Enjoy restaurant-quality Indian cuisine at home with this easy-to-make Tandoori Chicken Marinade! Traditional ingredients like yogurt, ginger, and turmeric blend together to create an unforgettably flavorful chicken marinade.
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
Storage: Store cooked tandoori chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Leftover marinade (that has been in contact with raw chicken) should be disposed of.