Tandoori Chicken

Name: Tandoori Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: north indian
Ingredients: 400 g · Boneless chicken thighs; 30 g · Coriander leaves; 30 ml · Curd; 5 ml · Garam masala; 5 ml · Ginger-garlic paste; 5 ml · Ground cumin; 1 piece · Lemon; 15 ml · Lemon juice; 15 ml · Melted butter; 15 ml · Oil; 5 ml · Red chili powder; 5 ml · Salt; 5 ml · Turmeric powder

30 min428 kcal 2 servingsEasy

north indian gluten freedinnerlunch

Nutrition per serving

estimated

428kcal

Protein38g

Carbs4g

Fat30g

Fiber1g

Estimated — 5 ingredients not in food database (99% mass accounted for)

Flavor profile

Spice

Richness

Method

1In a large bowl, mix 400 g boneless chicken thighs (cut into 2-3 cm pieces) with 2 tbsp yogurt, 1 tbsp lemon juice, 1 tsp red chili powder, 1 tsp garam masala, 1 tsp turmeric, 1 tsp cumin powder, 1 tsp ginger-garlic paste, and 1 tsp salt.
2Add 1 tbsp oil and mix well until the chicken is evenly coated. Cover and refrigerate for at least 1 hour (or up to 8 hours) to marinate.
3Heat a heavy-bottomed pan or tawa over medium-high heat. Add a small amount of oil if needed.
4Place the marinated chicken pieces in the pan in a single layer. Cook for 6–7 minutes per side, turning occasionally, until the chicken is charred at the edges and cooked through.
5Drizzle 1 tbsp melted butter over the chicken during the last 2 minutes of cooking for richness and shine.
6Garnish with fresh coriander and lemon wedges. Serve hot with mint chutney or a simple salad.