Sunday, October 21, 2012

Tandoori Chicken

  • 8 pieces of chicken thighs
  • 1 1/2 cup plain yogurt
  • 1 teaspoon turmeric powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 1/2 teaspoon annatto powder for coloring (if you can't find it, use 2-3 drops of red food coloring)
  • 1 tablespoon minced ginger
  • 3 cloves garlic, minced
  • 2 tablespoons lime juice
  • Salt 
  • Cilantro and lime wedges for garnish

  • In a large mixing bowl, whisk together yogurt, lime juice, garlic, ginger, and the rest of the spices until well blended. Season with salt. 
  • Wash the chicken pieces and pat dry. Prick the chicken with fork, then add to the marinate. Toss to coat. Transfer the chicken and all of the marinade to a gallon plastic bag. Push out any excess air from the bag, seal the bag and keep in refrigerator for a few hours to overnight.
  • Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Remove the chicken from the bag. Using grill pan, brown both sides of the chicken. Transfer chicken to lined baking sheet and cook in the oven until the meat thermometer inserted in the thickest part of the chicken registers 160 degrees F. Remove baking sheet from the oven and cover completely with the foil for about 10 minutes more. Garnish with cilantro and lime wedges.


  1. I made this tonight and it was delicious! It was so easy too, I didn't grill the chicken first I just put them straight in the oven and it worked really well. GREAT recipe, definitely using it again.

    1. Hey, that's great! I'm glad you like it. Have a great day :)

  2. What if I don't have a grill pan? Can I use the foreman grill?