Want a meal that's not only bursting with bold flavors but also perfect for any occasion? Look no further than my spicy grilled tandoori chicken! Imagine a smoky, charred exterior paired with a succulent, spice-infused interior, blending traditional Indian flavors with the irresistible allure of the grill. This dish is a guaranteed crowd-pleaser that will have everyone eagerly coming back for more!
Why You Want to Make This Recipe for Spicy Grilled Tandoori Chicken
- Bursting with Bold Flavors: Enjoy a meal that's rich in traditional Indian spices.
- Smoky, Charred Exterior: Grilled to perfection for that irresistible smoky taste.
- Succulent, Spice-Infused Interior: Each bite is juicy and packed with flavor.
- Perfect for Any Occasion: Ideal for gatherings, family dinners, or special events.
- Guaranteed Crowd-Pleaser: One taste and everyone will be eagerly coming back for more!
Jump to:
- Why You Want to Make This Recipe for Spicy Grilled Tandoori Chicken
- What is a Tandoor?
- How to Make Spicy Grilled Tandoori Chicken Without the Tandoor
- Ingredients and Substitutions
- Step-by-Step Instructions
- Tips for Success
- FAQ
- What to Serve with Spicy Grilled Tandoori Chicken
- Wine Recommendation
- Tandoori Chicken - The Recipe Card
What is a Tandoor?
A tandoor is a clay oven used in Southern, Central, and Western Asia. It's deep, cylindrical, and often insulated with concrete or mud. The top curves inward like a beehive to concentrate heat, with an opening for access and ventilation. A fire at the bottom heats the oven to over 900°F. Before cooking, the fire dies down to coals, keeping the temperature consistent at around 450°F. That's one hot oven!
How to Make Spicy Grilled Tandoori Chicken Without the Tandoor
OK...no tandoor here. But the charcoal BBQ grill is a close second. Even better if you are lucky enough to own a Kamodo Style Grill. I don't, so my Kettle grill had to work. It did a fine job. If you don't have a charcoal grill, use your gas grill. set it up for indirect heat.
Ingredients and Substitutions
- Chicken - Bone-in, skinless. I prefer to use legs and thighs as they hold up better on the grill than a breast, but the breast can be used if desired. Just make sure they are bone-in.
- Neutral Oil - I prefer grapeseed oil.
- Spices - Garam masala, sweet paprika, cumin, coriander, turmeric, and cayenne.
- Plain Whole-Milk Yogurt - This is a time when full-fat yogurt is a must.
- Lemon Juice, fresh garlic, and fresh ginger.
Step-by-Step Instructions
This recipe requires a marinating time of 3 - 6 hours. Plan accordingly!
Start by combining all the dry spices in a small bowl. Set aside.
Heat the oil in a small frying pan, add the spices, and cook over low heat, stirring often, until the spices become fragrant. Allow to cool completely.
Once the spice/oil mixture is completely cooled, add it to the yogurt along with the lemon juice, minced garlic, and ginger. Mix well.
After removing the skin from the chicken, make several cross-hatched slices, about 2 inches apart and not quite to the bone, but close. Place the chicken in a deep bowl or for more convenience, a zip-top bag.
If using a bag (the most convenient method) squeeze as much air as possible from the bag, then close the bag and massage it, pushing the marinade into all the openings of the chicken, until the chicken is well coated. If using a bowl, massage the marinade into the chicken with gloved hands. The gloves will keep your hands from turning yellow.
Seal the bag and place in the refrigerator to marinate for up to, but not more than, 6 hours. 4 hours is perfect.
Once the marinating time is done and you are ready to grill, set your grill for indirect heat. Remove the chicken from the marinade, shaking off excess marinade (you want it well coated, but not excessive), then place the pieces on the BBQ or grill in the area where there is no fire. Keep the grill's temperature at about 400ºF (205ºC) and cook, turning once or twice, until the juices run clear.
Once the chicken is cooked through, move it to the flames to char.
Tips for Success
- I find it easier to remove the chicken skin by using a paper towel to grip the slippery surface.
