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Tandoori Chicken on a white plate with fresh limes wedges and parsley
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Tandoori Chicken

This Tandoori Chicken Recipe is so easy to make at home for a healthy family dinner.  Chicken pieces are marinated in a yogurt and spice mixture, then oven baked or grilled, for the most tender and flavorful chicken around!
Course Entree, Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 35 minutes
Marinating Time: 6 hours
Total Time 6 hours 40 minutes
Servings 6 servings
Calories 280kcal
Author Karrie | Tasty Ever After

Ingredients

  • 6 skinless chicken pieces (can use bone-in or boneless)
  • 1 cup plain yogurt whole milk or lowfat
  • ½ fresh lemon, juiced
  • 2 teaspoons garam masala powder
  • 1 teaspoon fresh ginger, grated
  • 1 garlic clove, grated or mashed
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼-1/8 teaspoon cayenne pepper
  • 3-4 drops of red food coloring (optional)

Serve with lime wedges

    US Customary - Metric

    Instructions

    • Take a sharp knife and make slits into the tops of each chicken thigh, being careful not to fully cut through. Combine all the ingredients, except the chicken, in a large bowl. Mix until smooth. Add the chicken and marinate for at least 6 hours but no more than 24 hours.
    • After the chicken has marinated, take the pieces out of yogurt and discard the marinade. Preheat a gas grill or prepare a charcoal fire.
      **If oven baking, preheat oven to 450F/232C degrees and place the chicken on a large baking sheet. Can also place chicken on a rack on the baking sheet and can cover the bottom of the pan with foil for easier cleanup!
    • Grill (or bake) the chicken: bone-in for 25-30 minutes or boneless for 15-20 minutes. Until a thermometer inserted in the thickest part of the meat registers 175F/79C degrees (dark meat) or 165F/74C (white meat).
    • Serve the chicken with lime wedges on the side.

    Video

    Notes

    • Do not marinate for longer than 24 hours, as the chicken meat may become mushy
    • When baking the chicken, can place on a rack on the baking sheet and can also cover the bottom of the pan with foil for easier cleanup!
    • Store leftover cooked chicken tightly covered in the refrigerator for up to 3 days

    Nutrition

    Calories: 280kcal | Carbohydrates: 3g | Protein: 20g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 116mg | Sodium: 300mg | Potassium: 309mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 1.3mg | Calcium: 62mg | Iron: 1.1mg