe, bei denen du deine Gäste mit aromatischer indischer Küche beeindrucken möchtest.

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Tandoori Chicken is more than just a recipe—it's an experience that fills your kitchen with the intoxicating aromas of cumin, ginger, and smoked paprika and brings the vibrant spirit of Indian cuisine right to your table. Whether you're preparing it for a weeknight family dinner or showcasing it at a gathering, this dish never fails to impress. With its keto-friendly profile, gluten-free credentials, and just 273 calories per serving, you can indulge fully without compromise. Give the marinade the time it deserves, trust the heat of your broiler, and you'll be rewarded with chicken that is smoky, tender, juicy, and absolutely bursting with flavor. Once you've made it at home, you'll wonder how you ever went without it.

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Recipe FAQs

→ What is the best cut of chicken to use?

Boneless, skinless chicken thighs are ideal for their tenderness and ability to soak up the marinade evenly.

→ How long should the chicken marinate?

Marinating between 6 to 24 hours allows the flavors to deeply infuse the meat for maximum taste.

→ Can this dish be cooked on a grill?

Yes, briefly charring the chicken over a grill or gas flame enhances the smoky flavor and texture.

→ What spices are used in the marinade?

The marinade includes cumin, smoked paprika, turmeric, cayenne pepper, garlic, ginger, salt, and black pepper for a balanced spiced profile.

→ Is this preparation suitable for keto diets?

Yes, the dish is low-carb and keto-friendly due to its focus on protein and minimal carbohydrates.

→ What are good sides to serve with this dish?

Fresh lemon wedges, salad, rice, naan, or cucumber raita complement the smoky and spiced flavors beautifully.