Try this authentic tandoori chicken that's marinated in yogurt and spices, then cooked on the grill instead of a clay oven so you can make it at home. Serve with long-grain basmati rice, grilled veggies, roasted corn on the cob, and a cucumber salad.
Ingredients
- chicken: 2 pound (cut into pieces)
- medium lemon: 1 piece (juiced)
- salt: 1 tsp
- ¼ cups plain yogurt: 1 piece
- medium onion: 0.5 piece (chopped)
- clove garlic: 1 piece (minced)
- Garam Masala: 2 tsp
- fresh ginger root: 1 tsp (grated)
- cayenne pepper: 1 tsp
- red food coloring: 1 tsp (optional)
- yellow food coloring: 1 tsp (optional)
- cilantro: 2 tsp (finely chopped)
- medium lemon: 1 piece (cut into wedges)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Remove and discard skin from chicken pieces. Cut slits into meat and place into a shallow dish. Season chicken on both sides with lemon juice and salt. Let sit for 20 minutes. Dotdash Meredith Food Studios
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Mix yogurt, onion, garlic, garam masala, ginger, and cayenne pepper together in a medium bowl until smooth, then stir in food coloring. Dotdash Meredith Food Studios
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Spread yogurt mixture over chicken, cover, and refrigerate for 6 to 24 hours (the longer the better). Dotdash Meredith Food Studios
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When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade. Discard remaining marinade.
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Cook chicken on the preheated grill until no longer pink and the juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Dotdash Meredith Food Studios
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Garnish with cilantro and lemon wedges. Dotdash Meredith Food Studios
