Indian Tandoori Chicken

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BBQ and Grilling

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Indian Tandoori Chicken

Prep 25 m

Cook 20 m

Ready In 45 m

4 Servings

356 Calories


"This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream)."

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  1. 2 pounds chicken, cut into pieces

  2. 1 teaspoon salt

  3. 1 lemon, juiced

  4. 1 1/4 cups plain yogurt

  5. 1/2 onion, finely chopped

  6. 1 clove garlic, minced

  7. 1 teaspoon grated fresh ginger root

  8. 2 teaspoons garam masala

  9. 1 teaspoon cayenne pepper

  10. 1 teaspoon yellow food coloring

  11. 1 teaspoon red food coloring

  12. 2 teaspoons finely chopped cilantro

  13. 1 lemon, cut into wedges


  1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.

  2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).

  3. Preheat an outdoor grill for medium high heat, and lightly oil grate.

  4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

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