Rating: 4.5 stars
40 Ratings
  • 5 star values: 25
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Tandoori chicken gets its name from the clay oven it is traditionally cooked in, the tandoor. The chicken is marinated in yogurt and an incredibly complex mix of spices, and then roasted in the extremely hot tandoor oven. Don't worry if you don't have a tandoor clay oven sitting in the backyard; a grill will work just fine.

Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours.

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  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

  • Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.

  • Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes.

  • Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).

Nutrition Facts

215 calories; protein 25.8g; carbohydrates 1.9g; fat 11.1g; cholesterol 93.6mg; sodium 93.4mg. Full Nutrition
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