Tandoori Chicken



1 whole chicken, cut into 8 pieces
1½ tsp. salt
Juice of 1 lime
1 tsp. red pepper powder


¾ cup yogurt
1 tsp. turmeric
1 tsp. ground coriander
1 ½ tsp. garam masala
1 tsp. fenugreek powder
1 tsp. cumin powder
3 tsp. minced garlic
1 ½ tsp. fresh minced ginger
5-6 drops red food coloring


Cut several long slits approximately 1/4″ deep on each piece of chicken. Rub the salt, red pepper and lime juice all over the chicken and into the slits and set aside for 15 minutes.

To make the marinade, combine the remaining ingredients with the yogurt. Apply it all over the chicken making sure to apply well between all the slits and inside. Marinate for at least 4 hours, preferably overnight.

Grill in a covered grill at 500 degrees temperature 4-5 min each side and finish in oven for 20-25 minutes at 350 degrees until the internal temperature reaches 165 degrees.

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