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Tandoori Grilled Chicken

This Tandoori Grilled Chicken recipe is made by marinating skinless chicken pieces in spiced yogurt for hours, then grilling using two-zone method until tender and juicy.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken (3.5–4 lbs), cut into pieces and skin removed
  • 1 cup plain yogurt 
  • 2 tablespoons olive oil
  • Juice of 1 lime (about 2 tablespoons)
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon chili powder
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoons red gel food coloring (optional), or to your preference

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the grilled tandoori chicken with naan or basmati rice and garnish the dish with chopped cilantro and red onion slices.

Notes

Ingredients & Substitutions

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.