Why You’ll Love This Chicken Tandoori Recipe
Tandoori Chicken is by far the most popular Indian dish in the world and with one taste, you’ll know exactly why. I love Tandoori Chicken so much I’ve already brought you Tandoori Chicken Kabobs and I have a sheet pan form coming up as well. But today, I couldn’t be more giddy to bring you this authentic Tandoori Chicken recipe! If you have never heard of Tandoori Chicken, tasted Tandoori Chicken and/or made Tandoori Chicken, don’t be intimidated! This recipe is very straightforward with only one spice in the marinade you might not have stocked which can easily be found in your local grocery store. I’ve paired this Tandoori Chicken with a Cilantro Yogurt Sauce to compliment the robust flavors and it positively dreamy, even though a sauce isn’t traditional. The chicken is best marinated overnight but if you’re in a time crunch, an hour at room temperature then a few hours in the refrigerator will still be fine. So, let’s get to it!
What is Tandoori Chicken?
Authentic Tandoori Chicken is an Indian Recipe in which chicken is marinated in yogurt, lemon juice and spices then cooked in a tandoor – or clay oven. But don’t worry, you don’t need a tandoor for this homemade version! We are going to replicate the deliciously smoky flavor on our grill (and you can even cheat and bake your tandoori chicken in the oven if you don’t have a grill 😉).
Where does Tandoori Chicken Come From?
Tandoori Chicken gets its name from the large bell-shaped coal or wood-fired clay ovens, called tandoors, in which the chicken is traditionally cooked. Originally, tandoors were used mostly for making naan/Indian flatbread. It wasn’t until the early 20th century when restaurateur Kundan Lal Gujral decided to try cooking chicken in the tandoor oven and history was made.
Chicken Tandoori Recipe Ingredients
Tandoori chicken is mostly comprised of pantry friendly seasonings:
Garam masala Smoked paprika Ground cumin Chili powder Ground coriander Ground ginger Garlic powder Onion powder Ground turmeric Cayenne pepper salt
The spice you might not be as familiar with is garam masala BUT it is a very common seasoning and can be found at your local grocery store. It is a tantalizing combination of ground cumin, coriander, cardamom, black pepper, cinnamon, ground cloves and nutmeg. If you would like, you can mix all the spices together called for in this Grilled Tandoori Chicken recipe ahead of time and store in an airtight container. This spice mix also makes a fabulous dry rub on chicken, pork and fish.
What Cut of Chicken is best for this recipe?
For the JUICIEST tandoori chicken you are going to want to use leg quarters with the skin removed. Leg quarters are the whole chicken leg comprised of both a thigh and a drumstick in one piece. They have enough fat to stay moist when grilled at high heat and emerge sooooo tender. I really just want to use leg quarters from now on for every grilled chicken recipe! I don’t recommend this recipe with boneless chicken breasts because they will dry out easily when you char the outside of the chicken for an extended period of time at high heat which is required to get a rich char through the yogurt marinade. If you want to use a different cut of chicken, please use a skinless, bone-in variety and adjust cooking time accordingly.
Marinating Tandoori Chicken
How to Make Tandoori Chicken on the Grill
I highly recommend grilling your Tandoori Chicken for wonderfully smoky flavor and characteristically charred appearance.
Oven Instructions
If you don’t have a grill or want to make this Tandoori Chicken in snowy winter months (which you will), then you can bake your Tandoori Chicken in the oven! It won’t look and taste as charred but it will still be fabulous.
Preheat oven to 425 degrees F. Line a baking tray with sides with foil and lightly grease. Add chicken and bake for 30-35 minutes OR until the chicken registers 165 degrees F at the thickest part. Broil if desired for more golden chicken.
Serving Suggestions
Tandoori Chicken is robustly flavorful so it doesn’t need a lot of complicated sides. It is fabulous served with:
My Cilantro Yogurt Dip – recipe below – YUM! Rice Naan Grilled veggies such as zucchini Simple green salad Cucumber tomato salad Raita Indian chutney/mango chutney
Storing and Reheating Leftovers
Store chicken in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
How to Reheat
Air fryer: Reheat at 350 degrees F until heated through, about 3 minutes. -Oven: Place chicken in a lightly greased baking pan. Cover with foil and bake at 350 degrees until heated through. Microwave: Heat for 45 seconds, then at 10 second increments until warmed through.
WANT TO TRY THIS TANDOORI CHICKEN RECIPE?
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