Yogurt-marinated chicken with warm Indian spices
Tandoori Grilled Chicken
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
4
8 pieces
Difficulty
Medium
Cost
Budget
$
Tandoori Grilled Chicken
Yogurt-marinated chicken with warm Indian spices
★4.6(11)
Chicken legs marinated in a spiced yogurt blend and grilled until charred and vibrantly red. The bold flavors of a tandoor oven re-created on your backyard grill.
20m
Prep Time
30m
Cook Time
50m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Tandoori chicken gets its distinctive flavor from a yogurt marinade infused with garam masala, cumin, and turmeric. The yogurt tenderizes the meat while the spices create a deeply flavored, charred crust.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Ingredients
- 8 chicken drumsticks and thighs, skin scored
- 1 cup plain yogurt
- 2 tbsp garam masala
- 1 tbsp turmeric
- 1 tbsp grated ginger
- 4 cloves garlic, minced
Instructions
- 1
Mix yogurt, garam masala, turmeric, ginger, garlic, 1 tbsp lemon juice, salt, and a pinch of cayenne. Coat chicken thoroughly.
- 2
Marinate in the refrigerator for at least 4 hours, ideally overnight.
- 3
Remove chicken from marinade, shaking off excess. Let come to room temperature.
- 4
Grill over medium heat (indirect zone) for 25-30 minutes, turning occasionally, until 175°F internal.
- 5
Finish over direct heat for 2-3 minutes per side for charred edges. Serve with naan, rice, and mint chutney.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
Garam masalaCurry powder
Similar warmth but different spice blend
Plain yogurtCoconut yogurt
Dairy-free alternative that still tenderizes
Tips & Storage
Pro Tips
Score the meat deeply so the marinade penetrates—shallow cuts do not work.
Use indirect heat for most of the cooking to prevent the yogurt from burning.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (130mg) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates16g
Fat6g
Fiber480mg
Sugar0g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What makes it red?
- Traditional recipes use Kashmiri chili powder or food coloring. Paprika adds color without heat.
- Can I use chicken breast?
- Bone-in thighs and legs are best—breast dries out easily with this long cook.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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