Get ready to ignite your taste buds with these 20 mouth-watering spicy Tandoori Chicken Recipes! Tandoori Chicken, a popular Indian dish, has captured the hearts of many around the world. Its smoky flavor and tender texture make it a staple in any Indian cuisine. In this article, we’ll take you on a culinary journey to explore the various twists and turns of Tandoori Chicken recipes that will leave you wanting more.
From classic dishes like Classic Tandoori Chicken with Yogurt Marinade to innovative creations like Tandoori Chicken Pizza with Naan Crust, our collection has something for everyone. Whether you’re in the mood for something spicy and savory or tangy and sweet, we’ve got you covered.
In this article, we’ll delve into the world of Tandoori Chicken recipes that will tantalize your taste buds. From skewers to salads, from curries to wraps, we’ll explore it all! So, let’s get started on this culinary adventure and discover the many faces of Tandoori Chicken.
Classic Tandoori Chicken with Yogurt Marinade
This timeless Indian recipe brings together the rich flavors of spices, yogurt, and fire-grilled chicken. With a simple marinade and a few hours to spare, you can transport your taste buds to the streets of India.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 1 cup plain yogurt
– 2 tablespoons lemon juice
– 2 tablespoons ghee or vegetable oil
– 2 teaspoons tandoori masala powder
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, ghee or oil, tandoori masala powder, cumin powder, coriander powder, and salt.
2. Add the chicken thighs to the marinade and mix well. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat a grill or oven to medium-high heat. Remove the chicken from the marinade and cook for 10-12 minutes per side, or until cooked through.
4. Garnish with chopped cilantro and serve hot.
Cooking Time: 20-25 minutes
Tandoori Chicken Skewers with Mint Chutney
Experience the flavors of India with these delicious Tandoori Chicken Skewers, served with a refreshing Mint Chutney. This recipe is perfect for a quick and easy dinner or as an appetizer for your next gathering.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 tablespoons olive oil
– 2 teaspoons garam masala
– 1 teaspoon ground cumin
– 1/2 teaspoon cayenne pepper (optional)
– Salt, to taste
– 10-12 wooden skewers, soaked in water for at least 30 minutes
– Mint Chutney (recipe below)
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, olive oil, garam masala, cumin, cayenne pepper (if using), and salt.
2. Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat. Thread the marinated chicken onto the skewers, leaving a small space between each piece.
4. Grill the skewers for 8-10 minutes per side, or until cooked through.
5. Serve with Mint Chutney (recipe below).
Mint Chutney:
– 1/2 cup fresh mint leaves
– 1/4 cup plain yogurt
– 1 tablespoon lemon juice
– Salt, to taste
Combine all ingredients in a bowl and mix well. Refrigerate for at least 30 minutes before serving.
Grilled Tandoori Chicken Thighs
Elevate your BBQ game with this flavorful and aromatic grilled tandoori chicken thighs recipe, infused with the rich spices of India.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 1 cup plain yogurt
– 2 tbsp lemon juice
– 2 tsp garam masala powder
– 1 tsp ground cumin
– 1 tsp coriander powder
– 1/2 tsp cayenne pepper (optional)
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro (for garnish)
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, and cayenne (if using). Add the chicken thighs and marinate for at least 2 hours or overnight.
2. Preheat grill to medium-high heat. Remove chicken from marinade, letting any excess liquid drip off.
3. Grill chicken thighs for 5-7 minutes per side, or until they reach an internal temperature of 165°F (74°C).
4. Garnish with cilantro and serve hot.
Cooking Time: 15-20 minutes
Oven-Baked Tandoori Chicken Drumsticks
Experience the authentic flavors of Indian cuisine with this easy-to-make oven-baked tandoori chicken drumsticks recipe. This dish is perfect for a quick and delicious meal that’s sure to impress!
Ingredients:
– 4-6 bone-in, skin-on chicken drumsticks
– 1/2 cup plain yogurt
– 2 tablespoons freshly squeezed lime juice
– 2 tablespoons olive oil
– 2 teaspoons tandoori masala powder
– 1 teaspoon garam masala powder
– 1/2 teaspoon garlic powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together yogurt, lime juice, olive oil, tandoori masala powder, garam masala powder, garlic powder, and salt.
