Medium

Tandoori Chicken Marinade

Name: Tandoori Chicken Marinade
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 kg chicken drumsticks and thighs (skin-on, bone-in); 250 ml plain Greek yogurt (full-fat); 3 tbsp fresh lemon juice; 2 tbsp ginger-garlic paste; 2 tsp garam masala; 2 tsp ground cumin; 1.5 tsp ground coriander; 1 tsp Kashmiri chili powder; 0.75 tsp turmeric powder; 1 tsp kosher salt; 3 tbsp vegetable oil; 2 tbsp melted butter (for basting)

30 min4585 cal

By Chef Marco Deluca·Red Seal Certified Chef|January 15, 2024

This Tandoori Chicken Marinade recipe is a Canadian favourite that brings incredible flavour to your dinner table with minimal effort. Perfect for busy weeknights or lazy weekend cooking, this dish features tender, juicy chicken paired with carefully balanced seasonings that the whole family will love. Whether you are meal prepping for the week or cooking for guests, this recipe delivers consistent, restaurant-quality results every time. Every step has been tested in Canadian kitchens using ingredients available at your local grocery store. With a prep time of just 15 minutes, you can have this delicious meal ready without spending hours in the kitchen. The combination of simple techniques and bold flavours makes this one of the most requested chicken recipes on our site. Bookmark this page and add it to your regular rotation — you will not be disappointed.

asian-inspiredindian-chicken-marinadeindian-chicken-marinade-with-ytandoori-marinade-chicken

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Yogurt‑Lemon Tenderizer

“Score the drumsticks deeply enough for the yogurt‑lemon mixture to seep into the meat, then marinate for at least six hours in the fridge. Before grilling, pat the pieces dry and brush them with melted butter in the final two minutes; the butter adds shine and a subtle caramelized edge.”

About This Recipe

Tandoori Chicken Marinade is not just a recipe; it's an invitation to bring a burst of vibrant flavour to your Canadian kitchen. This dish perfectly balances the warmth of ginger and garlic with the richness of soy sauce and sesame oil, resulting in tender chicken that's as delicious as it is easy to prepare. Whether you're planning a weeknight family meal or a relaxed weekend gathering, this marinade transforms the ordinary into the extraordinary within just 15 minutes of prep time.

Canadian home cooks love this dish not only for its incredible taste but also for its versatility. You can easily adjust the marinade to suit your family's preferences, making it a staple in my household. The sweet notes from honey or brown sugar beautifully complement the savory elements, while the fresh green onions provide a delightful crunch. This recipe is bound to become a favourite at your dinner table, and I can guarantee your loved ones will be asking for seconds!

Tips for the Best Tandoori Chicken Marinade

To achieve perfectly cooked Tandoori chicken, make sure to marinate the chicken for at least 30 minutes, though longer is better for deeper flavour. Aim for an internal temperature of 75°C (165°F) to ensure doneness without drying out the meat. Cooking on medium-high heat will help create that beautiful char while keeping the chicken juicy. Keep a close eye on the chicken as it cooks to avoid overcooking, which can lead to dryness.

What to Serve With It

For a truly Canadian twist, serve your Tandoori chicken with a side of fluffy basmati rice and a refreshing cucumber salad dressed in yogurt. You can also pair it with warm naan bread for a delightful experience. To elevate the meal even further, consider adding a touch of pickled red onions on the side, providing a zesty contrast that complements the rich flavours of the marinade beautifully.

Storage & Reheating

Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat without drying out, gently warm the chicken in a skillet over low heat, adding a splash of water or broth to maintain moisture. If you've got more than you can eat, you can freeze the marinated chicken before cooking for up to three months. Just be sure to thaw it overnight in the fridge before cooking it to ensure even cooking.

Nutrition Per Serving

585

Calories

44g

Protein

23g

Fat

51g

Carbs

Fiber4g

Sugar7g

Sodium511mg

Frequently Asked Questions

Can I use skin-on chicken for this marinade?+

Absolutely! Skin-on chicken will add extra flavour and moisture. Just be mindful that the skin may require a bit longer to cook, so adjust your timing accordingly.

What can I substitute for rice vinegar?+

If you don't have rice vinegar on hand, apple cider vinegar or white wine vinegar can work as excellent substitutes, providing a similar tangy note to the marinade.

How long should I marinate the chicken?+

For best results, marinate the chicken for at least 30 minutes, but letting it sit for a few hours or even overnight will deepen the flavours significantly.

Can I grill the chicken instead of baking it?+

Yes! Grilling is a fantastic way to cook Tandoori chicken. Just ensure your grill is preheated and keep an eye on the internal temperature to avoid overcooking.

Is this recipe suitable for meal prep?+

Definitely! The Tandoori chicken can be marinated ahead of time and stored in the fridge for up to 24 hours, making it an excellent option for meal prepping.

Recipe at a Glance

Prep:

15 min

Cook:

15 min

Total:

30 min

Servings:

Difficulty:

Medium

Pro Tips

1Use full-fat yogurt rather than low-fat for the most tender, flavorful results as the fat helps tenderize the meat and carry the spice flavors
2Kashmiri chili powder provides authentic color and mild heat; if unavailable, substitute with half the amount of cayenne mixed with sweet paprika
3For restaurant-style charred spots without a grill, broil the chicken for the final 2-3 minutes, watching closely to prevent burning
4Save a small portion of fresh marinade before adding raw chicken to use as a serving sauce by simmering it for 5 minutes until thickened

Variations

Make paneer tikka by substituting chicken with 600g cubed paneer cheese and colorful bell peppers threaded on skewers, reducing cook time to 8-10 minutes
Create a creamy tandoori chicken curry by simmering leftover grilled pieces in tomato cream sauce with fenugreek leaves
For spicier heat, double the Kashmiri chili powder and add 1 tsp crushed red pepper flakes to the marinade

Asian-Inspired Chicken

Tandoori Chicken Marinade

Restaurant-quality Tandoori Chicken Marinade you can make at home tonight.

by ChickenRecipes.ca

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Chef Marco Deluca

Head Chef & Recipe Developer

Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.

Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience

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