Tandoori Chicken has drumsticks marinated in yogurt and a homemade tandoori masala spice mix then grilled or baked to perfection.

Tandoori Chicken

By Sue Lau | Palatable Pastime

Tandoori Chicken is my recipe of the day with the  blogging group From  Our  Dinner Table. We get together on Sundays to post on a variety of topics. This week  is chicken.

If you like Tandoori chicken, at least restaurant style, this recipe is for you. For years I have been using Rajah tandoori  masala spice which I love so I never bothered to crack the recipe.

Infamous Red Color

Then they took out the red color and I don’t mind the red because I don’t eat it that often. But  it meant if I wanted  it I had to add red myself, and if I went that far, I should just open the can of spice  and sort things out. Which I think  I did.

You can get all  the  spices at any Indian or Pakistani market, or online. Don’t skip  over any.

This tastes remarkably like the Indian restaurants around here. And while I do like eating out sometimes, I can keep that to getting  goat curry and cooking chicken at home. It will be fresh and hot and juicy.

You can do this  in the  oven  or on the  grill (I will always prefer charcoal grill) and you can skip the red color if you  like. But the flavor is all there.

But  this is among the best of my recipes and one  I now consider to be signature. Don’t forget  to pin it or  use the recipe box. And enjoy. I know we will.

Favorite Chicken Recipes

• Baked Buffalo Chicken Nuggets by Books n’ Cooks
• Chicken Fajitas by That Recipe
• Cream Cheese Spinach Stuffed Chicken by Making Miracles
• Creamy Artichoke Chicken Breast by Art of Natural Living
• One Skillet Chicken and Noodles. by A Day in the Life on the Farm
• Oven Fried Chicken Thighs by Cheese Curd In PAradise
• Panko-Crusted Chicken with White Wine & Thyme Cream Sauce by Sweet Beginnings
• Pesto Crusted Oven Fried Chicken by A Kitchen Hoor’s Adventures
• Sheet Pan Chicken with Sourdough Croutons and Bacon by Hezzi-D’s Books and Cooks
• Slow Cooker Chicken and Gravy by Blogghetti
• Tandoori Chicken by Palatable Pastime (You are Here!)
• Teriyaki Chicken Fried Rice by The Freshman Cook

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Tandoori Chicken

You Might Also Like:

Lemon Rice

Lemon rice is a  simple version of Indian fried rice, with curry seasonings, chickpeas, peanuts, curry leaves and spicy peppers.

Slow Cooker Lamb Curry

Indian style lamb curry made easily in the slow cooker or crockpot with vegetables and spicy sauce, served over steaming white rice.

Vindaloo  Pork Belly Street Tacos

Pork  belly tacos with a vindaloo curry sauce make a great spicy filling for a street style  Indian-Mexican fusion soft taco.

Fish Bhuna

Indo-Chinese crispy fish curry with a tangy Manchurian chilli sauce.

Roasted Masala Pumpkin Seeds

Pumpkin seeds with an intriguing masala curry spice.

Tandoori Chicken

Tandoori Chicken

Sue Lau

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Marinate 6 hours hrs

Course Main Dish

Cuisine Indian

Equipment

• Charcoal grill

Ingredients

  

Chicken:

• 5 pounds chicken drums skin removed
• 1 cup plain thick yogurt
• 1/2 cup water
• 1/4 teaspoon Swad brand powdered red food coloring as desired optional; for red color

Tandoori Masala Spice (1/4 cup):

• 1 tablespoon ground coriander
• 1 teaspoon celery salt
• 1 teaspoon ground fenugreek
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon mango powder amchur
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cayenne pepper
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground bay leaves
• 1/8 teaspoon ground nutmeg

Serving accessories:

• Slices onion green bell pepper, lemons

Instructions

 

• Use paper towels to easily grip skins and pull off from chicken.
• Marinate chicken 6 hours or overnight in the mixture of masala spice, yogurt, water and Swad coloring.
• Drain chicken from marinade.
• Grill over a moderate charcoal grill, offset from heat until 165F or juices run clear.
• Alternatively, bake at 400F for about 35-40 minutes or until centers are 165F or the juices run clear. Time depending on the size of the drums so check with a probe thermometer please.
• Griddle or bake the veggies just until charred.
• Serve chicken with vegetables and lemon to squeeze over.

Notes

From the kitchen of palatablepastime.com

Keyword grilled chicken, masala spice, tandoori

Tried this recipe?Let us know how it was!

Join my recipe group on Facebook for  more recipes from blogger friends around the world!

Palatable Recipes