Tandoori Chicken

Bone-in chicken legs marinated in spiced yogurt and grilled until charred and juicy, with red onion and lemon. Serves 4.

Naturally gluten-freeKetoLow-carbHigh-proteinGrill and BBQNo added sugar

Charred tandoori chicken legs with red onion and lemon
  • Prep 15 min
  • Cook 30 min
  • Total 4 hr 45 min
  • Yield 4 servings

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Print recipe

Tandoori chicken is traditionally cooked in a clay tandoor oven; a hot grill gives you the same smoky char. The yogurt marinade tenderizes the chicken and the spices give it its deep red color.

Marinate it at least 4 hours, or overnight.

Ingredients

Chicken

  • 3 pounds bone-in chicken legs (thighs and drumsticks), skin removed
  • 1 cup plain whole-milk yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, grated
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons paprika
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons kosher salt

For serving

  • Sliced red onion, lemon wedges and cilantro, for serving

New to an ingredient? See Garam masala, Turmeric in our kitchen glossary.

Instructions

  1. Score the chicken. Cut 2 or 3 deep slashes in each piece so the marinade can soak in.
  2. Marinate. Mix the yogurt, lemon juice, oil, garlic, ginger, spices and salt. Coat the chicken, cover and refrigerate 4 to 24 hours.
  3. Heat the grill. Heat the grill to medium-high, about 425°F, with a cooler zone on one side. Oil the grates.
  4. Grill. Grill the chicken over direct heat 4 to 5 minutes per side until charred, then move to the cooler side, cover, and cook 15 to 20 minutes more, until it reaches 175°F near the bone.
  5. Serve. Serve with sliced red onion, lemon wedges and cilantro.

Nutrition per serving (estimated)

490Calories
7 gCarbohydrates
1 gFiber
6 gNet carbs
79 gProtein
15 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeKetoLow-carbHigh-proteinGrill and BBQNo added sugar

Tips

  • No grill? Roast at 450°F on a rack over a sheet pan for 30 to 35 minutes, then broil 2 minutes for char.
  • Removing the skin lets the marinade reach the meat.

Questions about this recipe

Why is tandoori chicken red?
From paprika and chili; Kashmiri chili powder gives the classic color with mild heat.
How long should tandoori chicken marinate?
At least 4 hours, ideally overnight, but no more than 24 hours.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

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