Tandoori Chicken Recipe

Today we’re pleased to present MAK owner Cliff Seiler’s (aka Tenthunter) recipe for Tandoori Chicken:

Tandoori Chicken Recipe


  • 3 lbs. boneless chicken thighs or breasts
  • 1 cup plain yogurt
  • 2 TBSP olive oil
  • 2 TBSP freshlime juice
  • 1 TBSP paprika
  • 1 tsp. granulated garlic
  • 1 tsp. ground ginger
  • ½-1-1/2 cayenne pepper (1/2 tsp.=mild, 1 tsp.=medium, 1-1/2 tsp. =hot)
  • Spice Mix (or you could use 1 TBS Curry powder):
  • 1 tsp ground Coriander
  • 1 tsp ground Yellow Mustard
  • 1/2 tsp ground Cumin
  • 1/2 tsp Turmeric (optional)
  • 1/4 tsp ground Nutmeg
  • 1/2 tsp Salt


  1. In a mixing bowl, combine the paprika, cayenne, and oil, and allow to sit for a few minutes. This draws the red color from the paprika & cayenne, and infuses it into the oil.
  2. Whisk in remaining ingredients.
  3. Place chicken into a bowl or pan deep enough to pour in the marinade and cover the meat.
  4. Pour marinade over meat, mix and allow to marinate for 30 minutes to a few hours. Skewer the meat (if desired).


  1. With Flame Zone™ covers remove, start grill and set the setpoint temperature to 450 degrees. Allow grill to come to temperature.
  2. Remove chicken from the bowl, lightly shaking it to remove excess tandoor mixture.
  3. Place chicken on grill and cook for approximately 10-12 minutes per side, allowing the skin to become lightly charred.
  4. Remove and serve.



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