Tandoori Chicken that is marinated and then grilled is mouthwatering! Chicken thighs are massaged with an authentic tandoori spice mixture, then mixed with plain yogurt and allowed to marinate overnight. Serve with rice, other curries, in Kathi Rolls, or use as a base for butter chicken.
The Best of Summer Grilling
Today I want to share with you one of my absolute favourite grilled chicken recipes. This Tandoori Chicken is really easy to make and results in the most mouthwatering grilled chicken. The combination of warming spices and cooling yogurt really work together to create a moist, flavourful grilled chicken.
A Delicious Masala Spice Mix
The best way to get the most flavourful Tandoori Chicken is to make your own Tandoori Masala spice mixture with fresh roasted and ground spices. Let’s be honest, not everyone has whole spices in their cupboard. There’s nothing wrong with ground spices, though they will lose their potency quicker than their whole counterparts. Alternatively, you can find suitable spice mixtures at the grocery store that will work just fine.
A Magic Marinade
Once you have the Tandoor spices massaged into the chicken thighs (and I do recommend thighs but you can use breasts if you prefer) then it’s time for the yogurt. Why yogurt? Yogurt is slightly acidic and is a great way to slowly tenderize meat. It also contains friendly microbes which work alongside the lactic acid to break down the protein fibers. A yogurt marinade works similar to citrus juice or vinegar but at a much slower, gentler pace.
How to Cook Tandoori Chicken
The best, most authentic Tandoori Chicken is cooked in a Tandoor clay oven. However, most home cooks do not have access to such an oven and so, the best home method is to grill it on the barbecue. Always, pre-heat your barbecue on high for the best results. This helps to achieve that sought after darkened sear pattern on your chicken. Once the chicken is seared, turn down the barbecue slightly and raise the chicken to the upper grill or grill indirectly for the remainder of the cook time. Alternatively, great Tandoori Chicken can also be achieved in a regular oven using the broil function. Just lift the rack right (almost to the top) and broil on a foil lined baking sheet for ten minutes, then flip it over and broil for another ten minutes or until the chicken is cooked through.
What Should I do with My Tandoori Chicken?
There are many ways to enjoy this delicious chicken. Eat it as part of a whole meal with rice, naan, and other curries. It’s delicious on pizzas or in sandwiches or wraps. One of my favourite ways is to go a step further and transform it into Butter Chicken (use the sauce that I created here). It’s fairly simple, and the chicken has already has so much flavour, you just can’t go wrong.
Love Tandoori Chicken? Here Are More Great Recipes from Dish ‘n’ the Kitchen
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- 10 skinless, boneless chicken thighs
- 1/4 cup masala spice mixture
- 1 cup plain yogurt
- salt and pepper
- 1/2 cup fresh cilantro; chopped
1. Place chicken and masala mixture in a bowl or ziploc baggie.
2. Massage masala spices into chicken. Season.
3. Add yogurt and cilantro and massage to coat the chicken thoroughly.
4. Allow to marinate for at least 8 hours or over night.
5. Pre-heat your barbecue and grill until chicken is grill marked and has reached an internal temperature of 165 F (or 74 C).
Amount Per Serving: Calories: 416Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 276mgSodium: 493mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 57g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.