Indian · Grilled chicken
Tandoori Chicken
Yogurt-marinated chicken with garam masala, ginger, garlic, chile, and bright lemon.
4–6servings20 minprep8–24 hrmarinate25–60 mincook
From Dianne's kitchen
Marinate for flavor
Slits in the chicken help the yogurt-spice marinade reach the meat for classic tandoori flavor and color.
What you'll need
Ingredients
- 2 pounds chicken, medium pieces
- 1 lemon, juiced
- 1½ teaspoons salt
- 1 cup plain Greek yogurt
- 2 teaspoons garam masala
- 1 small onion, finely chopped
- 1 teaspoon Kashmiri chile powder
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon beet juice or red food coloring
- 2 teaspoons chopped cilantro
- Lemon wedges, for serving
- Oil, for lightly greasing the grill grates
Step by step
Instructions
- Cut lengthwise slits into chicken pieces and arrange in a shallow pan. Rub both sides with salt and lemon juice.
- Combine yogurt, garam masala, onion, chile powder, garlic, and ginger in a bowl until smooth. Stir in beet juice or red food coloring.
- Spread the yogurt mixture over chicken, cover, and refrigerate 8–24 hours.
- Lightly oil grill grates and preheat an outdoor grill to medium.
- Grill until chicken is no longer pink and juices run clear; use 165°F for dark meat and 160°F for white meat.
- Garnish with cilantro and lemon wedges before serving.
Dianne's kitchen tip
Other cooking options
Air-fry at 370°F for 25–35 minutes, depending on size, or bake at 425°F for about 1 hour, turning and basting halfway through.