Tandoori Chicken
Bring the bold, smoky flavors of traditional tandoori chicken to your backyard with this easy-to-make recipe. Marinated in a tangy yogurt blend infused with warm spices, the chicken is grilled to perfection for charred edges and juicy, flavorful meat. Perfect for pairing with basmati rice, grilled vegetables, or fresh cucumber salad.
Ingredients
2 pounds chicken (bone-in, cut into pieces)
1 medium lemon, juiced
1 teaspoon salt
1 ¼ cups plain yogurt
½ medium onion, finely chopped
1 clove garlic, minced
2 teaspoons garam masala
1 teaspoon grated fresh ginger
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon red food coloring (optional, for that signature tandoori hue)
1 teaspoon yellow food coloring (optional)
2 teaspoons finely chopped cilantro (for garnish)
1 medium lemon, cut into wedges (for serving)
Instructions
Prep the chicken:
Remove the skin from the chicken and make deep slits in each piece to help the marinade penetrate. Place in a shallow dish. Sprinkle with lemon juice and salt. Let sit for 20 minutes.Make the marinade:
In a medium bowl, mix together the yogurt, onion, garlic, garam masala, ginger, cayenne pepper, and food coloring (if using) until smooth.Marinate:
Coat the chicken thoroughly with the yogurt marinade, ensuring it gets into the slits. Cover and refrigerate for at least 6 hours, or preferably overnight for maximum flavor.Grill the chicken:
Preheat a grill to medium-high heat and oil the grates lightly. Remove chicken from the marinade and discard any excess. Grill chicken pieces until cooked through and lightly charred, about 20 minutes total, turning occasionally. Internal temperature should reach 165°F (74°C).Serve:
Garnish with chopped cilantro and lemon wedges. Serve with basmati rice, naan, grilled corn, or a crisp cucumber salad.
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- Pro Tip
For even more authentic flavor, use a charcoal grill or add a piece of hot charcoal to a small bowl in the marinade container (covered with foil) to infuse the chicken with a smoky aroma — just like a real tandoor oven! Also, the longer you marinate (up to 24 hours), the deeper the flavor.
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