3. Add the chicken drumsticks to the marinade and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove the drumsticks from the marinade, letting any excess liquid drip off.
5. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange the drumsticks on the prepared baking sheet.
6. Bake for 25-30 minutes, or until cooked through and slightly charred.
7. Garnish with fresh cilantro leaves and serve hot.
Tandoori Chicken Wings with Lemon Wedges
A twist on traditional Indian cuisine, these Tandoori Chicken Wings are marinated in a blend of spices and yogurt, then grilled to perfection. Serve with a zesty lemon wedge for a refreshing contrast.
Ingredients:
– 2 pounds chicken wings
– 1 cup plain yogurt
– 2 tablespoons tandoori masala powder
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– 1/4 teaspoon cayenne pepper (optional)
– 2 cloves garlic, minced
– Salt, to taste
– Lemon wedges, for serving
Instructions:
1. In a large bowl, whisk together yogurt, tandoori masala, garam masala, cumin, and cayenne pepper (if using).
2. Add the chicken wings and mix until they are fully coated with the marinade.
3. Cover and refrigerate for at least 4 hours or overnight.
4. Preheat grill to medium-high heat. Remove the wings from the marinade and cook for 20-25 minutes, or until cooked through.
5. Serve hot with lemon wedges on the side.
Cooking Time: 20-25 minutes
Tandoori Chicken Tikka Masala
Experience the authentic flavors of Indian cuisine with this simple recipe for Tandoori Chicken Tikka Masala, a popular dish that combines marinated chicken cooked to perfection and served in a rich, creamy tomato sauce.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs
– 1 cup plain yogurt
– 2 tablespoons lemon juice
– 2 teaspoons Tandoori masala powder
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– Vegetable oil or canola oil, for cooking
– 2 large onions, thinly sliced
– 2 cloves garlic, minced
– 2 cups tomato puree
– 1 cup heavy cream
– Fresh cilantro, for garnish
Instructions:
1. Marinate the chicken in a mixture of yogurt, lemon juice, and spices for at least 30 minutes or up to 24 hours.
2. Grill or bake the marinated chicken until cooked through.
3. Cook onions and garlic in oil until softened. Add tomato puree and heavy cream. Simmer for 10-15 minutes or until thickened.
4. Serve the Tandoori Chicken on a bed of basmati rice, garnished with cilantro.
Cooking Time: 30-40 minutes
Tandoori Chicken Pizza with Naan Crust
Experience the bold flavors of Indian cuisine on a classic pizza. This recipe combines the richness of tandoori chicken with the crispy crunch of naan crust, all topped with creamy mozzarella cheese.
Ingredients:
– 1 package of naan bread
– 1 lb boneless, skinless chicken breast
– 1/2 cup plain Greek yogurt
– 2 tbsp lemon juice
– 1 tsp garam masala
– 1 tsp cumin powder
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– 1 cup mozzarella cheese, shredded
– Pizza sauce, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together yogurt, lemon juice, garam masala, cumin powder, cayenne pepper, salt, and pepper.
3. Add the chicken breast to the marinade and refrigerate for at least 30 minutes or overnight.
4. Roll out naan bread into a circle, about 1/8 inch thick.
5. Place the marinated chicken on one half of the naan, leaving a small border around the edges.
6. Top with mozzarella cheese and fold the other half of the naan over to form a triangle or crust.
7. Bake for 15-20 minutes or until the crust is golden brown and the cheese is melted.
8. Serve hot with pizza sauce, if desired.
Cooking Time: 15-20 minutes
Tandoori Chicken Salad with Cucumber and Yogurt Dressing
Experience the flavors of India with this refreshing Tandoori Chicken Salad, featuring tender chicken cooked in a classic tandoori spice blend, paired with crunchy cucumber, creamy yogurt dressing, and a hint of cilantro.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 2 tablespoons tandoori masala powder
– 1 tablespoon lemon juice
– 1/4 cup plain Greek yogurt
– 1/2 cucumber, diced
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together tandoori masala powder, lemon juice, and salt.
