Rating: 4.5 stars
320 Ratings
  • 5 star values: 187
  • 4 star values: 75
  • 3 star values: 36
  • 2 star values: 12
  • 1 star values: 10

This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).

Recipe Summary

cook:
20 mins
additional:
1 day
total:
1 day 45 mins
prep:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.

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  • In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).

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

  • Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Cook's Notes:

This dish can also be baked in a hot oven (450 degrees F) for 25 to 30 minutes, or until chicken is done.

Nutrition Facts

356 calories; protein 35.6g; carbohydrates 13.7g; fat 18.8g; cholesterol 101.7mg; sodium 733.5mg. Full Nutrition
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