Description
This Tandoori Chicken is a flavorful Indian dish made with bone-in chicken marinated in a spiced yogurt blend, then grilled or baked until tender and smoky. Vibrant, juicy, and loaded with warm spices, it’s perfect for weeknight meals or festive occasions.
Ingredients
Units
Scale
- For the Marinade:
- 1.5 lbs chicken (drumsticks or thighs, bone-in and skinless)
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ginger-garlic paste
- 1 teaspoon paprika (for color)
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne or chili powder (adjust to taste)
- Salt, to taste
- Optional: few drops of red food coloring (for traditional red color)
Instructions
- Score and Marinate the Chicken:
- Make shallow slits in the chicken for better marinade absorption.
- Mix all marinade ingredients in a bowl and coat chicken thoroughly. Cover and refrigerate for at least 4 hours (preferably overnight).
- Grill or Bake:
- Grill Method: Preheat grill to medium-high. Cook chicken 6–8 minutes per side until charred and cooked through.
- Oven Method: Preheat oven to 425°F (220°C). Place chicken on a rack over a baking sheet. Bake for 30–35 minutes, turning halfway. Broil for the last 2–3 minutes for char.
- Serve:
- Serve hot with lemon wedges, naan, chutney, or a cooling cucumber raita.
Notes
- For extra smoky flavor, place a piece of hot charcoal in a small bowl inside the marinade, cover for a few minutes before cooking.
- Can be made with boneless chicken too—adjust cook time accordingly.
- Great for meal prep or freezing after marinating.
Nutrition
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
