Tandoori Chicken Recipe
If you’ve ever sunk your teeth into a smoky, spice-laden piece of tandoori chicken—hot off the grill—you’ll know why this dish is beloved not just across India but around the world. As a professional chef who’s spent years experimenting with flavors, textures, and techniques, I can confidently say that the tandoori chicken recipe is a masterpiece of culinary tradition.
This post is your complete, in-depth guide to mastering the art of making tandoori chicken at home—from scratch. Whether you’re using a traditional tandoor, a grill, or even an oven, this guide will walk you through every step, tip, and trick. Let’s turn your kitchen into a North Indian dhaba!
What is Tandoori Chicken?
Tandoori chicken is a popular Indian dish where chicken is marinated in yogurt and spices, then cooked in a cylindrical clay oven known as a tandoor. The result? Succulent, charred meat infused with intense flavor and aroma.
Today, this classic dish can be recreated with everyday kitchen tools—no tandoor required. The key lies in the marinade, the cooking technique, and a little culinary finesse.
Origins and Cultural Significance
Tandoori chicken has its roots in the Punjab region of India and Pakistan. The technique dates back centuries but was popularized in the mid-20th century by chefs like Kundan Lal Gujral, who brought it into mainstream Indian cuisine through his legendary restaurant, Moti Mahal in Delhi.
Beyond its delicious flavor, tandoori chicken is symbolic of hospitality, celebration, and the communal joy of sharing food—often served at weddings, festivals, and family gatherings.
Key Ingredients
The beauty of the tandoori chicken recipe lies in its simplicity and balance of flavors. Here’s a detailed breakdown of what you’ll need:
For the Marinade (2-Stage Process)
Stage 1: Pre-Marinade
- 1 kg (2.2 lbs) chicken (bone-in, skinless—legs and thighs preferred)
- 1 tsp salt
- 2 tbsp lemon juice
- 1 tsp red chili powder (Kashmiri chili for color and mild heat)
Stage 2: Main Marinade
- 1 cup plain yogurt (hung curd or Greek yogurt works best)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp turmeric powder
- 1 tbsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp black pepper
- 1½ tsp Kashmiri red chili powder (for vibrant color)
- 2 tbsp mustard oil (or any vegetable oil)
- Optional: a pinch of red food color (for authentic restaurant-style appearance)
Equipment You’ll Need
While a tandoor offers the most authentic results, you can still make incredible tandoori chicken using:
- An outdoor grill (charcoal or gas)
- An oven with broil settings
- A stovetop grill pan
- Metal skewers (for even cooking and presentation)
- A meat thermometer (for perfect doneness)
The Ultimate Tandoori Chicken Recipe: Step-by-Step
🕐 Total Time: ~12 hours (including marination)
Active Prep Time: 30 minutes
Cook Time: 25–30 minutes
Step 1: Prep the Chicken
- Wash and pat dry the chicken thoroughly.
- Make deep gashes in the meat (especially thighs) to allow the marinade to penetrate deeply.
Step 2: First Marinade
- Rub the chicken with salt, lemon juice, and red chili powder.
- Let it rest for 30 minutes. This not only tenderizes but also sets the base flavor.
Step 3: Prepare the Main Marinade
- In a bowl, mix all ingredients listed under “Stage 2”.
- Taste and adjust spice or salt as needed.
Step 4: Marinate and Chill
- Coat the chicken evenly with the marinade, working it into the cuts.
- Cover and refrigerate for at least 8 hours, preferably overnight.
🧠 Chef’s Note: The longer the marinade, the deeper the flavor.
Step 5: Cook the Chicken
Option 1: Grill (Recommended)
- Preheat your grill to medium-high heat.
- Oil the grates lightly.
- Grill chicken for 20–25 minutes, turning occasionally, until the exterior is charred and internal temperature hits 165°F (74°C).
Option 2: Oven
- Preheat oven to 475°F (245°C).
- Place chicken on a wire rack over a baking tray.
- Bake for 20 minutes. Broil for the final 5 minutes to get that charred look.
Option 3: Stovetop Grill Pan
- Heat pan to high, brush with oil.
- Cook chicken on medium heat, covered, for 15–20 minutes. Flip and char both sides.
Chef’s Tips for Perfection
- Use bone-in chicken: It stays juicy and flavorful.
- Hung curd is key: Regular yogurt can make the marinade watery.
- Mustard oil adds authenticity: Heat it slightly before adding to the marinade for a mellow flavor.
- Don’t skip the resting time post-cooking: Let it rest 5 minutes before serving to lock in juices.
