The Grilled Tandoori Chicken Platter is a spectacular Indian dish that brings together tender, marinated chicken with bold spices and smoky char from the grill. This authentic recipe features chicken pieces marinated in yogurt and a blend of aromatic spices including garam masala, turmeric, and paprika, creating the signature red-orange color and complex flavor profile that makes tandoori chicken so beloved. The yogurt marinade tenderizes the meat while infusing it with layers of flavor, and the high-heat grilling creates those characteristic charred edges and smoky taste that’s impossible to achieve any other way.
This recipe serves 6 people and requires 4 hours of marinating time plus 25 minutes of active cooking. The result is a stunning platter of juicy, flavorful chicken with a beautiful reddish hue and irresistible aroma that will transport your dinner guests straight to the streets of Delhi.
Ingredients You’ll Need
For this Grilled Tandoori Chicken Platter recipe, gather these authentic ingredients:
For the marinade:
- 1 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons vegetable oil
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
For the chicken:
- 3 pounds chicken pieces (thighs, drumsticks, and breasts)
- 2 large onions, cut into thick rings
- 2 bell peppers, cut into chunks
- Fresh cilantro for garnish
- Lemon wedges for serving
- Naan bread or basmati rice for serving
Creating the Marinade
Begin by making the tandoori marinade, which is the heart of this dish’s incredible flavor. In a large bowl, whisk together the Greek yogurt, lemon juice, and vegetable oil until smooth and well combined. The yogurt provides the base that will tenderize the chicken while carrying all the spice flavors.
Add the garam masala, paprika, cumin, coriander, turmeric, cayenne pepper, and salt to the yogurt mixture. Stir in the minced garlic and grated ginger, whisking everything together until you have a smooth, vibrant orange-red paste.
Preparing the Chicken
Clean the chicken pieces and pat them completely dry with paper towels. Using a sharp knife, make deep diagonal cuts in the thickest parts of the meat, about 1/2 inch deep. This allows the marinade to penetrate deeper into the chicken, resulting in more flavorful and evenly cooked meat.
Place the chicken pieces in a large dish or resealable bag, then pour the marinade over them. Using your hands or tongs, massage the marinade into every piece of chicken, making sure to work it into all the cuts and crevices.
Marinating Process
Cover the marinated chicken tightly with plastic wrap or seal the bag, then refrigerate for at least 4 hours or preferably overnight. The longer marinating time allows the enzymes in the yogurt to break down the proteins, creating incredibly tender meat while the spices develop deep, complex flavors.
Turn the chicken pieces once during marinating to ensure even distribution of the marinade. The chicken should take on a beautiful reddish color as it absorbs the spices.
Preparing the Grill
About 30 minutes before cooking, remove the chicken from the refrigerator to bring it closer to room temperature. Preheat your grill to medium-high heat, around 400-450°F. If using a charcoal grill, arrange the coals to create zones of direct and indirect heat.
Clean and oil the grill grates thoroughly to prevent sticking. The key to perfect tandoori chicken is achieving that characteristic char while keeping the inside moist and tender.
Grilling the Chicken
Remove the chicken from the marinade, allowing excess to drip off but leaving a good coating on the meat. Place the chicken pieces on the hottest part of the grill, skin-side down first for pieces with skin.
Grill for 6-8 minutes per side, turning once to create beautiful char marks. The outside should develop a deep, caramelized crust while the inside remains juicy. Use a meat thermometer to check that the internal temperature reaches 165°F.
Grilling the Vegetables
While the chicken is cooking, thread the onion rings and bell pepper chunks onto skewers or place them directly on the grill. Cook for 8-10 minutes, turning occasionally, until they develop nice char marks and become tender.
The vegetables should be slightly caramelized on the outside while maintaining some bite. They’ll absorb some of the smoky flavors from the grill and complement the spiced chicken perfectly.
Assembling the Platter
Arrange the grilled tandoori chicken pieces on a large serving platter, alternating different cuts for visual appeal. Surround the chicken with the grilled vegetables, creating a colorful and appetizing display.
Garnish generously with fresh cilantro leaves and provide lemon wedges on the side. The bright green cilantro and yellow lemon create a beautiful contrast against the red-orange chicken.
Serving Your Tandoori Chicken Platter
Serve the platter immediately while the chicken is still hot and the skin is crispy. Provide warm naan bread or fragrant basmati rice alongside the chicken to soak up any juices and balance the bold flavors.
Traditional accompaniments include mint chutney, sliced red onions, and cucumber raita, which provide cooling elements that complement the spiced chicken beautifully.
Storage and Reheating Tips
Leftover tandoori chicken can be stored in the refrigerator for up to 3 days and actually tastes even better the next day as the flavors continue to develop. Reheat gently in a low oven to maintain the texture.
The marinade can be prepared up to 2 days ahead and stored in the refrigerator, making this an excellent dish for entertaining since most of the work is done in advance.
Authentic Cooking Notes
For the most authentic flavor, try to use a clay tandoor or ceramic grill if available, as these provide the traditional cooking method. However, a regular gas or charcoal grill will still produce excellent results with proper technique and temperature control.
