What internal temperature should tandoori chicken reach?

Boneless thighs are safe from 75 °C in the centre, but as thigh meat they take 78-80 °C: the collagen melts and they stay juicier than breast.

How long should chicken marinate in yogurt?

4 hours already give flavour and the tenderising effect of the yogurt's acidity; 8-12 hours is ideal. Beyond 24 hours it doesn't improve and the meat can turn mealy.

Why is tandoori marinated in yogurt?

Yogurt is both acidic and dairy: it tenderises the surface without toughening it the way lemon can, helps the spices cling, and, caramelising over the coals, creates that signature tandoori crust.

Can I cook this recipe indirect?

Yes: with the deflector in at around 180 °C they cook more evenly and without flare-up risk, but you lose some browning. A good formula is indirect to 70 °C, then a quick direct blast to mark the skin.

What goes with kamado tandoori chicken?

Cucumber raita is the classic foil, alongside basmati rice, naan bread and a red-onion-and-lime salad. For a lighter version, serve it over greens with the raita itself as the dressing.

Can you make tandoori chicken without a kamado?

Yes: about 20 minutes in the oven at 220 °C with a final blast under the broiler, or 14-18 minutes on a hot gas grill, which is the closest match. A pellet grill adds more smoke but chars the skin less.

Can I make this recipe with a different cut instead of chicken thighs and drumsticks?

Wings keep the method with a slightly hotter dome and crispier skin. Whole chicken and Cornish hen add breast meat, so you probe two spots. The probe decides, not the clock.

What do I do with the embers left after making Tandoori Chicken Thighs on the Kamado?

After 16 min at 220 °C in a classic kamado about 250 g of live embers remain: 25 min more at 220 °C without touching the vents or 35 min at 140-200 °C closing the vents. If you are not going to use them, close both vents and keep the charcoal for next time.

Tandoori Chicken Thighs on the Kamado

Quick answer

Marinate boneless chicken thighs in yogurt with garam masala, cumin, paprika, ginger and garlic for 4 to 12 hours. Grill them direct on the kamado at about 220 °C, skin-side down first, for 14-18 minutes until 75 °C internal. They turn out juicy with smoky edges, served with cucumber raita.

Prep: 25 min
Cook: 16 min
Servings: 4 servings
Temperature: 220 °C

What time do you want to eat?

Pick a time and we'll tell you when to start.

Serving time

12:49
Start the prep
13:14
Light the kamado
13:34
Onto the kamado
14:00
Serve

Estimate: it includes lighting and settling the kamado plus a margin for large cuts. If the recipe asks you to marinate or salt ahead, add that time.

Fire setupDirect heat

Dome: 220 °C
Deflector: No
Grate: Standard height
Fuel: Holm oak lump charcoal
Setup: Cast-iron grid

Temperature curve

0:41 h from lighting

Kamado domeInside the meat (probe)

#	From	Phase	Dome	Internal
1	0:00	Light the charcoal	20 → 220 °C	no probe
2	0:20	SearSkin side down, move if flames flare	220 → 210 °C	6 → 45 °C
3	0:26	CookLid closed, done at 75 °C in the centre	210 → 220 °C	45 → 76 °C
4	0:36	Rest	220 → 100 °C	76 → 78 °C
5	0:41	Serve	off	no probe

0:00 is the moment you light the charcoal. Internal temperatures are the ones the recipe gives; without a probe, go by the times. Turn these times into clock times with the planner

For this recipe

Ingredients

Servings4

boneless chicken thighs, skin on800 g
plain whole-milk Greek yogurt250 g
lime (juice and zest)1
fresh ginger and garlic, grated2 tbsp
garam masala2 tsp
ground cumin1 tsp
paprika, half sweet and half smoked2 tsp
cucumber and a handful of fresh mint (for the raita)1

Another cut

Got a different cut? Here is how the recipe changes

For 4 people the recipe uses 1.75 kg of chicken thighs and drumsticks: indirect at 180 °C, 50 min plus 5 min rest. If the shop had something else:

