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Tandoori Chicken Recipe

This authentic Tandoori Chicken Recipe features juicy, spice-marinated chicken grilled or baked to smoky perfection. A flavorful North Indian classic, it’s perfect for dinner parties, weeknight meals, or festive gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer, Main Course
Cuisine Indian
Servings 4
Calories 320 kcal

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.