Tandoori chicken delivers smoky, vibrant flavor with a yogurt-marinated spice blend that’s tender and juicy. This version works beautifully in a standard oven or grill for that signature char. It’s perfect for weeknights or feasts, and the marinade is easy to master.

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Why You’ll Love This Tandoori Chicken

• Big flavor & aroma: Yogurt and spices create a fragrant, tangy, just-spicy-enough marinade.
• Moist & tender: Yogurt tenderizes the meat while keeping it juicy inside and charred outside.
• Surprisingly simple: The hardest part is waiting for the chicken to marinate—no special gear needed.
• Crowd-pleasing hit: Gluten-free, protein-packed, and the vibrant color makes it a showstopper.

Ingredients & Tools

• 1 kg chicken pieces (legs and thighs work best, skinless)
• 250 g plain, full-fat yogurt
• 2 tbsp lemon juice
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp Kashmiri red chili powder (or 2 tsp paprika + ½ tsp cayenne)
• 1 tbsp garam masala
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp salt, or to taste
• ½ tsp black pepper
• 1 tsp kasuri methi (dried fenugreek leaves), crushed (optional but recommended)
• 1 tbsp red food color (optional, for that classic look)

Tools: A large mixing bowl, whisk, baking sheet with a wire rack, pastry brush, and an oven or grill.

Notes: Using full-fat yogurt is key—it clings better and adds richness. Don’t skip kasuri methi if you can find it; it adds a subtle, maple-like aroma.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes (plus 4-24 hours marinating) | Cook Time: 25-30 minutes | Total Time: 40-45 minutes (plus marinating)

Before You Start: Tips & Ingredient Notes

• Why use skinless chicken? The marinade needs to penetrate the meat directly, and leaving the skin on can create a barrier. You’ll get the best flavor and color absorption with skinless pieces.
• Is Kashmiri chili powder necessary? It’s not a deal-breaker, but it’s wonderful. It provides vibrant color and a mild, fruity heat. If you can’t find it, a mix of sweet paprika and a pinch of cayenne works beautifully.
• Can I use boneless chicken? Absolutely! Chicken breasts or boneless thighs will work, but keep a close eye on the cooking time as they can dry out faster. I’d reduce the cook time by 5-7 minutes.
• How long should I marinate? For the most tender and flavorful results, aim for at least 4 hours, but overnight is honestly the gold standard. The yogurt and acids break down the proteins, making the chicken incredibly succulent.

How to Make Tandoori Chicken

Storage & Freshness Guide

• Fridge: Store cooked chicken in an airtight container for up to 3 days.
• Freezer: Freeze in a sealed bag or container for up to 3 months.
• Reviving: Reheat gently in an oven or skillet to retain texture—avoid the microwave.

Serving Suggestions

Complementary Dishes

• Basmati Rice or Jeera Rice — The fluffy, fragrant grains are the perfect neutral base to soak up all the delicious juices from the chicken. A simple jeera rice (cumin rice) adds another layer of warm, earthy flavor.
• Fresh Mint Chutney or Raita — A cool, creamy cucumber raita or a zingy mint-cilantro chutney provides a fantastic contrast to the smoky, spiced chicken. It’s like a refreshing palate cleanser between bites.
• Buttery Naan or Roti — You can’t go wrong with warm, pillowy flatbreads. They’re perfect for scooping up every last bit of chicken and marinade from your plate. It’s just so satisfying.

Drinks

• A Crisp Indian Lager — The light, effervescent quality of a beer like Kingfisher cuts through the richness of the dish beautifully and complements the spices without overpowering them.
• Mango Lassi — This sweet and tangy yogurt-based drink is a classic pairing. Its creamy texture and fruity flavor help tame the heat if your spices are on the fierier side.

Something Sweet

• Gulab Jamun — These warm, syrup-soaked milk-solid dumplings are a classic Indian dessert. Their sweet, rose-scented flavor is the perfect, decadent finish to a spicy meal.

Top Mistakes to Avoid

• Mistake: Skipping the deep slashes in the chicken. This isn’t just for looks—those cuts are highways for the marinade to travel deep into the meat. Without them, you’ll have flavorful skin and a bland interior.
• Mistake: Not using a wire rack. Baking the chicken directly on a sheet pan will cause it to steam in its own juices, resulting in a pale, soggy bottom instead of that all-over char we’re after.
• Mistake> Rushing the marinating time. I’ve been guilty of this too, but the flavor and texture payoff from a long marination is immense. Four hours is the bare minimum; overnight is transformative.
• Mistake: Overcooking the chicken. Since we’re using high heat, it’s easy to go from perfectly juicy to dry and stringy. Use a meat thermometer and pull it out as soon as it hits 74°C (165°F).

Expert Tips

• Tip: For extra smoky flavor without a tandoor, use the charcoal trick. If you’re cooking in an oven, place a small piece of lit charcoal in a small heatproof bowl. Place the bowl in the center of your chicken, drizzle a teaspoon of oil on the charcoal, and immediately cover the entire pan tightly with a lid or foil for 5-10 minutes. It infuses an incredible smokiness.
• Tip: Get the color right, naturally. If you’re avoiding food color, try adding a tablespoon of beetroot powder to the marinade. It gives a gorgeous, deep red hue without altering the flavor.
• Tip: Grill for authentic char. If you have a grill, use it! Cook over medium-high indirect heat for about 20-25 minutes, then finish directly over the heat for those perfect grill marks and smoky notes.
• Tip: Make a double batch of the marinade. It keeps well in the fridge for up to a week. Use it on paneer, fish, or even roasted vegetables for a quick and delicious meal later on.

FAQs

Can I make tandoori chicken ahead of time?
Absolutely, and it’s a great time-saver. You can marinate the chicken and keep it in the fridge for up to 24 hours before cooking. You can also cook it fully, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or on a skillet to retain the texture—avoid the microwave, as it can make the chicken rubbery.

My marinade is too runny. What did I do wrong?
This usually happens if the yogurt has a lot of whey. For a thicker marinade, place the yogurt in a fine-mesh sieve or cheesecloth-lined colander over a bowl and let it drain in the fridge for about an hour before you start. This step removes excess liquid and gives you a beautifully thick, Greek-style yogurt that will coat the chicken perfectly.

Is tandoori chicken spicy?
It can be, but you have full control! The heat primarily comes from the Kashmiri chili powder or cayenne. For a mild version, use just paprika. For medium heat, use the Kashmiri powder as written. If you love heat, feel free to add an extra half teaspoon of cayenne or even some finely chopped fresh green chili to the marinade.

Can I use chicken breasts instead of thighs and legs?
You can, but you’ll need to be more careful with the cooking time to prevent them from drying out. I’d recommend using boneless, skinless breasts and reducing the initial cooking time to 15-18 minutes before checking for doneness. Brining the breasts for 30 minutes in salted water before marinating can also help keep them juicy.

Why is my chicken not red?
The classic bright red color comes from a combination of Kashmiri chili powder (which is more about color than heat) and often, a bit of red food coloring. If you’re not using either, your chicken will have a more natural, rust-brown color from the turmeric and other spices—it will still taste incredible! For a vibrant look without artificial color, the beetroot powder trick I mentioned earlier works wonders.