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Tandoori Chicken

Sue Lau
Prep Time 30 mins
Cook Time 35 mins
Marinate 6 hrs
Course Main Dish
Cuisine Indian


  • Charcoal grill



  • 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


  • 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.


From the kitchen of palatablepastime.com
Keyword grilled chicken, masala spice, tandoori