Easy Tandoori Chicken

There’s something incredibly satisfying about a dish that brings together vibrant flavors and wholesome ingredients. That’s why I love making Easy Tandoori Chicken! This dish is not just about the tender, spice-marinated chicken; it’s also about those colorful vegetables that soak up all the deliciousness. I remember the first time I prepared it for friends; the aroma filled my kitchen, and everyone gathered around, eager to taste. The blend of spices is intoxicating, with the warmth of garam masala and the kick of cayenne pepper dancing through the air. It’s a dish that not only nourishes the body but also warms the heart.

As I plated up the chicken and vegetables, the vibrant colors of the rainbow carrots and cauliflower were a feast for the eyes. I served it with a cooling yogurt sauce, which added a nice contrast to the spices. This meal has a way of turning an ordinary day into a special occasion. Whether I’m cooking for a family dinner or a casual gathering, this dish never fails to impress.

This Easy Tandoori Chicken recipe is perfect for any season, and I love how versatile it can be. You can switch up the vegetables according to what you have on hand or what’s in season! Every bite is a reminder of the joy of cooking and sharing meals with loved ones. So, roll up your sleeves and let’s get started on this delightful journey of flavor!

Ingredients Required for Easy Tandoori Chicken

When it comes to cooking, I always believe in the power of fresh ingredients. This Easy Tandoori Chicken relies on a wonderful mix of spices, fresh vegetables, and a creamy marinade that truly shines. The key players in this recipe include yogurt, which tenderizes the chicken, and a variety of spices that create that signature tandoori flavor. Let’s look at what you’ll need!

• ¼ cup whole-milk yogurt (not Greek) – This acts as a marinade base, adding creaminess and tang.
• 2 tablespoons fresh lemon juice – Brings acidity to balance the richness of the yogurt.
• ¼ cup chopped onion – For sweetness and a slight crunch.
• 3 cloves garlic, pressed or minced – Adds depth and a wonderful aroma.
• 2 teaspoons fresh ginger – Imparts a warm, spicy kick.
• 2 teaspoons garam masala – A spice blend that is key to the tandoori flavor.
• ¼ teaspoon turmeric – Gives both color and a subtle earthiness.
• ¼ teaspoon cayenne pepper – For a touch of heat.
• ¼ teaspoon smoked paprika – Adds a smoky flavor profile.
• ½ teaspoon kosher salt – Enhances all the flavors.
• 1¾ pounds boneless skinless chicken thighs – The primary protein, juicy and tender when cooked.
• Olive oil spray – For coating the pan to prevent sticking.
• 1½ pounds rainbow carrots, halved and cut lengthwise, then cut into 2-inch pieces – Colorful and sweet, they roast beautifully.
• 4 cups medium cauliflower florets (about 1 whole head) – Adds texture and absorbs flavors.
• 1 tablespoon olive oil – Used to toss the vegetables for roasting.
• 1 teaspoon garam masala – A sprinkle for the veggies, enhancing their flavor.
• 1 teaspoon kosher salt – Seasoning for the vegetables.
• Freshly ground black pepper – To taste, for added depth.
• ½ cup whole-milk yogurt (not Greek) – For serving, it cools down the spices.
• 1 teaspoon fresh lemon juice – Added to the yogurt for a refreshing dip.
• 1 clove garlic, pressed or minced – For extra flavor in the sauce.
• 1 tablespoon chopped cilantro, plus more for garnish – Fresh herb that adds brightness.
• ½ teaspoon kosher salt – To taste in the yogurt sauce.

The Method for Easy Tandoori Chicken

Cooking the Easy Tandoori Chicken is a joyful process filled with enticing aromas and vibrant colors. Let’s dive into the steps that will bring this dish to life.

1. In a small bowl, combine yogurt, lemon juice, onion, garlic, ginger, garam masala, turmeric, cayenne, smoked paprika, and salt. Mix until smooth. This marinade is the heart of your dish, creating juicy, flavorful chicken. Place the chicken thighs in a gallon freezer bag with the marinade. Make sure each piece is well-coated, then refrigerate for at least 1 hour or up to overnight. The longer it marinates, the more flavor it absorbs!
2. When you’re ready to cook, preheat your oven to 425°F. Adjust an oven rack to the center and another 4 to 6 inches from the broiler. This dual rack setup will help cook the chicken evenly while allowing for a nice char later.
3. Spray a large rimmed sheet pan with olive oil. This ensures that your vegetables, particularly the carrots and cauliflower, won’t stick while roasting.
4. In a large bowl or on a plate, toss the carrots and cauliflower with olive oil. Sprinkle with garam masala, salt, and black pepper to taste. Make sure all the pieces are coated evenly, which helps in getting that lovely roasted flavor.
5. Spread the vegetables onto the prepared pan, creating an even layer. This allows them to roast properly without steaming. Remove the chicken from the marinade, scraping off any excess, and nestle the thighs among the vegetables. Lightly spray the tops with more olive oil for a crispy finish.
6. Roast on the center rack for about 30 minutes. You’ll know it’s done when the chicken is cooked through and the vegetables are tender. The aroma wafting from the oven will be irresistible!
7. While the chicken is roasting, prepare a yogurt sauce by combining yogurt, lemon juice, garlic, cilantro, and salt in a small bowl. This cooling sauce balances the spices beautifully.
8. Once the timer goes off, switch the oven to broil. Move the pan to the higher rack and broil until the chicken and vegetables are slightly charred, about 3 to 5 minutes. Keep an eye on them to avoid burning!
9. Remove from the oven, sprinkle with chopped cilantro, and let it rest for a few minutes before serving. The Easy Tandoori Chicken is ready to be enjoyed!

