tandoori chicken

The Chaos family loves ethnic food. Apparently we are raising little foodies which I also love. Spicy food is the main thing the kids don’t like, but maybe that will change as they get older. It’s all Mr. Chaos’ fault….he fed our oldest crab cake and shrimp when he was 1 year old. My greatest accomplishment in life might be that this 1 year old grew up to be a 10 year old who loves sushi. My work here is done. (Oh and mushrooms!)

The other day I made tandoori chicken, a pretty well known Indian dish. I’ve made food very similar to this before but not this exact recipe. It’s actually very easy. And for folks who are at work all day, you just pop it in the oven or on the grill when you get home. This dish is not spicy at all, so don’t let that scare you away!

Chicken and marinade ready for the oven


You mix together an easy marinade and the chicken soaks that up from 2 hours to overnight. Of course the longer the better. I baked my chicken in the oven but I think the best would be grilled. Not to mention quicker and less mess. I quintupled this marinade because I had 5 lbs of chicken. I think you wouldn’t need quite as much yogurt as I had, but you do want to make sure the chicken is covered while it rests in the marinade. This makes wonderful, juicy chicken!


I do recommend you bake it up out of its juices so you get this wonderful baked, slightly charred exterior. I used bone-in thighs with the skin removed, but any chicken should work.

Tandoori Chicken



1 pound chicken


1/2 cup Greek yogurt

1 teaspoon minced garlic

1 teaspoon minced fresh ginger (those squeeze bottles in the produce section are perfect for this!)

1/2 teaspoon Garam Masala (Indian spice, can be found in most grocery stores)

1/8 teaspoon cayenne pepper

2 tablespoons lime juice

1 tablespoon oil (I used avocado oil for this, olive works too)

1 1/2 teaspoons salt

1/4 teaspoon Tumeric powder

Mix all marinade ingredients together in a bowl. Place chicken and marinade together in glass dish or large resealable plastic bag. Make sure the chicken is covered with marinade. Marinate for at least 2 hours, up to overnight.

Preheat oven to 400 degrees. Place chicken on a rack on a baking pan or dish. (I only have 1 rack so for the other pan I wadded up some tin foil and set the chicken on that…worked great!) Bake chicken until juices run clear, turn over about halfway. My chicken took an hour to bake but they were pretty large pieces.

Ideally, grill chicken on a gas or charcoal grill.

Serve with roasted vegetables.

adapted from a recipe from rasamalaysia.com



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