British Indian Takeaway-Style Tandoori Chicken Made on a Regular Grill!
An Easy Budget-Friendly Grilled Tandoori Chicken Recipe That Tastes Just Like a British Indian Restaurant!
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
One of the foods I have missed most since moving from the UK to America is proper British Indian takeaway (takeout) food.
Not because there are no good restaurants here. There absolutely are. But British Indian food is its own thing.
Back home, it is part of everyday life for so many of us. Friday night curry. Chicken tikka. Tandoori chicken. Naan bread. Poppadoms. Mango chutney. A foil tray of something bright red, smoky, spiced, and absolutely wonderful.
If you are British, you probably know exactly what I mean. And if you’re not British but have visited or lived there, you’ve almost certainly noticed our obsession with Indian food!
Indian food has a huge place in British culture. The story behind that is long, complicated, and tied up with history, migration, military service, trade, family-run restaurants, and generations of people building something uniquely British Indian on high streets all over the UK.
It is not the same as home cooking across India, and many dishes have evolved over time to suit British tastes. Some favorites found in British curry houses today were even created specifically for the UK market, with milder dishes like korma becoming hugely popular.
For many Brits, Indian takeaway is comfort food. It’s Friday night dinner after a long week. It’s celebrating birthdays with family. It’s arguing over who gets the last poppadom. It’s woven into everyday life in a way that can be hard to explain until you’ve grown up with it.
For my American readers, the closest comparison I can think of is probably Tex-Mex food in the United States. It has roots elsewhere, but over time it developed into something uniquely local that people grew up eating, celebrating with, and craving when they are away from home.
That doesn’t make it less meaningful. If anything, it explains why a lot of us Brits are so fond of it.
So this recipe is my simple, budget-friendly homage to that beloved British Indian takeaway-style tandoori chicken feeling at home, without needing a clay tandoor oven, restaurant equipment, or a long list of specialist ingredients.
We are using bone-in, skin-on chicken thighs because they are affordable, juicy, and full of flavor. To make it even easier we use a premade tandoori masala spice blend that saves you having to have a myriad of spices to hand.
Greek yogurt helps the spices cling to the chicken and tenderizes the meat. And we are cooking it on a regular grill because most of us do not have a tandoor oven sitting in the backyard.
This is not trying to be the most authentic tandoori chicken recipe on the internet.
It is not cooked in a clay oven. It is not made with a dozen separate spices. It’s most definitely not fussy.
It is the kind of recipe you can make when you are craving something better than takeout, want to feed your family for less, and have a pack of chicken thighs in the fridge.
And for this Brit in America, it gets surprisingly close to that familiar takeaway feeling.
As a military family working through Baby Step 2 of our debt-free journey, recipes like this matter in our home.
Eating out adds up fast, and takeout for a family can cost a small fortune. A tray of chicken thighs, a little yogurt, lemon juice, garlic, ginger, and a tandoori spice blend can give you a meal that feels special without wrecking the grocery budget.
That is the kind of cooking I love most. Food that feels generous. Food that stretches. Food that makes staying home feel like a great choice. More so in summer when the weather is warm and you don’t want to slave over a hot stove in a stuffy kitchen!
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
living frugally and fully
free tips and resources to make the most of what you have
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So roll up your sleeves, grab that pack of chicken thighs, and head out to the grill to make this easy British Indian takeaway-style tandoori chicken at home!
What Is Tandoori Chicken?
Tandoori chicken is a well-known Indian dish made by marinating chicken in yogurt, spices, garlic, ginger, and acid before cooking it at very high heat in a clay oven called a tandoor.
That intense heat gives traditional tandoori chicken its smoky flavor, charred edges, and juicy texture.
The yogurt helps tenderize the chicken. The spices give it that warm, savory flavor. The high heat creates the browned, slightly blackened edges that make it so good.
At home, most of us are not cooking in a traditional clay tandoor oven, so recipes like this adapt those same flavors for a regular grill, barbecue, oven, air fryer, or even broiler.
(Clay oven below as an example – available from Amazon.com [ad] )
This version is made for a home grill. Because that’s what we have to hand and that’s what’s going to make sense for most families on a budget.
Grilling also gives you juicy chicken thighs, a bold tandoori-style coating, and plenty of those charred edges without needing special equipment.
What Is British Indian Takeaway-Style Tandoori Chicken?
British Indian takeaway-style tandoori chicken is the kind many of us grew up ordering in the UK from local curry houses and takeaway shops.
