Grilled Tandoori Chicken
Bring the bold, smoky flavors of Indian cuisine to your table with this Grilled Tandoori Chicken recipe! Featuring a vibrant marinade made with creamy yogurt, aromatic spices like garam masala and cumin, and a hint of heat from Kashmiri chili powder, this dish transforms simple bone-in chicken into a flavorful feast. A few hours of marinating allow the flavors to soak into every bite, while grilling over high heat creates a tantalizing smoky char. Perfectly tender and juicy, this protein-packed dish is ideal for barbecues, family dinners, or a quick escape to the flavors of India. Serve it with naan, fragrant basmati rice, or a fresh salad, and finish with a sprinkling of fresh cilantro and chaat masala for an extra burst of flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken (bone-in pieces, thighs or drumsticks)
- 1 cup Plain yogurt (full-fat)
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Paprika (optional for extra color)
- 1 teaspoon Garam masala
- 1 teaspoon Kashmiri red chili powder (for color and mild heat)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 0.5 teaspoon Chaat masala (optional, for serving)
Instructions
Clean the chicken pieces and make two deep cuts into each piece to help the marinade penetrate.
In a large mixing bowl, whisk together yogurt, ginger paste, garlic paste, lemon juice, ground cumin, ground coriander, ground turmeric, paprika, garam masala, Kashmiri red chili powder, salt, and vegetable oil.
Add the chicken pieces to the marinade. Use your hands or a spoon to coat the chicken thoroughly, making sure the marinade gets into the cuts.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, for the best flavor.
Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
Place the marinated chicken on the grill and cook for 20-25 minutes, turning occasionally, until the internal temperature reaches 165°F (75°C) and the chicken has a smoky char.
Remove the chicken from the grill and let it rest for 5 minutes.
Garnish with chopped cilantro and a sprinkle of chaat masala, if desired, before serving.
Serve hot with naan, rice, or a side salad.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 3802 mg | 165% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 12.4 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 439 mg | 34% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1804 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
