Pleasantly Spicy Chicken Tandoori

Name: Pleasantly Spicy Chicken Tandoori
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup plain yogurt; 2 tablespoons lemon juice; 2 tablespoons vegetable oil; 2 tablespoons garam masala; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 teaspoon paprika; 1 teaspoon turmeric; 1 teaspoon cayenne pepper; Salt to taste; 4 cloves garlic, minced; 1 inch ginger, grated; 4 chicken leg quarters

Highlighted under: Festive Favorites

I absolutely love making Pleasantly Spicy Chicken Tandoori at home; it's a dish that brings the vibrant flavors of India right into my kitchen. The marination process infuses the chicken with a delightful mix of spices, and the grilling gives it a smoky finish that's hard to resist. Each bite bursts with a harmony of heat and zest, making it not just a meal but an experience. It's perfect for any gathering or a cozy dinner, paired with naan or rice to soak up the delicious flavors.

Created by

Emily

Last updated on 2026-01-18T13:58:28.919Z

When I first tried cooking Tandoori chicken, I was surprised at how straightforward the process really is. The key is letting the chicken marinate long enough to absorb all those fantastic spices. A mix of yogurt, ginger, garlic, and a blend of spices creates the ideal marinade. I often prep it the night before, allowing the flavors to deepen, which truly enhances the dish.

Another tip I've learned is the importance of cooking it on a high heat, whether in the oven or on the grill. This gives it the beautiful char and smoky flavor that makes Tandoori special. Using a meat thermometer ensures the chicken is juicy and perfectly cooked—every time!

        Why You'll Love This Recipe
        A perfect balance of spice and creaminess that tantalizes your taste buds
The vibrant color and aroma will impress your guests and family alike
Versatile enough to be served on special occasions or as a regular weeknight meal

      

Mastering the Marinade

The key to a flavorful Chicken Tandoori lies in the marinade. A rich mixture of yogurt and spices not only adds depth but also helps to tenderize the chicken. The acidity from the lemon juice brightens the flavors, while the yogurt provides a creamy base that adheres the spices to the meat. Allowing the chicken to marinate for at least 30 minutes is essential, but for optimal flavor, consider marinating overnight. This extra time will ensure the spices penetrate the meat thoroughly, leading to a juicy and aromatic dish.

When mixing your marinade, aim for a smooth consistency. Use a whisk to blend the yogurt with the spices until it reaches a glossy texture. If your marinade appears too thick, adding a bit more lemon juice or oil can help achieve the desired consistency. Each spice plays a significant role—for example, garam masala brings warmth and complexity, while cayenne offers a kick of heat. Tailor the spice levels according to your palate; if you prefer a milder dish, reduce the cayenne pepper without compromising on flavor.

Cooking Techniques

Cooking the chicken correctly is crucial for a successful Tandoori. Whether you choose to grill or bake, achieving that perfect char and juicy interior is key. When grilling, preheat your grill to medium-high heat—around 375°F to 400°F (190°C to 204°C)—to ensure the chicken sears beautifully. Keep an eye on the chicken, turning it every 15 minutes to prevent burning. Look for a slightly charred exterior and ensure the internal temperature reaches at least 165°F (74°C) for safety.

If you opt for the oven, it's vital to arrange the chicken on a baking sheet properly, spaced out to allow for even cooking. A broiler can be employed towards the end of baking to enhance browning. Bake the chicken for a total of about 25 minutes, flipping halfway through to achieve golden edges. Utilizing a meat thermometer can take the guesswork out of cooking times, ensuring you achieve the ideal juicy texture without overcooking.

Serving Suggestions and Storage

Once your Pleasantly Spicy Chicken Tandoori is cooked, it’s time to plate it with flair! Garnish with fresh cilantro and serve alongside warm naan or fluffy basmati rice. A side of cooling raita made from yogurt, cucumber, and herbs complements the spice beautifully. Additionally, roasted vegetables or a vibrant salad can enhance the meal, offering contrasting textures and tastes.

For make-ahead convenience, prepare the marinade and coat the chicken the day before; store it in the refrigerator for up to 24 hours. Leftover Tandoori can be stored in an airtight container in the fridge for 3-4 days and reheats well in the oven at 350°F (175°C). For longer storage, freeze the marinated but uncooked chicken for up to three months. Thaw overnight in the fridge before cooking for best results.

Ingredients

For the Marinade

1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon cayenne pepper
Salt to taste
4 cloves garlic, minced
1 inch ginger, grated
4 chicken leg quarters

Instructions

Prepare the Marinade

In a large bowl, combine yogurt, lemon juice, vegetable oil, garam masala, coriander, cumin, paprika, turmeric, cayenne pepper, salt, garlic, and ginger. Mix well until smooth.

Marinate the Chicken

Add the chicken leg quarters to the marinade and make sure they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for more flavor.

Preheat the Grill or Oven

Preheat your grill to medium-high heat, or preheat your oven to 425°F (220°C).

Cook the Chicken

If using a grill, cook the chicken for about 15-20 minutes on each side, or until the internal temperature reaches 165°F (74°C). For the oven, place the chicken on a baking sheet and bake for 25 minutes.

Serve and Enjoy

Remove the chicken from the grill or oven, letting it rest for a few minutes before serving. Garnish with fresh cilantro and serve with naan or rice.

Pro Tips

For extra flavor, consider adding a splash of honey to the marinade for a touch of sweetness. Also, let the chicken rest after cooking to ensure it stays juicy.

Ingredient Insights

Using full-fat plain yogurt is ideal for marination as it accentuates the creaminess and helps the spices adhere better to the chicken. The fat content keeps the meat moist while it cooks, preventing dryness. If you're looking for a dairy-free alternative, try coconut yogurt, which adds a unique flavor profile while still providing that essential creaminess.

Garam masala, often considered the backbone of Indian cuisine, varies greatly among regions. If you find yourself without it, you can create a substitute using equal parts of ground cumin, coriander, and a pinch of cinnamon and nutmeg. This can provide a similar warmth, though experimenting with other spices should be kept in mind to maintain the original essence.

Common Issues and Solutions

A common issue with Tandoori chicken can be a lack of flavor. This is often due to insufficient marination time. Always aim for the recommended marinade duration, and don’t shy away from seasoning generously. It’s crucial to season the marinade well, as this is the primary flavor layer that the chicken will absorb.

Overcooked chicken can result in a dry texture. If you notice your chicken is cooking too quickly, move it to a cooler part of the grill or lower the oven temperature. Likewise, ensure you have an instant-read thermometer to check doneness—this is the most reliable way to keep the chicken juicy while still thoroughly cooking.

Questions About Recipes

→ Can I use chicken breasts instead of leg quarters?

Yes, but adjust the cooking time to 20 minutes for chicken breasts to prevent drying out.

→ Is there a substitute for yogurt?

You can use unsweetened coconut yogurt or a mixture of sour cream and milk as a substitute.

→ Can this recipe be made in advance?

Absolutely! You can marinate the chicken a day ahead and cook it when you're ready.

→ What can I serve with Tandoori chicken?

Tandoori chicken pairs well with naan, basmati rice, and a side of cucumber raita.