Share
Tandoori Chicken
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
8 to 10 chicken thighs, depending on size denotes
With its signature orange-red hue, and rich, savory flavors from spices like cumin, coriander, and turmeric, tandoori chicken brings the perfect balance of heat, tang, and warmth.

Ingredients
Marinade
- 1 cup plain Greek yogurt
- 2 large garlic cloves, grated
-
2 Tbsp Tandoori
Roasting Spice Blend
-
2 tsp Garam
Masala Spice Blend
- 1½ tsp kosher salt
-
1 tsp Paprika
– Spanish Sweet
- 1 Tbsp lemon juice
- 3 lbs boneless, skinless chicken thighs
Paprika Butter
- 6 Tbsp unsalted butter
-
2½ tsp Paprika
– Spanish Sweet
- ¾ tsp kosher salt
To Serve
- 6 ea scallions, sliced thin on bias
- ½ cup chopped cilantro
- special equipment: rimmed baking sheet, wire rack, aluminum foil, cooking spray
Directions
- In a large mixing bowl, whisk together all marinade ingredients except for the chicken thighs.
- Pat chicken thighs with a paper towel. Using a sharp paring knife, make 2 to 3 slits into each thigh, about ¼-inch deep. Add chicken to the marinade, turning and massaging all sides to ensure all areas are in contact with the marinade. Cover and refrigerate for at least 6 hours or up to overnight.
- Preheat oven to 450ºF. Place a wire rack over an aluminum foil-lined, rimmed baking sheet. Coat rack generously with cooking spray. Arrange the chicken, slit-side down, evenly spaced on the rack. Roast on the middle rack of the oven for a total of 25 to 30 minutes.
- While chicken is roasting, gently heat paprika butter ingredients until melted; stir until combined. After 12 to 14 minutes of roasting, baste or brush the chicken with paprika butter, then turn pieces to the other side. Return to oven to roast for an additional 12 to 14 minutes. Baste or brush chicken with remaining paprika butter, then broil for 3 to 5 minutes, just enough to achieve some charred spots on the chicken. The chicken is cooked when an instant-read thermometer registers 165ºF when inserted into the thickest part of the thigh.
- Transfer chicken to a serving platter; pour drippings from the baking sheet over the chicken. Top generously with sliced scallions and chopped cilantro. Enjoy with basmati rice and naan, if desired.