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Tandoori Chicken Recipe

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4 from 90 reviews

This Tandoori Chicken recipe features a flavorful marinade made with Greek yogurt, lemon juice, and a blend of traditional Indian spices. The whole chicken is marinated overnight to absorb the spices and then grilled or baked to perfection, delivering a juicy, smoky, and vibrant dish that’s perfect for any occasion.

  • Total Time: 8 hours 15 minutes (including marinating time)
  • Yield: Serves 6-8

Ingredients

Marinade

  • ½ cup whole milk Greek yogurt
  • 3 tablespoons lemon juice (from 2 lemons)
  • 1 tablespoon minced fresh ginger
  • 4 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 tablespoon chili powder
  • ½ teaspoon cayenne powder
  • ½ teaspoon ground cinnamon
  • 2 teaspoons ground cumin
  • ¼ cup minced fresh cilantro, plus more for serving
  • 1 tablespoon kosher salt
  • ½ teaspoon freshly cracked black pepper

Chicken

  • 1 (5 pound) whole chicken

Instructions

  1. Prepare the Marinade: In a large mixing bowl, combine the Greek yogurt, lemon juice, minced ginger, garlic, turmeric, chili powder, cayenne powder, cinnamon, cumin, cilantro, kosher salt, and freshly cracked black pepper. Mix thoroughly until all ingredients are well incorporated, creating a thick and aromatic paste.
  2. Prepare the Chicken: Rinse the whole chicken under cold water and pat dry with paper towels. Using a sharp knife, make deep slashes or pierce the chicken’s skin in multiple places to allow the marinade to penetrate deeply.
  3. Marinate the Chicken: Coat the entire chicken evenly with the prepared marinade, making sure to work some marinade into the slashes and inside the cavity. Cover the chicken tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to maximize flavor absorption.
  4. Preheat the Cooking Method: If using a grill, preheat to medium-high heat. If baking, preheat the oven to 400°F (205°C). This step ensures even cooking and helps develop the characteristic charred edges.
  5. Cook the Chicken: For grilling, place the chicken on the grill and cook, turning occasionally, for about 45-60 minutes or until the internal temperature reaches 165°F (74°C) and the skin is charred and crispy. For oven baking, place the chicken on a roasting rack in a baking pan and roast for about 50-60 minutes, basting occasionally with leftover marinade, until fully cooked and golden.
  6. Rest and Serve: Remove the chicken from the heat source and let it rest for 10 minutes before carving. Garnish with additional fresh cilantro and serve with lemon wedges and your choice of sides such as naan or basmati rice.

Notes

  • Marinating overnight enhances the depth of flavor and tenderness.
  • Use a meat thermometer to ensure the chicken is fully cooked.
  • Adjust cayenne powder for desired spice level.
  • For a smoky flavor, cook the chicken over charcoal or add smoked paprika to the marinade.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Indian

Find it online: https://allyumcooks.com/tandoori-chicken-recipe/