Tandori Chicken
Tandoori Chicken offers bold flavors with aromatic spices and smoky grilled notes, perfect for a flavorful and satisfying meal for spice lovers and grill enthusiasts alike.
Ingredients
- 1 medium onion ⓘ
- 6 cloves garlic ⓘ
- 2-inch piece fresh ginger ⓘ
- 3 Tbsp. lemon juice ⓘ
- 1 c. plain yogurt ⓘ
- 1 Tbsp. ground coriander ⓘ
- 1 tsp. ground cumin ⓘ
- 1 tsp. ground turmeric ⓘ
- 1/4 tsp. mace ⓘ
- 1/4 tsp. grated nutmeg
- 1/4 tsp. ground cloves ⓘ
- 1/4 tsp. ground cinnamon ⓘ
- 1/4 c. vegetable oil ⓘ
- salt ⓘ
- pepper ⓘ
- 6 chicken legs ⓘ
Instructions
- In a blender, puree the onion, garlic, ginger, and lemon juice to make a paste.
- Add yogurt and all spices; blend to combine.
- Add oil, salt, and pepper; blend to incorporate.
- Remove skin from the chicken.
- On the chicken breasts, use a sharp knife to make 2 or 3 slits about 3 inches long, halfway to the bone.
- Poke 2 or 3 holes to the bone in the thigh and drumstick of each chicken leg.
- Place the chicken pieces in a large, nonreactive bowl. Add the yogurt mixture and mix well to coat all pieces.
- Cover and marinate in the refrigerator overnight, up to 24 hours.
- Preheat grill and cook the chicken for 7 to 8 minutes per side, until slightly charred.
- Turn and cook for an additional 8 minutes, or until juices run clear when pierced with a knife. Alternatively, broil for similar time and results.
Tips & Substitutions
For a deeper flavor, consider marinating the chicken for at least 12 hours. If you don't have plain yogurt, Greek yogurt works well as a substitute. You can adjust the spices according to your taste; adding chili powder can increase the heat. If grilling isn't an option, you can bake the chicken in a preheated oven at 425°F for similar results.
Serving Suggestions
Serve Tandoori Chicken with Indian Rice or alongside a refreshing cucumber salad to balance the spices. It also pairs wonderfully with naan or roti to soak up the delicious marinade. For a complete meal, consider serving it with a side of Curry Chicken And Vegetable Stir-Fry for added variety.
Storage & Reheating
Leftover Tandoori Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for 15-20 minutes, or until heated through. Avoid microwaving, as it can make the chicken rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Tandori Chicken contains roughly 427 calories, with 15g protein, 70g carbohydrates, and 13g fat. It is an excellent source of iron (211% of the Daily Value), dietary fiber (59% of the Daily Value), and potassium (37% of the Daily Value). Note that it is relatively high in sodium, at 1326mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of chicken legs?
Yes, you can use chicken breasts, but keep in mind that they may cook faster. Adjust the cooking time accordingly and ensure the internal temperature reaches 165°F for safe consumption.
What can I serve with Tandoori Chicken?
Tandoori Chicken pairs beautifully with Indian Rice or a refreshing salad. You can also serve it with naan or a side of yogurt sauce to balance the spices. A mango chutney adds a delightful sweetness as well.
Can I freeze the marinated chicken?
Absolutely! You can freeze the marinated chicken for up to 3 months. Just ensure it’s in a freezer-safe container. Thaw it in the refrigerator overnight before grilling or baking to maintain the best flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).