Grilled Tandoori Chicken

Why You’ll Love This Recipe

Grilled Tandoori Chicken is bold, aromatic, and incredibly satisfying. The yogurt marinade tenderizes the chicken while infusing it with layers of spice and citrus. Grilling adds a slightly charred flavor that enhances the authenticity of this dish. It’s naturally gluten-free, high in protein, and perfect for outdoor BBQs, weeknight dinners, or entertaining guests. Serve it with naan, rice, or salad for a complete and colorful meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in or boneless chicken thighs or breasts
• Plain yogurt (full-fat preferred)
• Garlic cloves, minced
• Fresh ginger, grated
• Lemon juice
• Ground cumin
• Ground coriander
• Garam masala
• Turmeric
• Paprika
• Chili powder (adjust to taste)
• Salt
• Olive oil or ghee (optional, for brushing)
• Fresh cilantro and lemon wedges (for serving)

Directions

1. In a large bowl, whisk together yogurt, garlic, ginger, lemon juice, and all the spices until smooth.
2. Add the chicken and coat well in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.
3. Preheat your grill or grill pan over medium-high heat.
4. Remove the chicken from the marinade and let excess drip off.
5. Grill the chicken for 5–7 minutes per side (depending on thickness), or until it reaches an internal temperature of 165°F (74°C) and has charred edges.
6. Brush with oil or ghee during the last few minutes for added moisture and color.
7. Let rest for a few minutes before serving. Garnish with fresh cilantro and lemon wedges.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Marinate time: 4 hours (or overnight)
Cook time: 15 minutes
Total time: 4 hours 25 minutes (including marinating)

Variations

• Use boneless chicken for quicker cooking and easier slicing.
• Add a pinch of smoked paprika for an extra smoky flavor.
• Use Greek yogurt for a thicker marinade that clings better.
• Make it spicier with extra chili powder or fresh chopped green chilies.
• Serve with mint chutney or raita for cooling contrast.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or in the oven at 325°F (165°C) until warmed through.
You can also freeze the cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
For best texture, avoid microwaving as it may dry out the chicken.

FAQs

What is Tandoori Chicken?

Tandoori Chicken is a traditional Indian dish where chicken is marinated in yogurt and spices, then cooked in a tandoor (clay oven) for a smoky, charred flavor.

Can I bake this instead of grilling?

Yes, bake at 425°F (220°C) for 25–30 minutes, then broil for 2–3 minutes to get a charred finish.

What cuts of chicken work best?

Bone-in thighs or drumsticks stay juicy and flavorful, but boneless breasts or thighs work well for quicker cooking.

Is this recipe spicy?

It has mild to moderate heat, but you can adjust the spice level by changing the amount of chili powder.

Can I use store-bought tandoori spice mix?

Yes, you can substitute with 2–3 tablespoons of pre-made tandoori spice blend and mix it into the yogurt marinade.

Why is tandoori chicken red or orange?

The vibrant color often comes from paprika, turmeric, or food coloring in restaurant versions. This homemade version uses paprika and turmeric for natural color.

Can I grill this indoors?

Yes, a grill pan or cast-iron skillet over high heat works well for indoor cooking.

How long should I marinate the chicken?

At least 4 hours, but overnight gives the best flavor and tenderness.

What sides go well with Tandoori Chicken?

Naan, basmati rice, cucumber salad, mint chutney, or raita are great accompaniments.

Can I make this recipe dairy-free?

Yes, use a dairy-free yogurt like coconut or almond-based yogurt as a substitute.

Conclusion

Grilled Tandoori Chicken is a flavorful, vibrant dish that’s surprisingly easy to make at home. With its tender texture, bold spices, and smoky char, it brings a taste of Indian cuisine to your kitchen or backyard grill. Perfect for entertaining or a flavorful family meal, this recipe is a must-try for anyone who loves bold, satisfying dishes.

Grilled Tandoori Chicken

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Grilled Tandoori Chicken is a flavorful Indian-inspired dish made by marinating chicken in a spiced yogurt mixture and grilling it to smoky, charred perfection. It’s tender, aromatic, and perfect for summer grilling or indoor cooking.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 25 minutes (includes marinating)
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Indian
• Diet: Gluten Free

Ingredients

• 4 bone-in or boneless chicken thighs or breasts
• 1 cup plain yogurt (full-fat preferred)
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 tsp paprika
• 1/2 tsp chili powder (adjust to taste)
• 1 tsp salt
• Olive oil or ghee (optional, for brushing)
• Fresh cilantro and lemon wedges (for serving)

Cook Mode Prevent your screen from going dark

Instructions

1. In a large bowl, whisk together yogurt, garlic, ginger, lemon juice, cumin, coriander, garam masala, turmeric, paprika, chili powder, and salt.
2. Add chicken and coat well in the marinade. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat grill or grill pan over medium-high heat.
4. Remove chicken from marinade and let excess drip off.
5. Grill chicken for 5–7 minutes per side, or until charred and cooked through (internal temp 165°F/74°C).
6. Brush with oil or ghee during the last few minutes for added moisture and color.
7. Let rest a few minutes before serving. Garnish with fresh cilantro and lemon wedges.

Notes

• For best results, marinate overnight.
• Use Greek yogurt for a thicker marinade.
• Adjust chili powder to control spice level.
• Indoor grill pans work well in place of an outdoor grill.
• Serve with naan, rice, or salad.

Nutrition

• Serving Size: 1 chicken piece
• Calories: 310
• Sugar: 3g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 95mg