Description
Tandoori Chicken from India sizzles with bold spices that dance across your taste buds, making dinner an adventure straight from the grill. Marinated yogurt-coated chicken pieces char perfectly, delivering authentic subcontinental flavor that brings warmth to your kitchen table.
Ingredients
Scale
Main Proteins:
- 2 pounds boneless, skinless chicken thighs or breasts
Marinade Base:
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
Spices and Seasonings:
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
Garnish:
- Chopped fresh cilantro
- Lemon wedges
Instructions
- Blend 1 cup Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 tablespoon grated ginger, 3 minced garlic cloves, and all spices in a large bowl. Whisk until the mixture becomes a vibrant, aromatic marinade.
- Thoroughly dry 2 pounds of chicken using paper towels. Submerge each piece completely in the marinade, ensuring total coverage. Seal and refrigerate for 2-8 hours.
- Heat grill to 400°F (204°C). Clean and lightly oil grates to prevent chicken from sticking. Alternatively, set oven to 425°F (218°C) with a wire rack over a baking sheet.
- Extract chicken from marinade, allowing excess to drip off. Place chicken on grill, cooking 5-7 minutes per side until internal temperature reaches 165°F (74°C). For oven method, bake 20-25 minutes, turning once midway.
- Transfer grilled chicken to a clean plate. Allow 5 minutes resting time to lock in moisture. Sprinkle with fresh chopped cilantro and serve alongside lemon wedges for a zesty garnish.
Notes
- Marinate the chicken for at least 4 hours, preferably overnight, to allow the spices to deeply penetrate the meat and tenderize it.
- Use a meat thermometer to check that the internal temperature reaches 165°F, ensuring the chicken is fully cooked without becoming dry.
- For a lighter version, swap full-fat yogurt with Greek yogurt and remove the skin from the chicken to reduce calories.
- If you don’t have a grill, this recipe works beautifully in a hot oven at 425°F, using a broiler pan to help achieve similar charred edges.
- Prep Time: 15 minutes
- Cook Time: 10-14 minutes (grill) or 20-25 minutes (bake)
- Category: Chicken
- Method: Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 235 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 85 mg