Tandoori Chicken

Tandoori Chicken


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This chicken is marinated in a great spice and yogurt mixture and should be served with rice. The longer the chicken marinates, the better it will be.

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Time needed

6.5 hour preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 2 pounds skinless chicken
  • 1 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 ¼ cups yogurt
  • ½ chopped onion
  • 1 minced garlic clove
  • 1 teaspoon grated ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon cayenne pepper
  • 2 teaspoons finely chopped cilantro
  • 2 teaspoons yellow food coloring

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Cut the chicken into pieces and then cut slits into the pieces lengthwise. Sprinkle the meat with lemon juice and salt. Let the chicken sit for about 18 minutes. Mix the yogurt, onion, ginger, garlic, garam masala, and cayenne pepper until the combination is smooth. Add the food coloring and stir. Spread the yogurt mixture over the chicken and cover. Refrigerate for 6 hours. Lightly oil a grill and cook the chicken for 10 minutes on each side. Garnish with cilantro.

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