This is one of my favorite ways to enjoy grilled chicken. Tandoori chicken is a traditional Indian and Pakistani dish, typically marinated in yogurt and spices, then cooked in a tandoor, a high-heat clay oven that gives the meat its signature char and smokiness.

My love for Indian cuisine taught me that yogurt isn’t just for breakfast with fruit. In savory dishes like this, its lactic acid tenderizes the meat, its thick texture locks in moisture, and it helps spices penetrate deep into the chicken. The result? Juicy, tender, and deeply flavorful.

While a true tandoor imparts a flavor that’s hard to replicate, living in the city means improvising and a fire grill is the closest thing we’ve got. Traditionally, tandoori chicken gets its striking reddish hue from food coloring, but I skip that in favor of paprika. It doesn’t do much for the color, but it adds a subtle smokiness I love.

This is one of those dishes that requires preparation. It’s best to marinate the chicken for at least 6 hours, or up to overnight. And just before grilling, let the chicken sit out until it reaches room temperature. This helps it cook more evenly.

Ingredients

• 6 to 8 chicken pieces (bone-in or boneless)
  
• 1 cup plain low-fat Greek yogurt
  
• 1 tsp freshly grated ginger
  
• 1 tsp crushed garlic
  
• 1 tsp garam masala
  
• A dash of black pepper (adjust to your spice preference)
  
• ½ tsp ground turmeric
  
• 1 tsp ground coriander
  
• Juice of 1 small lemon
  
• 1 tsp paprika
  
• 1 tsp salt
  
• 4 to 6 tbsp olive oil
  

Prep the chicken

Rinse the chicken quarters and pat them dry thoroughly. Using a sharp knife, make two deep slits in the flesh of each piece, this helps the marinade work its way in. Arrange the chicken in a shallow dish or bowl and set aside.

Make the marinade

In a separate bowl, whisk together the yogurt, garam masala, grated ginger, crushed garlic, pepper, turmeric, coriander, lemon juice, salt, paprika, and olive oil until fully combined. The mixture should be thick, rich, and fragrant.

Marinate

Pour the marinade over the chicken, using your hands or a spoon to make sure each piece is fully coated. Don’t forget to work some into the slits. Cover and refrigerate for at least 6 hours, or overnight if you can. The longer it sits, the more flavorful and tender the chicken will be.

Bring to room temperature

Before cooking, take the chicken out of the fridge and let it come to room temperature. This helps it cook more evenly and stay juicy.

Cook

If you’re using an oven, preheat it to 375°F. Arrange the chicken on a baking sheet lined with foil or parchment and bake for 30 to 35 minutes, or until it’s golden, slightly charred at the edges, and cooked all the way through. For a bit of extra color, you can broil the chicken for the last 2–3 minutes. If you’re grilling, cook over medium heat, turning occasionally, until beautifully charred and fully cooked. It should take about 40 minutes.

Serve

Transfer the chicken to a serving dish and garnish however you like. A crisp cucumber salad, garlicky green beans, or charred seasonal vegetables all work beautifully. A few citrus wedges (lemon, lime, even orange) on the side add a nice, bright contrast. Serve hot, and preferably outdoors, if you can swing it.