Tandoori Chicken Recipe
Chicken marinated in spiced yogurt, then grilled or baked until smoky, tender, and ridiculously flavorful.
Ingredients
For the Marinade:
- 1 ½ lbs chicken bone-in, skinless
- 1 cup yogurt full-fat, please
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder adjust to taste
- ½ teaspoon paprika for color
- 1 teaspoon salt
- 1 tablespoon oil or melted butter
For Cooking & Serving:
- 1 tablespoon butter for basting
- Lemon wedges & onion slices for garnish
- Fresh cilantro chopped, for garnish
Instructions
- Score the chicken to help the marinade sink deep into the meat.
- Mix yogurt, lemon juice, ginger-garlic paste, and all the spices in a bowl.
- Coat the chicken in this flavor-packed marinade, ensuring every piece is drenched.
- Cover and refrigerate for at least 4 hours (overnight if you have self-control).
- Preheat your grill or oven to 400°F (200°C).
- Place the chicken on a wire rack over a baking tray if using the oven.
- Grill or bake for 20–25 minutes, flipping halfway and basting with butter.
- Check for charred edges and fully cooked meat before removing from heat.
- Let it rest for 5 minutes (or just dig in, no judgment).
- Garnish with lemon, onions, and fresh cilantro before serving.
Notes
Nutritional Information (Per Serving)
- Calories: ~350
- Total Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
Vitamins & Minerals (Per Serving)
- Iron: 15%
- Vitamin A: 10%
- Vitamin C: 12%
- Calcium: 8%
- Potassium: 14%
Pro Tips for the Best Tandoori Chicken
- Use full-fat yogurt for maximum tenderness.
- Marinate overnight if you want real flavor magic.
- Charred bits = flavor, so don’t be afraid to let it get some color.
- Baste with butter or ghee for that extra restaurant-style finish.
- Pair with a cooling mint chutney if the spice catches up with you.