Tandoori Chicken
User Reviews
5.0
15 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
6 hrs
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Total Time
6 hrs 45 mins
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Servings
4 servings
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Calories
530 kcal
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Course
Main Course
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Cuisine
Indian
Tandoori Chicken
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Tandoori Chicken made with a homemade spice marinade is a simple way to add rich and full flavor to chicken thighs or drumsticks. Serve with rice and lemon wedges for an Indian restaurant-inspired meal. Grill and oven cooking instructions included!
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Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 cup PLAIN yogurt (228g)
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced ginger
- 6 garlic cloves minced
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 8 chicken pieces skinless bone-in (thighs and drumsticks, or 4 quarters)
- Cilantro and lemon wedges to serve
Instructions
- Heat the oil in a small skillet over medium heat. Add the garam masala, paprika, cumin, coriander, turmeric, and chili powder. Cook, stirring constantly, until fragrant, about 1 minute. Transfer the spiced oil to a large bowl and let cool for about 15 minutes.
- Whisk the yogurt into the spiced oil. Stir in the lemon juice, ginger, garlic, salt, and pepper.
- Cut 3 deep gashes (to the bone) on each piece of chicken. Add the chicken pieces to the yogurt mixture and stir to coat the chicken well. Cover and refrigerate for 6 hours or overnight.
- Preheat the grill to high heat (400°F). Using tongs, lightly grease the grill grates by wiping them with a paper towel soaked in vegetable oil.
- Remove the chicken from the marinade shaking off excess, and place each piece on the grill. Cover and cook until dark char spots appear on one side, about 10 minutes. Carefully turn the chicken and cook, covered, until the chicken is cooked through, about 15 minutes. Let rest for 5 minutes before serving. Serve with cilantro and lemon wedges.
Notes
- Watch the spices carefully as they cook. When blooming the spices in the oil, watch them closely so they don’t burn. Use a medium heat and stir constantly. Additionally, cool the spice mixture before stirring it into the yogurt to prevent curdling.
- Cut perforations in the chicken. To help the marinade season the chicken well, cut 3 deep gashes to the bone in each piece before adding it to the spice and yogurt mixture.
- Plan adequate time for marinating. Marinate the chicken for at least 6 hours or overnight (up to 24 hours) for the best flavor and most juicy texture.
- Preheat the grill. Preheating your grill will help to create a nice sear on the outside of the chicken when it first comes in contact with the grates. The best way to know that the grill is preheated adequately is to flick water on it with your finger. If it sizzles, it is hot enough to add the chicken. You can use a regular gas or charcoal grill or a stovetop grill plate to cook the chicken.
- Grease the grates of the grill. Don’t forget to grease the grill by wiping it with a paper towel that has been soaked in vegetable oil. Use tongs to hold the paper towel to prevent burning your fingers.
- Shake off excess marinade. To prevent burning, remove the marinated chicken from the container or bag using tongs and shake off the excess marinade as you do so.
- Use a meat thermometer. To ensure the chicken is fully cooked, especially if you are making tandoori chicken drumsticks, insert a meat thermometer into the thickest part of the chicken and make sure all pieces reach an internal temperature of at least 165°F.
- Let the chicken rest before serving. After cooking, allow the chicken to rest for 5 minutes before cutting or serving it to help lock in the juices.
Nutrition Information
Show Details
Calories
530kcal
(27%)
Carbohydrates
8g
(3%)
Protein
76g
(152%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7g
Monounsaturated Fat
5g
Trans Fat
0.04g
Cholesterol
246mg
(82%)
Sodium
884mg
(37%)
Potassium
993mg
(28%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1256IU
(25%)
Vitamin C
13mg
(14%)
Calcium
140mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 8g | 3% |
| Protein | 76g | 152% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 246mg | 82% |
| Sodium | 884mg | 37% |
| Potassium | 993mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1256IU | 25% |
| Vitamin C | 13mg | 14% |
| Calcium | 140mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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