3. Add the spice mixture to the chicken breast and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Bake the chicken in the preheated oven for 20-25 minutes or until cooked through.
5. In a separate bowl, mix together yogurt, cucumber, cilantro, salt, and pepper.
6. Slice the cooked chicken into thin strips and combine with the yogurt dressing.
7. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Tandoori Chicken Biryani with Basmati Rice
Experience the flavors of India with this aromatic Tandoori Chicken Biryani, cooked to perfection with basmati rice and a hint of spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 cup plain yogurt
– 2 tbsp tandoori masala powder
– 1 tsp garam masala powder
– 1/2 tsp cumin powder
– 1/4 tsp cayenne pepper (optional)
– Salt to taste
– 2 cups basmati rice
– 2 cups water
– 2 tbsp vegetable oil
– Fresh cilantro leaves for garnish
Instructions:
1. Marinate chicken in yogurt mixture (yogurt, tandoori masala powder, garam masala powder, cumin powder, cayenne pepper, and salt) for at least 30 minutes.
2. Cook basmati rice according to package instructions with 2 cups of water.
3. Grill or bake marinated chicken until cooked through (15-20 minutes).
4. In a large skillet, heat oil and add cooked chicken. Mix well.
5. Combine cooked rice and chicken mixture; fluff gently.
6. Cook for an additional 2-3 minutes to combine flavors.
7. Serve hot garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Tandoori Chicken Wraps with Garlic Sauce
Experience the bold flavors of India in a convenient wrap! This recipe combines the classic tandoori chicken with a rich garlic sauce, all wrapped up in a crispy tortilla.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 teaspoons garam masala
– 1 teaspoon cumin
– 1/2 teaspoon cayenne pepper
– 1/4 cup tandoori masala powder
– 8-10 large flour tortillas
– Garlic sauce (recipe below)
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, cayenne pepper, and tandoori masala powder.
2. Add the chicken to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat grill or grill pan to medium-high heat. Cook the chicken for 5-7 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble wraps by slicing the grilled chicken and placing it on a tortilla with garlic sauce and chopped cilantro (if using).
Garlic Sauce:
– 1/2 cup mayonnaise
– 3 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Combine all ingredients in a bowl and refrigerate until ready to use.
Cooking Time: 30-40 minutes (includes marinating time)
Tandoori Chicken Kebabs with Bell Peppers
Experience the flavors of India with this simple and delicious recipe for Tandoori Chicken Kebabs with Bell Peppers. Marinated in a blend of spices, yogurt, and lemon juice, these kebabs are perfect for a quick dinner or lunch.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch cubes
– 1/2 cup plain yogurt
– 2 tablespoons tandoori masala powder
– 1 tablespoon lemon juice
– 1/4 teaspoon cayenne pepper (optional)
– 1 large onion, cut into 1-inch pieces
– 2 large bell peppers (any color), cut into 1-inch pieces
– Cooking oil or ghee for brushing
Instructions:
1. In a bowl, whisk together yogurt, tandoori masala powder, lemon juice, and cayenne pepper (if using). Add the chicken cubes and mix well to coat. Cover and refrigerate for at least 30 minutes.
2. Preheat grill or grill pan to medium-high heat. Thread chicken, onion, and bell pepper pieces onto skewers.
3. Brush with cooking oil or ghee. Cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
4. Serve hot with basmati rice, naan bread, or your favorite sides.
Cooking Time: 15-20 minutes
Tandoori Chicken Pasta in Creamy Sauce
A fusion of Indian and Italian flavors, this recipe combines the rich taste of tandoori chicken with a creamy pasta sauce. The result is a unique and delicious dish that’s sure to please!
Ingredients:
– 8 oz. pasta of your choice (e.g., penne or fusilli)
– 1 lb. boneless, skinless chicken breast
– 2 tbsp. tandoori masala powder
– 1 tsp. garam masala powder
– 1/2 tsp. cumin powder
– 1/4 tsp. cayenne pepper (optional)
– 2 tbsp. olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a bowl, mix together tandoori masala powder, garam masala powder, cumin powder, and cayenne pepper (if using).
