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Tandoori chicken is not just a dish; it is a culinary experience that transports you straight to the heart of Indian cuisine. Renowned for its vibrant flavor and bright red hue, this dish has become a global favorite, gracing tables in homes and restaurants alike. The secret to its irresistible taste lies in the art of marination, which enhances both the flavor and tenderness of the chicken. By allowing the spices and yogurt to work their magic, you create a symphony of tastes that linger long after the last bite.

Grilled Tandoori Chicken

Spice up your meal with this delicious Grilled Tandoori Chicken! Marinated in a blend of yogurt and aromatic spices, this chicken is juicy and packed with flavor. Perfect for summer grilling, it's easy to prepare and can be served with naan or rice for a complete feast. With fresh cilantro and lemon wedges as a garnish, this dish looks as amazing as it tastes. Ideal for family dinners or gatherings, your taste buds are in for a treat!
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Ingredients
  

4 chicken thighs (bone-in, skinless)

1 cup plain yogurt

2 tablespoons lemon juice

2 tablespoons vegetable oil

2 teaspoons garlic paste

2 teaspoons ginger paste

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon turmeric powder

1 teaspoon cayenne pepper (adjust for spice level)

Salt to taste

Fresh cilantro for garnish

Lemon wedges for serving

Instructions
 

In a large mixing bowl, combine the yogurt, lemon juice, vegetable oil, garlic paste, ginger paste, garam masala, cumin, coriander, paprika, turmeric, cayenne pepper, and salt. Mix until well blended to create the marinade.

    Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap or transfer to a resealable plastic bag. Allow it to marinate in the refrigerator for at least 4 hours, preferably overnight for best results.

      Preheat your grill to medium-high heat (about 375°F/190°C). If using charcoal, ensure the coals are evenly distributed for consistent heat.

        Remove the chicken from the marinade, allowing excess marinade to drip off (but do not wipe it off completely).

          Place the chicken on the grill and cook for approximately 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is beautifully charred.

            If desired, you can brush the chicken with any leftover marinade (do not reuse raw marinade) during the last few minutes of cooking for extra flavor.

              Once cooked, transfer the chicken to a serving platter and let it rest for about 5 minutes.

                Garnish with fresh cilantro and serve with lemon wedges on the side. Accompany with naan bread or rice for a complete meal.

                  Prep Time: 15 min | Total Time: 4 hrs 20 min | Servings: 4