When you're trying to put together a delicious, authentic Indian meal, it can be hard to figure out how to get the flavors just right. But a good tandoori chicken recipe is an easy place to start—and this one is a winner.


The trick to getting that perfect blend of spices and seasonings for your tandoori chicken starts with finding the right blend of yogurt and spices. Yogurt can help tenderize the chicken, and it's an essential ingredient in marinades for Indian dishes. It helps capture the flavor of all those delicious spices you've been planning on adding in.


You'll also want to make sure that you're using yogurt that's nice and thick. That way, it will adhere to your chicken as it marinates, coating every single bite with the perfect amount of seasoning. You may want to add a little non-fat dry milk into your yogurt and let it sit for about 10 minutes before coating your chicken with it, so it has time to thicken up a little bit more.


Once you've got your yogurt down pat, it's time to add in some delicious Indian spices! Garam masala and cumin are both great additions, but if you're looking for something a little sweeter



Ingredients:


-3 pounds chicken, cut into bite-size pieces


-2 teaspoons salt


-1 teaspoon red chili powder (optional)


-1 tablespoon garam masala or curry powder


-1/2 cup plain yogurt, or as needed


-1 tablespoon lemon juice


-2 tablespoons vegetable oil, or as needed


Directions:In a large bowl, coat the chicken with salt and pepper. Add garam masala and mix well. In a separate bowl, combine yogurt, lemon juice and add to the chicken. Toss until the chicken is well coated. Cover and marinate 4 hours to overnight in the refrigerator.Thread the marinated chicken onto skewers and grill at medium heat for 10 minutes on each side. Serve hot with rice or naan


Ingredients:


-4 chicken drumsticks


-2 tablespoons lemon juice


-1 cup yogurt (we prefer nonfat)


-1 tablespoon tandoori spice mix


-1/2 teaspoon salt


Directions:


In a large bowl, combine the lemon juice, yogurt and tandoori spice mix. Add the chicken and marinate in the refrigerator for at least 3 hours. [Optional: after you marinate the chicken, skewer it.] Heat up a grill or a broiler to medium high heat. Cook the chicken for about 10 minutes, turning occasionally until golden brown on all sides. Serve hot with rice or naan.