Translating Tandoori Chicken
Tender chicken marinated in a vibrant blend of Indian spices and lemon, then roasted to golden perfection with a fresh herb finish. This indian-inspired chicken ready in about 85 minutes pairs skinless and boneless chicken thighs, yogurt, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, skinless and boneless chicken thighs
- 1/2 cup yogurt
- 2 tbsp lemon juice
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 3 cloves, minced garlic
- 1 tbsp, grated ginger
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- for garnish fresh cilantro
Instructions
- Step 1: In a bowl, mix 1/2 cup yogurt, 2 tbsp lemon juice, 1 tbsp garam masala, 1 tsp turmeric, 1 tsp cumin, 1 tsp paprika, 3 minced garlic cloves, 1 tbsp grated ginger, 1 tsp salt, and 1/2 tsp black pepper. Add 1.5 lbs chicken thighs, turning to coat. Marinate in the refrigerator for at least 1 hour.
- Step 2: Preheat oven to 400°F. Line a baking sheet with parchment paper and brush with 2 tbsp olive oil.
- Step 3: Remove chicken from marinade (discard marinade) and place on the prepared baking sheet. Bake for 20-25 minutes until the chicken is cooked through and edges are golden.
- Step 4: Let rest for 5 minutes, then garnish with fresh cilantro and serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Translating Tandoori Chicken take to make?
Total time is about 85 minutes (60 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Translating Tandoori Chicken?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yogurt from drying out.
Can I substitute ingredients in Translating Tandoori Chicken?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Translating Tandoori Chicken for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Translating Tandoori Chicken?
Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