It is often bright red, smoky, tangy, spiced, and served with rice, naan, salad, raita, or a pile of other takeaway favorites.
British Indian food has become its own cuisine over time. It has roots in Indian, Pakistani, Bangladeshi, and wider South Asian cooking, but it has also been shaped by British tastes, local restaurants, migration, military history, and decades of high street takeaway culture.
That is why so many Brits are fond of it. It feels familiar. It feels Friday-night-ish. It feels like home in a very specific way.
So this recipe is inspired by that beloved British Indian takeaway flavor, but made with easy grocery store ingredients in an ordinary home kitchen.
Why Is British Takeaway Tandoori Chicken So Red?!
If you have ever ordered tandoori chicken, chicken tikka, or a mixed grill from a British Indian takeaway, you have probably noticed that very bright red color.
In many British Indian restaurants, that pronounced red color comes from food dye. Some recipes also use ingredients such as Kashmiri chili powder or paprika, which can add a natural red hue, but food dye is usually what creates that classic bright takeaway-style appearance many of us remember.
Here’s some authentic red food colouring options you’ll find in many British Indian foods, available on Amazon.com [ad]
It does not really add anything to the flavor. It does not make the chicken more tender. Nor does it make the spices somehow taste better.
It is mostly there because that is the look many of us associate with tandoori and tikka-style takeaway chicken.
This recipe does not need red food dye to taste good. The tandoori masala, garlic, ginger, lemon juice, salt, and yogurt are doing the actual flavor work. Depending on the spice blend you use, you may already get some natural color from ingredients such as paprika or chili powder.
But if you are specifically trying to recreate that classic British Indian takeaway look, you can add a few drops of red food dye when you add the yogurt.
It will not change the taste, but it can make the finished chicken look much more like the tandoori chicken many of us remember from home.
Just be aware that red food dye can stain. Use a silicone spatula, wear gloves if needed, and maybe do not use your favorite wooden spoon unless you want it to be red forever!
Why Use Bone-In Skin-On Chicken Thighs?
Bone-in, skin-on chicken thighs are budget friendly, flavorful, and forgiving on the grill.
Chicken thighs are much cheaper than boneless skinless chicken breasts or boneless thighs, especially if you are buying family packs.
As a military family working through Baby Step 2 of our debt-free journey, I pay attention to those price differences.
A pack of bone-in chicken thighs can feed people well without costing anywhere near what takeout would cost.
The skin helps protect the meat as it cooks and gives you those crispy, charred edges that work so well with the tandoori-style coating.
The bone also helps keep the chicken juicy.
You can use skinless chicken thighs if that is your preference. You can also use boneless thighs.
But for the most budget-friendly version, and the one we enjoy most, bone-in and skin-on is the way I make it.
Equipment
- Large bowl or dish with a lid
- Measuring spoons
- Sharp knife
- Cutting board
- Silicone spatula or food grade gloves
- Tongs
- Outdoor grill or charcoal barbecue
- Instant-read meat thermometer
- Plate or platter for resting
Available on Amazon.com [ad]
Ingredients
Serves 2 to 4
- 2 to 3 lbs chicken thighs, bone-in and skin-on
- 1 tbsp bottled lemon juice
- 1 tbsp minced garlic or garlic puree
- 1 tsp minced ginger or ginger puree
- 1 tsp salt
- 3 tbsp tandoori masala spice blend
- 1/2 cup Greek yogurt
- A few drops red food dye, optional
- Oil spray for grill grates
Available from Amazon.com [ad]
Step-By-Step Instructions
Step 1: Score the Chicken
Place the chicken thighs into a large bowl or dish with a lid.
Using a sharp knife, cut several deep slashes into the skin side of each chicken thigh, cutting down towards the bone.
This helps the flavors work their way deeper into the meat instead of just sitting on the surface.
Step 2: Add the First Flavor Layer
Pour over the lemon juice, garlic, ginger, and salt.
Using your hands, food-safe gloves, or a silicone spatula, mix everything together thoroughly.
Make sure the mixture gets down into all of the cuts you made in the chicken.
Step 3: Add the Tandoori Masala
Sprinkle the tandoori masala seasoning over the chicken.
Using a silicone spatula, toss everything together until every piece is evenly coated.
Cover and leave to marinate for 30 minutes.
Step 4: Add the Yogurt
Add the Greek yogurt to the bowl.
Mix thoroughly until the yogurt and spices combine into a thick coating around the chicken.
