I adore Indian food and tandoori chicken is one of my favorites. I cook all day long and the feast that lands on the table could feed 12 people (but instead it’s just J and I). I make like fifty million side dishes to go along with the dinner too. Okay, maybe not quite that many, but its close. The great news is we always have lots of leftovers and the food is even better the next day, especially since all the hard work is done and I’m just reheating.
Traditionally, tandoori chicken is cooked at a super high temperature in a tandoor (a cylindrical clay or metal oven), so it’s ideal on a grill at home. It can also be successfully cooked in a oven, if you don’t have access to a grill.
tandoori chicken
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings: 6 servings
Calories: 280 kcal
Ingredients
- 6 chicken thighs I use the boneless and skinless ones
- 1 cup plain yogurt whole milk or lowfat
- 1/2 fresh lemon juiced
- 2 tsp garam masala powder
- 1 tsp fresh ginger grated
- 1 garlic clove grated or mashed
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4-1/8 tsp cayenne pepper
- 3-4 drops of red food coloring optional
Instructions
- Combine everything, except chicken, in large bowl. Mix until smooth. Add chicken and marinate for at least 6 hours but no more than 24 hours.
- Preheat over to 450 or preheat grill.
- Take chicken out of yogurt marinade and bake or grill for 30-35 minutes or grill until done. Discard marinade.
- Serve chicken with lemon or lime wedges on side.
Nutrition Facts
tandoori chicken
Amount Per Serving
Calories 280 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 5g 25%
Cholesterol 116mg 39%
Sodium 300mg 13%
Potassium 310mg 9%
Total Carbohydrates 3g 1%
Sugars 2g
Protein 20g 40%
Vitamin A 3.2%
Vitamin C 1.6%
Calcium 6.2%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.
You can cook this for me any time you want.