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Tandoori Chicken
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5 from 4 votes

Tandoori Chicken

Spicy chicken marinated in yogurt, kashmiri red chili powder, fresh ginger-garlic, garam masala, and then grilled to perfection!
Prep Time6 hrs
Cook Time20 mins
Total Time6 hrs 20 mins
Course: Appetizer, Entree
Cuisine: Indian
Servings: 4
Calories: 336kcal


  • 8-10 de-skinned chicken drumsticks
  • ½ 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


  • 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 at least 5-6 hours or up to 24 hours.
  • Preheat 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.
  • 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.
  • Serve with fresh lemon wedges and sliced onion.


Calories: 336kcal | Carbohydrates: 4g | Protein: 50g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 160mg | Sodium: 1361mg | Potassium: 645mg | Sugar: 2g | Vitamin A: 995IU | Vitamin C: 8.1mg | Calcium: 94mg | Iron: 2.4mg
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