Easy and delicious Tandoori Chicken recipe

Indian food is delicious and full of flavor and spirit. However, it can be heavy, complicated and time consuming to make.

This recipe is great for two reasons; It is easy and fast to make; and with summer right around the corner it allows for an opportunity to grill out-doors.

The chicken came out tender and juicy with a lot of flavor of ginger, garam masala and cumin.

While the original recipe recommended cooking in the oven, I used my electric Weber grill to give the chicken a nice grilling touch.

We served it with an always favorite side of buckwheat and some fresh radish.


Easy Weeknight Tandoori Chicken
2 tablespoons canola oil
6 garlic cloves, minced
2 tablespoons grated fresh ginger
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons chili powder
1 cup plain whole-milk yogurt
4 tablespoons fresh lime juice (from about 2 limes), divided
2 teaspoons salt
3 lb bone-in, skin-on chicken pieces, skin removed

Add the oil to a small skillet and set over medium heat. When the oil shimmers, add the garlic and ginger. Cook about 1 minute, or until fragrant, stirring frequently. Stir in the garam masala, cumin, and chili powder and cook for an additional 30-60 seconds, or until fragrant. Transfer half of the mixture to a medium bowl and mix with the yogurt and 2 tablespoons of the lime juice.

Add the remaining half of the garlic-ginger mixture to a large bowl. Add the remaining 2 tablespoons of lime juice and the salt and stir to combine. Use a sharp knife to score the chicken – make 2 or 3 shallow cuts about 1/8-inch deep in each piece of chicken. Add the chicken to the bowl and massage the spice mixture into the chicken to evenly coat all pieces. Set aside and let stand at room temperature for 30 minutes.

The original recipe from Yummly



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