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Chicken Tandoori

Chicken Tandoori

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 4 servings


  • 2 1/2 pounds boneless, skinless chicken thighs
  • 2 Tbsp. lemon juice
  • 2 Tbsp. yogurt, plain
  • 1 Tbsp. canola oil
  • 1/2 cup chopped red onion
  • 3 cloves garlic
  • 1 Tbsp. chopped fresh ginger
  • 4 tsp. tomato paste
  • 2 tsp. coriander
  • 1 1/2 tsp. cumin
  • 1 1/2 tsp. paprika
  • 1/2 cup yogurt, plain
  • 2 Tbsp. chopped fresh cilantro
  • 4 cups cooked brown or basmati rice


  1. Preheat the broiler. make shallow cuts in the chicken thighs. Toss the chicken with the lemon juice and 1 1/2 teaspoons sea salt in a large bowl. Pulse the first quantity of yogurt, canola oil, onion, garlic, ginger, tomato paste, coriander, cumin, paprika, and 1/2 teaspoon sea salt in a food processor to make a paste. Toss the chicken in the mixture and marinate for 15 minutes. Place the chicken on a foil-lined boiler pan. Broil, turning once, until a meat thermometer reaches 165 degrees F, about 5-6 minutes per side. While the chicken is broiling, combine the second amount of yogurt, cilantro, and 1/4 teaspoon paprika in a bowl. Top the chicken with yogurt sauce and serve over rice.
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