Name: How to Make Tandoori Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4-5 pieces leg quarters (skin removed); 3/4 cup plain Greek yogurt ((nonfat is fine)); 1/4 cup vegetable oil; 2 tablespoons lemon juice; 1 tablespoon garam masala; 2 teaspoons ground cumin; 2 teaspoons chili powder; 2 teaspoons smoked paprika; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground ginger; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons salt; 1/2 teaspoon ground turmeric; 1/2 teaspoon onion powder; 1/2-1 teaspoon cayenne pepper ((adjust for spice level)); 1 teaspoon red food coloring ((optional)); 3/4 cup plain Greek yogurt; 1 1/2 tablespoons reserved marinade ((for serving)); 2 tablespoons finely chopped cilantro; 1 teaspoon lemon juice ((for garnish))

If you’ve ever experienced the smoky, spiced goodness of Tandoori Chicken, you know it’s a culinary adventure worth embarking on. This dish, with its vibrant colors and aromatic spices, brings an explosion of flavor that can transform an ordinary meal into something extraordinary. Today, I’m excited to share my favorite recipe with you, featuring juicy leg quarters that are marinated to perfection and grilled to achieve that signature char. Get ready to impress your family and friends with this delightful dish!

Why It’s My Go-To

Tandoori Chicken is one of those recipes that never fails to impress. Whether it’s a casual weeknight dinner or a festive gathering, this dish brings a warmth and richness that everyone loves. The secret lies in the marinade, which infuses the chicken with incredible flavor and tenderness. Plus, it’s versatile enough to serve with rice, naan, or on a salad. I love that it can be made ahead of time, making it perfect for meal prep. Trust me, once you learn how to make Tandoori Chicken, it will become a staple in your kitchen!

What You’ll Need

To create this delicious Tandoori Chicken, you’ll need the following ingredients:

4-5 leg quarters, skin removed (drumsticks and thighs)
3/4 cup plain Greek yogurt (nonfat is fine)
1/4 cup vegetable oil
2 tablespoons lemon juice
1 tablespoon garam masala
2 teaspoons each of ground cumin, chili powder, smoked paprika
1 1/2 teaspoons each of ground coriander, ground ginger, garlic powder, salt
1/2 teaspoon each of ground turmeric, onion powder
1/2-1 teaspoon cayenne pepper (adjust for spice level)
1 teaspoon red food coloring (optional)
3/4 cup plain Greek yogurt (for serving)
1 1/2 tablespoons reserved marinade (for serving)
2 tablespoons finely chopped cilantro
1 teaspoon lemon juice (for garnish)

Must-Have Equipment

You’ll also need a few kitchen essentials to make the process smoother:

Mixing Bowl: For combining your marinade ingredients.
Whisk or Spoon: To thoroughly mix the marinade.
Plastic Wrap or Zip-top Bag: For marinating the chicken.
Grill or Oven: For cooking the chicken to perfection.
Meat Thermometer: To ensure your chicken is cooked through.

Step-by-Step: How to Make Tandoori Chicken

Step 1: Prepare the Marinade

In a large mixing bowl, combine the Greek yogurt, vegetable oil, lemon juice, and all the spices: garam masala, ground cumin, chili powder, smoked paprika, ground coriander, ground ginger, garlic powder, salt, ground turmeric, onion powder, and cayenne pepper. If you’re using red food coloring, add it now. Mix well until all ingredients are thoroughly combined.

Step 2: Marinate the Chicken

Take your leg quarters and pat them dry with paper towels. This helps the marinade stick better. Place the chicken in the bowl with the marinade, ensuring each piece is well-coated. You can also use a zip-top bag for this step. Seal it tightly and massage the marinade into the chicken. Refrigerate for at least 4 hours, but ideally overnight for the best flavor.

Step 3: Preheat Your Grill or Oven

If using a grill, preheat it to medium-high heat. If you’re using an oven, preheat to 425°F (220°C).

Step 4: Cook the Chicken

Remove the chicken from the marinade, allowing the excess to drip off. If grilling, place the chicken on the grill and cook for about 25-30 minutes, turning occasionally, until the internal temperature reaches 165°F (75°C). If baking, place the chicken on a lined baking sheet and bake for 35-40 minutes, or until cooked through and slightly charred.

Step 5: Serve and Enjoy

Once cooked, remove the chicken from the grill or oven and let it rest for a few minutes. To serve, mix the reserved marinade with 3/4 cup of plain Greek yogurt, then drizzle over the chicken. Garnish with finely chopped cilantro and a squeeze of lemon juice.

Fit It to Your Goals

Whether you’re focusing on health, flavor, or convenience, this recipe can be tailored to fit your needs:

Healthier Option: Use nonfat Greek yogurt and reduce the amount of oil.
Extra Spicy: Increase the cayenne pepper or add fresh chopped chilies to the marinade.
Make it Vegan: Substitute chicken with tofu or vegetables like cauliflower and adjust the cooking time accordingly.
Meal Prep: Make a double batch and freeze half for a quick meal later.

Cook’s Commentary

Tandoori Chicken is as versatile as it is delicious. I love serving it with fluffy basmati rice or buttery naan, but you can also add it to salads or wraps for a lighter meal. The marinade itself is a burst of flavor, bringing together spices that not only taste amazing but also create that stunning color that makes Tandoori Chicken so visually appealing. You can also explore variations by trying different proteins or even grilling vegetables in the same marinade for a delightful side.

Storage & Reheat Guide

If you have leftovers (which is often the case because it’s so delicious!), here’s how to store and reheat:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze the cooked chicken for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also use a microwave, but this may make the chicken less crispy.

Questions People Ask

Can I use boneless chicken thighs instead of leg quarters?

Absolutely! Boneless chicken thighs will cook faster, so adjust your cooking time to about 20-25 minutes, depending on the thickness.

What can I serve with Tandoori Chicken?

Tandoori Chicken pairs beautifully with a variety of sides such as Creamy Thai Coconut Chicken Soup Instant Pot, basmati rice, naan, or a fresh cucumber salad. The options are endless!

Can I make the marinade ahead of time?

Yes! You can prepare the marinade a day in advance and store it in the refrigerator. Just add the chicken when you’re ready to cook.

Is Tandoori Chicken spicy?

It can be, depending on how much cayenne pepper you add. Feel free to adjust the spice levels to suit your taste.

If you love this recipe, you might also enjoy these delightful chicken dishes:

That’s a Wrap

Tandoori Chicken is not just a meal; it’s a celebration of flavors that brings warmth and joy to the table. With its aromatic spices and tender meat, it offers a unique experience that you’ll want to share with everyone. Whether you’re cooking for yourself or hosting a dinner party, this recipe will surely impress. So gather your ingredients, follow the steps, and enjoy a taste of India right at home!