Chicken wingsBuy 2 kg
Fire
Indirect · 200 °C
Time
45 min
Rest
5 min
Same lighting time
Crispier, more bone. Raise the dome to 200 °C, skin up and uncovered while resting; pull at 77-79 °C so the cartilage softens.
Whole chickenBuy 1.8 kg
Fire
Indirect · 190 °C
Time
1 h 30 min
Rest
15 min
Light 50 min earlier
Whole bird: spatchcock it. Indirect at 190 °C; watch two spots, 74 °C in the breast and 77-79 °C in the thigh, then joint it to serve.
Cornish hen (picantón)Buy 1.8 kg (4 pieces)
Fire
Indirect · 190 °C
Time
50 min
Rest
10 min
Same lighting time
One per person. Indirect at 190 °C, flattened or whole; pull at 74 °C in the breast and 77-79 °C in the thigh. Loosely covered while resting.

Times are a guide, based on the How much to buy figures; follow the recipe first. Full fire plan for 4 people: Chicken wings, Whole chicken, Cornish hen (picantón).

Allergens

Milk

Based on the recipe's ingredients. Always check the label of every product you buy.

The gear for this recipe

See reviews and prices ↓

Method

01
Marinate the chicken
Mix half the yogurt with the garam masala, cumin, paprika, grated ginger and garlic, lime zest and a teaspoon of salt. Coat the thighs thoroughly, cover and chill for 4 to 12 hours; the longer they sit, the deeper the spice penetrates.
02
Make the raita
Grate the cucumber, squeeze out the excess water with your hands and stir it into the remaining yogurt with chopped mint, the juice of half a lime and a pinch of salt. Chill: the cool cucumber balances the heat of the spices.
03
Fire up the kamado
Set up the kamado for direct cooking, no deflector, with the cast-iron grate in place so it stores heat. Stabilise the dome around 220 °C: hot enough to mark the skin, but short of the violent sear you would give a steak.
04
Sear skin-side down
Shake off the excess marinade and lay the thighs skin-side down. The fat will drip and cause the odd flare-up: slide the pieces to a calmer spot if they catch. Sear 5-6 minutes until the skin is golden and releases on its own.
05
Flip and finish
Turn the thighs and finish them for another 8-12 minutes with the lid shut: if the fat catches, you tame it by closing down the bottom vent, never by opening the lid. They are done when a thermometer reads 75 °C at the centre; thighs even take 78-80 °C and turn out more tender.
06
Rest and serve
Let them rest 5 minutes so the juices redistribute. Serve the thighs whole or sliced, with the cucumber raita, lime wedges and a few cilantro leaves. Pair with naan bread or basmati rice.

About this recipe

Tandoori chicken was born in the clay ovens of Punjab, yet its logic —yogurt, spices and live fire— fits a ceramic kamado like a glove. Here we use boneless, skin-on thighs, the juiciest part of the bird, instead of the classic whole chicken.

Unlike breast, thigh has more intramuscular fat and collagen, so it withstands direct heat without drying out. It's the fool-proof choice for anyone starting out with kamado fire who wants an almost guaranteed juicy result.

Whole Greek yogurt does three things at once: its acidity tenderises the surface, its fat carries the fat-soluble spices of the garam masala and cumin, and its sugars and proteins caramelise over the coals into the toasted tandoori crust. Paprika brings colour and a smoky base; ginger and garlic, the pungent backbone.

In 30 seconds

Marinate boneless thighs in yogurt and tandoori spices for 4-12 h. Grill direct at 220 °C, skin-side down first, 14-18 min to 75 °C internal. Rest 5 min and serve with cucumber raita.

Will it fit your kamado?

