Quick Tandoori Chicken | Recipes | Cook For Your Life
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Quick Tandoori Chicken

Rated 4.2 out of 5
4.2 out of 5 stars (based on 33 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This Tandoori Chicken is a quick version of a traditional tandoori marinade. It’s not as fiery red as the classic tandoori recipe, but it tastes amazing all the same. The lemon and the yogurt tenderize...


  • 1 cup plain whole-fat yogurt
  • 2 cloves garlic, minced
  • ½ teaspoon turmeric
  • ½ teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • ½ teaspoon grated fresh ginger root
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • 1 tablespoon chopped cilantro (optional)
  • 1 whole chicken (about 3½ pounds)
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Nutrition Facts


450 cals


31 g

Saturated Fat

9 g

Polyunsaturated Fat

7 g

Monounsaturated Fat

13 g


3 g


2 g


0 g


38 g


154 mg


  1. Make the marinade: In a bowl, mix together the yogurt, garlic, turmeric, cumin, sweet paprika, ginger, lemon juice, lemon zest, and chopped cilantro if using. Set aside.
  2. Pat the chicken dry and cut into 8 pieces. Use a knife to slash the thickest parts diagonally a couple of times. This will let the marinade penetrate the flesh.
  3. Lay the chicken in a dish in one layer. Pour the marinade over the chicken and turn to coat. Leave the chicken to sit in the marinade for at least 1 hour in the refrigerator, turning the pieces every so often to make sure they are marinating evenly.
  4. Preheat the oven to 400 degrees.
  5. Heat the grill or the broiler. Brown the skin of the chicken pieces, basting with marinade, and turning until well browned.
  6. Transfer to a baking sheet and bake in the preheated oven, basting with the remaining marinade, for 10-14 minutes or until the juices run clear. When the chicken is ready, transfer to a warm dish, cover, and let rest for 5-10 minutes before serving.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society