Tender and juicy Indian Grilled Tandoori Chicken marinated in yogurt, lemon, and a variety of spices is exploding with flavor and will become a new bbq favorite!
What Is Tandoori Chicken?
Do you want to make a meal with a unique yet flavorful taste? If you are on the hunt for a recipe that allows you to prepare juicy chicken, try this Grilled Tandoori Chicken recipe. If you do not know what it is, the dish consists of chicken thighs in a marinade consisting of Greek yogurt, lemon juice, and various spices, such as coriander, cumin, and ginger. Once you prepare this chicken, you can serve it with rice and vegetables to provide your family with a fulfilling meal.
How to Make Grilled Tandoori Chicken
Set your oven to 440 degrees F and place a metal rack on top of a baking tray. Grab your chicken leg quarters, use a sharp knife to cut slits into them, and place them in a bowl.
Combine yogurt, cumin, coriander, lemon juice, red chili, garam masala, garlic, and ginger together in a bowl to create the marinade. Pour it on top of your chicken legs and use your hands to rub a generous amount on both sides of each piece of chicken.
Add a bit of oil on top of the chicken and let it marinate for a minimum of two hours. It is best to let it marinate overnight.
After marinating the chicken, set it on the metal rack, put it in the oven, and cook for 30 minutes.
Be sure to flip the chicken at the 15-minute mark. Remove from the oven after 30 minutes, add butter on top, and then broil for about eight minutes.
Can I Use Chicken Breast?
While you can use chicken breast, it is best to use chicken legs because of the flavor they bring to this dish. If you only have chicken breast at home, you can use it as a last-minute alternative.
What Do I Serve with the Grilled Tandoori Chicken?
The Grilled Tandoori Chicken tastes amazing with basmati rice and yogurt. You can serve it on top of a bed of rice. If you want to make it a low-carb dish, you can always serve it with cauliflower rice as a replacement for traditional rice.
How Do I Store It?
If you need to store the Grilled Tandoori Chicken, put it in a food storage bag or container and leave it in the fridge. You can keep the cooked meat in the fridge for up to four days. When you plan on reheating it, place it in a toaster oven or microwave.
Can I Use Margarine Instead of Butter?
Butter is always best when cooking different meals. However, if you only use margarine at home, you can use it as a butter replacement when spreading it on top of your chicken before broiling it for the last seven or eight minutes.
Which Greek Yogurt Do I Need to Use?
You can use any brand of Greek yogurt. It is best to use a plain, unsweetened version of the yogurt when you are preparing the Grilled Tandoori Chicken recipe.
Grilled Tandoori Chicken
- 4 Chicken leg quarters, skinless and trimmed the fat
- 1 tbsp garlic, minced
- 1 tsp ginger, grated
- 1/2 tsp ground pepper
- 1/2 tsp turmeric powder
- 2 tsp red chili powder or paprika
- 2 tsp ground coriander
- 1 tbsp garam masala
- 1 tsp ground cumin
- 2 tbsp lemon juice
- 2 tbsp oil
- 2 tbsp butter
- Salt to taste
- 1/2 cup greek yogurt
- Preheat the oven at 440 degree F. Place a metal rack over a baking tray and grease with cooking spray. Keep it aside.
- Wash and clean the leg quarters and make random cuts here and there.
- To marinade the chicken: Take a medium bowl and combine yogurt, salt, lemon juice, cumin, garam masala, coriander, red chili, coriander, pepper, ginger and garlic.
- Rub the marinade generously over the leg quarters. Add the oil on top and marinade the chicken for 2 hours at least (Overnight marination works the best).
- Place the chicken over the rack and bake for 30 minutes, flipping halfway through. Spread butter over the chicken after 30 minutes and then broil for 7-8 minutes.
- Alternitivlty, grill over medium-high heat for 30 minutes o, flipping every 10 minutes, or until chicken legs are cooked through.
- Serve the grilled tandoori chicken with yogurt and basmati rice.
Joanne M Bewley says
This looks like a great recipe! I live in a subtropical region and I BBQ outside in the winter. Summers are very hot and humid so I prefer to use my indoor kitchen but I still want summer cuisine.
I would serve a tabbouleh, heavy on the vegetables, with this dish.