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Grilled Tandoori Chicken


This is about as authentic of a Tandoori chicken recipe as you can get without a Tandoor (Indian ceramic oven). If you haven't tried Tandoori Chicken you really owe it to yourself.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Serves 4


  • 2 pounds chicken, skinned and cut into pieces
  • salt
  • 2 tablespoons lemon juice
  • 1/3 cup vegetable oil
  • 1 large onion cut into rings
  • 8 cloves minced garlic
  • 3 tablespoons almond slivers
  • 2 tablespoons minced ginger
  • 2 teaspoons Garam Masala
  • 1/3 cup plain yogurt
  • 1/2 teaspoon cayenne pepper


Prick chicken with a knife on both sides. Rub with lemon and salt. Let sit one hour in refrigerator. Heat oil in a medium saucepan. Add onions and garlic. Cook until opaque. Reduce heat and remove onion and garlic. Add almonds to oil until brown. Drain and retain oil. Add almonds, ginger and 2/3 cup of water to onions and garlic. Put in blender and blend until smooth. Put in bowl. Add Garam Masala, yogurt, cayenne and 1/2 teaspoon of salt. Mix. Add chicken, covering each piece with marinade and let sit over night. Preheat grill. Brown quickly with the lid up and then reduce heat and close lid. Baste with the oil you saved from before. Cook chicken pieces until done. Chicken is done when the juices run clear.
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