Easy and Delicious Tandoori Chicken

I am a HUGE fan of South Asian food, and this is one of my very favorite recipes. Two summers ago, I made this every week, and it lasted two to three days depending on how much chicken I used.  

  • 3/4 cup of onion
  • 1 teaspoon ground ginger
  • 2 garlic cloves (ground)
  • 1/2 cup plain yogurt
  • 1 teaspoon lemon juice (or something else acidic)
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 2-3 chicken breasts
1) Mix all ingredients (save chicken) together and pour in plastic ziplock freezer bag.
2) Cut two chicken breasts in half and cut four diagonal slashes in each (medium deep).
3) Place chicken breasts in plastic ziplock bag with the marinade and mix or shake thoroughly.
4) Marinate in fridge overnight.
5) Remove chicken (discard sauce) and either grill or cook in oven until cooked through.
6) Serve with rice.
Tip: You can also buy a tandoori sauce from a specialty store or some supermarkets. Use three teaspoons and just add yogurt, pepper, chili powder, and onion, which makes it handy not to have as many spices on hand.

Published by

Claire S. Gould

Claire is a social justice communications nerd by day and a bookish feminist blogger by night. She runs the popular blog Bibliofeminista as well as Today in Women's History, a project celebrates a woman in history every day. Outside of work, blogging, and volunteering, Claire enjoys consuming caffeine, making and appreciating art, watching classic films, and endlessly discussing progressive politics.

4 thoughts on “Easy and Delicious Tandoori Chicken”

    1. I personally prefer it grilled (easy enough in a George Forman-style grill or on the stove), but baked was also really good when I tried it. It’s just personal preference I think. Also, grilled can get a bit more messy with the sauce if you’re concerned about that.

    2. I also really like tandoori chicken grilled on kebabs with onions and peppers. You can also pre-make a lot of seasoned chicken with the sauce and freeze it in the bags to use later, which is great because the sauce is a messy, messy beast.

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