Tandoori Chicken
Bold, smoky, and incredibly flavorful, Tandoori Chicken is a beloved Indian dish that brings restaurant-quality flavor to your kitchen. This recipe features whole skinless chicken marinated in a tantalizing blend of creamy yogurt, garlic and ginger paste, vibrant spices like turmeric and garam masala, and a hint of lemon juice for a zesty kick. Perfectly grilled or oven-roasted at high heat, the chicken develops a beautifully charred exterior while remaining juicy and tender inside. Optional red food coloring gives it the signature fiery hue, making for a visually stunning presentation. With a quick prep time and rich aromatic flavor, this chicken pairs wonderfully with naan, raita, or a fresh salad. Ideal for family dinners or entertaining guests, Tandoori Chicken is your ultimate guide to mastering this iconic dish.
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Recipe Information
Ingredients
- 1 kg Chicken (whole, skinless)
- 200 g Yogurt (plain, full-fat)
- 2 tbsp Ginger paste
- 2 tbsp Garlic paste
- 2 tbsp Lemon juice
- 1 tsp Turmeric powder
- 2 tsp Red chili powder
- 2 tsp Garam masala
- 1 tsp Cumin powder
- 2 tsp Salt
- 2 tbsp Vegetable oil
- 2 tbsp Cilantro (for garnish)
- 1 pinch Red food coloring (optional)
Instructions
Rinse the chicken thoroughly and pat dry with paper towels. Using a sharp knife, make several deep slits in the chicken to allow the marinade to penetrate.
In a large mixing bowl, combine yogurt, ginger paste, garlic paste, lemon juice, turmeric, red chili powder, garam masala, cumin powder, salt, and vegetable oil. Add a pinch of red food coloring if using.
Add the chicken to the marinade and ensure it is well-coated, including inside the slits. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight for the best results.
Preheat your grill or oven to 200°C (400°F). If using a grill, lightly oil the grates.
Place the marinated chicken on the grill grates or a wire rack set in a baking tray for the oven, and cook for 20 minutes on one side.
Turn the chicken and continue to cook for another 20 minutes, or until the juices run clear when the meat is pierced and the internal temperature reaches 75°C (165°F).
Let the chicken rest for about 5 minutes before cutting.
Garnish with chopped cilantro and serve with naan, raita, and salad.
Nutrition Facts
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 4731 mg | 206% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 10.8 g | ||
| Protein | 321.0 g | 642% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 479 mg | 37% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3306 mg | 70% | |
*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.
