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Tandoori chicken is a celebrated dish that embodies the rich and diverse culinary traditions of India. Originating from the northern regions of the subcontinent, this dish has made its way into food enthusiasts' hearts and stomachs around the world. Traditionally, tandoori chicken is marinated in a vibrant mix of spices and yogurt, then cooked in a clay oven known as a tandoor. The result is a succulent, flavorful chicken with a beautiful char that is simply irresistible.

Grilled Tandoori Chicken

Elevate your dinner with this Spicy Grilled Tandoori Chicken recipe that's bursting with flavor! Marinated in a blend of yogurt, aromatic spices, and fresh ginger-garlic, this dish offers a perfect balance of heat and tang. Grill the chicken thighs to perfection for a juicy, charred finish. Ideal for summer barbecues or family dinners, this recipe serves four and pairs beautifully with fresh cilantro and lemon wedges. Give it a try and enjoy a taste of India at home!
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Ingredients
  

4 chicken thighs (bone-in, skinless)

1 cup plain yogurt

2 tablespoons tandoori masala

1 tablespoon ginger-garlic paste

2 tablespoons lemon juice

1 tablespoon vegetable oil

1 teaspoon turmeric powder

1 teaspoon paprika (for color)

1 teaspoon garam masala

1 teaspoon cumin powder

1 teaspoon chili powder (adjust to taste)

Salt, to taste

Fresh cilantro, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Marinade:

    In a large mixing bowl, combine the plain yogurt, tandoori masala, ginger-garlic paste, lemon juice, vegetable oil, turmeric powder, paprika, garam masala, cumin powder, chili powder, and salt. Mix well to create a smooth marinade.

      Marinate the Chicken:

        Add the chicken thighs to the bowl and coat them well with the marinade. Ensure the chicken is fully covered. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to allow the flavors to penetrate the meat.

          Preheat the Grill:

            When ready to cook, preheat your grill to medium-high heat. If using charcoal, make sure the coals are hot and glowing.

              Grill the Chicken:

                Remove the chicken from the marinade, shaking off any excess. Place the chicken thighs on the grill, skin-side down. Grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is charred and cooked through.

                  Serve:

                    Once cooked, remove the chicken from the grill and let it rest for a few minutes. Garnish with fresh cilantro and serve with lemon wedges for squeezing over the top.

                      Prep Time: 10 minutes | Total Time: 4 hours 20 minutes | Servings: 4