Try this authentic tandoori chicken that’s marinated in yogurt and spices, then cooked on the grill instead of a clay oven so you can make it at home. Serve with long-grain basmati rice, grilled veggies, roasted corn on the cob, and a cucumber salad.
Ingredients
- 2 pounds chicken, cut into pieces
- 1 medium lemon, juiced
- 1 teaspoon salt
- 1 ¼ cups plain yogurt
- ½ medium onion, finely chopped
- 1 clove garlic, minced
- 2 teaspoons garam masala
- 1 teaspoon grated fresh ginger root
- 1 teaspoon cayenne pepper
- 1 teaspoon red food coloring (Optional)
- 1 teaspoon yellow food coloring (Optional)
- 2 teaspoons finely chopped cilantro
- 1 medium lemon, cut into wedges
Directions
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Remove and discard skin from chicken pieces. Cut slits into meat and place into a shallow dish. Season chicken on both sides with lemon juice and salt. Let sit for 20 minutes.
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Mix yogurt, onion, garlic, garam masala, ginger, and cayenne pepper together in a medium bowl until smooth, then stir in food coloring. Spread yogurt mixture over chicken, cover, and refrigerate for 6 to 24 hours (the longer the better).
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When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade. Discard remaining marinade.
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Cook chicken on the preheated grill until no longer pink and the juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with cilantro and lemon wedges.
Tips
This dish can also be baked at 450 degrees F (230 degrees C) for 25 to 30 minutes.