Go Back
Tandoori Chicken is an iconic dish in Indian cuisine, known for its vibrant color, smoky flavor, and tender texture. Originating from the northern regions of India, this dish has transcended cultural boundaries, becoming a beloved staple in households and restaurants worldwide. The traditional preparation involves marinating chicken in a blend of yogurt and spices, which not only infuses the meat with rich flavors but also ensures its tenderness. The chicken is then cooked in a tandoor—a clay oven that imparts a unique char and smokiness. However, with the advent of grilling techniques, enjoying this delectable dish at home has become more accessible than ever.

Grilled Tandoori Chicken

Experience the vibrant flavors of Spicy Grilled Tandoori Chicken that's sure to impress your taste buds! This succulent dish starts with a marinade of yogurt, aromatic spices, and fresh ginger and garlic, allowing the chicken to soak in all the goodness. After a grill session, you're left with perfectly charred, juicy pieces that are easy to prepare and packed with flavor. Serve with fresh cilantro and lemon wedges for a delicious meal that’s great with naan or rice. Perfect for your next BBQ!
Print Recipe Pin Recipe

Ingredients
  

1 kg chicken (whole or cut into pieces)

1 cup plain yogurt

2 tablespoons vegetable oil

2 tablespoons lemon juice

4 cloves garlic, minced

1 inch ginger, grated

2 tablespoons tandoori masala (store-bought or homemade)

1 tablespoon garam masala

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust for spice preference)

1 teaspoon salt (or to taste)

1 tablespoon cumin powder

Fresh cilantro, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Marinade: In a large mixing bowl, combine the yogurt, vegetable oil, lemon juice, minced garlic, grated ginger, tandoori masala, garam masala, turmeric powder, chili powder, salt, and cumin powder. Mix well to form a smooth paste.

    Marinate the Chicken: Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the meat.

      Preheat the Grill: About 30 minutes before grilling, preheat your grill to medium-high heat. If using a charcoal grill, prepare your coals until they are hot and ashy.

        Prepare the Chicken for Grilling: Remove the marinated chicken from the refrigerator. Let it sit at room temperature for about 20 minutes before grilling.

          Grill the Chicken: Place the marinated chicken pieces on the grill. Cook for about 15-20 minutes on each side, or until the chicken is cooked through and has nice grill marks. Baste with leftover marinade (if any) for added flavor, maintaining hygiene.

            Check for Doneness: Ensure the internal temperature of the chicken reaches 75°C (165°F) using a meat thermometer. The juices should run clear, not pink.

              Rest the Chicken: Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute within the meat.

                Serve: Garnish the grilled tandoori chicken with fresh cilantro and serve with lemon wedges on the side. Pair it with naan or rice, and your favorite chutney or salad for a complete meal.

                  Prep Time: 4 hours marinating time | Total Time: 5 hours | Servings: 4-6 servings