If using plain yogurt instead of Greek yogurt, the marinade will be a little thinner but still works perfectly well.
Step 5: Add Food Coloring if Desired
If you’re aiming for that classic bright red British Indian takeaway appearance, add a few drops of red food coloring now.
Mix again until evenly distributed (using gloves if you’re going in with your hands as this will now definitely stain!)
This step is completely optional and does not affect the flavor.
Step 6: Refrigerate
Cover the bowl and refrigerate.
For the best flavor and texture, marinate for around 24 hours.
If you’re short on time, aim for at least 4 hours.
The yogurt helps tenderize the chicken while the spices work their way into the meat.
Step 7: Bring the Chicken Towards Room Temperature
About 30 minutes before cooking, remove the chicken from the refrigerator.
Taking some of the chill off helps the chicken cook more evenly on the grill.
Step 8: Prepare the Grill
Preheat your grill to around 400°F to 450°F.
Set up two cooking zones if possible, with one hotter side for searing and one cooler side for finishing the chicken.
Clean the grates and lightly oil them before adding the chicken.
Step 9: Sear the Chicken
Lift the chicken from the marinade and scrape off any very heavy clumps of yogurt.
You want the chicken coated, but not buried under a thick layer of marinade.
Place the chicken skin side down over the hotter part of the grill.
Cook for about 5 to 6 minutes until the skin develops good color, some light charring, and visible grill marks.
Step 10: Finish Cooking and Serve
Flip the chicken and move it to the cooler side of the grill.
Close the lid and continue cooking until the thickest part of the chicken reaches about 175°F on an instant-read thermometer.
Depending on the size of the thighs, this will usually take another 20 to 30 minutes.
Transfer the chicken to a platter and allow it to rest for 5 minutes before serving.
Serve with rice, naan bread, cucumber raita, salad, or your favorite British Indian takeaway sides.
Notes and Troubleshooting
Notes…
- Bone-in, skin-on chicken thighs are budget friendly and full of flavor.
- Greek yogurt works best because it is thick and clings well to the chicken.
- Plain yogurt can be used, but the marinade will be thinner.
- Red food dye is optional and only affects appearance, not flavor.
- Scrape off heavy yogurt clumps before grilling so the coating does not burn.
- A two-zone grill setup helps the chicken cook evenly.
- Use a meat thermometer for best results.
Troubleshooting…
Chicken burning too quickly?
Move it to indirect heat sooner. The yogurt and spices can darken fast, especially over direct flame.
Chicken sticking to the grill?
Make sure the grates are clean, hot, and oiled right before the chicken goes on. Also give the chicken time to sear before trying to move it.
Chicken looks done outside but is not cooked through?
Move it to indirect heat, close the lid, and keep cooking until the internal temperature reaches 175°F.
The marinade looks too thick?
That is fine. Just scrape off the really heavy clumps before grilling. You want a coating, not a huge layer of yogurt sitting on top.
The chicken is not red like takeaway tandoori chicken?
Add a few drops of red food dye to the yogurt layer next time. The color is mostly visual and does not change the taste.
Chicken tastes bland?
Marinate longer next time. This recipe is best after a full 24 hours in the fridge.
Storage
- Store leftover tandoori chicken thighs in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in the microwave, oven, or air fryer until hot throughout.
- Leftover chicken can also be removed from the bone and used in wraps, rice bowls, salads, flatbreads, or lunchboxes.
- For longer storage, cooked chicken can be frozen for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Serving Ideas
- Serve with basmati rice.
- Add naan bread.
- Serve with cucumber raita.
- Add a simple salad.
- Serve with grilled vegetables.
- Add mango chutney on the side.
- Use leftovers in wraps.
- Serve with chips for a very British takeaway-at-home plate.
- Pair with homemade flatbreads.
- Serve as part of a summer barbecue spread.
Why You’ll Love This Recipe!
- Uses affordable chicken thighs
- Great better-than-takeout flavor
- Perfect for Brits missing Indian takeaway
- No tandoor oven needed
- Uses a premade tandoori masala blend
- Budget friendly
- Great for grilling season
- Full of flavor without being complicated
- Easy to prep the day before
- Works on a gas grill or charcoal barbecue
FAQ
Yes. A regular backyard grill or charcoal barbecue works well for this home version.
A tandoor oven gives traditional tandoori chicken its intense heat and smoky finish, but you can still get excellent flavor and char using a grill.
That bright red color usually comes from red food dye.