Customization Ideas

One of the things I love about this Easy Tandoori Chicken is how easily it can be customized to suit your taste. Here are some ideas to make it your own!

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to preserve moisture.
• Freezing: This dish freezes well! You can freeze the marinated chicken before cooking. Just thaw overnight in the fridge before roasting.
• Pairing: Serve alongside basmati rice or warm naan for a complete meal. The yogurt sauce pairs perfectly with these sides.
• Spice Level: Adjust the spice level by adding more or less cayenne pepper in the marinade. You can also serve with additional spicy sauce on the side.
• Herb Enhancements: Feel free to try different herbs like mint or dill in your yogurt sauce for a unique twist.
• Cooking Method: If you prefer grilling, you can cook the marinated chicken and vegetables on a grill instead of in the oven for a smoky flavor.

What to Serve Alongside Easy Tandoori Chicken

Pairing your Easy Tandoori Chicken with the right sides can elevate your meal to new heights. Here are some ideas to consider:

• Basmati Rice: Fluffy and fragrant, basmati rice complements the spices beautifully and soaks up the delicious juices from the dish.
• Naan Bread: Soft and pillowy naan is perfect for scooping up the chicken and vegetables, making each bite wonderfully satisfying.
• Salad: A light salad with cucumber, tomatoes, and a citrus dressing can balance the richness of the chicken and add freshness.
• Yogurt Sauce: Never forget the cooling yogurt sauce! It’s not just a condiment; it brings everything together and cuts the spice.
• Roasted Potatoes: For a heartier side, roasted potatoes seasoned with herbs can make the meal feel more filling.
• Seasonal Vegetables: Roasted or sautéed seasonal vegetables can round out your meal, providing additional color and nutrition.
• Occasions: This dish works fabulously for family dinners, gatherings, or even special occasions like Ramadan. It brings everyone together and creates memorable meals.

FAQ

Conclusion

In summary, Easy Tandoori Chicken is a flavorful and vibrant dish that brings a taste of India to your table. The combination of marinated chicken and roasted vegetables makes for a delightful meal that’s perfect for any occasion. I encourage you to give this recipe a try; you won’t be disappointed!

Easy Tandoori Chicken

The ultimate comfort food, Easy Tandoori Chicken is a flavor-packed dish that combines tender chicken with vibrant vegetables. It’s an easy weeknight dinner option that’s sure to impress. Why not make it tonight?

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 0.25 cup whole-milk yogurt not Greek
• 2 tablespoons fresh lemon juice
• 0.25 cup chopped onion
• 3 cloves garlic pressed or minced
• 2 teaspoons fresh ginger
• 2 teaspoons garam masala
• 0.25 teaspoon turmeric
• 0.25 teaspoon cayenne pepper
• 0.25 teaspoon smoked paprika
• 0.5 teaspoon kosher salt
• 1.75 pounds boneless skinless chicken thighs trimmed of fat
• 1 spray Olive oil spray
• 1.5 pounds rainbow carrots halved and cut lengthwise, then cut into 2-inch pieces
• 4 cups medium cauliflower florets about 1 whole head
• 1 tablespoon olive oil
• 1 teaspoon garam masala
• 1 teaspoon kosher salt
• 1 to taste Freshly ground black pepper
• 0.5 cup whole-milk yogurt not Greek
• 1 teaspoon fresh lemon juice
• 1 clove garlic pressed or minced
• 1 tablespoon chopped cilantro plus more for garnish
• 0.5 teaspoon kosher salt

Equipment

• Chef's Knife
• Baking Sheet
• Frying pan
• Oven

Method

 

1. In a small bowl, combine yogurt, lemon juice, onion, garlic, ginger, garam masala, turmeric, cayenne, smoked paprika, and salt. Place the chicken thighs in a gallon freezer bag with the marinade and refrigerate for 1 hour up to overnight.
2. When ready to cook, adjust an oven rack in the center and another 4 to 6 inches from the broiler. Preheat the oven to 425°F. Spray a large rimmed sheet pan with olive oil.
3. In a large bowl or on a plate, toss the carrots and cauliflower with olive oil. Sprinkle with garam masala, salt, and black pepper to taste and toss to coat. Spread the vegetables onto the pan. Remove the chicken from the marinade, scrape off the excess, and nestle the chicken thighs in with the vegetables. Lightly spray with olive oil.
4. Roast on the center rack until the vegetables are tender and the chicken is cooked through, about 30 minutes.
5. In a small bowl, combine yogurt, lemon juice, garlic, cilantro, and salt.
6. Switch the oven to broil. Move the pan to the higher rack and broil until the chicken and vegetable are slightly charred, about 3 to 5 minutes. Sprinkle with the chopped cilantro and serve with the yogurt sauce on the side.

Notes

• Tip 1: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to preserve moisture.
• Tip 2: This dish freezes well! You can freeze the marinated chicken before cooking. Just thaw overnight in the fridge before roasting.
• Tip 3: Serve alongside basmati rice or warm naan for a complete meal. The yogurt sauce pairs perfectly with these sides.
• Tip 4: Adjust the spice level by adding more or less cayenne pepper in the marinade. You can also serve with additional spicy sauce on the side.
• Tip 5: Feel free to try different herbs like mint or dill in your yogurt sauce for a unique twist.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.