Get ready to spice up your dinner routine with this mouthwatering Tandoori Chicken recipe! This classic Indian dish is bursting with flavor and surprisingly simple to make at home. Say goodbye to bland chicken and hello to a taste sensation that’ll have your taste buds dancing!
Why You’ll Love This Recipe
- Flavor Explosion: The blend of aromatic spices creates a depth of flavor that’s simply irresistible.
- Tender and Juicy: The yogurt marinade ensures your chicken stays incredibly moist and tender.
- Versatile: Perfect for a family dinner, meal prep, or even as a crowd-pleasing party dish.
- Healthier Option: A delicious way to enjoy chicken without heavy sauces or breading.
Ingredients You’ll Need
- Vegetable Oil: The base for blooming our spices, enhancing their flavors.
- Spices: Garam masala, paprika, cumin, coriander, turmeric, and chili powder create that signature tandoori flavor.
- Yogurt: Acts as a tenderizer and helps the spices cling to the chicken.
- Lemon Juice: Adds brightness and helps tenderize the meat.
- Ginger and Garlic: Essential flavor boosters in Indian cuisine.
- Chicken: Bone-in pieces work best for maximum flavor and juiciness.
- Cilantro and Lemon Wedges: For a fresh finish and extra zing.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Spice Level: Adjust the chili powder to your heat preference.
- Vegetarian Option: Try this marinade on cauliflower or paneer for a delicious meat-free version.
- Cooking Method: No grill? Use an oven or air fryer for equally tasty results.
How to Make Tandoori Chicken
Step 1: Bloom the Spices
Heat oil in a skillet and add your spice mix. Cook until fragrant, then cool.
Step 2: Prepare the Marinade
Mix the spiced oil with yogurt, lemon juice, ginger, garlic, and seasonings.
Step 3: Marinate the Chicken
Score the chicken pieces and coat them thoroughly in the marinade. Refrigerate for at least 6 hours.
Step 4: Grill the Chicken
Preheat and oil your grill. Cook the chicken, turning once, until charred and cooked through.
Step 5: Rest and Serve
Let the chicken rest briefly before serving with cilantro and lemon wedges.
Pro Tips for Making the Recipe
- Marinate Longer: For the best flavor, let the chicken marinate overnight.
- Temperature Check: Use a meat thermometer to ensure the chicken reaches 165°F internally.
- Even Cooking: Choose similarly sized chicken pieces for consistent cooking.
How to Serve
Serve your Tandoori Chicken with:
- Fluffy basmati rice
- Warm naan bread
- Cooling cucumber raita
- Fresh green salad
Make Ahead and Storage
Storing Leftovers
Refrigerate in an airtight container for up to 3 days.
Freezing
Freeze cooked chicken for up to 3 months. Thaw in the refrigerator before reheating.
Reheating
Gently reheat in the oven or microwave until warmed through.
FAQs
Can I use boneless chicken?
Yes, you can use boneless chicken, but reduce the cooking time to avoid drying out the meat.
What if I don’t have all the spices?
You can use a pre-made tandoori spice mix as a shortcut, but the flavors may not be as complex.
Can I make this in the oven?
Absolutely! Bake at 400°F (200°C) for about 25-30 minutes, or until the chicken is cooked through.
Is this recipe very spicy?
The heat level is moderate, but you can easily adjust the chili powder to suit your taste.
Ready to bring the flavors of India to your kitchen? This Tandoori Chicken recipe is your ticket to a delicious adventure. With its vibrant colors and bold flavors, it’s sure to become a new favorite in your recipe collection. Don’t be surprised if your family starts requesting it weekly!
Print
Tandoori Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 6 hours 45 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Grilling
- Cuisine: Indian
Description
Tandoori Chicken is a flavorful and aromatic Indian dish that features tender chicken marinated in a blend of yogurt and spices, then grilled to perfection. This recipe creates a deliciously charred exterior while maintaining a juicy interior, making it a perfect main course for any meal.
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
- 1/4 teaspoon ground black pepper
- 8 chicken pieces, skinless, bone-in (thighs and drumsticks, or 4 quarters)
- Cilantro and lemon wedges, to serve
Instructions
- Prepare the spice mixture: 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.
- Create the marinade: Whisk the yogurt into the spiced oil. Stir in the lemon juice, ginger, garlic, salt, and pepper.
- Marinate the chicken: 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.
- Prepare the grill: 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.
- Grill the chicken: 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.
- Serve: Let rest for 5 minutes before serving. Serve with cilantro and lemon wedges.
Notes
- Watch the spices carefully when blooming them in oil to prevent burning.
- Cool the spice mixture before adding it to the yogurt to prevent curdling.
- Marinate the chicken for at least 6 hours or up to 24 hours for best flavor.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Let the chicken rest for 5 minutes before serving to lock in juices.
Nutrition
- Serving Size: 2 pieces
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg
