Tandoori Chicken -- The Lazy American Version
Tandoori Chicken -- The Lazy American Version! is a easy Indian recipe that serves 4. 379 calories per serving. Recipe by Food Wishes on YouTube.
Prep: 2 hrs 5 min | Cook: 20 min | Total: 2 hrs 40 min
Cost: $27.87 total, $6.97 per serving
Ingredients
- 2 lb Boneless Skinless Chicken Thighs (trimmed, patted dry)
- 1.5 Tbsp Non‑Fat Yogurt (can use 1% low‑fat yogurt)
- 1.5 Tbsp Tandoori Masala Spice Mix (store‑bought, contains salt and hot pepper)
- 1 Tbsp Lime Juice (freshly squeezed from half a lime)
- 1 spray Canola Cooking Spray (high‑heat, non‑stick spray for grill grates)
- 4 Scallions (Green Onions) (white parts on grill, green tops for garnish)
- 2 Tbsp Fresh Cilantro (chopped, for garnish)
- 1 Lime Wedges (cut into wedges for serving)
- to taste Salt (optional, adjust if spice mix is low on salt)
Instructions
Prepare the Marinade
In a mixing bowl combine 1.5 Tbsp non‑fat yogurt, 1.5 Tbsp tandoori masala spice mix, and the juice of half a lime. Stir until smooth.
Time: PT5M
Coat the Chicken
Add the 2 lb chicken thighs to the bowl (or zip‑top bag) and massage the yogurt‑spice mixture into every nook and cranny, ensuring an even coating.
Time: PT5M
Marinate
Seal the bag (or cover the bowl) and refrigerate for 2 hours to allow flavors to penetrate.
Time: PT2H
Temperature: 4°C
Pre‑heat the Grill
Light charcoal (or pre‑heat gas grill) until coals are white‑hot. Remove the grill grate briefly and spray it lightly with canola cooking spray, then return the grate to the grill.
Time: PT10M
Temperature: 350°F
Sear the Chicken
Place the marinated thighs on the hot grill, spacing them evenly. Close the lid and grill for 2 minutes without moving them.
Time: PT2M
Temperature: 350°F
First Cook Phase
Rotate the grill 180° to even out hot spots, then continue cooking with the lid on for 6‑7 minutes.
Time: PT7M
Temperature: 350°F
Add Scallions
Scatter the white parts of 4 scallions over the chicken, keeping the green tops on top. Close the lid and grill another 6‑8 minutes until the chicken is cooked through and the scallions are softened.
Time: PT8M
Temperature: 350°F
Finish Scallions
Open the lid, flip the scallions to lightly brown the green tops for 1‑2 minutes.
Time: PT2M
Temperature: 350°F
Rest and Plate
Remove the chicken, place on a serving plate, cover loosely with foil to keep warm. Sprinkle chopped cilantro and arrange lime wedges on the side. Garnish with the grilled scallions.
Time: PT5M
Nutrition Facts
- Calories
- 379
- Protein
- 45 g
- Carbohydrates
- 5 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Gluten‑Free, High‑Protein, Low‑Carb
Allergens: Dairy (yogurt)
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Thighs: Boneless skinless chicken breast (less juicy)
- Instead of Non‑Fat Yogurt: Greek yogurt (full‑fat), Plain kefir
- Instead of Tandoori Masala Spice Mix: Homemade tandoori spice blend
- Instead of Lime Juice: Lemon juice
- Instead of Canola Cooking Spray: Brush with a thin layer of oil
- Instead of Scallions (Green Onions): Leeks (white part only)
- Instead of Fresh Cilantro: Fresh parsley
- Instead of Lime Wedges: Lemon wedges
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Mixing Bowl
- Zip‑top Plastic Bag
- Grill (charcoal or gas)
- Canola Cooking Spray Can
- Tongs
- Knife
- Cutting Board
- Aluminum Foil
- Plate for serving
- Timer or watch (optional)
Critical Steps — Do Not Skip
- Ensure the yogurt‑spice mixture coats every part of the chicken thighs.