It does not add flavor, but it does create the familiar takeaway look many Brits associate with tandoori chicken and chicken tikka.
You can add a few drops to the yogurt marinade if you want that classic red color.
Greek yogurt works best because it is thick and helps the spices cling to the chicken.
Plain yogurt can also be used, but the marinade will be runnier.
For best results, marinate for 24 hours.
If you are short on time, marinate for at least 4 hours.
The yogurt needs time to tenderize the chicken and the spices need time to soak into the cuts.
Yes, boneless thighs work too.
They will cook faster, so check them earlier with a meat thermometer.
We prefer skin-on thighs for the flavor, crispy edges, and budget-friendly value, but skinless thighs will still work.
Chicken is safe at 165°F, but chicken thighs are often better around 175°F.
Dark meat has more connective tissue, and cooking it a little higher helps create a juicier, more tender texture.
Yes. Place the marinated chicken on a lined baking sheet or rack and bake at 425°F until the internal temperature reaches about 175°F.
For extra color, finish briefly under the broiler, watching carefully so it does not burn.
Yes. Cool completely, then freeze in an airtight container or freezer bag for up to 3 months.
Thaw in the refrigerator before reheating.
Easy Grilled Tandoori Chicken Thighs Recipe!
Ingredients
Equipment
Method
- Place the chicken thighs into a large bowl or dish with a lid. Using a sharp knife, cut several deep slashes into the skin side of each chicken thigh, cutting down towards the bone.
- Add the lemon juice, garlic, ginger, and salt. Mix thoroughly, making sure the mixture gets down into all of the cuts in the chicken.
- Sprinkle over the tandoori masala seasoning and toss until the chicken is evenly coated. Cover and marinate for 30 minutes.
- Add the Greek yogurt and mix until the chicken is completely coated.
- If using red food dye, add a few drops now and mix until evenly distributed through the marinade.
- Cover and refrigerate for at least 4 hours, preferably 24 hours.
- About 30 minutes before cooking, remove the chicken from the refrigerator.
- Preheat the grill to 400°F to 450°F. Set up a hotter direct-heat zone and a cooler indirect-heat zone. Clean and lightly oil the grill grates.
- Remove the chicken from the marinade and scrape off any very heavy clumps of yogurt. Place the chicken skin side down over direct heat and cook for 5 to 6 minutes until lightly charred with visible grill marks.
- Flip the chicken and move it to the cooler side of the grill. Close the lid and continue cooking until the thickest part reaches approximately 175°F on an instant-read thermometer, usually another 20 to 30 minutes. Juices should run clear. Rest for 5 minutes before serving.
Notes
- Bone-in, skin-on chicken thighs are the preferred option because they are budget friendly, flavorful, and stay juicy on the grill.
- Greek yogurt creates the thickest marinade and helps the seasoning cling to the chicken.
- Plain yogurt can be substituted but the marinade will be thinner.
- The optional red food dye is purely for appearance and helps recreate the bright red color often seen in British Indian takeaway tandoori chicken.
- A two-zone grilling setup helps prevent the yogurt marinade from burning before the chicken finishes cooking.
- Chicken thighs are technically safe at 165°F, but cooking them to around 175°F gives a more tender texture.
STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave, oven, air fryer, or on the grill until hot throughout.
- Cooked chicken can be frozen for up to 3 months.
RELATED RECIPES
- The Perfect Fluffy and Soft Naan Bread Recipe
- Easy Instant Pot Takeout Steamed Garlic White Rice Recipe
- Check out all our British Recipes!
- See the Better Than Takeout series!
Nutrition information is automatically calculated, so should only be used as an approximation.
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The Takeaway
This grilled tandoori-style chicken thighs recipe is a simple way to get that bold, spiced, better-than-takeout flavor at home without needing a tandoor oven or expensive ingredients.
The yogurt helps tenderize the chicken, the tandoori masala brings the flavor, and the grill gives you those charred edges that make it feel special.
By using bone-in, skin-on chicken thighs, you get a juicy, budget-friendly dinner that works for family meals, summer grilling, meal prep, and easy fakeaway nights at home.
What To Try Next?!
Share & Rate This Recipe!
If this grilled tandoori chicken brings a little takeaway-style joy to your table, tap the stars on the recipe card and leave a quick comment below. I love hearing how these recipes turn out in real kitchens and backyards like ours!
Last update on 2026-06-17 / Affiliate links / Images from Amazon Product Advertising API
