Tandoori Chicken Marinade Recipe

grilled tandoori chicken breasts on a gray plate

4.84 from 25 votes

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 that's perfect for grilled chicken.

Prep Time10

Cook Time20

Marinate1

Total Time1 30

Course: Main Course, Sauce/Marinade

Cuisine: Indian

Servings:

Calories: 267kcal

Author: Becky Hardin

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 of a small lemon

Instructions

Marinate:

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.

Grill:

When ready to cook, heat the grill to medium-high heat (375-450°F).
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

*This marinade works great with any cut of chicken! Use it on chicken breasts, thighs, drumsticks, or a whole chicken.

**Be sure to use a plain, unsweetened, unflavored yogurt. Plain Greek yogurt works best. It has a thick, creamy texture, a tangy flavor, and enough acid to properly tenderize the meat.

***Fresh ginger is best for its pungency and flavor impact. If using ground ginger, use 1/2 teaspoon.

Marinating Tips:

Add 1-2 extra teaspoons of turmeric to the marinade for truly vibrant tandoori chicken.
Marinate the chicken for 1-8 hours for best results.
Always throw away any leftover marinade that has come into contact with raw chicken.

Grilling Tips:

Preheat your grill and oil the grates to prevent sticking.
Bring chicken to room temp before placing it on the grill.
For the juiciest results, take chicken off the grill round 162°F, tent it in foil for 5-10 minutes, and let the temperature rise to 165°F before consuming.

Stovetop Instructions: Heat a grill pan or skillet 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.

Storage: Store grilled tandoori chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition