Tandoori Chicken Marinade Recipe

Why This Recipe Works

So Delicious — Even if you think Indian food is not for you, trust me, this marinated tandoori chicken dish will change your mind. I can still recall the first time I tried Indian food, with my sister Misty when I was 12. I was skeptical but one bite of a samosa followed by the tandoori chicken she insisted we split — let’s just say I was hooked. From then on, I wanted to eat at any Indian restaurant I could find. All that is to say, this homemade version is every bit as good as a restaurants, and I should know, I think I’ve tried them all!

Super Easy — Even though tandoori chicken is typically made in a clay oven, you totally don’t have to have one. I know I don’t! I just grill this chicken and I promise it’s every bit as good as it would be cooked in a clay oven. I think the flavor from the grill helps give it that rustic touch that you’d get in an authentic restaurant. 

Great Over Rice — We had it over coconut lime rice and we also grilled up some store-bought naan and added mango chutney and it was to die for. I’ve also been known to use the pre-cooked bags of rice that you just pop in the microwave if I’m in a hurry. Just choose your favorite flavor of rice, it all goes well! 

Perfect Meal Prep — Are you into meal prepping? I know a lot of people are, and for good reason. It’s nutritious (well, depending on your version of meal prepping) and so convenient for those on-the-go meals or when you want to be sure you’re eating well. On weeks I want to meal prep, I’ll make double or even triple the amount of this chicken and divide it up among 5 containers for the week with rice or on top of a bed of mixed greens or just whatever I’m feeling that week.

Ingredients

• Chicken Breasts — Boneless, skinless chicken breasts work best but you can also substitute chicken thighs. 
• Plain Yogurt — For best results, I use a thicker, plain Greek yogurt. I find it “sticks” to the chicken better, is less liquidy and gives the chicken that slightly tart flavor it needs. 
• Lemon Juice — Fresh lemon juice is always the best but in a pinch you can use bottled lemon juice. Either way, you’ll love the addition of its tart, bright flavors. 
• Onion Powder, Paprika, Garam Masala, Coriander, Cumin, Ginger, and Cayenne Pepper — For all the flavors you need to make this tandoori chicken, you’ll want to add all of these spices. Any brand will do, just be sure to include them all. It’s in the mix of spices that you get the delicious depth of flavor.  
• Minced Garlic — Mince your own or use jarred garlic, either works well. 
• Cilantro Leaves — I like to add cilantro after it’s grilled as a nice garnish. But some people don’t like the flavor so it’s up to you if you want to add it or not. But I say go for it!

Here’s How You Make It

1. First, whisk together all the marinade ingredients and pour them into a large, resealable bag and add the chicken breasts. Zip it up, and place in the fridge, allowing to marinate at least 30 minutes or overnight. (photos 1-3)

2. When you’re ready to grill, take the chicken out of the bag and throw away the remaining marinade. Place the chicken on the grill over medium heat and cook for 5-6 minutes on each side, or until cooked through. (photos 4-5)

3. Remove the tandoori chicken from the grill and serve over rice, on top of salad, or however you like to eat this Indian chicken dish. (photo 6)

Expert Tips & Tricks

• Coriander and garam masala spices can be found at most grocery stores these days, even Target! If you can’t find them, try the Asian food aisle.  
• I love to serve this tandoori chicken over rice, with lime wedges for squeezing the juice over, plus extra cilantro and an Indian flatbread like naan and mango chutney if you can find it. If not, try a mango salsa — just as tasty! (Don’t just take my word for it, try it with this Mango Salsa Chicken!)
• The marinade can easily be made in advance and stored in an airtight container for a few days until ready to use.
• This chicken will keep in the fridge for up to 5 days.