Indian Tandoori Chicken

Indian tandoori chicken is marinated overnight in a blend of yogurt, spices, and food coloring, then cooked on the grill instead of in a tandoor oven.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 356 Calories

Ingredients

• 1 teaspoon salt
• 1 clove garlic, minced
• 1 teaspoon cayenne pepper
• 1 teaspoon red food coloring
• 2 teaspoons garam masala
• 1 teaspoon grated fresh ginger root
• 1 teaspoon yellow food coloring
• 1 medium lemon, juiced
• 1 medium lemon, cut into wedges
• 2 teaspoons finely chopped cilantro
• 2 pounds chicken, cut into pieces
• 1.25 cups plain yogurt
• 0.5 medium onion, finely chopped

Recipe Instructions

Step 1

Remove and discard skin from chicken pieces. Cut slits into meat and place into a shallow dish. Season chicken on both sides with lemon juice and salt. Let sit for 20 minutes.

Step 2

Mix yogurt, onion, garlic, garam masala, ginger, and cayenne pepper together in a medium bowl until smooth, then stir in food coloring. Spread yogurt mixture over chicken, cover, and refrigerate for 6 to 24 hours (the longer the better).

Step 3

When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade. Discard remaining marinade.

Step 4

Cook chicken on the preheated grill until no longer pink and the juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with cilantro and lemon wedges.