There’s something irresistible about the smoky, spicy, and deeply flavorful goodness of Tandoori Chicken. This classic Indian dish is all about bold flavors—juicy, tender chicken marinated in a spiced yogurt mixture and cooked to perfection. Traditionally made in a tandoor (a clay oven), this dish can still be easily recreated at home using an oven, grill, or even a stovetop. The result? A mouthwatering, restaurant-worthy dish that’s surprisingly simple to make!
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Why You’ll Love Tandoori Chicken
Explosive Flavor: The yogurt-based marinade, packed with warm spices, creates layers of deep, smoky flavor.
Juicy and Tender: The marinade ensures that every bite is moist, succulent, and fall-off-the-bone delicious.
Easy to Make: No special equipment is needed! Whether you grill it, bake it, or cook it on the stovetop, it’s foolproof.
Healthy and Protein-Packed: This dish is naturally low-carb, high in protein, and perfect for a balanced meal.
Perfect for Any Occasion: Whether it’s a quick weeknight dinner or a show-stopping dish for guests, this recipe is always a winner.
Ingredients
Here’s what makes this dish so flavorful:
Chicken: Bone-in, skinless chicken thighs or drumsticks work best, but boneless can also be used.
Yogurt: The key to a rich, tenderizing marinade that locks in moisture and flavor.
Lemon Juice: Adds brightness and helps tenderize the chicken.
Garlic & Ginger: Essential aromatics that bring depth and warmth to the marinade.
Tandoori Masala or Garam Masala: The spice blend that gives this dish its signature flavor.
Paprika & Kashmiri Red Chili Powder: Adds color and mild heat, giving the chicken its iconic red hue.
Turmeric & Cumin: Warm, earthy spices that enhance the smokiness.
Salt & Pepper: To balance and enhance all the flavors.
Oil or Ghee: Helps the chicken get that delicious charred exterior.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Marinade: In a large bowl, mix yogurt, lemon juice, garlic, ginger, and all the spices until well combined.
Marinate the Chicken: Coat the chicken thoroughly in the marinade. Cover and refrigerate for at least 2 hours (overnight for best results).
Preheat and Cook: If using an oven, preheat to 400°F (200°C). Arrange the marinated chicken on a baking sheet and bake for about 30-40 minutes, flipping halfway through. If grilling, cook over medium-high heat, turning occasionally, until charred and cooked through.
Char for Authentic Flavor: For that signature smoky finish, broil the chicken for the last 5 minutes in the oven or give it a quick sear on a hot pan.
Rest and Serve: Let the chicken rest for a few minutes before serving. Garnish with fresh cilantro and lemon wedges.
How to Serve Tandoori Chicken
With Naan or Roti: Warm, fluffy bread is perfect for scooping up every flavorful bite.
Over Rice: Serve with basmati rice or jeera rice to soak up all the delicious juices.
With Chutneys: Mint-cilantro chutney or tamarind chutney adds a fresh, tangy contrast.
As a Wrap: Shred the chicken and stuff it into a flatbread with veggies and yogurt sauce for a quick meal.
With a Side Salad: A simple cucumber and tomato salad balances out the rich flavors.
Additional Tips
Marinate Longer for Maximum Flavor: Overnight marination yields the juiciest, most flavorful chicken.
Use a Hot Oven or Grill: High heat helps achieve that signature charred exterior.
Want it Spicier? Add extra chili powder or a pinch of cayenne.
For a Smoky Restaurant-Style Flavor: Try the “dhungar” method by placing a hot charcoal piece in a small bowl in the marinade, adding a few drops of oil, and covering it to infuse smoky flavor.
Leftovers? Store in an airtight container for up to 3 days. Reheat in an oven or air fryer to keep it juicy.
FAQ Section
Q1: Can I use boneless chicken?
A1: Yes! Boneless chicken thighs work great and cook faster.
Q2: Can I cook it on a stovetop?
A2: Absolutely! Use a heavy skillet or grill pan and cook over medium-high heat.
Q3: Can I make it dairy-free?
A3: Yes! Swap yogurt for coconut yogurt or a dairy-free alternative.
Q4: How do I get that red color without food coloring?
A4: Kashmiri chili powder and paprika naturally enhance the color without artificial dyes.
