Tandoori Chicken Recipe

Name: Tandoori Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup onion, coarsely chopped; 1 teaspoon fresh ginger, coarsely chopped; 2 garlic cloves, peeled; ½ cup low-fat buttermilk; 1 tablespoon lemon juice; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon salt; ½ teaspoon chili powder; 1 dash nutmeg; 1 12 lbs chicken thighs, skinless, boneless; cooking spray

Servings: persons

¾ cup onion, coarsely chopped
1 teaspoon fresh ginger, coarsely chopped
2 garlic cloves, peeled
½ cup low-fat buttermilk
1 tablespoon lemon juice
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon chili powder
1 dash nutmeg
1 12 lbs chicken thighs, skinless, boneless
cooking spray

1
Place onion, ginger, and garlic in a food process and process until finely chopped.
2
Add buttermilk and all spices and pulse until well blended.
3
Combine chicken and buttermilk spice mixture in a large zip-top plastic bag.
4
Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
5
Prepare grill or broiler.
6
Remove chicken from bag and discard marinade.
7
Place chicken on grill rack or broiler coated with spray oil.
8
Cook 6 minutes on each side or until chicken is done.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¾ cup onion, coarsely chopped, 1 teaspoon fresh ginger, coarsely chopped, 2 garlic cloves, peeled, ½ cup low-fat buttermilk, and more.

Yes, Tandoori Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tandoori Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions