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This Grilled Tandoori Chicken delivers restaurant-worthy Indian flavors right at home in under an hour including marinating. The yogurt marinade brings tenderness and tang while aromatic spices turn plain chicken into something magical. Every time I make this the kitchen fills with the warm scent of toasted spices and my family hovers until it hits the plate.
I first tried this after craving tandoori from our favorite spot but wanting something fresher and faster. Now I keep garam masala on hand just for these nights.
Ingredients
- Greek yogurt: brings a creamy tang and helps tenderize the chicken choose a thick style for best coverage
- Olive oil: adds moisture and richness use a robust one for extra flavor
- Garlic: gives a pungent kick finely mince for even distribution
- Lemon juice: brightens and balances the richness pick a juicy lemon for best results
- Garam masala: supplies classic Indian warmth seek a fresh blend for deepest flavor
- Smoked paprika: infuses subtle smokiness Spanish smoked paprika adds depth
- Turmeric: delivers vibrant color and earthiness check for a bright yellow hue
- Cumin: brings warm undertones whole seeds ground fresh give the best punch
- Coriander: adds light citrus notes go for recently ground for best aroma
- Ginger: offers gentle heat use ground here but freshly grated works too
- Kosher salt: seasons deeply and evenly
- Freshly ground black pepper: adds sharpness grinder-fresh rounds out flavor
- Cayenne pepper: gives optional heat add to your liking for spice
- Boneless skinless chicken breasts or tenders: cook quickly and stay juicy look for organic or air-chilled if possible
For the Dipping Sauce
- Greek yogurt: creamy sweetness and tang pick a thick full flavor one
- Olive oil: for silkiness
- Apple cider vinegar: for pop and balance
- Honey: for round sweetness try a floral local variety
- Kosher salt and black pepper: for seasoning
- Fresh cilantro: finishes with freshness choose bright green leaves
Step-by-Step Instructions
- Marinate the Chicken:
- Combine all marinade ingredients and chicken in a large resealable bag then seal and squish until all pieces are well coated. Chill in the fridge for at least 30 minutes but for best flavor let it marinate overnight. Marinating deeply infuses spices and keeps the chicken moist.
- Grill the Chicken:
- Heat your grill to medium-high. Take the chicken out using tongs and lay it onto the grill letting excess marinade drip off. Grill each side for about four to five minutes. For tenders this means eight minutes total for juicy but fully cooked chicken. Larger pieces may need an extra few minutes. Let the chicken rest off the heat for five to ten minutes before slicing. This helps keep the juices in every bite.
- Make the Dipping Sauce:
- In a small bowl whisk together the yogurt olive oil apple cider vinegar honey salt and pepper until smooth and balanced. Taste and adjust the seasoning or sweetness as you prefer. Chop cilantro and stir in or sprinkle on for color and freshness. Serve the chicken hot with sauce on the side.
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Smoked paprika is my not-so-secret ingredient here it gives gentle complexity. My kids get excited every time a new batch sizzles on the grill each time they sneak pieces before dinner.
Storage Tips
Store leftover chicken in an airtight container in the fridge for up to five days. The dipping sauce will last a full week refrigerated as well. If you want to reheat simply warm gently in the microwave to keep the chicken tender.
Ingredient Swaps
Chicken thighs or drumsticks work if you prefer dark meat just allow for extra cooking time. If you are dairy free swap coconut yogurt for Greek yogurt. Out of garam masala use equal parts cumin and coriander with a pinch of cloves for a quick alternative.
Serving Suggestions
This chicken is fantastic over basmati rice or tucked into warm naan bread with crunchy lettuce and fresh cucumbers. Add lemon wedges and extra cilantro for a bright fresh topping.
The History of Tandoori
Tandoori refers to cooking in a clay oven called a tandoor used for centuries in Indian and Pakistani cuisine. While most home cooks do not have a tandoor this recipe brings the signature flavors to the backyard grill with easy tweaks for home kitchens.
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well; just adjust grilling time since they may need a few extra minutes.
- → Is it possible to marinate the chicken overnight?
Absolutely! Marinating overnight deepens the flavors and results in even juicier chicken.
- → Can this be cooked without a grill?
Yes, use a grill pan or broil in the oven for similar charred results if an outdoor grill isn’t available.
- → How spicy is this dish?
It’s mildly spicy, but you can adjust cayenne pepper to increase or reduce heat to your taste.
- → What are good sides to serve with tandoori chicken?
Basmati rice, naan, cucumber salad, or sautéed vegetables are great accompaniments to this dish.