Tandoori Chicken delivers vibrant color, smoky aroma, and incredibly juicy meat without a traditional tandoor. This recipe focuses on deep spices and a yogurt marinade for maximum flavor and moisture. Your kitchen will smell amazing as this easy, impressive Tandoori Chicken cooks to perfection.
Looking for Tandoori Chicken inspiration? You'll love what we have! Explore more Chicken Recipes recipes or discover our Christmas Cookie favorites.
Why You’ll Love This Tandoori Chicken
- Deep flavor: The marinade penetrates for tangy, spicy, smoky bites.
- Simple prep: Minimal active work—mostly marinating time.
- Healthier choice: Yogurt tenderizer, baked or grilled, not fried.
- Juicy result: Marinade breaks down proteins for succulent meat.
Ingredients & Tools
- 1 kg chicken (a mix of drumsticks and thighs, skinless)
- 1 cup plain, full-fat yogurt
- 2 tbsp lemon juice
- 2 tbsp vegetable oil
- 1 tbsp ginger-garlic paste
- 1.5 tbsp Kashmiri red chili powder
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp kasuri methi (dried fenugreek leaves), crushed
- 1 tsp salt, or to taste
- 1/2 tsp chaat masala (for sprinkling at the end)
- Sliced onions and lemon wedges for serving
Tools: A large mixing bowl, whisk, baking tray with a rack, and a pastry brush.
Notes: Don’t be intimidated by the spices — they are the soul of this dish. Full-fat yogurt is non-negotiable for a creamy, clinging marinade. Kashmiri red chili powder provides vibrant color without overwhelming heat.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 35 g |
| Fat: | 12 g |
| Carbs: | 5 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes (plus 4+ hours marinating) | Cook Time: 25-30 minutes | Total Time: 40 minutes (plus marinating)
Before You Start: Tips & Ingredient Notes
- Don’t Skip the Deep Cuts. Making deep, sharp slashes into the chicken pieces is the single most important step for flavor penetration. It allows the marinade to reach the bone, flavoring the meat from the inside out.
- Full-Fat Yogurt is a Must. Low-fat or Greek yogurt can make the marinade too thick and tangy, and it won’t coat the chicken as effectively. The fat in full-fat yogurt carries flavor beautifully and promotes better browning.
- Why Kashmiri Chili Powder? This specific chili powder provides that iconic fiery red color without the intense, mouth-scorching heat of other varieties. If you can’t find it, use a mix of 1 tbsp sweet paprika and 1/2 tsp cayenne pepper for a similar color and heat profile.
- Patience is a Virtue (and a Flavor Booster). Marinating for at least 4 hours is good, but overnight is truly transformative. The yogurt and acids tenderize the chicken over time, resulting in an unbelievably soft and flavorful final product.
How to Make Tandoori Chicken
Step 1: Prepare the Chicken. Start by patting your chicken pieces completely dry with paper towels — this is key for the marinade to stick. Now, using a sharp knife, make 2-3 deep slashes, right down to the bone, on each piece of chicken. This might feel a little aggressive, but trust me, these pockets are where the magic happens, allowing the flavors to seep deep inside.
Step 2: Create the Marinade. In a large bowl, add the yogurt, lemon juice, oil, and ginger-garlic paste. Whisk it together until it’s smooth and well-combined. Now, add all your ground spices: Kashmiri red chili powder, garam masala, cumin, coriander, turmeric, and salt. Don’t forget to crush the kasuri methi between your palms before adding it — this releases its beautiful, maple-like aroma. Whisk everything into a vibrant, thick, and fragrant paste.
Step 3: Marinate the Chicken. Add the slashed chicken pieces to the bowl. Using your hands (the best tool for the job!), massage the marinade into the chicken, making sure to really work it into all those slits and crevices. You want every single surface coated in that glorious red paste. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but ideally overnight. You’ll notice the marinade has set and the colors have deepened when it’s ready.
Step 4: Preheat and Prepare for Cooking. When you’re ready to cook, take the chicken out of the fridge about 30 minutes beforehand to let it come closer to room temperature — this promotes even cooking. Preheat your oven to 220°C (425°F). Place a wire rack on top of a baking tray; this is crucial for allowing hot air to circulate around the chicken, giving you an all-over char instead of a soggy bottom.
Step 5: Bake to Perfection. Arrange the marinated chicken pieces on the wire rack, leaving a little space between each one. You can brush a little extra oil over the top for enhanced browning. Place the tray in the preheated oven and bake for 25-30 minutes. You’ll start to smell that incredible smoky-spicy aroma filling your kitchen about halfway through.
Step 6: The Final Char. For that authentic, slightly charred tandoori finish, switch your oven to the broil/grill setting for the last 3-5 minutes of cooking. Keep a very close eye on it! The chicken should have some beautiful dark spots and the edges should look a little crispy. The internal temperature should read 74°C (165°F) when checked with a meat thermometer.
Step 7: Rest and Serve. Once out of the oven, let the chicken rest on the rack for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist. Just before serving, give it a final sprinkle of chaat masala for an extra burst of tangy flavor.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed bag for up to 2 months.
- Reviving: Reheat in oven or air fryer to restore crispness; avoid 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 and marinade from the chicken.
- Buttery Naan or Roti — You absolutely need some bread to scoop up every last bit of flavor. The soft, chewy texture of fresh naan is a classic and unbeatable pairing.
- Fresh Mint-Coriander Chutney — This cool, herby, and slightly spicy condiment provides a bright, refreshing contrast that cuts through the richness of the spiced chicken beautifully.
Drinks
- A Crisp, Cold Indian Lager — The slight bitterness and carbonation of a beer like Kingfisher cleanses the palate beautifully between bites of the robustly spiced chicken.
- Sweet Mango Lassi — The creamy, sweet, and tangy yogurt drink is a classic accompaniment that cools the palate and complements the spices in the most delightful way.
Something Sweet
- Gulab Jamun — These warm, syrup-soaked milk-solid dumplings offer a rich, rose-scented sweetness that provides the perfect, decadent finish to the meal.
Top Mistakes to Avoid
- Mistake: Not making deep cuts in the chicken. If you just coat the surface, the flavor will only be skin-deep. Those slashes are your highway to a perfectly seasoned piece of meat, right down to the bone.
- Mistake: Using low-fat yogurt. I’ve made this error before, and the result is a less creamy marinade that can split or not adhere properly, leading to drier chicken and less vibrant color.
- Mistake: Skipping the resting time after cooking. I know it’s tempting to dig right in, but if you cut into the chicken immediately, all those precious juices will run out onto the plate, leaving you with a drier result. A short 5-minute rest makes a world of difference.
- Mistake: Crowding the baking tray. If the chicken pieces are too close together, they’ll steam instead of roast. Using a wire rack ensures hot air circulates evenly, giving you that desirable charred texture all over.
Expert Tips
- Tip: Add a smoky “tandoor” flavor. For an authentic touch, once the chicken is cooked, you can use the “dhungar” method. Place a small piece of hot charcoal in a metal bowl, drizzle a little oil on it, place the bowl in the center of your chicken tray, and cover everything for 5-10 minutes. The chicken will absorb an incredible smoky aroma.
- Tip: Grill for extra char. If you have a grill, use it! Cook the marinated chicken over medium-high direct heat, turning occasionally, until cooked through and nicely charred. The live fire adds a fantastic layer of flavor.
- Tip: Use the marinade as a base for gravy. Don’t waste any leftover marinade in the bowl! Sauté a chopped onion, add the marinade, and a splash of water or cream, and simmer for a few minutes to create a delicious, quick sauce to pour over your chicken and rice.
- Tip: For extra color, use a natural food color. If you want that intense restaurant-style red without artificial dyes, steep a few strands of saffron in a tablespoon of warm milk and mix it into the marinade. It adds a gorgeous hue and a subtle, luxurious flavor.
FAQs
Can I use boneless chicken for Tandoori Chicken?
