Grilled Tandoori Chicken
Looking to take your grilling skills to the next level? Learn how to prepare a tantalizing grilled tandoori chicken that will leave everyone begging for seconds. From the perfect blend of spices to the ideal grilling time, we’ll guide you through every step to achieve that authentic Indian flavor right in your backyard.
Tandoori chicken gets its name from the traditional clay oven called a tandoor, in which it is cooked. The intense heat of the tandoor results in a smoky and charred flavor while keeping the meat moist and tender. This cooking method creates a unique texture and taste that many people find irresistible.
The spices used are classic Indian spices that you probably have on hand. This is the perfect dish to make for a BBQ or when you have guests over because it is simple and easy to make.
The best tandoori chicken starts with the perfect marinade. This crucial step not only infuses the chicken with rich flavors but also tenderizes it, ensuring a juicy and succulent end result. The marinade is the cornerstone of its distinctive taste. Traditional marinades typically consist of a yogurt base combined with a variety of aromatic spices and herbs. The yogurt helps to tenderize the chicken, while the spices and herbs bring out the signature tandoori flavors.
Ingredients and substitutes
- Spices – Kashmiri red chili powder gives us that vibrant rich tandoori color. We also use a combination of coriander, cumin, fenugreek to keep the balance of flavors.
- Yogurt – use thick Greek yogurt or hung curd because a thick marinade will stick to the chicken while a thick marinade will wash out and melt over the fire. Yogurt is also what tenderizes the meat along with lemon juice.
- A combination of cumin and garam masala is essential to enhance the complexity of flavors further.
- Garlic and ginger must be fresh and minced to a fine paste so it will blend properly into the marinade.
- Chicken – I am using boneless chicken thighs and legs but you can also use chicken breast just adjust the cooking time accordingly. Additionally. you can also use
How to grill tandoori chicken perfectly
Maintaining the ideal grilling temperature is essential to achieve that coveted juicy and tender texture in your chicken. Too high of a temperature and you risk drying out the meat, resulting in a tough and lackluster dish. On the other hand, if the temperature is too low, your chicken may not cook evenly, leaving you with undercooked or raw portions.
To strike the perfect balance, aim for a medium-high grilling temperature of around 375-400°F (190-200°C). This temperature range allows the chicken to cook thoroughly while retaining its moisture and tenderness. You can achieve this by preheating your grill for about 10-15 minutes, ensuring the grates are evenly heated.
But remember, the key to a successful tandoori chicken lies in the indirect grilling method. This means placing the chicken away from the direct heat source, allowing it to cook gently and slowly without direct flames. You can achieve this by setting up a two-zone fire on your grill, with one side heated for direct grilling and the other side left unlit for indirect grilling.
Utilizing this two-zone setup gives you better control over the cooking process, preventing any potential flare-ups or charring. Allow the chicken to grill over indirect heat for approximately 15-20 minutes, ensuring you flip it halfway through to cook it evenly.
Tips and Tricks for Juicy and Tender Tandoori Chicken
- First and foremost, marination is key to infusing the chicken with a burst of flavors. To achieve that authentic tandoori taste, prepare a marinade a thick marinade. And make sure to marinate the chicken for at least 2-4 hours, or better yet, overnight, allowing the flavors to penetrate the meat.
- You can achieve fantastic results by basting the meat with the marinade while grilling to keep it moist and juicy.
- Additionally, when it comes to grilling tandoori chicken, it’s essential to have patience. Slow and steady cooking over medium heat is the secret to achieving that perfect level of tenderness. Avoid the temptation to rush the process by cranking up the heat, as this can lead to dry and overcooked chicken. By grilling the chicken over indirect heat for approximately 25-30 minutes, flipping it halfway through, you ensure even cooking and retain the juiciness within the meat.
- Lastly, don’t forget to let your chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in even more flavorful and succulent tandoori chicken. A brief rest period of 5-10 minutes will make all the difference in elevating the final taste and texture of your dish.
Serving and Pairing Tandoori Chicken Like a Pro
To truly elevate your tandoori chicken experience, it’s not just about the cooking process; it’s also about the art of serving and pairing. After all, presenting your delicious creation in the right way can make all the difference in enhancing its flavors and creating a memorable dining experience.
When it comes to serving tandoori chicken, presentation is key.
- Instead of simply plating the chicken on a plain dish, consider garnishing it with fresh herbs like cilantro or mint to add a pop of color and freshness. You can also slice up some lemons or limes and arrange them around the chicken for a vibrant and citrusy touch.
- While tandoori chicken is delightful on its own, pairing it with the right accompaniments can take it to a whole new level. One classic option is to serve it with a side of cooling raita, which is a yogurt-based dip infused with herbs and spices. The creamy and tangy nature of raita perfectly complements the smoky flavors of tandoori chicken.
- For a more substantial pairing, consider serving your tandoori chicken with fragrant basmati rice or warm naan bread. These traditional Indian staples provide a satisfying base for the chicken and help soak up the flavorful marinade and sauces.
