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    Tandoori Chicken

    If you’ve ever had the chance to try Tandoori Chicken, you know it’s one of the most iconic and beloved dishes in India. This recipe is bursting with incredible flavors, thanks to a fragrant blend of earthy Indian spices and yogurt, which make the chicken tender and juicy with every bite.

    Whether it’s baked perfectly in the oven or sizzling hot from the grill, the smoky charred goodness of Tandoori Chicken is something I just can’t resist any time, any day. It’s always a crowd favorite whenever I make it, and when I serve it with a zesty Mint Chutney and fresh salad, it really brings everyone together. I’m super excited to share this recipe with you, let’s make some Tandoori Chicken that’s sure to wow you and your family, big time…

    Tandoori chicken on a platter with salad.

    When you think of iconic Indian dishes, names like Chicken Masala, Dal Tadka and Chicken Tikka might come to mind, but for me, nothing compares to Tandoori Chicken.

    Tandoori Chicken is one of those dishes that brings a smile to every Indian’s face. It’s like comfort food for the soul. Whether you’re in a bustling street market or at a family dinner, you’ll find this dish being served everywhere, and it’s always the star of the show.

    This dish is so popular in India that you’ll find it served at almost every gathering, from weddings to casual get-togethers. The combination of spices, the smoky flavor, and the tenderness of the chicken make it a real crowd-pleaser. I’ve had it countless times, and each time, it still brings that same excitement and joy. It’s one of those recipes that’s deeply rooted in tradition and holds a special place in my heart.

    What is Tandoori Chicken?

    Tandoori Chicken is a classic Indian dish known for its vibrant flavor, smoky aroma, and tender, juicy meat. It’s made by marinating chicken in a blend of yogurt, spices, and herbs, then cooking it at high heat in a tandoor, a traditional clay oven. The result is chicken with a perfectly charred exterior and a deliciously spiced, juicy meat.

    The origins of Tandoori Chicken can be traced back to the Indian subcontinent. The word “tandoor” refers to a cylindrical clay oven that has been used for thousands of years in Central Asia, the Middle East, and India. In fact, the tandoor was used for baking bread and cooking meats long before the creation of Tandoori Chicken itself. This cooking method became particularly popular in the northern parts of India and Pakistan, where the heat from the tandoor would give food a unique smokiness and tenderness.

    Tandoori Chicken, as we know it today, is believed to have been popularized in the 1940s by a restaurant called Moti Mahal in Delhi, India. The story goes that a chef there, after experimenting with cooking chicken in a tandoor, discovered that the combination of marinating the chicken in yogurt and spices before cooking it in the tandoor produced an amazing dish.

    Zoomed out overhead of Indian grilled chicken.

    What Makes Tandoori Chicken So Special:

    The magic of Tandoori Chicken lies in the marinade. The chicken is marinated for hours (sometimes overnight) in a mixture of yogurt, ginger, garlic, lemon juice, and an array of spices like cumin, coriander, turmeric, garam masala, and Kashmiri red chili powder. This not only infuses the chicken with bold flavors, but also tenderizes the meat, making it juicy and flavorful. The yogurt in the marinade also helps to create a beautiful texture on the chicken’s skin, allowing it to crisp up and char when cooked at high temperatures.

    Tandoori Chicken isn’t just popular in India, it’s become a global sensation. Thanks to popularity of Indian cuisine, Tandoori Chicken has made its way into menus around the world, from Indian restaurants in the West to street food stalls in Asia. It’s often served with naan flatbread, rice, or a fresh salad, along with chutneys like mint or tamarind, to balance the richness of the spices.

    Now, you don’t need a tandoor to make great Tandoori Chicken at home, and honestly, I’ve found that my oven works just as well. While a tandoor gives it that smoky flavor, you can still get amazing results in the oven. The key is in the marinade and cooking the chicken at a high temperature. I like using a baking rack or placing the chicken directly on a baking sheet, which helps give it that crispy, charred exterior while keeping the inside juicy and tender. It’s an easy way to make Tandoori Chicken without needing any special equipment!

