Tandoori Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 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
Description
This Tandoori Chicken recipe begins by blooming spices in hot oil to release their aromas, then cooling the mixture before blending with plain yogurt, lemon juice, minced ginger and garlic, salt, and pepper. Chicken pieces are scored with deep gashes to help the marinade saturate the meat. After marinating for 6 hours or overnight, the chicken is grilled over high heat, searing the exterior for smoky char marks while locking in juices.
The spice blend offers a complex warmth balanced by the tangy yogurt and lemon, while grilling imparts a slight smokiness and crispness on the outside. Serving with fresh cilantro and lemon wedges provides brightness to complement the richly spiced chicken.
Proper grill preparation includes preheating to high heat and oiling grates to prevent sticking. Resting the chicken after grilling for 5 minutes helps retain its juices. Using a meat thermometer ensures chicken is fully cooked to 165°F. Managing marinade exposure reduces burning during grilling.
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon Turmeric ground
- 1 teaspoon red chili powder
- 1 cup PLAIN yogurt (228g)
- 2 tablespoons lemon juice fresh
- 2 tablespoons ginger minced
- 6 garlic minced, cloves
- 1 teaspoon salt
- ¼ teaspoon black pepper ground
- 8 chicken pieces skinless bone-in (thighs and drumsticks, or 4 quarters)
- cilantro to serve, wedges
- lemon to serve, wedges
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
- Carefully cook spices in oil on medium heat, stirring constantly to avoid burning and curdling the yogurt.
- Cut three deep gashes into each chicken piece to allow marinade penetration.
- Marinate the chicken at least 6 hours, ideally overnight, for best flavor and juiciness.
- Preheat grill to high (about 400°F) and grease grates to prevent sticking before cooking.
- Shake off excess marinade before grilling to avoid flare-ups and burning.
- Use a meat thermometer to check that chicken reaches an internal temperature of 165°F.
- Let grilled chicken rest for 5 minutes before serving to lock in juices.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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