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Gluten Free Tandoori Chicken on a plate beside fruited rice pilaf and a spinach salad with mango chutney dressing.

Tandoori Chicken

My son calls this Red Chicken. Some recipes call for red food colouring to enhance the colour but I don't want to use food dye. The tomato paste and chili powder make it red enough for me.
5 from 1 vote
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Course: Main Course
Cuisine: East Indian
Keyword: Tandoori Chicken
Prep Time: 15 minutes
Cook Time: 1 hour
Marinating time: 4 hours
Servings: 6 people
Calories: 727kcal
Author: Cinde Little

Ingredients

  • 12 bone-in, skin on chicken thighs

MARINADE/SAUCE

  • ¼ cup plain yogurt
  • ¼ cup olive oil
  • 2 tablespoon tomato paste
  • 1 teaspoon chopped ginger root
  • 1 teaspoon chopped garlic
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder (East Indian if you have it)
  • ½ teaspoon ground coriander
  • ½ teaspoon garam masala
  • ¼ teaspoon cayenne
  • 8 strands of saffron (optional)

Instructions

  • Combine sauce ingredients in a bowl. Pour over chicken and marinate 4 hours or overnight.

BARBECUE METHOD

  • Grill chicken over low or medium heat until browned. Transfer upper rack and finish cooking over indirect heat to internal temperature is 165℉, 45-60 minutes for bone-in thighs.

OVEN METHOD

  • Cook in 350°F oven for 45-60 minutes until cooked through.

Nutrition

Nutrition Facts
Tandoori Chicken
Amount Per Serving
Calories 727 Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 14g88%
Trans Fat 0.2g
Polyunsaturated Fat 11g
Monounsaturated Fat 27g
Cholesterol 285mg95%
Sodium 661mg29%
Potassium 679mg19%
Carbohydrates 3g1%
Fiber 0.5g2%
Sugar 1g1%
Protein 48g96%
Vitamin A 405IU8%
Vitamin C 2mg2%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.