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5.0 from 15 votes

Tandoori Chicken

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!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
6 hrs
Total Time
6 hrs 45 mins
Servings: 4 servings
Calories: 530 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. Whisk the yogurt into the spiced oil. Stir in the lemon juice, ginger, garlic, salt, and pepper.
  3. 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.
  4. 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.
  5. 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

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

% 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.