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Easy Grilled Tandoori Chicken

By Ole & Shaina Olmanson |

I have a guilty pleasure called The Next Food Network Star. This season I cheered and hooted and hollered for Aarti Sequeira from Day 1. Why? Other than the fact that she’s gorgeous, I was incredibly interested in her food. Drooling all over myself interested.

Indian food is one of those things that can be hard to jump into when you were raised on a completely different style of cooking, and while I had dabbled, I was really excited to see what kind of flavors and tips and tricks (and smells) Aarti would have to share if she won. Lucky for me, I got my wish and Aarti Party is now on The Food Network.

One of the first Indian dishes I made for myself and didn’t order in a restaurant was grilled tandoori chicken. There are only a few spices on the list that venture outside the realm of what I keep in my pantry on any given day, and grilling is something most people can manage if they give it a go making this grilled tandoori chicken the perfect starter recipe for someone looking to branch out and bring a little Indian spice in.

Easy Grilled Tandoori Chicken

1 whole fryer chicken, cut into pieces, skin removed
1/2 cup plain Greek yogurt
1 lemon, juiced
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
1 dry red chili, crushed (optional if you don’t like heat)
1 tablespoon cumin
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon black peppercorns, crushed
3 tablespoons olive oil

Heat grill to medium-high heat. Place chicken pieces in a shallow bowl or dish and prick the flesh with a fork on both sides. Using a knife, make small, shallow cuts 1/2″ apart in the chicken pieces. In a separate bowl mix together the yogurt, lemon juice, garlic, ginger and all the spices into a thick marinade. Pour marinade over chicken and spread to coat both sides. Allow to marinate for 20 minutes.

Place the chicken on the grill and cook over a medium-high heat for 5 minutes. Baste with olive oil before flipping. Continue cooking for another 5-10 minutes, flipping one more time before pulling off the grill. Juices should run clear.

Allow chicken to rest for 5 minutes before serving. Serve with grilled or steamed vegetables and naan.

Makes 4-6 servings.

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About Ole & Shaina Olmanson


Ole & Shaina Olmanson

Shaina Olmanson is the food writer and home cook behind Food for My Family. Shaina can usually be found in one of three places: cooking, at the computer or behind the camera. These three things occur in the kitchen simultaneously with her four children hanging from her apron strings as she teaches them to cook and the importance of eating locally, seasonally, organically and together. She is a former Babble Food blogger.

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0 thoughts on “Easy Grilled Tandoori Chicken

  1. Anjalina says:

    I love Tandoori Chicken and now i can made one of the best at home following video from

  2. TidyMom says:

    YUM!!…….I actually have some chicken pulled out for tonight that I didn’t know what I wanted to do with it….. I’ve never heard of turmeric, if I can’t find it in my small town, do you think it would matter much if I left it out?

  3. Liz@HoosierHomemade says:

    Yum! What a great recipe! Thanks so much Shaina!

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