Go Back
Tandoori cooking has its roots in the Indian subcontinent, where it has been a cherished method of preparing food for centuries. The term "tandoor" refers to a traditional clay oven that is heated with charcoal or wood, which imparts a unique flavor to the food. Originally, this cooking style stems from the northern regions of India, particularly Punjab, where it was used to prepare various meats and breads. Tandoori cooking is characterized by its use of high temperatures and the addition of aromatic spices, which create a distinctive smoky flavor.

Grilled Tandoori Chicken

Experience the vibrant flavors of Grilled Tandoori Chicken Delight! This recipe features juicy chicken marinated in a rich blend of yogurt and aromatic spices, including tandoori masala and garam masala. Perfect for grilling, each bite is infused with bold taste and has that beautiful char you crave. Serve it with naan, rice, or a fresh salad for a complete meal. Don't forget to garnish with fresh coriander and lemon wedges for the perfect finishing touch!
Print Recipe Pin Recipe

Ingredients
  

1 kg Chicken (whole or cut into pieces)

1 cup plain yogurt

2 tablespoons lemon juice

2 tablespoons tandoori masala

1 tablespoon garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric powder

1 tablespoon red chili powder (adjust for spiciness)

4 cloves garlic (minced)

1 inch ginger (grated)

2 tablespoons vegetable oil

Salt (to taste)

Fresh coriander leaves for garnish

Lemon wedges for serving

Instructions
 

Prepare the Marinade: In a large mixing bowl, combine the plain yogurt, lemon juice, tandoori masala, garam masala, ground cumin, ground coriander, turmeric powder, red chili powder, minced garlic, grated ginger, vegetable oil, and salt. Whisk until well blended.

    Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are thoroughly coated. You can score the chicken lightly with a knife to help the marinade penetrate. Cover and refrigerate for a minimum of 4 hours, preferably overnight for the best flavor.

      Preheat the Grill: Preheat your grill to medium-high heat (about 400°F or 200°C). If using a charcoal grill, set it up for direct grilling.

        Prepare for Grilling: Remove the chicken from the marinade and gently shake off any excess. You can reserve some marinade if you wish to baste the chicken during grilling.

          Grill the Chicken: Place the chicken pieces on the hot grill. Grill for about 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C) and has beautiful char marks. Brush with the reserved marinade occasionally for added flavor.

            Rest and Garnish: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This helps retain its juices. Garnish with freshly chopped coriander leaves and serve with lemon wedges on the side.

              Enjoy: Serve your grilled tandoori chicken hot with naan, rice, or a fresh salad.

                Prep Time: 15 minutes | Total Time: 4 hours 30 minutes (including marinating) | Servings: 4-6