- If you’re feeling adventurous, you can also experiment with different chutneys or dipping sauces to add an extra layer of flavor. Mint chutney, mango chutney, or even a spicy tomato-based sauce can all work wonders in enhancing the taste profile of your tandoori chicken.
Absolutely! While boneless chicken is a popular choice for tandoori chicken, using bone-in chicken can add more flavor and keep the meat juicy. Just make sure to adjust the cooking time accordingly to ensure it cooks through.
For the best results, marinate the chicken for at least 2 to 4 hours, or even overnight if possible. This allows the flavors to penetrate the meat and tenderize it, resulting in a more flavorful and succulent tandoori chicken.
Yes, you can still achieve delicious tandoori chicken using a grill pan or oven. Preheat your grill pan or oven to the highest temperature, then cook the chicken for about 12-15 minutes per side or until it is cooked through and has a nicely charred exterior.
Traditionally, tandoori chicken marinade includes yogurt, which helps tenderize the meat and adds tanginess. However, if you are lactose intolerant or prefer not to use yogurt, you can substitute it with coconut milk or buttermilk for a similar effect.
Certainly! Using pre-made tandoori spice mix can be a convenient option if you don’t have all the individual spices on hand. Just make sure to read the instructions on the package and adjust the quantity according to your taste preferences.
The easiest way to determine if the chicken is cooked through is by using a meat thermometer. Insert the thermometer into the thickest part of the chicken breast, and it should register at least 165°F (74°C). Alternatively, you can make a small cut in the thickest part of the chicken to check for any pinkness or translucent juices. If the chicken is no longer pink and the juices run clear, it is cooked through.
Ingredients
Tandoori Masala Spice Mix
- 2 tbsp Ground cumin
- 2 tbsp Ground coriander
- 2 tbsp Paprika
- 1 tbsp Ground turmeric
- 1 tbsp Ground ginger
- 1 tbsp Ground cinnamon
- 1 tbsp Ground cloves
- 1 tbsp Ground cardamom
- 1 tbsp Ground black pepper
- 1 tsp Salt
Tandoori Chicken
- 8 pieces Boneless chicken thighs 2 bone-in chicken breasts
- 1 cup Plain Greek yogurt or hung curd
- 4 tbsp Tandoori masala spice mix from above
- 2 tbsp Lemon juice
- 2 tbsp Vegetable oil
- 4 large Garlic cloves minced to a paste
- 3 inch Fresh ginger grated
- 1 tsp Koser salt
- Chopped cilantro for garnish
- Lemon wedges for serving
Instructions
- Spice mix – In a small bowl, combine all the spices for the tandoori masala spice mix: Mix well until thoroughly combined. Set aside.2 tbsp Ground cumin, 2 tbsp Ground coriander, 2 tbsp Paprika, 1 tbsp Ground turmeric, 1 tbsp Ground ginger, 1 tbsp Ground cinnamon, 1 tbsp Ground cloves, 1 tbsp Ground cardamom, 1 tbsp Ground black pepper, 1 tsp Salt
- Marinade – Whisk together the yogurt, tandoori masala spice mix, lemon juice, vegetable oil, ginger-garlic paste, and salt in a large bowl to make the marinade.1 cup Plain Greek yogurt, 4 tbsp Tandoori masala spice mix, 2 tbsp Lemon juice, 2 tbsp Vegetable oil, 4 large Garlic cloves, 3 inch Fresh ginger, 1 tsp Koser salt
- Chicken – Add the chicken to the marinade, ensuring it is well coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.Pro tip – Remove the marinated chicken from the refrigerator and let it sit at room temperature for 15-20 minutes.8 pieces Boneless chicken thighs
- Grill – Preheat your grill to medium-high heat. Grease the grill grates with oil to prevent sticking. Place the chicken pieces on the grill, skin side down. Cook for 6-8 minutes per side or until the chicken is cooked and has nice grill marks. The internal temperature of the chicken should reach 165°F (74°C).
- Rest – Transfer the grilled tandoori chicken to a serving platter once cooked. Sprinkle chopped cilantro over the top for garnish.
- Serve the tandoori chicken hot with lemon wedges on the side. It pairs well with naan bread, rice, or a fresh salad.Chopped cilantro, Lemon wedges
Recipe Notes
- First and foremost, marination is key to infusing the chicken with a burst of flavors. To achieve that authentic tandoori taste, prepare a marinade a thick marinade. And make sure to marinate the chicken for at least 2-4 hours, or better yet, overnight, allowing the flavors to penetrate the meat.
- You can achieve fantastic results by basting the meat with the marinade while grilling to keep it moist and juicy.
- Additionally, when it comes to grilling tandoori chicken, it’s essential to have patience. Slow and steady cooking over medium heat is the secret to achieving that perfect level of tenderness. Avoid the temptation to rush the process by cranking up the heat, as this can lead to dry and overcooked chicken. By grilling the chicken over indirect heat for approximately 25-30 minutes, flipping it halfway through, you ensure even cooking and retain the juiciness within the meat.
- Lastly, don’t forget to let your chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in even more flavorful and succulent tandoori chicken. A brief rest period of 5-10 minutes will make all the difference in elevating the final taste and texture of your dish.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
