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How to Make Tandoori Chicken

A classic spiced tandoori-style chicken with a tangy yogurt marinade and cilantro-yogurt dip.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 4-5 chicken leg quarters (drumsticks and thighs), 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
  • 1 teaspoon red food coloring optional
  • 3/4 cup plain Greek yogurt (for cilantro-yogurt dip)
  • 1 1/2 tablespoons reserved marinade (see directions)
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon lemon juice (for cilantro-yogurt dip)

Instructions

  • Make 4 deep slits evenly spaced on the top side of each chicken leg quarter to help the marinade penetrate.
  • In a large shallow dish or large resealable bag, whisk together 3/4 cup Greek yogurt, 1/4 cup vegetable oil, 2 tablespoons lemon juice, 1 tablespoon garam masala, 2 tsp ground cumin, 2 tsp chili powder, 2 tsp smoked paprika, 1 1/2 tsp ground coriander, 1 1/2 tsp ground ginger, 1 1/2 tsp garlic powder, 1 1/2 tsp salt, 1/2 tsp turmeric, 1/2 tsp onion powder, 1/2–1 tsp cayenne, and 1 tsp red food coloring (optional) until smooth.
  • Remove 1 1/2 tablespoons of the prepared marinade and set it aside in a small bowl for the cilantro-yogurt dip.
  • Add the chicken pieces to the remaining marinade, turning to coat thoroughly. Cover or seal and refrigerate to marinate for 8–24 hours.
  • About 30–60 minutes before cooking, remove the chicken from the refrigerator to bring it closer to room temperature.
  • If grilling: preheat the grill to high. Let excess marinade drip off or gently dab so the chicken is coated but not dripping. Sear the chicken on the hot grill for 5 minutes, flip and sear the other side 5 minutes.
  • After searing, cover the grill and reduce heat so the closed-lid temperature stays about 350°F. Grill with the lid closed for 12 minutes, flip, then grill another 12 minutes. Check with a thermometer; the chicken is done at 165°F and continue cooking as needed.
  • If baking: preheat the oven to 425°F. Place the chicken on a rimmed baking sheet lined with lightly greased foil and bake 30–35 minutes or until the thickest part reaches 165°F. Broil briefly if you want more golden color.
  • Make the cilantro-yogurt dip by whisking the reserved 1 1/2 tablespoons marinade with 3/4 cup plain Greek yogurt, 2 tablespoons finely chopped cilantro, and 1 teaspoon lemon juice. Cover and refrigerate until serving.

Equipment

  • large shallow dish or large resealable plastic bag
  • small bowl
  • Whisk
  • grill or oven with baking sheet
  • rimmed baking sheet
  • foil
  • Meat Thermometer
  • Tongs

Notes

  • Marinate 8–24 hours for best flavor.
  • Bring chicken toward room temperature before cooking for even cooking.
  • Cook until internal temperature reaches 165°F.
  • Reserve a small portion of marinade only for the dip before adding raw chicken.