Tandoori Chicken

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Spicy chicken marinated in yogurt, kashmiri red chili powder, fresh ginger-garlic, garam masala and then grilled to perfection! Tandoori chicken, is a classic indian dish that is healthy, easy to cook and a definite crowd pleaser. Whenever I have to take a dish to a summer party, this is the dish that comes to mind. So here is something you might want to try for 4th of July this year.

My boys LOVE tandoori chicken. For years, we ate it in restaurants, our fingers got red from the food coloring they used. Every time we went to India we would enjoy my mom’s Tandoori chicken on her terrace mini-tandoor and it was so much more flavorful and bright red without any artificial coloring. The secret when I asked her was the mild kashmiri chili powder that gave her tandoori chicken the bright hue.

tandoori chicken

I finally got her recipe and realized how easy it was to make tandoori chicken at home. Before we knew it was on our repeat list. It is also my go-to dish when I have guests over and for those warm summer evening get-togethers. In addition to yogurt, fresh ginger and garlic the other key ingredient to this recipe is the home made garam masala.

tandoori chicken

I usually use chicken breasts for most of my recipes, however tandoori chicken is an exception. I feel drumsticks are a must for this recipe. After de-skinning the drumsticks, make 3-4 slits across each drumstick. Then I whisk together grated ginger-garlic, garam masala, red chili powder, yogurt, lemon juice and salt to make the marinade. Apply the marinade evenly on the chicken pieces and let it marinate in the refrigerator for atleast 5-6 hours or up-to 24 hours. The longer you marinate the more flavorful the chicken will be.

tandoori chicken

Take the chicken out of the refrigerator 30 minutes prior to grilling. Baste the chicken with some cooking oil and arrange it on a grilling pan or on the outdoor grill.

tandoori chicken

You can grill it on a outdoor grill for 20 mins.  Alternatively, bake it at 450 F in an oven for 15 mins, followed by 5 minutes of broiling to get some perfectly grilled charred marks.

tandoori chicken

Grilled vegetables, corn or a crunchy salad pairs very well with this dish.

 

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Tandoori Chicken
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Tandoori Chicken
Prep Time
6 hrs
Cook Time
20 mins
Total Time
6 hrs 20 mins
 
Spicy chicken marinated in yogurt, kashmiri red chili powder, fresh ginger-garlic, garam masala and then grilled to perfection!
Course: Appetizer, Entree
Cuisine: Indian
Servings: 4
Calories: 336 kcal
Author: Archana Mundhe
Ingredients
  • 8-10 de-skinned chicken drumsticks
  • 1/2 cup plain regular or low fat yogurt
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon lemon juice
  • 1-2 tablespoon kashmiri or any other mild red chili powder
  • 1-2 teaspoon garam masala
  • 1 tablespoon cooking oil
  • 2 teaspoon salt
Instructions
  1. Make 3-4 slits across each drumstick. Whisk together ginger-garlic, garam masala, red chili powder, yogurt, lemon juice and salt to make the marinade. Apply evenly to the chicken pieces and let it marinate in the refrigerator for atleast 5-6 hours or up-to 24 hours.
  2. Pre-heat the grill or oven at 450 F. Take the chicken out of the refrigerator 30 minutes prior to grilling. Baste the chicken with some cooking oil and arrange it on a grilling pan or on the outdoor grill.
  3. You can grill it on an outdoor grill for 20 mins or until the juices run clear. Alternatively, bake it in an oven for 15 mins, followed by 5 minutes of broiling to get some perfectly grilled charred marks.
  4. Serve with fresh lemon wedges and sliced onion.
Nutrition Facts
Tandoori Chicken
Amount Per Serving
Calories 336 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 160mg 53%
Sodium 1361mg 57%
Potassium 645mg 18%
Total Carbohydrates 4g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 50g 100%
Vitamin A 19.9%
Vitamin C 9.8%
Calcium 9.4%
Iron 13.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

21 thoughts on “Tandoori Chicken

      1. Thank you Archana! Is there a particular amount of yogurt I should use? I want to make sure the spices are not overwhelming (or underwhelming!) Thank you!

        1. Hi Sheela! I just updated the recipe with the yogurt amount. Sorry it was missed before. Please let me know how you like it!

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