Go Back
Tandoori cuisine has a rich history that dates back to ancient India. The word "tandoor" derives from the Persian word "tanūr," which refers to a cylindrical clay oven used for baking bread and cooking meats. The origins of tandoori cooking are believed to be linked to the Indus Valley Civilization, where clay ovens were used for cooking various dishes. Over time, the practice spread across the Indian subcontinent, with regional variations emerging, each contributing unique ingredients and techniques.

Grilled Tandoori Chicken

Spice up your dinner with this Tandoori Fire-Kissed Chicken recipe! Marinated in a zesty yogurt and aromatic spices, this tender grilled chicken is bursting with flavor. Easy to prepare and perfect for gatherings, it's a crowd-pleaser that comes together in just 15 minutes of prep and a bit of marinating time. Serve with fresh cilantro and lemon wedges for a refreshing touch. Get ready to enjoy a delicious taste of India right in your backyard!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in, skinless chicken thighs

1 cup plain yogurt

2 tablespoons lemon juice

2 tablespoons vegetable oil

4 garlic cloves, minced

2 inches fresh ginger, grated

2 tablespoons tandoori masala (store-bought or homemade)

1 teaspoon turmeric powder

1 teaspoon cayenne pepper (adjust for heat preference)

1 teaspoon ground cumin

Salt to taste

Fresh cilantro for garnish

Lemon wedges for serving

Instructions
 

Prepare the Marinade: In a large bowl, combine the yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, tandoori masala, turmeric powder, cayenne pepper, ground cumin, and salt. Mix well until all ingredients are thoroughly combined.

    Marinate the Chicken: Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight to let the flavors meld.

      Preheat the Grill: About 30 minutes before grilling, preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals are ashed over.

        Grill the Chicken: Remove the chicken pieces from the marinade, allowing excess to drip off. Place the chicken on the hot grill and cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the skin is slightly charred and crispy.

          Rest & Serve: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. Garnish with fresh cilantro and serve with lemon wedges on the side.

            Prep Time: 15 minutes | Total Time: 5 hours (includes marinating) | Servings: 4