{"id":7065384,"date":"2026-09-24T02:13:43","date_gmt":"2026-09-24T02:13:43","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/the-tandoori-chicken-youve-been-ordering-is-easier-to-make-than-you-think\/"},"modified":"2026-09-24T02:13:43","modified_gmt":"2026-09-24T02:13:43","slug":"the-tandoori-chicken-youve-been-ordering-is-easier-to-make-than-you-think","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7065384","title":{"rendered":"The Tandoori Chicken You’ve Been Ordering Is Easier to Make Than You Think"},"content":{"rendered":"


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Tandoori chicken feels like it should be complicated, but It\u2019s not. If you nail the marinade and have a grill, you\u2019ve got this. We\u2019ve been on a quest to master classic Indian dishes in the GC Meat Labs, and after having our fair share of dry, bland takeout versions, we were convinced we could do better. So we did. <\/p>\n

\"Plate<\/figure>\n

The intimidating part was always the traditional tandoor. Forget it, a regular charcoal grill (or any grill, though we like charcoal for the flavor) can replicate the high, dry heat better than you\u2019d expect. The yogurt marinade blisters directly against the hot grill grates, forming a crust that seals in moisture. A little tip we picked up was to score the drumsticks before they go into the marinade to let it penetrate further and to resist the urge to pat the chicken dry; instead, leave a thick coating of the marinade on when they hit the fire. This goes against our normal way of thinking, to mitigate flare-ups. But the flavor you get from leaving the thick coating on, as the skin chars and blisters, is insane and helps keep the insides juicy.<\/p>\n

Pile on a dish of cold raita on the side, and fresh lemon squeezed over the top, and you just may skip the takeaway order ever again. <\/p>\n

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\ud83d\udd2a Ingredients for Grilled Tandoori Chicken Drumsticks<\/h2>\n

For the Chicken Marinade<\/strong><\/p>\n