3. Marinate chicken in the spice mixture for at least 30 minutes or up to several hours.
4. Cook chicken in olive oil until browned; set aside.
5. In a large skillet, sauté onion and garlic until softened.
6. Add heavy cream and stir until combined with the sauce.
7. Combine cooked pasta, chicken, and creamy sauce; season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Tandoori Chicken Sandwich with Mango Chutney
Elevate your sandwich game with this flavorful combination of tender tandoori chicken, crispy naan, and sweet mango chutney.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/2 cup plain yogurt
– 2 tbsp lemon juice
– 2 tsp garam masala
– 1 tsp cumin powder
– 1/4 tsp cayenne pepper (optional)
– Salt and pepper to taste
– 4-6 naan breads
– Mango chutney (store-bought or homemade, about 1/4 cup per sandwich)
Instructions:
1. Marinate the chicken breast in a mixture of yogurt, lemon juice, garam masala, cumin powder, and cayenne pepper (if using) for at least 30 minutes.
2. Preheat a grill or grill pan to medium-high heat. Cook the marinated chicken for 6-8 minutes per side, or until cooked through.
3. Meanwhile, toast the naan breads by grilling them for 1-2 minutes on each side or baking in the oven at 350°F (175°C) for 5-7 minutes.
4. Assemble the sandwiches by placing the tandoori chicken on toasted naan, followed by a dollop of mango chutney.
Cooking Time: 20-25 minutes
Tandoori Chicken Stuffed Bell Peppers
Experience the flavors of India with this unique twist on traditional stuffed bell peppers! Marinated chicken and creamy spices come together in a deliciously aromatic filling that’s sure to impress.
Ingredients:
– 4 large bell peppers, any color
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1/2 cup plain Greek yogurt
– 2 tablespoons tandoori masala powder
– 1 teaspoon garam masala powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper, to taste
– 2 tablespoons olive oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together yogurt, tandoori masala powder, garam masala powder, cumin, and cayenne pepper (if using). Add chicken and marinate for at least 30 minutes.
3. Stuff each bell pepper with the marinated chicken mixture.
4. Drizzle olive oil over the peppers and season with salt and pepper.
5. Bake for 35-40 minutes or until bell peppers are tender.
Cooking Time: 35-40 minutes
Tandoori Chicken Curry with Coconut Milk
Experience the rich flavors of Indian cuisine with this creamy Tandoori Chicken Curry made with tender chicken, aromatic spices, and a hint of coconut milk. This recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 tablespoons tandoori paste
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon garam masala
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together tandoori paste and yogurt. Add chicken; marinate for at least 30 minutes.
3. Heat oil in a large skillet over medium-high heat. Remove chicken from marinade; cook until browned on all sides, about 6-8 minutes. Transfer to a baking sheet; bake for 20 minutes.
4. In the same skillet, add onion and garlic; cook until softened, about 5 minutes. Add cumin, coriander, turmeric, and garam masala; cook for 1 minute.
5. Stir in coconut milk; bring to a simmer. Return chicken to the skillet; cook until coated with sauce, about 10-12 minutes. Season with salt and pepper to taste.
6. Garnish with cilantro leaves. Serve with basmati rice or naan bread.
Cooking Time: Approximately 40-45 minutes
Tandoori Chicken Tacos with Avocado Salsa
Experience the bold flavors of Indian cuisine reimagined as a delicious taco filling! Marinated chicken cooked in a traditional tandoor oven is paired with creamy avocado salsa, crunchy cilantro, and warm naan bread for a truly unique fusion dish.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/2 cup plain yogurt
– 2 tbsp lemon juice
– 2 tsp garam masala
– 1 tsp cumin
– 1/2 tsp coriander
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado Salsa (recipe below)
– Naan bread, warmed
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, and cayenne pepper.
3. Add chicken breast and marinate for at least 30 minutes or up to several hours.
4. Remove chicken from marinade and cook in the oven for 15-20 minutes or until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos with shredded chicken, Avocado Salsa, and cilantro.
