Tandoori Chicken
This recipe is perfect for the grill and a crowd pleaser for cookouts. It is such an easy marinade to make but so tasty!
You can also air fry this chicken rather than grilling especially when its freezing cold or there is a bunch of snow on the ground and grilling isn’t an option. Unless you live in Alberta and you grill in two feet of snow;)
Pro tip - serve this chicken with pita or naan, lettuce, cucumber, onions and some yogurt dip and you can make your own tandoori chicken wraps.
Recipe for Tandoori Chicken:
Ingredients Needed:
1 ½ - 2 lbs chicken (skinless)
1-2 teaspoons Tandoori Powder (I have linked my favorite one that my Mom gets me from her local grocery store)
1/2 cup plain yogurt (full fat best)
Juice from 1 lemon
1-2 tablespoons oil
Salt to taste
1/2 tablespoon each ginger and garlic paste
1 teaspoon tomato paste (if you don’t have this, just omit it)
Servings Made: 4-6 servings
Time to Prep: 5 minutes plus marination time up to overnight
Time to Cook: 20 minutes
How to Make:
Whisk all ingredients together in a medium to large bowl until smooth and well combined. Place chicken inside and ensure all pieces are coated well. Allow to marinate in fridge covered for 30 minutes up to overnight. Grill on BBQ until cooked throughout. You can also cook this in air fryer at 380°F for 18-20 minutes flipping halfway during cooking. Keep in mind the time to cook may be more or less depending on how large your pieces are. Use a meat thermometer to check for doneness.
Pro tip - Make skewers with this! Use chicken breast cut up into cubes, skewer and grill on the BBQ.
Bonus Pro tip - Buy your chicken in bulk, cut or section into desired pieces and then marinate it in the tandoori marinade. Place into freezer bags and store flat in the freezer. This makes mealtime so much easier!
Serve on top of a salad, with pita, naan, masala potatoes or masala corn. Don’t forget to make up a batch of my green chutney and tamarind chutney for this.
Enjoy!
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