Smoky Tandoori Chicken (25 Minutes)

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Tandoori chicken is a popular Indian dish that is known for its signature smoky flavor and vibrant red color. The dish is made by marinating chicken in a blend of yogurt and spices, and then grilling or baking it to perfection. The resulting dish is tender, juicy, and bursting with flavor. It’s a perfect option for a quick and easy dinner that’s full of flavor and spice. Let’s begin!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 chicken breasts, thighs, wings, or drumsticks (or combo)
  • 1 cup plain yogurt
  • 1 tbsp tandoori spice blend
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp salt
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1 tbsp lemon juice
  • Cooking spray

Instructions

  1. In a large mixing bowl, whisk together the yogurt, tandoori spice blend, paprika, cumin, coriander, salt, garlic, ginger, and lemon juice until well combined.
  2. Add the chicken to the bowl and toss to coat in the marinade.
  3. Cover the bowl and refrigerate for at least 10 minutes, or up to 24 hours.
  4. Preheat a grill or grill pan to medium-high heat.
  5. Spray the grill or grill pan with cooking spray.
  6. Remove the chicken from the marinade, shaking off any excess.
  7. Place the chicken on the grill or grill pan and cook for 5-7 minutes per side, or until the chicken is cooked through and the juices run clear.
  8. Remove the chicken from the grill or grill pan and let it rest for 5 minutes before serving.

Notes

The longer you let the chicken marinade, the more flavorful and tender it will be. Serve this dish with a side of rice or naan bread and assorted veggies for a complete meal. Enjoy!

*The following nutritional information is based on estimates.

Nutrition

  • Serving Size: 1 serving
  • Calories: 220 calories
  • Sugar: 3g
  • Sodium: 547mg
  • Fat: 4g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 38g
  • Cholesterol: 94mg

Pair this with...

Garlic Naan

Start off by activating your yeast: combine warm water, a sprinkle of sugar, and active dry yeast in a bowl and let it sit until it's frothy. In a larger bowl, mix all-purpose flour and salt. Add in some yogurt and your frothy yeast mixture, mixing until you form a dough. Knead this dough on a floured surface until it's smooth and elastic. Let it rest in a greased bowl, covered, until it's doubled in size. In the meantime, finely mince some fresh garlic. Divide your risen dough into balls, rolling each into an oval shape. Sprinkle the garlic on top, pressing lightly so it sticks. Heat a skillet or griddle over medium-high heat. Cook each naan until it's puffy and has golden spots, roughly 2 minutes per side. Optional: brush with melted butter or ghee for added richness.

Mango Lassi

This traditional Indian drink marries the sweetness of mangoes with the tang of yogurt. To whip one up, you'll need a ripe mango. Peel, pit, and chop it, tossing the juicy chunks into a blender. Add about a cup of plain yogurt (Greek yogurt works well for extra creaminess). For that hint of sweetness and depth, pour in a tablespoon or two of honey or sugar. Some folks like adding a pinch of ground cardamom for that extra aromatic kick. Blend everything until smooth. If the mixture feels too thick, you can thin it with a splash of milk or water. Pour your lassi into a glass, and if you're feeling fancy, garnish with a little sprinkle of ground pistachios or a mint leaf.

Saffron Rice

Start by soaking a pinch of saffron threads in a couple tablespoons of hot water. This draws out the color and flavor. In a pot, sauté some finely chopped onions in butter or oil until translucent. Add in your rice, preferably Basmati for its fragrant profile, and stir for a couple of minutes to coat the grains. Pour in your stock or water, then add the saffron along with its soaking liquid. Season with salt. Bring to a boil, then reduce the heat, cover, and let it simmer until the rice is cooked and has absorbed all the liquid. Fluff with a fork, and serve.

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