Tandoori Chicken

Recipe courtesy of BGETeamGreen Member @BigPaulontheGrill


  • 4 bone-in skinless chicken breasts or thighs
  • ½ cup plain Greek yogurt
  • 1 lime, juiced
  • 1 tbsp garam masala
  • 4 cloves garlic, finely grated
  • 1 inch of fresh ginger, finely grated
  • ½ tbsp dry ginger powder
  • ½ tbsp red chili powder
  • ¼ tbsp cayenne pepper
  • ½ tsp ground nutmeg
  • ½ tbsp crushed fenugreek leaves
  • ½ tbsp salt
  • ¼ tsp red food color (Optional)


One day before cooking, add all ingredients except the chicken in a bowl, and stir until combined. Make deep slashes in chicken and pour marinade over top. Massage the chicken to ensure all sides are coated. Marinade in the fridge for the flavors to deepen.

Set Big Green Egg for direct cooking without the convEGGtor at 400°F/204°C degrees

Place Chicken onto the grill, bone side down. Cook for approximately 15 minutes per side or until chicken reaches and internal temperature of 165°F.

Serve with sweet white onions, warm naan and basmati rice.

1 thought on “Tandoori Chicken”

  1. The marinade is missing 2 key ingredienta : 1 tsp of Turmeric Powder and i tsp of Black Pepper. Also, adding One Tbsp of melted Ghee just before cooking imparts a really great flavor to the Chicken.

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