Broiled Tandoori Chicken
Who needs a fancy tandoo oven to make great chicken? Heck. Who even knows where to find one? Here's how to do it in your broiler!
Broiled Tandoori ChickenJump to Recipe
If you’ve ever been to an even half-way legit Indian food joint, you will have probably seen a large open oven in the back that’s red hot. Daredevil cooks will be sticking their arms into it — pushing in breads and meats and pulling out beautifully charred food.
It’s called a tandoor and I want one. It’s kind of like a pizza oven except roundish and the hole is in the top of it. Unfortunately, I’m pretty sure that you need to make them yourself which is possibly a project I’d be willing to undertake if I owned the place I was living.
I have a feeling though that my landlord wouldn’t be thrilled if I constructed a large clay pit in the backyard just so I could make na’an.
But have no fear. We can make really good tandoori chicken in the oven with a broiler, or on the grill.
Broiled Tandoori Chicken
- Serves 4
- Prep Time:
- Total Time:
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Who needs a fancy tandoo oven to make great chicken? Heck. Who even knows where to find one? Here’s how to do it in your broiler!
1) Mince (or chop in a food processor) the garlic, ginger, and peppers until they are a rough paste.
2) Combine paste with yogurt, lemon, oil, and spices.
3) Marinate chicken in yogurt mixture for at least an hour but preferably 4-6 hours.
4) When ready to cook, wipe off excess marinade and lay chicken on a foil-lined baking sheet.
5) You can either grill the chicken on high heat until charred and then move to low/indirect heat or broil for 6-10 minutes on high until charred, then finish cooking in a 350 degree oven.
6) Serve chicken with steamed veggies and/or rice.
Prepping the Marinade
This dish is based around a yogurt marinade which a lot of Indian food uses. The yogurt keeps the meat really tender.
To start, you need a lot of garlic, ginger, and chilis.
Mince these all up very finely. It actually works best if you have a small food processor that you can whiz them up in. You want to make sure that it’s almost a paste in consistency.
This is about perfect.
Then you need some other very flavorful spices. If you can, try to use whole spices and grind them yourself. That’ll result in the best flavor, but using ground is just fine also.
Mix the yogurt, with the pepper-garlic-ginger paste along with all the other spices. Add in the lemon and oil and a pinch of salt and pepper. Then add your chicken to this mixture and make sure the chicken is really covered in the marinade.
Let this marinate for at least an hour, but preferably a few hours. I let mine sit in the fridge for about 5 hours and it was good.
Cooking the chicken
You have some solid options for cooking the chicken. First, you could grill it. I just got a grill actually which I’m super-excited about. I would go the grilling route if you can.
Second, if you don’t have a grill, you can broil it. Turn your broiler on hi and then line a baking sheet with foil. Wipe off the marinade and set the chicken, skin side up, on the baking sheet. If you removed your chicken skin, then just throw it on there.
You should still have a pretty good coating of marinade on the chicken.
Cook this under the broiler until the chicken is nicely charred, probably 6-10 minutes depending on how awesome your broiler is.
Then turn off the broiler and finish the chicken in a 350 degree oven until the chicken is done, probably another 15 minutes.
You’ll end up with some beautifully charred chicken.
I served the chicken with some steamed snap peas and brown rice that I cooked with a few Teaspoons of turmeric. The rice wasn’t quite as flavorful as I had hoped, but I just drowned it in chili garlic sauce anyway.
The chicken was very crispy and still really moist on the inside.
I think this would be a great dish for someone who wants an intro to Indian flavors. The ingredients are pretty simple so you may just have to pick up a few extra spices.
Even though I can make this in the broiler or on the grill, I still want my own tandoor…
About MacheesmoRead More
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!
14 Responses to “Broiled Tandoori Chicken” Leave a comment
I once tried to stick naan dough on the roof of my pizza oven… Not only did I completely burn all the hair off my hand, but the naan half didn't stick, and half got all dirty and gross, and the part that did stick ended up stuck there for months. Nice recipe though, I love when indian chicken is marinaded in yogurt.
oh, and since you are sort of a bread wizard, naan is actually pretty easy at home if you have a nice cast iorn you can use almost like a pizza stone. I have some pics, but a pretty poor description http://www.thefoodinmybeard.com/basics/naan.html
Ha! I've tried to make na'an before with decent results, but I'll try it out. I can totally see myself trying the pizza oven fix.
YUM! Now…ummm…where exactly do you find garam masala? I don't think I've ever heard of it before?
It's in your spice aisle most likely. It's actually just a blend of like 8 different spices so some people (Dan from above) make it from scratch. I haven't quite gotten there yet. Most supermarkets carry it these days though.
You could see if there's an asian market near you. I went to mine and it's like the dollar tree for herbs and spices. It is a little scary as to how and why they are so cheap but the selection is amazing! Looks great Nick!
If you're ever curious to really try a tandoor rig at home, check out Alton Brown's good eats episode o n curry
May I suggest a last minute garnish with lime or lemon juice and sliced onions?
I'm very happy with this recipe, Nick. We love tandoori chicken and I never thought to make my own. I think I'm going to the store to get everything right now.
I am trying out this recipe right now, but instead of all the spices from scratch, if you ever head to a Pakistani or Indian grocery store you can find Shan brand of Masalas and look for “Tandoori Masala”, I also added a bit of red food coloring.
Hope this turns out good! Will update you all.
Super delicious. Great recipe. Thanks for posting this…
How close did you have the oven rack to the broiler?
Hey Rachael, that sort of depends on your broiler. I would start with the chicken a few inches away to make sure it’s not burning. You can always move it closer. For my particular oven I adjusted the rack so the chicken was about 3-4 inches from the broiler. At the end of the day, anytime you are broiling something it’s probably a good idea to keep an eye on it and adjust to what you are seeing. Good luck!
This is absolutely delicious. Will never try naan stuck to the oven, however, but everything else looks amazing!