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Tandoori Chicken
Tandoori Chicken
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
415 minutes
Delicious tandoori chicken with flavorful marinade of lemon, yogurt, and spices. Easily grilled or baked in the oven.
Ingredients:
  • 3 Tbsp vegetable oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon cayenne
  • 1 Tbsp garam masala
  • 1 Tbsp sweet (not hot) paprika
  • 1 cup plain yogurt (can sub buttermilk)
  • 2 Tbsp lemon juice
  • 4 minced garlic cloves
  • 2 Tbsp minced fresh ginger
  • 1 teaspoon salt
  • 4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in
Instructions:
  • Infuse the spices in oil: Warm the oil in a small pan over medium heat and add coriander, cumin, turmeric, cayenne, garam masala, and paprika. Stir frequently until fragrant, about 2-3 minutes. Allow to cool to room temperature before using.
  • Combine spices with yogurt and lemon juice, then fold in garlic, salt, and ginger for a flavorful mixture.
  • Make deep cuts in the chicken pieces, then cover them with the marinade. Refrigerate for at least 1 hour (preferably 6 hours, but no more than 8 hours).
  • Prepare the grill by creating two zones: a hot zone over direct heat and a cooler zone off direct heat. For charcoal grills, leave one side without coals. For gas grills, turn on only half of the burners. Lightly oil the grill grates using tongs and a vegetable oil-soaked paper towel.
  • Remove excess marinade from chicken and place on hot grill: Remove chicken from the marinade, shaking off any extra. Ensure the chicken is evenly coated but not overly marinated. Place the chicken on the hot grill and cover it. Cook for 2-3 minutes before checking. Rotate the chicken to achieve a nice brown (even slightly charred) color on all sides.
  • Move chicken to the cooler side of grill and cover to cook for at least 20 minutes, or up to 40 minutes depending on size and grill temperature. Ensure chicken juices run clear. Rest for 5 minutes before serving. Enjoy warm or chilled the next day. Serve with naan, Indian flatbread, or rice with raita on the side. If you loved it, please give us a star rating and leave a comment!

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