Ingredients
Equipment
Method
- In a large bowl, combine the plain yogurt, fresh lemon juice, ginger-garlic paste, ground cumin, ground coriander, turmeric powder, garam masala, Kashmiri red chili powder, cayenne pepper, and salt. Whisk all the ingredients together until thoroughly combined and you have a smooth, vibrant marinade. Taste and adjust the salt and spices as needed.1 cup plain full-fat yogurt, 2 tablespoons fresh lemon juice, 2 tablespoons ginger-garlic paste, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon Kashmiri red chili powder, ½ teaspoon cayenne pepper, ½ teaspoon salt
- Add the chicken pieces to the marinade. Ensure each piece is completely coated by the yogurt mixture. You can use your hands to gently toss the chicken, making sure every nook and cranny is covered.2 lbs boneless, skinless chicken thighs or breasts
- Cover the bowl tightly with plastic wrap or transfer the marinated chicken to an airtight container. Refrigerate the chicken for at least 4 hours, or ideally overnight, to allow the flavors to deeply penetrate the meat. The longer it marinates, the more intense and delicious the tandoori flavor will be.
- When you're ready to cook, preheat your grill to medium-high heat (around 400-450°F or 200-230°C). If using a charcoal grill, arrange the coals for direct heat. Clean your grill grates thoroughly to prevent sticking.
- If you're using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking. If you don't have skewers, you can grill the chicken directly on the grates.
- Lightly brush the grill grates with vegetable oil or ghee. Place the chicken skewers (or individual chicken pieces) on the preheated grill. Grill for 6-8 minutes per side, or until the chicken is cooked through, tender, and has developed a beautiful slightly charred exterior. The internal temperature of the chicken should reach 165°F (74°C).1 tablespoon vegetable oil or ghee
- During the last few minutes of grilling, you can brush the chicken with a little extra vegetable oil or ghee for added richness and to enhance browning.1 tablespoon vegetable oil or ghee
- Once cooked, remove the Grilled Tandoori Chicken from the grill. Let it rest for about 5 minutes before serving. This allows the juices to redistribute throughout the chicken, ensuring maximum tenderness and moisture. Garnish with fresh cilantro and serve hot.
Notes
Leftover Grilled Tandoori Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.
To reheat on the grill: reheat gently over medium-low heat for a few minutes per side.
To reheat in a skillet: heat a little oil or ghee in a skillet over medium heat and cook until heated through.
To reheat in the oven: warm in a preheated oven at 300°F (150°C) for about 5-10 minutes.
To freeze: cool completely, wrap tightly in plastic wrap, then foil, or place in a freezer-safe bag. Store for up to 2-3 months. Thaw overnight in the refrigerator before reheating.