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Tandoori Chicken Marinade

Grilled tandoori chicken marinade served on a white plate with warm naan and raita dipping sauce
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Restaurant-quality Indian tandoori chicken made at home. Boneless chicken breasts marinated in plain Greek yogurt, fresh ginger, garlic, garam masala, turmeric, and lemon juice, then grilled until charred on the edges and juicy throughout.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts
  • 3/4 cup plain Greek yogurt (plain and unsweetened only)
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced (or 1/2 teaspoon ground ginger)
  • 1 tablespoon olive oil
  • 2 teaspoons ground garam masala
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon kosher salt
  • 1 tablespoon fresh lemon juice (from about half a small lemon)

Instructions

  1. Add plain Greek yogurt, minced garlic, minced fresh ginger, olive oil, garam masala, chili powder, turmeric, kosher salt, and lemon juice into a large sealable zip-top bag. Seal and knead gently until fully combined.
  2. Add chicken breasts to the bag and toss to coat completely in the tandoori marinade. Seal tightly and press out excess air.
  3. Place the sealed bag flat in the refrigerator for at least 1 hour or up to 8 hours overnight for deepest flavor.
  4. Remove chicken from the refrigerator about 20 minutes before cooking to bring to room temperature. Preheat grill to medium-high, 375 to 450 degrees Fahrenheit. Oil the grates.
  5. Place marinated chicken on the hot grill. Cook for 6 to 8 minutes, flip, and cook another 6 to 8 minutes until edges are slightly charred and chicken is cooked through.
  6. Remove chicken from grill at 162 degrees Fahrenheit. Tent loosely with aluminum foil and rest for 5 to 10 minutes until internal temperature reaches 165 degrees Fahrenheit.
  7. Discard all leftover marinade that has touched raw chicken. Slice and serve immediately.

Notes

  • Always use plain, unsweetened Greek yogurt. Sweetened or flavored yogurt will ruin the flavor of the marinade.
  • Fresh ginger delivers more pungency than ground. Substitute with 1/2 teaspoon ground ginger only if fresh is unavailable.
  • Always discard marinade that has touched raw chicken. Never reuse it.
  • Stovetop option: Cook in a grill pan or skillet over medium-high heat for about 15 minutes total, flipping once, until internal temperature reaches 165 degrees Fahrenheit.
  • Add 1 to 2 extra teaspoons of turmeric for a more vibrant orange-red color.
  • Raw chicken can be frozen in the marinade for up to 3 months. Thaw overnight in the refrigerator before grilling.

Nutrition

Find it online: https://www.benefitiany.com/tandoori-chicken-marinade/