Recipe courtesy of Melissa Gaman for Food Network Kitchen

Tandoori-Style Grilled Chicken

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  • Level: Easy
  • Total: 40 min (plus 8 hr marinating)
  • Active: 40 min
  • Yield: 4 servings
Marinating is a low effort way to transform a weeknight dinner! This marinade is based off Tandoori chicken, though we left out the red food coloring that often gives the meat a reddish hue, and pared down the number of ingredients. While a grill isn’t the same as a traditional tandoor oven, it’s a good alternative.



  1. Whisk 1 cup yogurt with the garam masala, turmeric, 2 tablespoons lemon juice, the vegetable oil, ginger, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and rub well to coat. Cover and refrigerate at least 8 hours or up to 1 day.
  2. Preheat a grill to medium and lightly oil the grates. Add the chicken pieces, skin-side down, and grill, turning occasionally, until cooked through, 25 to 30 minutes. Add the naan to the grill in the last 2 to 3 minutes of cooking to warm and lightly toast.
  3. Meanwhile, mix the remaining 1/2 cup yogurt with the grated cucumber, chopped cilantro and remaining 1 tablespoon lemon juice; season with salt and pepper. Cut the naan into wedges and serve with the chicken, yogurt sauce and lemon wedges. Top with cilantro leaves.