There’s something truly magical about the aroma of grilled tandoori chicken wafting through the air, promising a feast that’s both exotic and comforting. This dish is a celebration of family gatherings and vibrant seasons, with each bite bursting with layers of marinated goodness. Grilled Tandoori Chicken brings us together, fostering creativity in the kitchen and deep, cherished memories around the dinner table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Skill Level: Intermediate
Ingredients
- 2 lbs chicken thighs, bone-in, skinless
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- Salt to taste
- 2 tablespoons vegetable oil
- Freshly sliced onions and lemon wedges for serving
Instructions
- In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, turmeric, paprika, garam masala, chili powder, salt, and vegetable oil. Mix well to form a smooth marinade.
- Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours, preferably overnight for enhanced flavor.
- Preheat your grill to medium-high heat. Brush the grates with some oil to prevent sticking.
- Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken thighs on the grill.
- Grill the chicken for about 6-8 minutes on each side, or until fully cooked and slightly charred on the edges. The internal temperature should reach 165°F (74°C).
- Transfer the grilled tandoori chicken to a rustic wooden platter. Garnish with freshly sliced onions and lemon wedges for that perfect citrusy kick.
- Serve immediately and enjoy the savory, smoky flavors with your loved ones.
Helpful Tips
- If you prefer, substitute chicken thighs with chicken breasts or drumsticks.
- For a less spicy version, reduce the amount of chili powder or omit it altogether.
- If you don’t have a grill, you can bake the chicken in a preheated oven at 400°F (200°C) for 25-30 minutes.
Storage and Ingredient Substitutions
Store any leftover grilled tandoori chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. Greek yogurt can be used as a substitute for plain yogurt, and boneless chicken can be used if preferred.
Pairings
Grilled Tandoori Chicken pairs beautifully with naan bread, basmati rice, or a fresh cucumber salad. A chilled glass of mango lassi or a sparkling lemonade makes for a refreshing accompaniment.
We invite you to share your delightful Grilled Tandoori Chicken creations with us by using #ZynahzRecipes or tagging Zynahz on Instagram. Your feedback is invaluable, so please leave your comments and thoughts on our website https://www.zynahz.com/. Don’t forget to subscribe to our newsletter for the latest updates and follow Zynahz on social media for more inspiring recipes and cooking tips. Happy grilling!
