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Indian Tandoori Chicken

Indian Tandoori Chicken

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    1 d 45 m
Simmi Gupta

Simmi Gupta

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).

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

SHELLYGIRL814
176

SHELLYGIRL814

7/23/2007

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 the food coloring. I did add the cilantro to the marinade, in addition to putting it on after. I marinated it for the 24 hours and it was PERFECT. Spicy and flavorful. I will be making this MANY times and hope to share it with all my friends. Updated: I make this about twice a month. I make 16 chicken thighs and freeze them for when I want some of this tasty meat. I also bake this at 400 degrees for about 30 minutes.

AnnaG
135

AnnaG

1/25/2004

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.

JRAHMAN
95

JRAHMAN

1/25/2004

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 chicken breasts and they were very moist and tasty. For dessert, try Simmi's Kulfi recipe.

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