Easy Homemade Tandoori Chicken

If you thought tandoori chicken was some mystical thing you could only get from Indian restaurants, I’m here to show you otherwise. You won’t believe how deliciously authentic this homemade tandoori chicken tastes, and it’s really easy too!

I wrote this tandoori chicken recipe a long, long time ago. OK, it was two years ago, which is a long time in blog years. At that time, I had gone to a farmer’s market and sampled several types of Indian breads. After all that sampling, I felt obligated to buy something (clever ploy…). Once I got home with my naan, I figured I should make an Indian dish to go with them but had no idea where to start.

We order Indian takeout fairly regularly, but I have never tried to make any of the dishes at home. I’ve looked up recipes for a couple of my favorite curries, and they are so involved that delivery seemed like a much more reasonable option. I found a couple recipes for Tandoori Chicken that looked easy, so I decided to give it a go. We were very surprised at how great it turned out!

If you don’t have a grill (which was the case for me until about a month ago), you can make this in your broiler instead! I have a note at the end of the recipe with details of how to do it. This is also a good option if you have a hankering for tandoori chicken, but the weather isn’t cooperating with grilling.

Homemade Tandoori Chicken

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This Broiler Tandoori Chicken is easy to make in your oven and tastes authentic!

• Total Time: 4 hours 25 minutes
• Yield: 4 1x

Ingredients

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• 1 cup plain yogurt
• 1 lemon juiced
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon salt
• 2 teaspoon garam masala found in spice section of most grocery stores
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
• 4 cloves garlic crushed, or 1/2 tsp. garlic powder
• 4 boneless, skinless chicken breasts

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Instructions

Chicken Prep

1. Combine all ingredients except chicken and whisk together well. Add chicken and toss to coat completely. Cover, and place in refrigerator to marinate 4-24 hours.

Cooking On the Grill

1. Spray grill with high-heat cooking spray (this is very important, or the chicken will stick). Preheat grill to medium-high.
2. Place yogurt-coated chicken on the hot grill, and cook about 10 minutes on each side, or until chicken is cooked through (internal temperature should reach 165 degrees F).

Cooking In the Oven

1. Preheat broiler and move oven rack to be about 8 inches away from the heat. Line a baking sheet with aluminum foil, and place wire rack on top of the foil. Spray the wire rack with cooking spray. Place chicken in an even layer on the wire rack.
2. Broil for 10 minutes, then turn chicken over. Cook another 10-15 minutes, or until chicken is cooked through and starting to brown. (Juices should run clear, and internal temperature should reach 165 degrees F.)

Notes

Adapted from Allrecipes.com and Simply Recipes.

• Author: Andi
• Prep Time: 240
• Cook Time: 25
• Category: Main
• Cuisine: Indian

The recipe for the lentil salad you see in the background is coming up on Thursday, so stay tuned for that. Those two make a great combo! This chicken would also pair well with these recipes: