Irresistible Tandoori Chicken Flavorful is a delightful dish that transports you straight to the vibrant streets of India. With its juicy, spice-infused chicken marinated in yogurt and aromatic spices, this flavorful chicken recipe is sure to tantalize your taste buds. Whether you are hosting a barbecue or preparing a weeknight meal, this dish is both easy to make and irresistibly delicious. Let’s dive into the world of Tandoori Chicken!
Why You’ll Love This Irresistible Tandoori Chicken Flavorful
This dish is not just about taste; it’s about the experience. Here are six reasons why you will adore this spicy Tandoori chicken: 1. Authentic flavors – Enjoy the richness of Indian spices in every bite. 2. Healthy option – Made with skinless chicken and yogurt, it’s a lean protein source. 3. Versatile cooking methods – You can bake or grill for a smoky flavor. 4. Easy preparation – The marinade does most of the work. 5. Perfect for gatherings – Impress your guests with this crowd-pleaser. 6. Meal prep friendly – Make ahead and store for busy days. This dish fits into the Indian cuisine category, making it a delightful addition to any meal.
Ingredients for Irresistible Tandoori Chicken Flavorful
Gather these items:
- Bone-in, skinless chicken pieces
- Thick plain yogurt
- Ginger-garlic paste
- Lemon juice
- Salt
- Turmeric powder
- Kashmiri chili powder
- Cumin powder
- Coriander powder
- Garam masala
- Kasuri methi (dried fenugreek leaves) – optional
- Mustard oil – optional but recommended
- Food coloring – optional
How to Make Irresistible Tandoori Chicken Flavorful Step-by-Step
- Step 1: Prepare the Chicken: Start by cleaning your bone-in, skinless chicken pieces thoroughly. Pat them completely dry with paper towels. Now, using a sharp knife, make 2-3 deep scores or slits on each piece of chicken.
- Step 2: First Marinade (Optional but Recommended for Deep Flavor): In a large bowl, combine the scored chicken pieces with 1 tablespoon of lemon juice, 1/2 teaspoon of salt, 1/2 teaspoon of turmeric powder, and 1 teaspoon of Kashmiri chili powder. Rub this mixture all over the chicken, ensuring it gets into all the scores. Let it rest for 15-20 minutes.
- Step 3: Prepare the Main Marinade: In a separate large bowl, combine the thick plain yogurt, the remaining 1 tablespoon of lemon juice, 2 tablespoons of ginger-garlic paste, 1 teaspoon of salt, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1.5 teaspoons of garam masala, 1 teaspoon of Kashmiri chili powder, and the optional 1 tablespoon of mustard oil. If using, crush 1 teaspoon of Kasuri Methi between your palms and add it to the mixture. If you’re using food coloring, add a tiny drop or two now and mix well.
- Step 4: Second Marinade: Add the chicken from the first marinade directly into the main yogurt marinade. Use your hands to thoroughly coat each piece of chicken. Cover the bowl with plastic wrap.
- Step 5: Marination Time: Marinate the chicken in the refrigerator for at least 4 hours, but ideally overnight (12-24 hours).
- Step 6: Cooking Your Tandoori Chicken (Oven Method): Preheat your oven to its highest setting, typically 220°C (425°F) or even 250°C (475°F). Place a wire rack over a baking sheet and line the baking sheet with foil for easier cleanup. Remove the chicken from the marinade, letting any excess drip off. Arrange the chicken pieces in a single layer on the prepared wire rack.
- Step 7: Bake: Bake for 20-25 minutes.
- Step 8: Broil/Grill: Flip the chicken pieces. Increase the oven temperature to the broiler (grill) setting. Broil for another 10-15 minutes, or until the chicken is cooked through and slightly charred.
- Step 9: Cooking Your Tandoori Chicken (Grill Method): Preheat your outdoor grill to medium-high heat. Lightly oil the grill grates. Place the marinated chicken pieces on the hot grill. Grill for 6-8 minutes per side, turning frequently, until the chicken is cooked through.
- Step 10: Rest and Serve: Once cooked, remove the Tandoori Chicken from the oven or grill and let it rest for 5 minutes. Garnish with fresh coriander leaves and lemon wedges.
Pro Tips for the Best Irresistible Tandoori Chicken Flavorful
Keep these in mind:
- Use a meat thermometer to ensure your chicken is cooked to an internal temperature of 75°C (165°F).
- Let the chicken marinate overnight for the most authentic Tandoori chicken flavors.
- For a smokier taste, try using a charcoal grill or add a few drops of liquid smoke to the marinade.
Best Ways to Serve Irresistible Tandoori Chicken Flavorful
This delightful dish can be served in various ways:
- Pair it with warm naan bread and raita for a classic Indian meal.
- Serve as a filling in wraps with fresh veggies for a tasty lunch option.
- Accompany with a salad or grilled vegetables for a healthy side.
How to Store and Reheat Irresistible Tandoori Chicken Flavorful
Store leftover Tandoori chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 180°C (350°F) for about 10-15 minutes until warmed through. This dish also works well for meal prep, making it perfect for busy weekdays.
Frequently Asked Questions About Irresistible Tandoori Chicken Flavorful
What’s the secret to perfect Irresistible Tandoori Chicken Flavorful?
The secret lies in the marinade! Using yogurt not only tenderizes the chicken but also infuses it with the authentic Tandoori flavors. Make sure to let it marinate for at least 4 hours for best results.
Can I make Irresistible Tandoori Chicken Flavorful ahead of time?
Absolutely! In fact, making it ahead of time allows the flavors to develop further. You can marinate the chicken the night before and cook it the next day for a quick and tasty meal.
How do I avoid common mistakes with Irresistible Tandoori Chicken Flavorful?
Avoid overcooking the chicken, as it can become dry. Additionally, always ensure that the chicken is well-coated in the marinade and allow it to rest after cooking to retain moisture.
Variations of Irresistible Tandoori Chicken Flavorful You Can Try
Get creative with your Tandoori chicken! Here are some delicious variations:
- Add a touch of honey for a sweet and spicy flavor profile.
- Try using different meats, such as lamb or shrimp, for a twist on the traditional recipe.
- Create a vegetarian version using cauliflower or paneer marinated in the same spices.
For more delicious recipes, check out our Sliced Bread Ciabatta and Oil, Spaghetti with Garlic and Oil, Mediterranean Chickpea Salad, Easy Avocado Toast Recipe, and Homemade Tomato Sauce.
For more information on the health benefits of spices, visit Healthline.
PrintIrresistible Tandoori Chicken: Flavorful & Easy Recipe
Experience the vibrant flavors of India with this easy-to-make Tandoori Chicken recipe. Juicy, spice-infused chicken marinated in yogurt and aromatic spices will transport your taste buds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Grilling
- Cuisine: Indian
- Diet: Gluten Free
Ingredients
- Bone-in, skinless chicken pieces
- Thick plain yogurt
- Ginger-garlic paste
- Lemon juice
- Salt
- Turmeric powder
- Kashmiri chili powder
- Cumin powder
- Coriander powder
- Garam masala
- Kasuri methi (dried fenugreek leaves) – optional
- Mustard oil – optional but recommended
- Food coloring – optional
Instructions
- Prepare the Chicken: Start by cleaning your bone-in, skinless chicken pieces thoroughly. Pat them completely dry with paper towels. Now, using a sharp knife, make 2-3 deep scores or slits on each piece of chicken.
- First Marinade (Optional but Recommended for Deep Flavor): In a large bowl, combine the scored chicken pieces with 1 tablespoon of lemon juice, 1/2 teaspoon of salt, 1/2 teaspoon of turmeric powder, and 1 teaspoon of Kashmiri chili powder. Rub this mixture all over the chicken, ensuring it gets into all the scores. Let it rest for 15-20 minutes.
- Prepare the Main Marinade: In a separate large bowl, combine the thick plain yogurt, the remaining 1 tablespoon of lemon juice, 2 tablespoons of ginger-garlic paste, 1 teaspoon of salt, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1.5 teaspoons of garam masala, 1 teaspoon of Kashmiri chili powder, and the optional 1 tablespoon of mustard oil. If using, crush 1 teaspoon of Kasuri Methi between your palms and add it to the mixture. If you’re using food coloring, add a tiny drop or two now and mix well.
- Second Marinade: Add the chicken from the first marinade directly into the main yogurt marinade. Use your hands to thoroughly coat each piece of chicken. Cover the bowl with plastic wrap.
- Marination Time: Marinate the chicken in the refrigerator for at least 4 hours, but ideally overnight (12-24 hours).
- Cooking Your Tandoori Chicken (Oven Method): Preheat your oven to its highest setting, typically 220°C (425°F) or even 250°C (475°F). Place a wire rack over a baking sheet and line the baking sheet with foil for easier cleanup. Remove the chicken from the marinade, letting any excess drip off. Arrange the chicken pieces in a single layer on the prepared wire rack.
- Bake: Bake for 20-25 minutes.
- Broil/Grill: Flip the chicken pieces. Increase the oven temperature to the broiler (grill) setting. Broil for another 10-15 minutes, or until the chicken is cooked through and slightly charred.
- Cooking Your Tandoori Chicken (Grill Method): Preheat your outdoor grill to medium-high heat. Lightly oil the grill grates. Place the marinated chicken pieces on the hot grill. Grill for 6-8 minutes per side, turning frequently, until the chicken is cooked through.
- Rest and Serve: Once cooked, remove the Tandoori Chicken from the oven or grill and let it rest for 5 minutes. Garnish with fresh coriander leaves and lemon wedges.
Notes
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 75 mg










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