Meal Prep · North Indian
Tandoori Chicken
Experience the smoky, tangy, and spicy flavors of this iconic North Indian grilled chicken.
Ingredients
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Step-by-step- Pat chicken pieces dry with paper towels and make 2-3 deep slits on each piece to allow the marinade to penetrate.
- In a large bowl, whisk together Greek yogurt, ginger-garlic paste, lemon juice, tandoori masala, red chili powder, turmeric, cumin, coriander, garam masala, salt, mustard oil, and red food color (if using).
- Add the chicken pieces to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, up to 24 hours for best flavor.
- Preheat your oven to 400°F (200°C) or prepare your grill for medium-high heat. If baking, line a baking sheet with foil and place a wire rack on top.
- Arrange marinated chicken pieces on the wire rack or grill grates, ensuring there’s space between them to allow for even cooking and charring.
- Bake for 25-30 minutes, flipping halfway, until cooked through, tender, and slightly charred. If grilling, cook for 15-20 minutes, turning occasionally, until nicely charred and cooked.
- Serve hot, garnished with fresh cilantro and lemon wedges for an added burst of flavor.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 40 g |
| Fat | 18 g |
| Carbohydrates | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked Tandoori Chicken in an airtight container in the refrigerator.
Freezer Up to 3 months
Freeze individual portions in freezer-safe bags or containers. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave/Oven/Air Fryer
Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, in a microwave until hot, or in an air fryer at 375°F (190°C) for 5-7 minutes until warmed through.
Chef’s Corner
- For the best flavor and tender chicken, marinate for at least 8 hours or overnight. The longer the marination, the more succulent and flavorful the chicken will be.
- Greek yogurt works best as it’s thicker and helps the marinade cling to the chicken. If using regular yogurt, strain it first to remove excess whey.
- Don’t overcrowd the oven or grill when cooking; this ensures even cooking and browning. Cook in batches if necessary to achieve that perfect char.
- A touch of mustard oil in the marinade adds an authentic pungent flavor, but any neutral oil can be used if you prefer.
