Try this authentic tandoori chicken that's marinated in yogurt and spices, then cooked on the grill instead of a clay oven so you can make it at home. Serve with long-grain basmati rice, grilled veggies, roasted corn on the cob, and a cucumber salad.
⏱️ Recipe Details
- Prep Time: 25 mins
- Cook Time: 20 mins
- Additional Time: 6 hrs 20 mins
- Total Time: 7 hrs 5 mins
- Servings: 4
📝 Ingredients
- 2 pounds chicken, 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 root
- 1 teaspoon cayenne pepper
- 1 teaspoon red food coloring (Optional)
- 1 teaspoon yellow food coloring (Optional)
- 2 teaspoons finely chopped cilantro
- 1 medium lemon, cut into wedges
👩🍳 Directions
Step 1
Gather all ingredients.
Step 2
Remove and discard skin from chicken pieces. Cut slits into meat and place into a shallow dish. Season chicken on both sides with lemon juice and salt. Let sit for 20 minutes.
Step 3
Mix yogurt, onion, garlic, garam masala, ginger, and cayenne pepper together in a medium bowl until smooth, then stir in food coloring.
Step 4
Spread yogurt mixture over chicken, cover, and refrigerate for 6 to 24 hours (the longer the better).
Step 5
When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade. Discard remaining marinade.
Step 6
Cook chicken on the preheated grill until no longer pink and the juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Step 7
Garnish with cilantro and lemon wedges.
💡 Recipe Tip
This dish can also be baked in a 450 degrees F (230 degrees C) oven for 25 to 30 minutes.
🥗 Nutrition Facts
Calories: 356
Total Carbohydrate: 14g
Dietary Fiber: 3g
Total Sugars: 6g
Protein: 36g
Total Fat: 19g
Saturated Fat: 6g
Cholesterol: 102mg
Vitamin C: 45mg
Sodium: 734mg
Calcium: 201mg
Iron: 2mg
Potassium: 575mg
