Oh, how I love a good piece of marinaded chicken… and this tandoori chicken marinade might just be my favorite. It has all the traditional flavors my local Indian restaurant serves up, with the smooth yogurt, spicy ginger, and garam masala, BUT made with love in my own kitchen. This marinade helps the chicken char beautifully, and I’m obsessed with how simple it is to make.
I usually whip up this tandoori chicken marinade in the morning and leave it to marinade all day. The flavor only gets better the longer I let it sit! But if you’re short on time, even an hour is enough for the flavors to develop. And once it’s on the grill, the smell alone makes it worth the wait! With easy-to-find ingredients and minimal hands-on time, this marinade is my go-to choice for summer cookouts, weeknight dinners, and everything in between!
What’s in This Tandoori Chicken Marinade Recipe?
There’s nothing fancy or complicated in this marinade, just simple ingredients that pack a flavorful punch! And with less than 10 ingredients, it’s easy to whip up in a pinch.
- Yogurt: Plain yogurt helps tenderize the chicken while adding a creamy texture. Use regular plain yogurt or Greek style yogurt for this recipe.
- Spices: Garlic, fresh ginger, garam masala, chili powder, ground turmeric, and kosher salt give the chicken its signature tandoori flavor.
- Lemon Juice: For added tang and acidity, which helps balance out the richness of the yogurt.
- Olive Oil: Helps with browning the chicken and adds some extra flavor to the marinade.
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How to Store and Reheat
Store any leftover tandoori chicken in an airtight container in the fridge for up to 3 days. Cover it with foil and reheat in the oven at 350°F for about 15 minutes or until heated.
Always throw away any marinade that has come into contact with raw chicken. It cannot be reused or saved.
How to Freeze
These tandoori marinated chicken breasts freeze really well. They’re good for up to 3 months in the freezer. To freeze, place the cooked chicken in a zip-top bag and remove as much air as possible before sealing. Thaw overnight in the refrigerator before reheating!
Notes and Tips
- If you’re cooking for a crowd, double the marinade recipe and use it to marinate both chicken and vegetables. Bell peppers, onions, and zucchini are great options for grilling alongside the chicken.
- No grill? No problem! Cook the marinated tandoori chicken on the stovetop. Heat a pan over medium-high heat and cook the chicken breasts until the internal temperature reaches 165°F, about 15 minutes. Flip halfway through to ensure the chicken is evenly cooked.
- Add 1-2 extra teaspoons of turmeric to the marinade for truly vibrant tandoori chicken.
- Always throw away any leftover marinade that has come into contact with raw chicken.
- Marinate the chicken for 1-8 hours for the best results.
Tandoori Chicken Marinade Recipe
Ingredients
- 1½ -2 pounds boneless, skinless chicken breasts
For the Marinade:
- ¾ cup plain yogurt
- 3 cloves garlic minced
- 1 inch fresh ginger minced
- 1 tablespoon olive oil
- 2 teaspoons ground garam masala
- 1 teaspoon chili powder
- ½ teaspoon ground turmeric
- ½ teaspoon kosher salt
- 1 tablespoon lemon juice from ½ lemon
Instructions
- Place all marinade ingredients in a large sealable plastic bag. Mix to combine.¾ cup plain yogurt, 3 cloves garlic, 1 inch fresh ginger, 1 tablespoon olive oil, 2 teaspoons ground garam masala, 1 teaspoon chili powder, ½ teaspoon ground turmeric, ½ teaspoon kosher salt, 1 tablespoon lemon juice
- Add the chicken breasts to the bag and toss gently to coat them in the marinade. Seal the bag.1½ -2 pounds boneless, skinless chicken breasts
- Place the bag of marinade and chicken in the refrigerator for at least 1 hour, or up to 8 hours.
- When ready to cook, heat the grill to medium-high heat.
- Once hot, place the chicken breasts on the grill. Cook for 6-8 minutes, flip, and cook for another 6-8 minutes until the chicken is slightly charred on the edges and cooked through (165°F internal temperature). Serve and enjoy.
Notes
How to Make Tandoori Chicken Marinade Step by Step
Make the Marinade: Add 3/4 cup plain yogurt, 3 cloves garlic (minced), 1-inch fresh ginger (minced), 1 tablespoon olive oil, 2 teaspoons ground garam masala, 1 teaspoon chili powder, 1/2 teaspoon ground turmeric, 1/2 teaspoon kosher salt, and 1 tablespoon lemon juice to a large resealable bag and mix.
Coat the Chicken: Add 1 1/2-2 pounds of skinless chicken breasts to the bag. Seal the bag and massage the marinade into the chicken until it is evenly coated.
Marinate the Chicken: Put the sealed bag with the chicken and marinade in the refrigerator for at least 1 hour or up to 8 hours for maximum flavor.
Preheat the Grill: Once the chicken has had enough time to marinate, preheat your grill to medium-high heat.
Grill the Chicken: Remove the chicken from the bag and discard any excess marinade. Place the chicken on the grill and cook for about 6-8 minutes per side or until it reaches an internal temperature of 165°F. Serve hot and enjoy!
I am going to make this today but I am totally questioning the nutritional information. 529 calories for a serving of chicken breast and 89% cholesterol?how can that be?
It’s an easy recipe, not a healthy one!
Becky Please re- Calculate this recipe. I almost didn’t SAVE this because of the high caloric count but when I did the Math it should come out UNDER 200 cal. BTW Thanks !!! It was DELICIOUS !!!
This recipe comes in at 267 calories!
I agree with you. There is NO WAY this Recipe for Grilled Tandoori Chicken comes in at 529 calories ea. One Boneless/Skinless Chicken Breast is 165 cal and 3/4 cup of Nonfat Greek Yogurt is 90 cal (NOTE: 1 Chicken Breast would not use the whole 3/4 cup & added spices are also minimal)
Hi Linda, this recipe comes in at 267 calories per serving!