5 from 10 votes
Tandoori Chicken
Tandoori Chicken features bone-in, skinless chicken marinated in a spiced yogurt mixture made with garam masala, paprika, turmeric, and chili powder. The marinade penetrates the meat via deep cuts, ensuring rich flavors. Grilled at high heat, the chicken develops charred spots and cooks through while remaining juicy, served with fresh cilantro and lemon wedges.
Prep Time
20 mins
Cook Time
25 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 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
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.