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Easy Grilled Tandoori Chicken on white plate with gold silverware

Easy Grilled Tandoori Chicken

  • Author: Aberdeen
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4-6 1x


A traditional, full flavored Indian dish cooked in a clay oven, this delectable grilled version is easily done at home in less than an hour!



  • 2 lbs boneless, skinless chicken breast
  • 1/4 cup nonfat, plain yogurt
  • 1 tablespoon fresh ginger, minced or ginger paste
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground paprika
  • 1 tablespoon garam masala
  • 1/2 teaspoon ground tumeric
  • 1/2 cayenne powder
  • 2 tablespoons freshly squeezed lemon juice
  • Optional for serving: Basmati rice, mango chutney, fresh mango, cilantro, green onion


  1. In a large bowl or Ziploc bag, whisk together all ingredients. Add the chicken breasts and toss to coat. Cover the bowl/seal the bag and marinate for at least 30 minutes, up to over night.
  2. Pre-heat outdoor or indoor grill pan over medium high heat. Brush with a tablespoon of extra virgin olive oil (you can also use coconut oil, avocado oil, pick your favorite!).
  3. Remove chicken breasts from marinade. Grill each one for 5-6 minutes per side, until they reach 165°F. Remove from heat and let rest for 2 minutes.
  4. Serve immediately with some basmati rice, mango chutney, fresh mango, and some chopped cilantro and green onion. Enjoy!