    Ingredients Needed

    Packs of kasoori methi and chaat masala.
    • Chicken – I like to use skinless chicken leg quarters for this recipe because they stay juicy and tender while cooking. But if you prefer, bone-in thighs or drumsticks work great too.
    • Yogurt – I always use plain yogurt for the marinade. It helps tenderize the chicken and gives it that creamy texture. If you prefer something thicker, Greek yogurt works well too.
    • Ginger Paste – Ginger paste adds a fresh, zesty kick to the marinade. It’s one of my go-to ingredients along with garlic.
    • Garlic Paste – Garlic paste brings that deep, savory taste that pairs perfectly with the spices. It’s a key ingredient in most Indian recipes.
    • Spices – I combine all the spices in the marinade to make the perfect blend. Kashmiri red chili powder, cumin powder, coriander powder, turmeric, garam masala, and dried fenugreek leaves (Kasuri methi) all come together for that signature Tandoori flavor. If I want an extra tangy kick, I add a little chat masala, but it’s optional.
    • Red Food Coloring (optional) – I use red food coloring sometimes to give the chicken that restaurant-style, vibrant red color. It’s completely optional, but it does make the dish look amazing.
    • Lemon Juice – Lemon juice adds a burst of freshness and tang that balances out the richness of the marinade.
    • Salt – Salt is essential for bringing all the flavors together. I make sure to taste the marinade and adjust the salt before adding it to the chicken to get the perfect balance.
    • Oil – A little bit of oil helps the marinade stick to the chicken and ensures it cooks up beautifully, with a crispy, golden exterior.
    • Melted Butter for Basting – I baste the chicken with melted butter during cooking to keep it moist and give it a beautiful golden finish.
    • Mint Chutney – I love serving Tandoori Chicken with mint chutney. It’s fresh, tangy, and pairs so well with the spiced chicken.
    • Fresh Salad – A simple salad is perfect to serve alongside the chicken. I usually go with cucumbers and tomatoes.
    • Lime or Lemon Wedges – A squeeze of lime or lemon just before eating adds some freshness and enhances the flavors of the chicken.

    How to Make Tandoori Chicken

    First thing first! I begin by prepping the chicken. I use a knife to make a few deep slits on both sides of the chicken. This helps the marinade soak into the meat and really flavor it. Once that’s done, I set the chicken aside and move on to making the marinade.

    Now, for the marinade, I mix together plain yogurt, ginger paste, garlic paste, Kashmiri red chili powder, cumin powder, coriander powder, turmeric, garam masala, and dried fenugreek leaves. I also add a little lemon juice for a nice tang. If I want the chicken to have that vibrant restaurant-style color (which, of course, I always do), I throw in a few drops of red food coloring. But, again, that’s totally optional.

    The marinade prepared in a bowl.

    I mix everything up until it’s well blended, then I toss the chicken in the marinade, making sure to get it into all the slits and crevices. I cover the bowl and let it marinate in the fridge for at least 12 hours. If I have the time, I let it sit for 24 hours, because the longer it marinates the more flavorful it gets.

    Marinating he chicken.

    When I’m ready to cook, I preheat the oven to 400°F. I line a large baking sheet with aluminum foil (for easier clean up!), place a baking rack on top, and lightly grease the rack with baking spray. If you don’t have a rack, you can also just grease the baking sheet directly or use parchment paper. I take the chicken out of the marinade, letting the excess drip off, and place the pieces on the rack with the meat side facing up.

    Marinated chicken leg quarters ready to bake.

    I bake the chicken for about 30 minutes, then I baste it with the leftover marinade and bake it for another 10 minutes. After that, I baste it with some melted butter and bake for another 10 minutes. For the final 10 minutes, I baste it again with butter and bake until it’s cooked through and the internal temperature reaches 185°F. For some extra char, I like to switch to broiling for the last few minutes, but I make sure to watch it closely so it doesn’t burn.

    Chicken leg quarters after baking.

    Once the chicken is done, I take it out of the oven and let it rest for about 5 minutes. This helps the juices settle and keeps the chicken nice and tender. I like to serve it with a side of fresh salad, lime wedges, and a cooling mint chutney to balance the flavors.

