Ingredients (Serves 4–6)
For the Marinade:
1 cup plain Greek yogurt
2 tablespoons lemon juice 🍋
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon cayenne pepper (optional, for spice)
1 teaspoon salt
For the Chicken:
2 lbs (900 g) bone-in, skin-on chicken thighs and drumsticks
Lemon wedges and fresh cilantro for garnish
Instructions
Prepare the Marinade:
In a large bowl, mix together yogurt, lemon juice, garlic, ginger, and all the spices.
Marinate the Chicken:
Make a few slashes on each piece of chicken to allow the marinade to penetrate. Add the chicken to the bowl and coat thoroughly with the marinade.
Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
Preheat the Grill:
Heat your grill to medium-high and oil the grates to prevent sticking.
Grill the Chicken:
Remove the chicken from the marinade, shaking off any excess. Place the chicken on the grill, skin-side down.
Cook for 15–20 minutes, turning occasionally, until the chicken is cooked through and the skin is charred. The internal temperature should reach 165°F (74°C).
Serve:
Transfer the chicken to a serving platter. Garnish with fresh cilantro and lemon wedges. Serve immediately.
Tips for Perfect Tandoori Chicken
For an extra smoky flavor, use a charcoal grill or add soaked wood chips to the grill.
If you don’t have a grill, this recipe can also be baked in the oven at 400°F (200°C) until cooked through.
Serving Suggestions
Pair this Tandoori Chicken with naan, basmati rice, or a cucumber-yogurt salad for a complete and satisfying meal.