Small
33-40 cm · Joe Jr, MiniMax
Tight
The 800 g probably fit, but tightly; leave space to move pieces away from flare-ups.
Medium
46-51 cm · Classic, Large
Fits
All 800 g fit in one batch with room to move the pieces.
Large
56-61 cm · Big Joe, XL
Fits
Plenty of room; the quantity could be doubled in a single batch.

What to serve with it

Sides

Garlic butter naan
Steamed basmati rice
Red onion, tomato and coriander salad

Wine: Aromatic white: Albariño from Rías Baixas or Godello from Valdeorras
Beer: Moderately bitter IPA or a well-chilled lager
Alcohol-free: Salted cumin lassi or lime and mint lemonade

Leftovers and storage

In the fridge: Airtight within 2 h; 3-4 days in the fridge. Keep the raita separate, 2 days max.
Freezing: The chicken freezes well for 2-3 months; the raita does not. Thaw in the fridge, never refreeze.
Reheating: Hot pan, or a gentle covered oven with a splash of stock, until 74 °C in the centre.
Using them up: Shred into naan wraps with raita and onion, or toss with rice for a quick biryani.

Cool and refrigerate within 2 hours. When in doubt, throw it out.

Leftover embers

You still have embers: what to do with the leftover heat

For 16 min at 220 °C in a classic kamado you load about 800 g of charcoal and burn 600 g: when you serve, about 250 g of live embers remain. Before you shut the vents, that is still enough for:

Without touching the vents
220 °Cgrilled vegetables
25 minof embers
- Kamado-Grilled Apricots with Honey and Rosemary10 min · 230 °C
- Grilled provolone on the kamado with tomato, oregano and olive oil, in a cast-iron skillet12 min · 230 °C
- Garlic Butter Naan on the Kamado18 min · 260 °C
No recipe needed
- Strips of courgette and aubergine, char-marked (5 min)
- Pita or naan from shop dough, on the grate (3 min each)
- Halved tomatoes, cut side down, for a sauce (10 min)
Closing the vents halfway and waiting for it to drop
140-200 °Cdessert while you eat
35 minof embers
- Kamado-roasted figs with goat cheese and honey7 min · 200 °C
- Brioche Burger Buns on the Kamado18 min · 190 °C
- Garlic-stuffed portobello mushrooms grilled in the kamado22 min · 190 °C
No recipe needed
- Yesterday's bread with oil and garlic, on the grate (10 min)
- Corn cobs in their husks (30 min)

Before opening the lid, crack it open for a few seconds first; if you raise the heat, stir the ash so the coals can breathe. And if you are not going to use them: once the food is out, close the bottom and top vents. The charcoal that does not burn (about 250 g) can be used next time. Different size of kamado? Work out your load for 1 h of fire, lighting included.

No kamado?

How to make it without a kamado: oven, gas grill or pellets

Tandoori wants strong heat at 220 °C for about 16 minutes to char the yogurt. In the oven it stays juicy; the charred spots come from the broiler at the end.

Home oven

Temp.: 220 °C conventional (205 °C fan), broiler to finish
Time: 18-22 min plus 3-4 min under the broiler

Thighs on a rack over a tray, skin up, so the fat drips away instead of stewing them
For the last 3-4 min, broiler on full with the rack high to char the yogurt
Lean on the smoked paprika; it is the only smoke you will get
Pull them at 75 °C in the centre, as in the recipe

SmokeBarkJuicinessJuicy and well spiced; the charcoal char is missing

Gas grill

Temp.: 220-230 °C direct, lid closed
Time: 14-18 min, close to the kamado

Preheat the grates 10-15 min with the lid down so they mark the skin
Keep one burner low as a safe zone for when the fat flares up
For smoke, a box of fruitwood chips over the hottest burner

SmokeBarkJuicinessVery close to the kamado; watch the flare-ups

Pellet grill or electric smoker

Temp.: 230-250 °C on a pellet grill
Time: 18-22 min; hot air browns more slowly than coals

