Save My sister called me in a panic mid-August, asking if I could pull together dinner for her in-laws who were visiting from Delhi. I had maybe two hours and a freezer full of chicken thighs, so I texted a cousin who swore by tandoori chicken as the ultimate no-fuss showstopper. She sent me her yogurt marinade recipe, and I realized she was right—this wasn't about complicated techniques, just letting time and spices do the heavy lifting. That night, the kitchen filled with this intoxicating warmth of cumin and smoked paprika, and by the time the chicken came out of the broiler with those beautiful charred edges, even the visiting relatives were asking for the recipe.
I still think about the moment my neighbor smelled this cooking through our open kitchen window and literally knocked on the door mid-prep to ask what was happening. She stayed for dinner, and we ended up laughing about how something so aromatic can come together in just 15 minutes of actual hands-on time (if you don't count the marinating, which is mostly you forgetting about it in the fridge).
Ingredients
- Boneless, skinless chicken thighs (1.5 pounds): Thighs are more forgiving than breasts—they stay juicy even if you slightly overcook them, and they have enough fat to stand up to the aggressive heat of the broiler without drying out.
- Plain Greek yogurt (7 ounces): This is your secret weapon for tenderness and creaminess; regular yogurt works but Greek yogurt creates a thicker, more clingy marinade that adheres better to the meat.
- Fresh lime juice: The acidity starts breaking down the proteins immediately, so don't skip this step or use bottled juice if you can help it.
- Garlic and fresh ginger (5 cloves and 1 tablespoon): Minced fine, these two create the aromatic backbone that makes your kitchen smell like a spice market in the best possible way.
- Ground cumin, smoked paprika, turmeric, and cayenne (1 tablespoon each of cumin and paprika, 1 teaspoon turmeric, 1/2 teaspoon cayenne): The spice blend is where the magic lives—smoked paprika gives that grilled character even though you're using an oven, while turmeric adds earthiness and that golden hue.
- Salt and black pepper (3/4 teaspoon each): Season the chicken before marinating so the salt can begin its tenderizing work immediately.
Instructions
- Pat and prime your chicken:
- Dry the thighs with paper towels—moisture is the enemy of good browning. Rub them generously with lime juice, salt, and pepper, then set them on a plate while you make the marinade.
- Build your spice paste:
- Whisk the yogurt with minced garlic, ginger, and all the spices until completely smooth and fragrant. This should take about a minute, and you'll notice the color shift to a warm golden-orange.
- Marry chicken and marinade:
- Add the chicken thighs to the bowl and turn each piece slowly, using your hands to work the yogurt mixture into every crevice. Cover and refrigerate for at least 6 hours, though overnight (up to 24 hours) deepens the flavors tremendously and is worth the wait.
- Heat your cooking vessel:
- Preheat your broiler on high, or set the oven to 450°F if broiling isn't available. Let it get properly hot—this is non-negotiable for that charred exterior.
- Arrange and roast:
- Line a baking sheet with foil or parchment, then arrange the marinated thighs in a single layer without crowding. Broil or bake for 15 to 20 minutes until the tops are dry and spotted with dark char.
- Flip and finish:
- Turn each piece over and cook for another 10 minutes until the chicken is cooked through (165°F internally if you're checking) and both sides have that beautiful burnished, slightly blackened appearance.
- Rest and serve:
- Let the chicken rest for 5 minutes before slicing or serving whole. The resting time allows the juices to redistribute, keeping everything moist and tender.
Save My kids, who usually push vegetables around their plates with suspicion, devoured this tandoori chicken without complaint. It was the moment I realized how much presentation and that smoky flavor matter to people, even when they're skeptical eaters. Now it's a regular rotation in our house because it proves that healthy eating doesn't mean boring food.
The Marinade Magic Window
Time is genuinely your friend here, but there's a sweet spot worth understanding. At 6 hours, the chicken is already deeply flavored and tender. At 12 hours, something shifts—the yogurt and spices penetrate deeper, the flavors become more integrated rather than sitting on the surface. I've marinated for up to 30 hours once out of sheer forgetfulness, and the chicken was still perfect, so don't stress if you can't get it done on your original timeline. The longer window means you can prep this in the morning for an elegant dinner, or even the night before, which makes your actual cooking time feel effortless.
Broiler vs. Oven vs. Grill
Broilers create that intense dry heat and char that makes this dish special, but not every oven broiler performs the same. Some are tiny compartments above the stove, others are drawers below, and their temperatures vary wildly. High heat for 25 to 30 minutes total works universally, though you'll need to watch for excessive charring if your broiler runs hot. If you have access to a grill, you can absolutely use it—the added smokiness is incredible, and you'll have even more control over the heat. Just keep the grill at medium-high, and use tongs to flip carefully so the marinade stays on the meat.
Serving and Sides That Sing
Tandoori chicken works beautifully on its own, but the right accompaniments make it a complete meal. Cooling yogurt-based raitas cut through the heat, fresh lemon wedges brighten each bite, and simple salads provide textural contrast. I've served it with cauliflower rice for keto-friendly nights, with traditional basmati rice and naan for when I want to go all-in, and even alongside roasted vegetables as a weeknight swap.
- A quick cucumber raita (yogurt mixed with diced cucumber, cumin, and cilantro) provides cooling relief and complements the spiced heat perfectly.
- Fresh coriander leaves scattered over the top before serving add color and a subtle herbal brightness that elevates the whole plate.
- Lemon wedges on the side let everyone customize their own squeeze, which somehow makes the dish feel more interactive and special.
Save This recipe has become my go-to when I want to feel like a confident cook without the stress, or when I want to impress someone with minimal fuss. It's the kind of dish that tastes like you've been planning all day, even if you started thinking about dinner at 4 PM.
Recipe Questions
- → What cuts of chicken work best for this dish?
Boneless, skinless chicken thighs are ideal as they retain moisture and absorb the marinade well.
- → How long should the chicken marinate?
For optimal flavor, marinate for a minimum of 6 hours, preferably overnight up to 24 hours.
- → Can I use chicken breasts instead?
Yes, but adjust cooking time as breasts cook faster and may dry out more easily.
- → What gives the smoky flavor in this dish?
The combination of smoked paprika in the marinade and charring under high heat creates the smoky notes.
- → Are there suggested side dishes to accompany this preparation?
Cucumber raita, fresh coriander, rice, or naan complement the flavors and add balance.
- → Is this dish suitable for low-carb diets?
Yes, it is keto-friendly and low in carbohydrates due to its ingredients and preparation method.