- Do not marinate the chicken for more than 6 hours, as it can make the meat too soft.
- Do double-cook. Cook first off heat until done, then on heat. Cooking it over direct heat will result in a burnt exterior with a raw/undercooked interior.
FAQ
Tandoori chicken is often bright red due to annatto or red food dye. I didn't have annatto and prefer to avoid dyes, so my version has the natural yellowish color of the spices and turns nicely brown when cooked. The red color does not affect how it tastes.
Indirect heat is a grilling method where the food is not placed directly over the flame or heat source. Instead, the heat surrounds the food, cooking it more slowly and evenly. This technique is ideal for larger cuts of meat or foods that require longer cooking times, as it prevents burning and allows for more even cooking.
Certainly. Follow the directions as stated and when ready to cook, heat the oven to 350ºF (176ºC) and place the chicken in a shallow cooking pan; cook for about 45 minutes or until the juices run clear. Turn on the broiler. Place the pan under the broiler, about 6 inches below your heat source, and allow to cook until the chicken is nicely browned. While it won't have the same smokiness, it will still be delicious.
What to Serve with Spicy Grilled Tandoori Chicken
Wine Recommendation
A good choice of white wine to serve with grilled tandoori chicken is a Gewürztraminer. Its slightly sweet, aromatic profile complements the spicy and smoky flavors of the tandoori chicken perfectly. A Riesling would be a good second choice. Choose one that is not sweet but off-dry.
If you prefer a red wine option to serve with grilled tandoori chicken try a Pinot Noir. Its light to medium body and bright acidity balance well with the spices, enhancing the flavors without overpowering the dish.
More For the Grill
This recipe for Spicy Grilled Tandoori Chicken was originally published in May 2013. It has been modified and updated to reflect the best current practices with updated instructions.
Tandoori Chicken - The Recipe Card
Ingredients
- 4 whole chicken legs thigh and legs, preferred. Separated, skin removed, bone left in
- 3 tablespoons grapeseed or vegetable oil
- 1 tablespoon garam marsala
- 1 tablespoon paprika sweet, not hot
- 1 teaspoon each; ground cumin, coriander, turmeric, and cayenne
- 1 cup plain whole-milk yogurt USE whole-milk
- 3 tablespoons fresh lemon juice about 1 lemon
- 4 cloves garlic finely minced or put through a garlic press
- 2 tablespoons grated fresh ginger
- 1 teaspoon Salt or to taste
Instructions
- In a small sauté pan, heat the oil over medium-low heat. Add the garam masala, paprika, cumin, coriander, turmeric, and cayenne, and cook for about 2 - 3 minutes or until fragrant. Allow to cool completely.
- Once cooled add to the yogurt along with the lemon juice, garlic, ginger, and salt. Mix well.
- Cut 2 to 3 deep slashes (almost down to the bone) in the chicken pieces. Place them in a deep dish or a zip-top bag. Pour the marinade over the chicken and use clean hands (preferably with gloves) to coat each piece well, ensuring the marinade gets into the slits. If using a zip-top bag, remove as much air as possible, then massage the marinade into the chicken from outside the bag. Marinate in the refrigerator for 4 to 5 hours, but not longer than 6 hours, to avoid overly softening the meat due to the acid in the marinade.
- Prepare your grill for indirect heat. Oil your grates
- Remove the chicken pieces from the marinade shaking off any excess, you want the chicken well coated, but not overly gloppy. Place the chicken on the grill without fire (indirect heat). Cover and cook, maintaining a temperature of about 400ºF (205ºC) turning once or twice, for 25 - 30 minutes, depending on the size of your pieces, the chicken is cooked once the juices run clear.
- Once the juices run clear, move the chicken over the coal, or fire, and cook for a few more minutes until nicely charred.
Brian says
Had this again recently with a Gruner Veltliner--paired perfectly!
Brian says
Easy to make and utterly delicious Get some garlic Naan bread from your local Indian/Nepalese restaurant to compliment and add some curry spice cauliflower rice!