Avocado Salsa:
– 3 ripe avocados, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 lime, juiced
– Salt to taste
Combine all ingredients in a bowl and stir gently. Refrigerate until ready to serve.
Cooking Time: 30 minutes
Tandoori Chicken and Spinach Stuffed Naan
This recipe combines the flavors of India with a twist on traditional stuffed naan. Aromatic tandoori chicken and fresh spinach add excitement to this easy-to-make flatbread.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 1/2 cup tandoori chicken (store-bought or homemade)
– 1/2 cup fresh spinach leaves
– Chopped cilantro for garnish
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes.
2. Add flour, salt, and ghee to the bowl. Mix until a dough forms.
3. Knead the dough for 5-7 minutes until smooth.
4. Divide the dough into 6-8 portions. Roll each portion into a ball.
5. Flatten each ball into a disk shape.
6. Place 1-2 teaspoons of tandoori chicken and spinach in the center of each naan.
7. Fold the naan in half to form a triangle, pressing edges to seal.
8. Cook on a preheated skillet or griddle over medium heat for 1-2 minutes on each side.
9. Serve warm with your favorite dipping sauce.
Cooking Time: 10-12 minutes
Tandoori Chicken Fried Rice
A flavorful twist on classic fried rice, this recipe combines the bold flavors of tandoori chicken with the comfort of a warm bowl of rice. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup boneless, skinless chicken breast, cut into small pieces
– 1 tablespoon tandoori paste
– 1 teaspoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 teaspoons soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the tandoori paste and stir to combine; cook for an additional minute.
4. Add the onion and garlic; cook until the onion is translucent.
5. Add the mixed vegetables, cooked rice, soy sauce, salt, and pepper. Stir-fry until well combined and heated through.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Tandoori Chicken Lettuce Wraps
Experience the bold flavors of Indian cuisine with this twist on traditional chicken wraps. Marinated in a blend of spices and yogurt, tender tandoori chicken is served in crisp lettuce leaves with crunchy vegetables and creamy sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/2 cup plain yogurt
– 2 tbsp lemon juice
– 1 tsp garam masala
– 1 tsp cumin powder
– 1/2 tsp coriander powder
– 1/4 tsp cayenne pepper (optional)
– Salt, to taste
– 2 large lettuce leaves
– 1 cup mixed greens
– 1 cup sliced cucumber
– 1 cup sliced bell peppers
– 1/4 cup crumbled feta cheese (optional)
– Tandoori sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together yogurt, lemon juice, garam masala, cumin powder, coriander powder, and cayenne pepper (if using). Add chicken and marinate for at least 30 minutes or up to several hours.
3. Bake the chicken for 20-25 minutes or until cooked through.
4. Assemble wraps by placing cooked chicken on a lettuce leaf, followed by mixed greens, cucumber, bell peppers, and feta cheese (if using). Drizzle with tandoori sauce.
Cooking Time: 20-25 minutes
Tandoori Chicken and Potato Bake
Experience the bold flavors of India with this simple and delicious Tandoori Chicken and Potato Bake recipe.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1 large potato, peeled and cut into 1-inch cubes
– 1/2 cup plain yogurt
– 2 tbsp tandoori masala powder
– 1 tsp garam masala powder
– 1 tsp garlic powder
– Salt, to taste
– 2 tbsp olive oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together yogurt, tandoori masala powder, garam masala powder, garlic powder, and salt.
3. Add chicken and potatoes to the marinade; mix well to coat.
4. Line a baking sheet with parchment paper; arrange chicken and potato mixture in a single layer.
5. Drizzle olive oil over the top; sprinkle with cilantro leaves (if using).
6. Bake for 25-30 minutes or until chicken is cooked through and potatoes are tender.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your meals with these 20 irresistible Tandoori Chicken recipes! From classic dishes like Tandoori Chicken Tikka Masala and Grilled Thighs, to creative twists like Tandoori Chicken Pizza and Wraps, there’s something for everyone. Explore a range of flavors with mint chutney, lemon wedges, coconut milk, and more. Whether you’re in the mood for Indian-inspired dishes or unique fusion recipes, these Tandoori Chicken recipes will satisfy your cravings.
