What is Tandoori Chicken?
Tandoori Chicken is an Indian dish that’s traditionally marinated in yogurt and spices then roasted in a hot tandoor oven (a cylindrical shaped clay oven). It usually has a vibrant color because most often you’ll find it colored with turmeric, chili powders or even food coloring. Since most of us don’t own a clay oven, with this recipe I cook it on the grill to mimic that same flavor. An electric or gas oven can be used as well (see notes below for oven method). Then for the color I stick with the spices for a natural vibrant color. No food coloring on this chicken.
Ingredients for Tandoori Chicken
3 lbs bone-in skinless chicken thighs (boneless works well too) 1 small container plain Greek yogurt 2 Tbsp minced garlic 2 Tbsp minced ginger 2 Tbsp vegetable or olive oil 2 Tbsp fresh lemon juice Cilantro, for serving Lots of spices: 1 Tbsp paprika, 2 tsp ground cumin, 2 tsp ground coriander, 1/2 turmeric, 1/4 tsp cayenne pepper, 1/4 tsp ground cardamom, salt and pepper.
Scroll below for full, printable recipe.
How to Make Tandoori Chicken
First you’ll start out by gently toasting the ground spices in a skillet over medium heat, just for a minute or two until fragrant. They burn easy so stir frequently and toast gently. In a rush this step can be skipped. I just like that hint of added depth.
In a large mixing bowl stir together the Greek yogurt, oil, lemon juice, spices, and season with salt and pepper (I use 1 1/2 tsp salt and 1/2 tsp pepper).
Add chicken and toss to coat, cover bowl with plastic wrap. Alternately you can place the chicken in a gallon size resealable bag, pour in marinade and rub thoroughly over. Transfer to refrigerator and let marinate at least 3 hours and up to 10 hours.
Preheat a grill to 425 degrees. Clean grill grates and brush with oil. Grill chicken until center of thickest part registers 165, about 10 – 12 minutes per side for bone-in, about 5 – 7 minutes per side for boneless. Brush lightly with oil as needed to keep exterior moist and reduce sticking, once during cooking. Let rest a few minutes before serving, garnish with cilantro.
Can I Baked This Tandoori Chicken in the Oven?
You can roast this chicken in the oven as well (instead of grilling). Preheat oven to 425 degrees, line a baking sheet with aluminum foil and set a large wire rack on baking sheet. Grease rack with non-stick cooking spray. Cook chicken until center registers 165 in center of thickest part, turning once halfway through (approx. 35 – 40 mins for bone-in, 25 – 30 for boneless). Broil during last 3 minutes for more color.
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