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Tandoori Chicken

Indian food is a favorite in my house.  In particular, my family, and especially my kids, love tandoori chicken.  Because we do not have a good Indian restaurant close to us, and my kids were clamoring for tandoori chicken, I wanted to try and make it at home.  I wanted an authentic recipe, and I found one at Serious Eats.  The only part of the recipe I did not follow is I did not add achiote or the red food dye.  I could not find achiote, and I thought I would forego the red food dye.  Although my chicken did not have that signature deep-red look, it tasted authentic (and delicious).

Ingredients

6 pounds of chicken
2 tablespoons toasted ground cumin
2 tablespoons toasted paprika
1 tablespoon toasted ground coriander seed
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
8 cloves garlic, grated on a microplane grater
2 tablespoons fresh ginger, grated on a microplane grater
1 tablespoon achiote or a few drops of red food coloring (optional)
2 cups yogurt
1/2 cup lemon juice
1/4 cup kosher salt

Instructions

Add cumin, paprika and coriander to a pan.  Toast spices over medium heat until fragrant, about 45 seconds.

Combine cumin, paprika, coriander, turmeric, cayenne, achiote or food coloring (if using), garlic, ginger, yogurt, lemon juice, and salt in a large bowl and mix to combine.

Place chicken into a 2-gallon ziplock bag.  Pour marinade into bag.  Zip shut, removing as much air as possible.  Massage bag with your hands until all the chicken is coated with the marinade.  Refrigerate and allow to marinate for at least 4 and up to 8 hours.

Ignite a large chimney starter full of charcoal and allow to burn until all coals are ignited. Spread coals evenly under grill and set grill grate in place. Cover and allow to preheat for 5 minutes. Brush grill grates clean.

Wipe excess marinade off of chicken.

Place chicken over the coals.

Cover partially and allow to cook until deeply charred on first side, 7 to 10 minutes. Flip and continue cooking until the legs register 165 degreed, about 5 minutes longer.

Tandoori Chicken
Author: 
Recipe type: Dinner
 
Indian food is a favorite in my house. In particular, my family, and especially my kids, love tandoori chicken. Because we do not have a good Indian restaurant close to us, and my kids were clamoring for tandoori chicken, I wanted to try and make it at home. I wanted an authentic recipe, and I found one at Serious Eats. The only part of the recipe I did not follow is I did not add achiote or the red food dye. I could not find achiote, and I thought I would forego the red food dye. Although my chicken did not have that signature deep-red look, it tasted authentic (and delicious).
Ingredients
  • 6 pounds of chicken
  • 2 tablespoons toasted ground cumin
  • 2 tablespoons toasted paprika
  • 1 tablespoon toasted ground coriander seed
  • 1 teaspoon ground turmeric
  • ½ teaspoon cayenne pepper
  • 8 cloves garlic, grated on a microplane grater
  • 2 tablespoons fresh ginger, grated on a microplane grater
  • 1 tablespoon achiote or a few drops of red food coloring (optional)
  • 2 cups yogurt
  • ½ cup lemon juice
  • ¼ cup kosher salt
Instructions
  1. Add cumin, paprika and coriander to a pan. Toast spices over medium heat until fragrant, about 45 seconds.
  2. Combine cumin, paprika, coriander, turmeric, cayenne, achiote or food coloring (if using), garlic, ginger, yogurt, lemon juice, and salt in a large bowl and mix to combine.
  3. Place chicken into a 2-gallon ziplock bag. Pour marinade into bag. Zip shut, removing as much air as possible. Massage bag with your hands until all the chicken is coated with the marinade. Refrigerate and allow to marinate for at least 4 and up to 8 hours.
  4. Ignite a large chimney starter full of charcoal and allow to burn until all coals are ignited. Spread coals evenly under grill and set grill grate in place. Cover and allow to preheat for 5 minutes. Brush grill grates clean.
  5. Wipe excess marinade off of chicken.
  6. Place chicken over the coals.
  7. Cover partially and allow to cook until deeply charred on first side, 7 to 10 minutes. Flip and continue cooking until the legs register 165 degreed, about 5 minutes longer.
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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