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Tandoori Chicken

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Tandoori Chicken

Tandoori Chicken

Jessica Braider
You can prepare this delicious Indian chicken in the morning or the night before you cook it, and then put it in the oven shortly before dinnertime (or in the slow cooker during the day). Scramble recipe tester Nancy Bolen said her children rated this dish a 10 out of 10. If your kids find it too flavorful, you can always rinse the sauce off their cooked chicken before serving it to them.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Course Main Dish
Cuisine Indian
Servings 4 servings


  • 3/4 cup low fat plain Greek yogurt (or use any variety)
  • 2 tsp. fresh ginger peeled and minced, or use 1/2 tsp. ground ginger
  • 4 cloves garlic minced, about 2 tsp.
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • 1 tsp. garam masala (an Indian spice blend),
  • 1/2 tsp. salt
  • 1 lime juice only, about 2 Tbsp.
  • 1 1/2 - 2 lbs. boneless, skinless chicken thighs or breasts,
  • 1/4 cup mango chutney for serving (optional)


  • In a large bowl, combine all the ingredients except the chutney (optional) and mix well to coat the chicken. Cover and refrigerate it for at least 1 and up to 24 hours (the longer the better).
  • Preheat the oven to 400 degrees. Transfer the chicken to a glass or ceramic baking dish, allowing some sauce to cling to it.
  • Cook the chicken, uncovered, for 20 - 25 minutes, until it is cooked through. (Note: thighs will be tender but still dark in the middle when cooked through.) Serve it immediately with the chutney, if desired, or refrigerate it for up to 24 hours.

Slow Cooker Directions

  • There's no need to marinate the chicken in advance. Combine the yogurt, ginger, garlic, spices, and lime juice in the slow cooker, then add chicken and turn it several times to be sure it is well coated. Cook on low for 7 - 8 hours or on high for 4 - 5 hours, and serve with the chutney, if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Peel and mince the ginger, peel the garlic, combine the spices, juice the lime, make the marinade and marinate the chicken in the refrigerator, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add ½ teaspoon cayenne pepper to the marinade.
Tip: If you can’t find garam masala at your market, you can make your own blend with equal parts (or to your taste) of coriander, cumin, ginger, black pepper, cinnamon, cardamom, cloves, and nutmeg.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutritional Information Per Serving (% based upon daily values): Calories 230, Total Fat: 3g, 5%; Saturated Fat: 1g, 5%; Cholesterol: 100mg, 33%; Sodium: 440mg, 18%; Total Carbohydrate: 6g, 2%; Dietary Fiber: 1g, 4%; Sugar: 3g; Protein: 42g
Keyword All, Company/Entertaining, Dinner, Fall, Gluten-Free, Kid-Friendly, Low Carb, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Winter
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