Grilled Tandoori Chicken Recipe with Cucumber Raita Sauce – a flavorful Indian-inspired recipe that can be made on the grill. ( Updated recipe)
In a medium bowl whisk all marinade ingredients together until well combined. Add the chicken (or tofu) in a let marinate for 20 minutes or up to 24 hours in the fridge. The longer, the better. 🙂
If using skewers, soak wood skewers in water to prevent burning.
Make the Raita. Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
Pre-heat grill to med high heat. Make sure grate is cleaned and very well greased.
On med-high heat, on a well greased grate, sear the chicken, for 4-5 minutes or until good grill marks appear. Resist the urge to move them early, or too much or you will loose the lovely yogurt crust. (Once chicken has nice deep grill marks, it shouldn’t stick… so be sure let it sear for a few minutes without messing with it.) I really like to use a metal spatula to help with preserving that crust. Once both sides have good color, turn the grill down, move to a cooler part of grill and cover – or alternatively, finish cooking in a 350 F oven until meat is cooked through.
Feel free to use the same marinade on tofu!
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