Oh, how I love a good piece of marinated 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.
Tandoori Chicken Marinade Recipe
I usually whip up this tandoori chicken marinade in the morning and leave it to marinate 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!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
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!
Recipe Tip!
If you’re cooking for a crowd, I recommend doubling the marinade recipe and using it to marinate both chicken and vegetables. Bell peppers, onions, and zucchini are great options for grilling alongside the chicken.
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
- Add 1-2 extra teaspoons of turmeric to the marinade for truly vibrant tandoori chicken.
- Marinate the chicken for 1-8 hours for the best results.
- Always throw away any leftover marinade that has come into contact with raw chicken.
- Stovetop Instructions: 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.
How to Make Tandoori Chicken Marinade Step by Step
Make the Marinade: Add ¾ cup of plain yogurt, 3 minced cloves of garlic, 1-inch of fresh ginger (minced), 1 tablespoon of olive oil, 2 teaspoons of ground garam masala, 1 teaspoon of chili powder, ½ teaspoon of ground turmeric, ½ teaspoon of kosher salt, and 1 tablespoon of lemon juice to a large resealable bag and mix.
Marinate the Chicken: Add 1½-2 pounds of boneless, skinless chicken breasts to the bag. Seal the bag and massage the marinade into the chicken until it is evenly coated. 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.
Grill the Chicken: Once the chicken has had enough time to marinate, preheat your grill to medium-high heat. 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!
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!