Pellet grill on high only; an electric smoker will not char the yogurt
Use a preheated cast-iron grate or griddle so the skin gets contact heat
Fruitwood pellets; poultry needs only gentle smoke, as the recipe says

SmokeBarkJuicinessJuicy with gentle smoke; the skin is less crisp

Temperatures and times are a guide; the original recipe is the kamado one. Tempted? which kamado to choose for what you cook

Editor's tips

Pat the skin dry before marinating: a dry surface browns better and crisps up over the coals.
For more smoke, add a couple of small fruitwood chunks to the coals; poultry only needs a little.
Don't bin the marinade: simmered for a couple of minutes it becomes a safe basting sauce for the final glaze.

Gear for this recipe

As an Amazon Associate, mikamado.es earns from qualifying purchases. At no extra cost to you.

Big Green Egg Large
The Big Green Egg Large is the workhorse for this recipe: its diameter comfortably fits eight thighs over direct heat, and its ceramic holds a steady 220 °C even when the chicken fat triggers flare-ups. The thermal mass recovers temperature within seconds each time you lift the lid to turn the pieces.
€2,099
See alternatives on Amazon Read review
Orework Spanish Holm Oak Charcoal 15 kg
€45
See alternatives on Amazon Read review
Weber Apple Wood Smoking Chunks 1.5 kg
€14
See alternatives on Amazon Read review
Big Green Egg Cast Iron Cooking Grid Large (35 cm)
The Large's cast-iron cooking grid stores far more heat than the standard steel grate, exactly what the thigh skin needs to sear and release cleanly without sticking. Its wide bars leave the deep grill marks that caramelise the marinade's yogurt and give that tandoor-oven look.
€109
See alternatives on Amazon Read review
Lavatools Javelin PRO Duo instant-read thermometer
With poultry, nailing doneness is a matter of safety as well as texture: the Lavatools Javelin PRO Duo instant-read thermometer confirms in 2-3 seconds that the thigh's centre has passed 75 °C, without cutting into the piece and losing the juices. Its fast read keeps you from opening the lid more than necessary and cooling the kamado.
€65
See alternatives on Amazon Read review

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FAQ

What internal temperature should tandoori chicken reach?
Boneless thighs are safe from 75 °C in the centre, but as thigh meat they take 78-80 °C: the collagen melts and they stay juicier than breast.
How long should chicken marinate in yogurt?
4 hours already give flavour and the tenderising effect of the yogurt's acidity; 8-12 hours is ideal. Beyond 24 hours it doesn't improve and the meat can turn mealy.
Why is tandoori marinated in yogurt?
Yogurt is both acidic and dairy: it tenderises the surface without toughening it the way lemon can, helps the spices cling, and, caramelising over the coals, creates that signature tandoori crust.
Can I cook this recipe indirect?
Yes: with the deflector in at around 180 °C they cook more evenly and without flare-up risk, but you lose some browning. A good formula is indirect to 70 °C, then a quick direct blast to mark the skin.
What goes with kamado tandoori chicken?
Cucumber raita is the classic foil, alongside basmati rice, naan bread and a red-onion-and-lime salad. For a lighter version, serve it over greens with the raita itself as the dressing.
Can you make tandoori chicken without a kamado?
Yes: about 20 minutes in the oven at 220 °C with a final blast under the broiler, or 14-18 minutes on a hot gas grill, which is the closest match. A pellet grill adds more smoke but chars the skin less.
Can I make this recipe with a different cut instead of chicken thighs and drumsticks?
Wings keep the method with a slightly hotter dome and crispier skin. Whole chicken and Cornish hen add breast meat, so you probe two spots. The probe decides, not the clock.
What do I do with the embers left after making Tandoori Chicken Thighs on the Kamado?
After 16 min at 220 °C in a classic kamado about 250 g of live embers remain: 25 min more at 220 °C without touching the vents or 35 min at 140-200 °C closing the vents. If you are not going to use them, close both vents and keep the charcoal for next time.

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