Japanese-Style Tandoori Chicken

Japanese-Style Tandoori Chicken

Adding soy sauce to yogurt and curry powder is the key to this deliciousness!

Cooking time
15 minutes
  • Nutrition facts are for one serving.
  • Time to marinate is not included in the cooking time.
  • This recipe prepares 2 sauce-marinated chicken thighs and uses 1.
  • The remaining chicken thigh can be refrigerator stored in the sauce for 2 to 3 days.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

chicken thigh

2 (250 to 300 g / 8.8 to 10.6 oz.each)

lemon wedges

as desired

vegetable oil

1/2 Tbsp

(A)Yogurt sauce

plain yogurt

150 g (5.3 oz.)

curry powder

1 Tbsp


  1. Cut each chicken thigh up into 8 to 10 equal-sized pieces. Place (A) into a storage-use plastic bag and massage to mix the seasonings together well from the outside of the bag (lining a bowl with the plastic bag makes it easier to place seasonings inside).

    • Tip: The process of massaging in seasonings is made easier and cleaner using this method. Be sure to use a plastic bag large enough to fit 2 chicken thighs.
  2. Add the chicken to the seasonings inside the plastic bag and lightly massage in. Seal off the opening, and place into a refrigerator to marinate for more than 2 hours.
  3. Heat 1/2 Tbsp of vegetable oil in a fry pan over medium heat, drip marinade sauce off of 1 chicken thigh (1/2 of ingredients in the plastic bag), place skin side up in the fry pan and cover with a lid. Cook for 4 to 5 minutes, remove the lid, turn each piece over and cook without a lid for 2 to 3 minutes. Serve onto plates and garnish with lemon wedges if desired.

    • Store the remaining chicken thigh to cook in the same manner.
  • Recipe Hatsue Shigenobu
  • Styling Mayuko Abe
  • Photo Manao Okamoto

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