Tandoori Chicken

Tandoori Chicken


2 lb skinless, boneless chicken thighs
2 tablespoons lemon juice
1/2 tablespoon Kosher salt
2 tablespoons plain yogurt
1 teaspoon vegetable oil
1/2 small red onion, roughly chopped
3 cloves garlic, smashed
1 2-inch piece ginger, peeled and roughly chopped
2 tablespoons tomato paste
1 tablespoon ground coriander
1/2 tablespoon ground cumin
1/2 tablespoon hot paprika
1/2 tablespoon garam masala
1/2 teaspoon cayenne

Optional for serving: cooked rice, cilantro, crushed chiles


Pulse the lemon juice, yogurt, oil, onion, garlic, ginger, tomato paste, coriander, cumin, paprika, garam masala, cayenne, and salt in a food processor to make a paste. Make shallow cuts in the chicken thighs with a sharp knife and place in a large bowl. Pour the mixture over the chicken, toss to coat, and let marinate at least 1 hour (preferably overnight).

Preheat the broiler. Place the chicken on a foil-lined broiler pan and cook, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, about 8 minutes per side.

Serve over rice and top with cilantro and crushed chiles, if desired.


This was the first of many recipes I am attempting to add to my Indian repertoire and it was a huge success first time out. It was so delicious I ended up making it three weeks in a row. And yes, I know this isn’t traditional tandoori (I don’t have a tandoor, so hey, obviously), but it is a damn tasty recreation!


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