Go Back
Tandoori chicken, a vibrant and flavor-packed dish, has earned its place as a beloved staple in Indian cuisine. Originating from the northern regions of India, this dish has transcended geographical boundaries, becoming a favorite in homes and restaurants worldwide. What makes tandoori chicken so irresistible is not just its eye-catching color, but the tantalizing aroma and the unique blend of spices that create a symphony of flavors with every bite.

Grilled Tandoori Chicken

Spice up your barbecue with this mouth-watering Spicy Grilled Tandoori Chicken Delight! This easy recipe features juicy chicken leg quarters marinated in a flavorful blend of yogurt and aromatic spices like tandoori masala, cumin, and turmeric. Grill to perfection for a smoky taste that pairs perfectly with naan or basmati rice. With vibrant garnishes and a zesty squeeze of lemon, this dish is sure to impress at your next gathering!
Print Recipe Pin Recipe

Ingredients
  

4 large chicken leg quarters (bone-in, skin-on)

1 cup plain yogurt (Greek yogurt for a thicker marinade)

2 tablespoons vegetable oil

1 tablespoon lemon juice

2 tablespoons tandoori masala (store-bought or homemade)

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon turmeric powder

1 teaspoon garlic paste

1 teaspoon ginger paste

1 teaspoon salt (adjust to taste)

½ teaspoon cayenne pepper (optional, for extra heat)

Fresh cilantro, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Marinade: In a large mixing bowl, combine yogurt, vegetable oil, lemon juice, tandoori masala, ground cumin, paprika, turmeric powder, garlic paste, ginger paste, salt, and cayenne pepper (if using). Mix until smooth.

    Marinate the Chicken: Add the chicken leg quarters to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

      Preheat the Grill: Preheat your grill to medium-high heat (about 400°F/204°C). If using charcoal, allow the coals to turn gray and ashy.

        Prepare the Grill Grates: Oil the grill grates to prevent sticking. You can use a paper towel soaked in vegetable oil and tongs to wipe the grates.

          Grill the Chicken: Remove the chicken from the marinade, letting any excess marinade drip off. Place the chicken skin-side down on the grill. Cook for 5-7 minutes until it has nice grill marks.

            Flip and Cook: Turn the chicken over and grill for another 15-20 minutes. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C).

              Rest and Serve: Once done, remove the chicken from the grill and let it rest for 5 minutes. Garnish with freshly chopped cilantro and serve with lemon wedges on the side.

                Enjoy: Pair the grilled tandoori chicken with naan, basmati rice, or a fresh cucumber salad.

                  Prep Time: 15 minutes | Total Time: 4 hours 25 minutes | Servings: 4