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Tandoori chicken is a culinary gem hailing from the vibrant kitchens of India. This dish is not only loved for its bold, aromatic flavors but also for its rich cultural heritage. Traditionally cooked in a tandoor, a clay oven that reaches high temperatures, Tandoori chicken is marinated in a blend of spices and yogurt, resulting in tender, juicy meat with a distinctive charred exterior. The process of marination is crucial as it not only enhances the flavor of the chicken but also ensures that it remains succulent during cooking.

Grilled Tandoori Chicken

This Grilled Tandoori Chicken recipe features juicy, marinated chicken thighs packed with flavor. Using a spicy yogurt marinade with garlic, ginger, and a blend of aromatic spices, it’s grilled to perfection for that charred goodness. With simple ingredients and an easy preparation method, this dish is perfect for summer barbecues or a cozy dinner. Serve it with fresh cilantro and lemon wedges, alongside naan or rice, for a delightful meal everyone will love.
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Ingredients
  

4 large chicken thighs, bone-in and skinless

1 cup plain Greek yogurt

2 tablespoons lemon juice

2 tablespoons vegetable oil

2 teaspoons garlic, minced

1 tablespoon fresh ginger, grated

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons smoked paprika

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon cayenne pepper (adjust for spiciness)

1 teaspoon salt

Fresh cilantro, for garnish

Lemon wedges, for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine the Greek yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, cumin, coriander, smoked paprika, turmeric, garam masala, cayenne pepper, and salt. Mix well.

    Coat Chicken: Add the chicken thighs to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.

      Preheat the Grill: About 30 minutes before cooking, preheat your grill to medium-high heat (around 400°F or 200°C). If using a charcoal grill, set up for direct cooking.

        Grill the Chicken: Remove the chicken from the marinade, shaking off any excess. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks.

          Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This allows the juices to redistribute.

            Garnish and Enjoy: Garnish with freshly chopped cilantro and serve with lemon wedges on the side for squeezing over the chicken. Pair with naan bread, rice, or a fresh cucumber salad for a complete meal.

              Prep Time: 10 minutes | Total Time: 4 hours 30 minutes (including marination) | Servings: 4