Absolutely! Boneless chicken breasts or thighs work very well. Just remember that the cooking time will be significantly shorter — around 15-20 minutes — so keep a close eye on it to prevent it from drying out. The deep slashes are still important for the marinade to penetrate the thicker pieces of meat.
How long can I store leftover Tandoori Chicken?
Leftovers will keep beautifully in an airtight container in the refrigerator for up to 3 days. They are fantastic cold in salads or sandwiches, or you can gently reheat them in an oven or air fryer to restore some of the crispness. Avoid the microwave, as it can make the chicken rubbery.
My marinade isn’t red enough. What can I do?
The color can vary based on your specific Kashmiri chili powder. If you want a deeper red, you can add a half teaspoon of paprika for more color without much heat. Remember, the color will also intensify and darken during the cooking process, especially under the broiler.
Can I make this recipe dairy-free?
You can try substituting the yogurt with a thick, plain dairy-free yogurt alternative, like coconut or cashew yogurt. The flavor profile will be slightly different, but it will still be delicious. The key is to ensure the alternative is thick and not too watery.
Why is my chicken drying out in the oven?
The most common culprits are overcooking or using chicken breasts, which are leaner. Always use a meat thermometer and pull the chicken out as soon as it hits 74°C (165°F). For breasts, consider brining them for 30 minutes before marinating to add extra moisture insurance.
Tandoori Chicken
Make juicy, smoky Tandoori Chicken at home with this easy recipe. Perfectly spiced and baked to perfection. Get the authentic recipe and cook it tonight!
Ingredients
For the Marinade:
-
1 cup plain, full-fat yogurt
-
2 tbsp lemon juice
-
2 tbsp vegetable oil
-
1 tbsp ginger-garlic paste
-
1.5 tbsp Kashmiri red chili powder
-
1 tbsp garam masala
-
1 tsp ground cumin
-
1 tsp ground coriander
-
0.5 tsp turmeric powder
-
1 tsp kasuri methi (dried fenugreek leaves, crushed)
-
1 tsp salt (or to taste)
For the Chicken & Serving:
-
1 kg chicken (a mix of drumsticks and thighs, skinless)
-
0.5 tsp chaat masala (for sprinkling at the end)
-
Sliced onions and lemon wedges (for serving)
Instructions
-
Start by patting your chicken pieces completely dry with paper towels — this is key for the marinade to stick. Now, using a sharp knife, make 2-3 deep slashes, right down to the bone, on each piece of chicken.01
-
In a large bowl, add the yogurt, lemon juice, oil, and ginger-garlic paste. Whisk it together until it's smooth and well-combined. Now, add all your ground spices: Kashmiri red chili powder, garam masala, cumin, coriander, turmeric, and salt. Don’t forget to crush the kasuri methi between your palms before adding it — this releases its beautiful, maple-like aroma. Whisk everything into a vibrant, thick, and fragrant paste.02
-
Add the slashed chicken pieces to the bowl. Using your hands (the best tool for the job!), massage the marinade into the chicken, making sure to really work it into all those slits and crevices. You want every single surface coated in that glorious red paste. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but ideally overnight.03
-
When you're ready to cook, take the chicken out of the fridge about 30 minutes beforehand to let it come closer to room temperature — this promotes even cooking. Preheat your oven to 220°C (425°F). Place a wire rack on top of a baking tray; this is crucial for allowing hot air to circulate around the chicken, giving you an all-over char instead of a soggy bottom.04
-
Arrange the marinated chicken pieces on the wire rack, leaving a little space between each one. You can brush a little extra oil over the top for enhanced browning. Place the tray in the preheated oven and bake for 25-30 minutes.05
-
For that authentic, slightly charred tandoori finish, switch your oven to the broil/grill setting for the last 3-5 minutes of cooking. Keep a very close eye on it! The chicken should have some beautiful dark spots and the edges should look a little crispy. The internal temperature should read 74°C (165°F) when checked with a meat thermometer.06
-
Once out of the oven, let the chicken rest on the rack for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist. Just before serving, give it a final sprinkle of chaat masala for an extra burst of tangy flavor.07
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