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 * Asian
   
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 * Chicken
   


TANDOORI CHICKEN

4.4
(312)
228 Reviews
30 Photos

Try this authentic tandoori chicken that's marinated in yogurt and spices, then
cooked on the grill instead of a clay oven so you can make it at home. Serve
with long-grain basmati rice, grilled veggies, roasted corn on the cob, and a
cucumber salad.

Recipe by Simmi Gupta
Updated on November 16, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Prep Time:
25 mins
Cook Time:
20 mins
Additional Time:
6 hrs 20 mins
Total Time:
7 hrs 5 mins
Servings:
4
Jump to Nutrition Facts




INGREDIENTS

 * 2 pounds chicken, cut into pieces

 * 1 medium lemon, juiced

 * 1 teaspoon salt

 * 1 ¼ cups plain yogurt

 * ½ medium onion, finely chopped

 * 1 clove garlic, minced

 * 2 teaspoons garam masala

 * 1 teaspoon grated fresh ginger root

 * 1 teaspoon cayenne pepper

 * 1 teaspoon red food coloring (Optional)

 * 1 teaspoon yellow food coloring (Optional)

 * 2 teaspoons finely chopped cilantro

 * 1 medium lemon, cut into wedges


DIRECTIONS

    

 1. Gather all ingredients.
    
    
    
    Dotdash Meredith Food Studios
    
    

 2. Remove and discard skin from chicken pieces. Cut slits into meat and place
    into a shallow dish. Season chicken on both sides with lemon juice and salt.
    Let sit for 20 minutes.
    
    
    
    Dotdash Meredith Food Studios
    
    

 3. Mix yogurt, onion, garlic, garam masala, ginger, and cayenne pepper together
    in a medium bowl until smooth, then stir in food coloring.
    
    
    
    Dotdash Meredith Food Studios
    
    

 4. Spread yogurt mixture over chicken, cover, and refrigerate for 6 to 24 hours
    (the longer the better).
    
    
    
    Dotdash Meredith Food Studios
    
    

 5. When ready to cook, preheat an outdoor grill for medium-high heat and
    lightly oil the grate. Remove chicken from marinade. Discard remaining
    marinade.
    
    

 6. Cook chicken on the preheated grill until no longer pink and the juices run
    clear. An instant-read thermometer inserted near the bone should read 165
    degrees F (74 degrees C).
    
    
    
    Dotdash Meredith Food Studios
    
    

 7. Garnish with cilantro and lemon wedges.
    
    
    
    Dotdash Meredith Food Studios
    
    


RECIPE TIP

This dish can also be baked in a 450 degrees F (230 degrees C) oven for 25 to 30
minutes.

I Made It
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NUTRITION FACTS (PER SERVING)

356 Calories 19g Fat 14g Carbs 36g Protein

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts Servings Per Recipe 4 Calories 356 % Daily Value * Total Fat 19g
24% Saturated Fat 6g 28% Cholesterol 102mg 34% Sodium 734mg 32% Total
Carbohydrate 14g 5% Dietary Fiber 3g 12% Total Sugars 6g Protein 36g Vitamin C
45mg 224% Calcium 201mg 15% Iron 2mg 12% Potassium 575mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on
available nutrient data.

(-) Information is not currently available for this nutrient. If you are
following a medically restrictive diet, please consult your doctor or registered
dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights
Reserved


REVIEWS (228)

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What do you think of this recipe? Share your experience to help others.

Add Rating & Review
4.4 out of 5
312 Ratings
1

4
2

7
3

36
4

78
5

187
Most helpful positive review
Shelly M

05/29/2007
This was my first time venturing into the world of Indian cooking. What an easy,
wonderful, tasty meal. I followed the recipe and some of the reviewers
suggestions. I used non-fat yogurt and the food coloring. I did add the cilantro
to the marinade, in addition to putting it on after. I marinated it for the 24
hours and it was PERFECT. Spicy and flavorful. I will be making this MANY times
and hope to share it with all my friends. Updated: I make this about twice a
month. I make 16 chicken thighs and freeze them for when I want some of this
tasty meat. I also bake this at 400 degrees for about 30 minutes.
Read More
Helpful (231)
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Allrecipes Member

12/10/2023
Replaced food colouring with paprika and turmeric powder.
Read More
Helpful (0)
kdonahue

04/22/2023
Next time use bone in chicken. I added extra garam masalaand cayenne pepper and
used ginger powder in addition to fresh. I didn't use any food coloring.
Read More
Helpful (0)
HeysB

08/14/2019
Added a little more pepper to spice it up to where my family love it - only
managed to marinade for 4 hours - still perfect (will definitely do the 24hr
next time to see if there is much difference)
Read More
Helpful (1)
Jenny Rosario

11/08/2018
I ate Chicken Tandoori the other day and just had to find a way to make it at
home. The flavor in this recipe to me is a perfect match. I used ground ginger
instead of fresh ginger and a pack of about 16 small boneless/skinless chicken
thighs. Marinated for 24 hours and cooked in the oven at 425 for 30 minutes each
side.
Read More
Helpful (0)
Gary D'Souza

10/10/2018
Added kashmiri chillies and blended the marinade. Also used chicken breast cubes
on wooden skewers - they disappeared coming off the grill
Read More
Helpful (1)
Margaret Buttery

09/26/2018
I used plain coconut yogurt as I can't have dairy, and it was really
delicious... I'm sure it would have been better if I had actually marinated it,
but thought of this about 10 minutes before cooking dinner! I grilled it, and it
just came out very moist and yummy.
Read More
Helpful (1)
Joyce Johnson

08/23/2018
Definitely a winner - the star of an Indian food feast served to friends.
Followed the recipe pretty closely, including the food coloring. I added some
turmeric as well - but the color was off enough to persuade me to use the food
coloring - and very glad I did, yummy and well seasoned result. Delicious and
very visually appealing after cooked. Thanks for this recipe - made me look like
a gourmet champ.
Read More
Helpful (0)
Michele Steckler

03/24/2018
This recipe was tasty and very simple to prepare. I left out the food colouring
(not necessary in my opinion), and I used my own Garam Masala spice blend.i find
it has a much brighter flavour than store bought
Read More
Helpful (0)
Pamela

02/03/2018
My first time trying Tandoori Chicken and it was a hit! Surprisingly authentic
tasting; even with the food colouring. Followed recipe exactly and made the naan
recipe on this site to go with it. Cant believe I did it all myself. Yummy!!
Marinated chicken for 27hrs and recommend marinating for as long as you can- at
least overnight.
Read More
Helpful (0)
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