Q5: Can I freeze marinated chicken?
A5: Yes! Store in a freezer-safe bag for up to 3 months. Thaw before cooking.
Q6: What’s the best way to reheat?
A6: Reheat in an oven at 350°F (175°C) until warmed through to maintain juiciness.
Q7: Can I make this in an air fryer?
A7: Yes! Cook at 375°F (190°C) for about 20 minutes, flipping halfway.
Q8: What other meats can I use?
A8: This marinade works great with fish, shrimp, or even paneer for a vegetarian version.
Q9: Can I skip the marination step?
A9: Marinating is key to flavor and tenderness, but even 30 minutes is better than none!
Q10: How do I make it extra juicy?
A10: Don’t overcook it! Use a meat thermometer and remove the chicken when it reaches 165°F (75°C).
Conclusion
Tandoori Chicken is a flavor-packed, restaurant-style dish that’s surprisingly easy to make at home. Whether you grill it, bake it, or cook it on the stovetop, it’s guaranteed to impress. Juicy, smoky, and full of bold spices, this dish is perfect for weeknight meals, weekend gatherings, or whenever you’re craving something deliciously satisfying. So fire up the grill (or oven) and get ready to enjoy the magic of homemade Tandoori Chicken!
Print
Tandoori Chicken
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
Tandoori Chicken is an iconic Indian dish where chicken is marinated in a spiced yogurt mixture, then baked or grilled to perfection. Juicy, flavorful, and slightly smoky, this dish is a must-try for any lover of Indian cuisine
Ingredients
Chicken:
- 4 chicken leg quarters, skinless (or bone-in thighs/drumsticks)
- 2–3 Tbsp melted butter (for basting)
Tandoori Marinade:
- 6 Tbsp plain yogurt (or Greek yogurt)
- 1.5 Tbsp ginger paste
- 1.5 Tbsp garlic paste
- 2 Tbsp Kashmiri red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric
- 1/2 tsp garam masala powder
- 1/2 tsp chaat masala (optional)
- 1/2 tsp dried fenugreek leaves (crushed)
- 3–4 drops red food coloring (optional)
- 1 Tbsp lemon juice
- 1.5 tsp salt
- 2 Tbsp oil
For Serving:
- Green mint chutney
- Salad
- Lime or lemon wedges
Instructions
- Prep the Chicken:
- Use a knife to make 3-4 deep slits on the meat side of the chicken.
- Turn over and make another 2-3 slits on the underside.
- Prepare the Marinade:
- In a large bowl, mix all the marinade ingredients.
- Toss the chicken pieces in the marinade, ensuring they are well coated.
- Cover and refrigerate for at least 12 hours, up to 24 hours.
- Before cooking, let the chicken sit at room temperature for 30 minutes.
- Oven Method:
- Preheat oven to 400°F (200°C).
- Line a baking sheet with foil and place a greased rack on top.
- Remove chicken from marinade, shaking off excess, and place on the rack (meat side up).
- Bake for 30 minutes.
- Baste with reserved marinade and bake for another 10 minutes.
- Baste with melted butter and bake for another 10 minutes.
- Baste once more with butter and bake a final 10 minutes, or until the internal temperature reaches 185°F (85°C).
- Optional: Broil for a few minutes for a charred effect.
- Let rest for 5 minutes before serving.
- Grilling Method:
- Preheat grill to medium and lightly oil the grates.
- Place chicken on the grill and cook for 5-6 minutes, allowing caramelization.
- Baste, flip, baste again, and close the lid for 10 minutes.
- Baste with butter and continue grilling for another 10 minutes, or until internal temperature reaches 185°F (85°C).
- Serve:
- Enjoy hot with mint chutney, salad, and lemon wedges.
Notes
- Marinate Longer: The longer the chicken marinates, the more flavorful it will be.
- For Extra Smoky Flavor: Place a piece of hot charcoal in a small bowl, set it inside the marinated chicken bowl, and drizzle with oil. Cover and let it sit for a few minutes.
- Kashmiri Chili Powder: Gives a vibrant red color without too much heat. Substitute with paprika if needed.
Nutrition
- Serving Size: 1 chicken leg quarter
- Calories: 290 kcal
- Sugar: 2g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg