Description
This homemade Chicken Tandoori is juicy, smoky, and deeply flavorful thanks to a yogurt-based marinade infused with classic Indian spices. Roasted or grilled to perfection, it’s a dish that’s both comforting and crowd-pleasing.
Ingredients
2 lbs chicken pieces (drumsticks, thighs, or whole chicken cut into parts)
1 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon red chili powder (or Kashmiri chili powder for color)
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt (or to taste)
2 tablespoons vegetable oil or melted butter
Fresh cilantro, for garnish
Instructions
- Make deep cuts in the chicken pieces to help the marinade penetrate.
- In a large bowl, mix yogurt, lemon juice, garlic paste, ginger paste, chili powder, turmeric, garam masala, cumin, coriander, salt, and oil or melted butter.
- Add chicken and coat thoroughly, making sure the marinade gets into the slits.
- Cover and refrigerate for at least 6 hours or overnight.
- Preheat oven to 400°F (200°C) or prepare grill.
- Place chicken on a rack over a baking sheet or directly on the grill.
- Bake or grill for 25–35 minutes, turning once halfway, until cooked through and slightly charred.
- Garnish with fresh cilantro and serve hot with lemon wedges.
Notes
- Use Kashmiri chili powder for natural red color without excessive heat.
- Add smoked paprika for extra smokiness when not grilling.
- Use skinless chicken breasts for a leaner option and reduce cook time.
- Marinate ahead and freeze for later use.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Main Course
- Method: Baking/Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
