We absolutely love Indian food in this house, and Essy especially will never pass up an Indian dish. That love is exactly what led us to create this Tandoori Grilled Chicken recipe, bold, flavorful, and deeply comforting.
One quick note: we used red food coloring for that classic tandoori look, but it’s totally optional. If you have it, great. If not, no worries, the chicken will still turn out absolutely delicious.
Looking for more easy Chicken recipes? Try Lemon Herb Chicken, Italian Chicken Cutlets, Jamaican Fried Chicken, and Air Fryer Cornish Hens
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Why You'll Love This Recipe
Incredible Depth of Flavor: The marinade is packed with warm, earthy spices that create layers of flavor in every bite.
Restaurant-Quality at Home: Delivers the bold smokiness of authentic tandoori chicken without needing a tandoor oven.
Tender and Juicy: The yogurt-based marinade breaks down the meat fibers, giving you super moist, flavorful chicken.
Recipe Ingredients
You’ll need the following ingredients to make this Tandoori Chicken
Ingredient Notes
Whole Chicken: Cutting a whole chicken gives you a variety of cuts that cook evenly. You can substitute the whole chicken with just thighs, drumsticks, or boneless cuts.
Plain Yogurt (Whole Milk Preferred): Acts as a tenderizer. You can use Greek yogurt (thinned with water) or dairy-free yogurt.
Lime Juice: Provides acidity which helps tenderize the meat and brighten the spices. Lemon juice is a good substitute.
Spices: Add warmth, color, heat, and depth to the chicken.
Red Gel Food Coloring (Optional): Traditional tandoori chicken has a deep red color from Kashmiri chili. Since Kashmiri chili wasn't available, red dye was used, which is purely aesthetic. Leave it out if you are not into dyed food or prefer a more natural look.
How To make Tandoori Grilled Chicken Step-By-Step
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1: Prep the Chicken
Cut the chicken into pieces and remove the skin. Score the meat with a knife so the marinade can penetrate, then place the pieces in a large dish or Ziploc bag.
Step 2: Make the Marinade
In a bowl, mix all the spices together. Add yogurt, olive oil, and lime juice and stir them all together until the mixture is smooth. If using red food coloring, stir it in a few drops at a time until it reaches your desired color intensity.
Step 3: Marinate the Chicken
Pour the marinade over the chicken and use gloved hands (or seal the bag) to coat the chicken well. Refrigerate the chicken for at least 2 hours or up to 24 hours.
Grill Instructions
For Charcoal or Gas Grill (Two-Zone Method)
For the last 5–10 minutes, move the chicken to the hot side for charring (this step is optional). Be sure to cook the chicken until the internal temperature reaches 165°F.
Set up two zones: one hot side and one cooler side. Place the chicken on the cooler side. Cover them with the lid, placing the vent over the chicken, and cook them for about 25–35 minutes, turning each of them carefully a few times.
Step 4: Serve
Serve the grilled tandoori chicken with naan or basmati rice and garnish the dish with chopped cilantro and red onion slices.
Recipe Tips and Tricks
Score the Meat Deeply: This allows the marinade to penetrate each piece.
Use Full-Fat Yogurt: It sticks better to the meat and doesn't curdle on the grill.
Marinate for at least 2 hours for Best Flavor: The longer the chicken marinates, the better the flavor develops.
Use Gloves When Handling Marinade: The spices (especially turmeric and food coloring) can stain your hands, so food-safe gloves are highly recommended.
Storage and Reheating
Storage (Cooked): Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing (Raw or Cooked): Freeze raw marinated chicken in freezer-safe bags for up to 2 months. Freeze cooked chicken once cooled.
Thawing: Thaw chicken overnight in the fridge. Do not thaw them on the counter.
Reheating Tips
Oven: Reheat them at 350°F, covered with foil for 10–15 minutes until they are warmed through.
Air Fryer: Heat them at 350°F for 5–7 minutes, flipping halfway.
Microwave: Use a lower power setting (50–60%) to avoid drying out.
Your Questions Answered
Tandoori chicken is an Indian dish where chicken is marinated in a spice and yogurt mix, then traditionally cooked in a cylindrical clay oven called a tandoor.
Yes, for traditional tandoori chicken, the skin is usually removed so the marinade can fully penetrate the meat.
Absolutely! Preheat your oven to 425°F (220°C) and place the marinated chicken on a rack set over a lined baking sheet. Bake them for 25–35 minutes, turning them once halfway through. For a charred look, broil them for the last 3–5 minutes.
You can use a store-bought tandoori masala blend as a substitute.
Not at all! It's just for that classic restaurant-style red hue. The flavor remains the same without it.
Tandoori chicken pairs well with basmati rice, naan, raita (cooling yogurt dip), cucumber salad, or grilled vegetables.
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Recipe
Tandoori Grilled Chicken
Ingredients
Method
- Cut the chicken into pieces and remove the skin. Score the meat with a knife so the marinade can penetrate, then place the pieces in a large dish or Ziploc bag.
- In a bowl, mix all the spices together. Add yogurt, olive oil, and lime juice and stir them all together until the mixture is smooth. If using red food coloring, stir it in a few drops at a time until it reaches your desired color intensity.
- Pour the marinade over the chicken and use gloved hands (or seal the bag) to coat the chicken well. Refrigerate the chicken for at least 2 hours or up to 24 hours.
- For Charcoal or Gas Grill (Two-Zone Method)Set up two zones: one hot side and one cooler side. Place the chicken on the cooler side. Cover them with the lid, placing the vent over the chicken, and cook them for about 25–35 minutes, turning each of them carefully a few times. For the last 5–10 minutes, move the chicken to the hot side for charring (this step is optional). Be sure to cook the chicken until the internal temperature reaches 165°F.
- Serve the grilled tandoori chicken with naan or basmati rice and garnish the dish with chopped cilantro and red onion slices.
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