- Use Kashmiri chili: It gives vibrant color without overwhelming heat.
Variations of Tandoori Chicken
Want to switch things up? Here are some creative takes on the classic tandoori chicken recipe:
1. Tandoori Chicken Tikka
- Boneless chicken cubes marinated and skewered.
- Ideal for appetizers or wraps.
2. Tandoori Chicken Wings
- Finger-licking good with the same marinade.
- Perfect for game nights or parties.
3. Tandoori Chicken in Air Fryer
- Healthy and quick. Cook at 200°C (392°F) for 18–20 minutes, flipping once.
4. Tandoori Chicken Pizza
- Use tandoori chicken as a topping with mint chutney drizzle. Fusion heaven!
5. Vegan Tandoori Cauliflower
- Sub chicken for cauliflower florets. Roast until golden and crisp.
Serving Suggestions
Here’s how to turn your tandoori chicken into a complete dining experience:
Accompaniments:
- Mint-Coriander Chutney (essential!)
- Sliced onions tossed in lemon and chaat masala
- Lemon wedges
Bread:
- Garlic naan or buttered roti
- Tandoori chicken also pairs beautifully with jeera rice or biryani rice
Beverages:
- A tall glass of chilled lassi
- Light beer or white wine with citrus notes
Frequently Asked Questions
Q: Can I freeze marinated chicken?
A: Absolutely. Freeze for up to 2 months. Thaw in the fridge overnight before cooking.
Q: Can I make it less spicy?
A: Yes. Reduce chili powder and skip the black pepper. Balance flavors with more yogurt.
Q: What cut of chicken works best?
A: Bone-in thighs and legs are traditional. Breast meat tends to dry out, so adjust cook time if using.
Final Thoughts
Mastering the tandoori chicken recipe is not just about following steps—it’s about appreciating the culture, tradition, and care that goes into every bite. When done right, tandoori chicken is an explosion of smoky, spicy, tangy, and savory notes that will transport your taste buds straight to the bustling streets of Delhi or Lahore.
Whether you’re cooking for your family, impressing dinner guests, or indulging in a solo feast, this dish never fails to make a statement. Try it, tweak it, make it your own—and let your home be filled with the aroma of one of the greatest culinary exports of the Indian subcontinent.
Tandoori Chicken Recipe
Ingredients
Stage 1: Pre-Marinade
- 1 kg 2.2 lbs chicken (bone-in, skinless, preferably thighs and drumsticks)
- 1 tsp salt
- 2 tbsp lemon juice
- 1 tsp Kashmiri red chili powder for color and mild heat
Stage 2: Main Marinade
- 1 cup thick yogurt or Greek yogurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp turmeric powder
- 1 tbsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp black pepper
- 1½ tsp Kashmiri red chili powder
- 2 tbsp mustard oil or vegetable oil
- Optional: pinch of red food coloring for restaurant-style look
Instructions
Step 1: Prep the Chicken
- Clean and pat dry the chicken.
- Make deep gashes in the flesh to help absorb the marinade.
Step 2: First Marinade
- Rub chicken with salt, lemon juice, and chili powder.
- Let it rest for 30 minutes.
Step 3: Make the Main Marinade
- In a bowl, combine yogurt, ginger paste, garlic paste, spices, oil, and food color (if using).
Step 4: Marinate the Chicken
- Coat chicken pieces evenly with the marinade, massaging into the cuts.
- Cover and refrigerate for at least 8 hours or overnight.
Step 5: Cook the Chicken
- Option A: Grill
- Preheat grill to medium-high.
- Cook chicken for 20–25 minutes, flipping occasionally, until charred and cooked through.
- Option B: Oven
- Preheat oven to 475°F (245°C).
- Place chicken on a wire rack over a tray.
- Bake for 20 minutes, broil last 5 minutes for char.
- Option C: Stovetop Grill Pan
- Heat pan, oil lightly, and cook chicken for 15–20 minutes covered, flipping halfway through.
Step 6: Rest and Serve
- Let cooked chicken rest 5 minutes before serving.
- Serve with lemon wedges, mint chutney, and onions.
Notes
- Storage: Cooked tandoori chicken can be refrigerated in an airtight container for up to 3 days. Reheat in oven or air fryer for best texture.
- Freezing: Freeze marinated raw chicken for up to 2 months. Thaw overnight in the fridge before cooking.
- Spice Adjustment: Use less chili for a milder version; add green chilies for more heat.
- Boneless Variation: Try with boneless thighs or make into tandoori chicken tikka for skewers.
- Cooking Hack: A few drops of liquid smoke in the marinade can mimic tandoor flavor.