Tandoori chicken is one of those dishes that instantly reminds you of rich Indian flavors, smoky aromas, and perfectly spiced, juicy chicken. Traditionally, it’s cooked in a tandoor (a clay oven), but don’t worry—you don’t need a fancy setup to make this at home. Whether you bake it, grill it, or cook it on the stovetop, this recipe will give you that bold, restaurant-style tandoori chicken right in your own kitchen.
What makes this dish so special? It’s all about the marinade. Yogurt and spices work together to tenderize the chicken while infusing it with deep flavors. The best part? It’s incredibly easy to make. Just marinate, cook, and enjoy!
Ingredients
For the Chicken:
- 1 kg bone-in chicken (thighs, drumsticks, or leg quarters work best)
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon red chili powder (adjust to taste)
For the Marinade:
- 1 cup thick yogurt (Greek yogurt or hung curd works best)
- 2 tablespoons ginger-garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon kasuri methi (dried fenugreek leaves, optional but highly recommended)
- 1 tablespoon mustard oil (or vegetable oil)
- A few drops of red food coloring (optional, for that classic look)
Step-By-Step Tandoori Chicken guideline
Step 1: Prepare the chicken
Wash, dry the pieces of chicken with paper towel.
Cut some deep slits through each piece for the marinade to go deep, making sure to get it as penetrative and flavorful.
Take a bowl and marinate the chicken with lemon juice, salt and red chili powder. Let it remain for 15-20 mins.
Step 2: Prepare The marinade
Whisk yogurt, ginger and garlic paste, lemon juice, salt, red chili powder, turmeric, garam masala, cumin, coriander seed & kasuri methi in a large mixing bowl down to combine it well with mustard oil.
For food color, you can add a few drops and stir well.
Step 3: Marinate the Chicken
Pour generously over each piece of chicken and make sure the marinade gets into those slits.
Cooking Methods
Oven Method:
Preheat your oven 220°C (430°F).
Line the teflon-covrted baking tray with foil and slide a wire rack on top. Let the marinated pieces of chicken to sit on that rack.
25-30 Minutes, flip in half.
BBQ: Broil for an additional 3-5 minutes at the HIGH setting for a nice charred look.
Grill Method:
Assemble a medium high heat grill.
5-7 minutes on each side to get it charred and well cooked.
Just baste it with butter or oil every now and then.
Stovetop Method:
Bring a grill pan, or a cast iron pan a medium high heat.
Splash the pan with some oil, then place the chicken in the fryer and cook 5-7 minutes per side.
Smoke that restaurant style smokey goodness? Red hot a piece of charcoal, place in pan as small bowl over it (red hot), drizzle the oiled over, and let it cover for just a few mins.
Serving Suggestions For Tandoori Chicken
Best served with naan, roti or basmati rice (supposedly)
Go with mint chutney, thinly sliced onions and lemon wedges
Sprinkle with fresh cilantro to take the flavour to next level.
Love tandoori chicken? Here are some of the best tips to make your chicken in the oven.
Make with bone-in chicken to get a juicier, more flavorful chicken
Marinate overnight so it can flavor fully out
Best way to ensure authenticity when you can: mustard oil.
For the deepest smoky flavor, charcoal smoking method
And you have a mouthful! The easiest and tastiest tandoori chicken you will ever try at home. If you are making it for a family dinner or a barrage it will be sure to win everyone over. Enjoy!
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