Easy Tandoori Chicken Recipe

Introduction

Tandoori chicken is a classic Indian dish known for its vibrant color and bold flavors. This easy recipe uses a simple marinade that tenderizes the chicken and infuses it with warm spices. Whether grilled or baked, it’s a delicious way to enjoy flavorful, juicy chicken at home.

Ingredients

• 2 pounds chicken legs, no skin (8 legs)
• 2 cups Greek yogurt
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 tablespoon garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon yellow food coloring
• 1 teaspoon red food coloring
• 1 lemon, juiced

Instructions

1. Step 1: In a large bowl, combine Greek yogurt, kosher salt, garlic powder, onion powder, ground ginger, paprika, turmeric, garam masala, cayenne pepper, yellow and red food coloring, and lemon juice. Mix well to create the marinade.
2. Step 2: Add the chicken legs to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, preferably 24 hours, to allow the flavors to develop.
3. Step 3: Before cooking, remove most of the marinade from the chicken to prevent burning.
4. Step 4: For grilling: Heat a lightly oiled grill to medium-high heat. Cook the chicken for 20-30 minutes, turning every 5-8 minutes until cooked through and slightly charred.
5. Step 5: For baking: Preheat the oven to 400 degrees Fahrenheit. Place the chicken on a sheet pan and bake for 25-30 minutes until fully cooked.

Tips & Variations

• Substitute Greek yogurt with regular plain yogurt if unavailable.
• Add fresh ginger and garlic paste for an even more authentic flavor.
• Use boneless chicken thighs for a quicker cooking time and juicier texture.
• Serve with a squeeze of fresh lemon and chopped cilantro for brightness.

Storage

Store leftover tandoori chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a warm oven to keep the chicken moist and tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of legs?

Yes, chicken breasts can be used but they may cook faster and can dry out more easily. Adjust cooking time accordingly and monitor closely.

What can I substitute for food coloring?

Food coloring is optional and primarily used for the traditional vibrant look. You can omit it or use natural alternatives like turmeric for yellow or beet juice for red hues.

Easy Tandoori Chicken Recipe

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★★★★★

4.4 from 90 reviews

This Easy Tandoori Chicken recipe offers a flavorful and authentic Indian-inspired dish made with marinated chicken legs coated in a blend of yogurt and traditional spices. The chicken is tenderized by the yogurt marinade and infused with a vibrant mix of garam masala, turmeric, paprika, and cayenne pepper, then cooked either on the grill for a smoky char or baked in the oven for convenience. Perfect for a hearty dinner, this recipe delivers bold flavors with minimal effort.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 8 hours 45 minutes (including marinating time)
• Yield: 8 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Chicken

• 2 pounds chicken legs, skin removed (8 legs)

Marinade

• 2 cups Greek yogurt
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 tablespoon garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon yellow food coloring
• 1 teaspoon red food coloring
• 1 lemon, juiced

Instructions

1. Prepare the Marinade: In a large bowl, combine Greek yogurt, kosher salt, garlic powder, onion powder, ground ginger, paprika, turmeric, garam masala, cayenne pepper, yellow and red food coloring, and lemon juice. Mix thoroughly to create a smooth marinade.
2. Marinate the Chicken: Add the chicken legs to the marinade, ensuring each piece is evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, preferably 24 hours, to allow the flavors to deeply penetrate the meat.
3. Remove Excess Marinade: Before cooking, remove the chicken from the marinade and shake off the excess to prevent flare-ups during grilling or uneven baking.
4. Grilling Method: Preheat a grill to medium-high heat and lightly oil the grates to prevent sticking. Place the chicken legs on the grill and cook for 20-30 minutes, turning every 5-8 minutes to achieve an even char and cook through. Ensure the internal temperature reaches 165°F (74°C).
5. Oven Method: Preheat the oven to 400°F (204°C). Line a sheet pan with foil or parchment paper and arrange the chicken legs evenly. Bake for 25-30 minutes until fully cooked and slightly charred on the edges. Use a meat thermometer to verify an internal temperature of 165°F (74°C).

Notes

• Marinating for 24 hours enhances the flavor and tenderizes the chicken better than 8 hours.
• Removing excess marinade before cooking helps avoid flare-ups on the grill and uneven caramelization in the oven.
• Food coloring is optional and primarily used to achieve the traditional reddish hue of tandoori chicken.
• Use a meat thermometer to ensure chicken is safely cooked through.
• Skinless chicken legs are used for a leaner dish, but skin-on can be used if preferred.
• Adjust cayenne pepper quantity to control the heat level.

Keywords: Tandoori Chicken, Indian Chicken Recipe, Grilled Chicken, Spiced Yogurt Marinade, Easy Indian Dinner