What is Tandoori chicken?

Tandoori chicken is an Indian dish where chicken is marinated in a yogurt-based mixture with various spices and traditionally cooked in a clay oven called a tandoor.

Can Tandoori Chicken be made on a grill?

Yes, an outdoor gas grill works perfectly to achieve a delicious result similar to traditional methods.

Can Tandoori Chicken be made without a grill?

If you don't have a grill, you can bake it on a sheet pan in a 400F oven until cooked through or use an indoor grill pan.

What is the best cut of chicken for Tandoori chicken?

Chicken tenders or thinly sliced breasts are excellent for quick cooking on the grill.

Why is yogurt used in the marinade?

Yogurt tenderizes the meat slowly and helps the chicken retain moisture for a juicy result.

Grilled Tandoori Chicken - Easy Dash Recipes

Name: Grilled Tandoori Chicken
Prep time: PT-496327H15M34S
Cook time: PT-496327H15M34S
Total time: PT-496327H15M34S
Cuisine: Indian
Ingredients: 1/2 cup Greek yogurt (0% fat); 2 to 3 tablespoons olive oil; 4 to 5 cloves garlic, minced; 2 tablespoons lemon juice; 1 tablespoon garam masala; 1 tablespoon smoked paprika; 1 teaspoon turmeric; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon ground ginger; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 1.25 pounds boneless skinless chicken breasts; 2/3 cup Greek yogurt (0% fat); 2 tablespoons olive oil; 2 tablespoons apple cider vinegar; 2 tablespoons honey; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/4 cup fresh cilantro, minced

Experience the bold, aromatic flavors of traditional Indian cooking right in your own backyard with this simple grilled tandoori chicken. By using a yogurt-based marinade, this recipe ensures each piece of chicken remains incredibly tender and juicy throughout the grilling process. It is a perfect, protein-packed main course that works beautifully for quick weeknight dinners or casual weekend gatherings.

List of ingredients

1/2 cup Greek yogurt (0% fat)
2 to 3 tablespoons olive oil
4 to 5 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon garam masala
1 tablespoon smoked paprika
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1.25 pounds boneless skinless chicken breasts
2/3 cup Greek yogurt (0% fat)
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup fresh cilantro, minced

step-by-step instructions

Marinate the Chicken: Add all marinade ingredients to a zip-top bag, seal, and massage to coat the chicken evenly. Refrigerate for at least 30 minutes.
Grill the Chicken: Preheat grill to medium-high. Place chicken on the grill and cook for 4 to 5 minutes per side until done. Let rest for 5 to 10 minutes.
Make the Dipping Sauce: Whisk all dipping sauce ingredients together in a small bowl. Adjust seasonings to taste and serve with the grilled chicken.

Flavor and Marinade Management

Why Yogurt Is Essential

The yogurt in this recipe serves a dual purpose beyond just flavor. It contains natural enzymes and lactic acid that gently break down the muscle fibers in the chicken, making it much more tender than a vinegar-only marinade would. Because of this, it helps retain moisture during the high heat of grilling, which is critical for lean breast meat.

Discarding Used Marinade

Always exercise caution when handling raw poultry by never reusing the marinade that has been in contact with raw meat. Any liquid left in the bag after removing the chicken should be discarded immediately to prevent any risk of cross-contamination. Focus on achieving a generous coating initially, but do not rely on the raw sauce for post-cooking flavoring.

Refining the Spice Profile

Adjusting Heat Levels

The inclusion of cayenne pepper is entirely adjustable based on your tolerance for heat. If you are serving this to people who prefer a milder profile, feel free to reduce the cayenne or omit it entirely. You can also swap the smoked paprika for sweet paprika if you prefer a less earthy finish, though the smoked variety mimics the traditional flavor of a tandoor oven quite well.

Sourcing Garam Masala

Garam masala is an essential Indian spice blend that usually contains cinnamon, cardamom, cloves, and black pepper. It provides the signature warmth of the dish and cannot be easily substituted with single spices. If you cannot find it, you can make a quick version by mixing small amounts of those listed spices, but purchasing a quality pre-blended mix will yield the best results.

Practical Serving Suggestions

Pairing With Starch

To make this a complete dinner, serve the chicken alongside a fluffy bed of basmati or jasmine rice. The grains act as a wonderful sponge for the dipping sauce and any juices released by the resting chicken. You could also serve it with warm flatbread or a simple quinoa salad if you prefer a different grain texture.

Adding Fresh Elements

Because the chicken and sauce are quite rich and savory, balance your plate with fresh, raw vegetables. A simple side salad made of sliced cucumbers, red onions, and tomatoes with a light lemon dressing provides a cooling crunch that offsets the spiced meat. Grilled vegetables like bell peppers, zucchini, or asparagus can also be cooked alongside the chicken for a cohesive meal.

Storage and Reheating Approaches

Managing Leftovers

If you have leftover chicken, store it in an airtight container in the refrigerator for up to 5 days. For the best texture, keep the dipping sauce in a separate container so the chicken does not become soggy or absorb too much moisture while waiting to be eaten. Freezing is also an option; place the cooked chicken in a freezer-safe bag for up to 3 months, ensuring you squeeze out as much air as possible.

Reheating for Maximum Moisture

When reheating in the microwave, cover the dish with a damp paper towel to prevent the chicken from drying out. Use short 30-second bursts to heat the meat gradually rather than one long cycle. Alternatively, you can reheat the chicken in a skillet over low heat with a tiny splash of water or broth to help restore its original juiciness.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work exceptionally well in this recipe. They are naturally more forgiving on the grill and have a higher fat content, which keeps them moist even if they are slightly overcooked.

Is this chicken truly spicy?

This dish is categorized by its deep, aromatic flavor rather than intense heat. The use of yogurt and lemon juice mellows the spices, creating a balanced and flavorful profile that most people find very accessible.

Why does the chicken turn a specific color?

The combination of turmeric, paprika, and garam masala gives the chicken a signature reddish-orange hue as it cooks. If you prefer a more intense color similar to restaurant versions, you can add a pinch of natural food-based coloring, but it does not change the flavor of the dish.

How do I know when the chicken is fully cooked?

The best way to ensure safety and quality is to use an instant-read meat thermometer. The chicken should reach an internal temperature of 165 degrees Fahrenheit at its thickest point. Overcooking will lead to dry, stringy meat, so pull the chicken off the grill as soon as it hits that temperature.

Can I prepare the marinade in advance?

Yes, you can prep the marinade mixture a day before you plan to cook. However, once the raw chicken is added to the yogurt base, it is best to cook it within 24 hours. The acidity from the lemon juice and yogurt will begin to change the texture of the chicken if it sits for too long, potentially making it too soft.