If you’ve ever visited an Indian restaurant chances are high that you’ve sampled this delicacy. This dish originated almost century ago, in the land of my paternal ancestors, in Punjab. Traditionally it is cooked in a cylindrical clay oven called a tandoor, but in the modern kitchens, the low broil setting of our conventional ovens works just fine too. The longer you can let the succulent chicken pieces soak up the traditional spices- turmeric, cardamom, cumin, ginger and garlic- the better the results will be. It pairs very well with basmati rice or the popular Indian bread or Naan.

Ingredients (Tandoori Chicken)

  • 1 lb boneless chicken pieces
  • 1 cup greek yogurt
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • 1 teaspoon chilli powder
  • 1 teaspoon turmeric
  • 1 tablespoon garam masala
  • 1 teaspoon yellow food coloring
  • 1 teaspoon red food coloring
  • 1 lemon juiced

Prep Time: 10 min

Cook Time: 25-30 min

(Serves 2-4)

  1. Mix all of the ingredients listed above, other than the chicken. Then add the chicken and evenly coat with the marinade. Let sit in the refrigerator for a minimum of 30 min, but best results with overnight.
  2. Remove the majority of the marinade before cooking the chicken. Heat the oiled grill to medium-high heat and cook the chicken until cooked through for about 10-12 minutes.

  3. Preheat the oven to 400 degrees Fahrenheit and cook on a sheet pan for 25-30 min.

  4. Serve with lemon juice and diced onions!