Tandoori Chicken

Tender, Juicy, Flavorful Chicken!
Difficulty: Easy
Prep Time: 6 hours
Cooking Time: 45 minutes

I’m stepping out of my comfort zone in trying my attempt at cooking food from the beautiful country of India!  No, I did’t invest in purchasing a Tandoori oven, my outdoor grill worked just fine.  Some of my favorite dishes are from India.  So many regions to explore and the array of spices to experiment with.  I’m looking forward to trying many other dishes and adding to my repertoire!


1 1/2- 2 lbs chicken thighs, chicken breast
1 1/2 cups of plain Greek yogurt
3 garlic cloves, pressed
1 tsp ginger, grated
1 tbsp Tandoori Masala spice
2 tsp paprika
1/2 tsp ground cardamom
1 tsp onion powder
1/2 tsp allspice
1/2 tsp cinnamon
1 tsp tumeric
juice if 2 limes
1 tsp salt
Naan bread

Cooking Tools

Large mixing bowl

Outdoor grill

Cut chicken thighs and breast into smaller portions.  Remove skin and if you prefer, you can have it boneless.  In a mixing bowl, whisk together yogurt with all the rest of the seasonings including the lime juice.  Place all chicken into the marinade and cover and place in the refrigerator for at least 6 hours. Preheat outdoor grill and place chicken (let excess marinade drip off back into mixing bowl) on the grill and cook for 45 minutes or until chicken is fully cooked.  Serve with Naan bread and Basmati rice.
Serves 6 

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