- Spray the grill grate before it is fully hot to prevent oil flare‑ups.
- Do not move the chicken until it has formed a good sear.
Chef Tips from the Video
- For authentic smoky flavor, use a charcoal grill and add a few wood chips.
- Let the chicken rest 5 minutes after grilling to retain juices.
- Serve with a cucumber‑cilantro yogurt raita for a cooling contrast.
Troubleshooting
Chicken sticks to the grill.
Make sure the grill grate is sprayed before heating and allow the chicken to sear undisturbed for the first 2 minutes.
Chicken is undercooked after the stated time.
Increase the final cooking phase by 2‑3 minutes and check internal temperature; it should reach 165°F (74°C).
Marinade is too thick and doesn’t coat evenly.
Add a splash (1‑2 Tbsp) of water or extra yogurt to loosen it before massaging into the meat.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Can freeze cooked chicken for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 24 hours for deeper flavor.
- Grilled chicken can be reheated gently on a skillet or under a broiler.
Frequently Asked Questions
What is the cultural significance and history of Tandoori Chicken in Indian cuisine?
Tandoori Chicken originated in the Punjab region of India, traditionally cooked in a clay tandoor oven over charcoal. It became popular worldwide after being featured at the 1964 New York World’s Fair, symbolizing the bold, smoky flavors of North Indian cooking.
What are the traditional regional variations of Tandoori Chicken in Indian cuisine?
In Punjab, the chicken is marinated with yogurt, garam masala, and red chili, then cooked in a tandoor. In the coastal regions, lime juice and mustard oil are added for extra tang. Some Southern versions incorporate curry leaves and coconut.
How is Tandoori Chicken traditionally served in India?
It is usually served hot off the tandoor, garnished with fresh cilantro, onion rings, and lemon wedges, alongside naan or rice and a side of cooling raita.
What occasions or celebrations is Tandoori Chicken traditionally associated with in Indian culture?
Tandoori Chicken is a popular dish for festivals, family gatherings, and restaurant menus because it can be prepared quickly yet feels celebratory, often appearing at weddings and holiday feasts.
What makes Tandoori Chicken special or unique in Indian cuisine?
The combination of high‑heat charcoal cooking, yogurt‑based marination, and aromatic spice blend creates a distinctive smoky exterior with a tender, juicy interior that is both spicy and tangy.
What are the most common mistakes to avoid when making Tandoori Chicken at home?
Common errors include not coating the chicken thoroughly, moving the meat before a proper sear forms, and using too much oil on the grill which can cause flare‑ups. Also, over‑marinating can make the surface too wet, preventing a good char.
Why does this Tandoori Chicken recipe use a spray oil on the grill instead of adding oil to the marinade?
Spraying the grill after it’s hot prevents the oil from burning and creating a bitter taste, while keeping the yogurt‑based marinade oil‑free so the chicken crisps rather than steams.
Can I make Tandoori Chicken ahead of time and how should I store it?
Yes, you can marinate the chicken up to 24 hours in the refrigerator. After grilling, store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently to retain moisture.
What texture and appearance should I look for when making Tandoori Chicken?
The exterior should be deep reddish‑brown with charred grill marks, slightly crisp on the edges, while the interior remains pink‑juicy and reaches an internal temperature of 165°F (74°C).
What does the YouTube channel Food Wishes specialize in?
The YouTube channel Food Wishes, hosted by Chef John, specializes in approachable, step‑by‑step cooking tutorials that blend humor with clear instructions, covering a wide range of cuisines and classic comfort foods.
How does the YouTube channel Food Wishes' approach to Indian cooking differ from other Indian cooking channels?
Food Wishes focuses on simplifying traditional Indian recipes with readily available ingredients and minimal equipment, whereas many Indian channels emphasize authentic techniques and specialty tools. Chef John often uses store‑bought spice mixes to keep the process quick and accessible.
Last updated: September 6, 2026
