Indian Tandoori Chicken

Indian Tandoori Chicken


"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)."


1 d 45 m servings 356 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 734 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Notes:
  • This dish can also be baked in a hot oven (450 degrees F) for 25 to 30 minutes, or until chicken is done.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 282 Ratings


This was my first time venturing into the world of Indian cooking. What an easy, wonderful, tasty meal. I followed the recipe and some of the reviewers suggestions. I used non-fat yogurt and t...

This was the best, most flavorful chicken tandoori I have ever made. I used skinless breasts on the bone, marinated them for 24 hours, and broiled them for 10-12 minutes on each side.

My husband is from Pakistan and he loved this recipe! It was VERY easy and delicious! As a matter of fact, it was the best Tandoori chicken I've had anywhere. I used boneless, skinless chicke...

This version is perfectly edible but pales, in MY opinion, when compared to Tandoori chicken generally available. I suspect that this may be the result of cooking at too low a temperature. A Tan...

Excellent and easy. I let the chicken breasts marinate for a day to give full flavor. I also left out the food colorings, and my guests laughed when we initially looked at the was th...

Thank you very much for this recipe! I marinaded it for 24 hours, scraped off all the marinade , and then cooked in my Romertopf clay pot for about 45 minutes at 480deg. The chicken came out per...

Excellent recipe! Used boneless skinless chicken thighs that I put on kabobs. Don't like food coloring? Use some colorful spices instead. I used some turmeric and some paprika to give it a brill...

This was great! I baked it in the oven at 350 for about an hour and a half. I was pressed for time, so I didn't remove the skin first. I wish I had because when you remove the skin after cook...

I woul prefer not to give this dish any star value because I was unable to follow the recipe as stated. As I made it I didn't like it, but I will try it again. Here's what went wrong: 1- Absolut...