    If I’m grilling instead of baking, I preheat the grill to medium heat, brush the grill lightly with oil, and cook the chicken pieces for about 5-6 minutes on each side until they start to caramelize. I baste the chicken, flip it, baste the other side, and close the lid for about 10 minutes. Then, I baste it with butter and grill until the internal temperature reaches 185°F.

    Yes, this is another picture of tandoori chicken.

    Alpana’s Tips

    Taste the Marinade: Before adding the chicken, I always taste the marinade. This lets me check if it’s perfectly seasoned and gives me a chance to adjust the salt or spice levels. It’s a simple step, but it ensures the flavors are just right.

    Marinate for Longer: The longer you let the chicken marinate, the more flavorful it becomes. I recommend at least 12 hours, but if you can, letting it marinate for 24 hours really takes the flavor to the next level.

    Use a Rack for Baking: If you’re baking the chicken, I always use a baking rack placed on top of a lined baking sheet. It helps the chicken cook evenly and allows the heat to circulate all around, giving you that crispy texture.

    Don’t Skip the Slits: Make sure you make those deep slits in the chicken. They help the marinade penetrate the meat, making the chicken extra flavorful.

    Don’t Overcrowd the Baking Sheet: When placing the chicken on the rack or baking sheet, I make sure there’s some space between the pieces. This helps them cook evenly and get that nice golden crisp on all sides.

    Broil for Extra Char: If you’re aiming for a slightly charred look like you get from a tandoor, use the broiler at the end of cooking. I usually turn on the broiler for the last few minutes, but I keep an eye on it so it doesn’t burn. Broilers can be tricky and sometimes things can burn quickly, so watch it closely to get the perfect amount of crispiness without overdoing it.

    Use a Meat Thermometer: To make sure the chicken is cooked through, I always use a meat thermometer. It should read 185°F for perfectly tender and juicy chicken.

    Grilling Tip: If you decide to grill, make sure your grill is preheated to medium heat before placing the chicken on it. This ensures it gets that nice caramelized color and doesn’t stick to the grill.

    Rest the Chicken: After cooking, let the chicken rest for about 5 minutes before serving. This helps the juices redistribute and keeps the meat tender and juicy.

    Are you hungry yet?

    Serving Suggestions

    With Naan or Roti: I often pair it with warm, soft naan or roti. The bread soaks up all the delicious juices from the chicken, and it’s perfect for dipping in a cool, tangy raita.

    Over Rice: I like serving the chicken on a bed of fluffy basmati rice. Sometimes I even make a saffron rice or quick pilaf.

    With a Side Salad: A fresh, crisp salad with cucumber, tomatoes, and onions tossed in a simple lemon and olive oil dressing balances the richness of the chicken perfectly. Sometimes I add a sprinkle of chaat masala for extra zing.

    On a Wrap: For a more casual meal, I wrap pieces of the tandoori chicken in a warm flatbread with some lettuce, onions, and a dollop of mint chutney or yogurt. It makes for a delicious and easy-to-eat lunch or dinner.

    As a Starter: If I’m serving it at a gathering, I often use tandoori chicken as a starter. I’ll plate it with a little lemon wedge and some extra chutneys for dipping. It’s always a hit!

    Turn leftovers into Butter Chicken: If I’m in the mood to turn my tandoori chicken into butter chicken, I simply simmer my tandoori chicken pieces in a rich, creamy tomato-based sauce with butter, cream, and spices. The result is a silky, comforting butter chicken. I love to serve it with naan to soak up all that delicious sauce.

    One more picture of tandoori chicken.

    Tandoori Chicken is more than just a dish, it’s a celebration of Indian flavors and family togetherness. It’s a dish that connects people to India’s rich culinary heritage and offers something for everyone, from those who love a little heat to those who crave a more mild, flavorful experience. And let’s be honest, who doesn’t love that crispy, charred exterior combined with juicy, tender chicken on the inside?

    Whether you’ve had it at a family gathering, a street food stall, or at your favorite restaurant, Tandoori Chicken is a dish that’s loved for its taste, its history, and the stories it carries with it.

    More amazing Indian Recipes:
    Pork Vindaloo
    Gobi Matar
    Palak Paneer
    Veg Korma
    Methi Chicken
    Prawn Moilee
    Aloo Palak

    Featured image for tandoori chicken recipe.

    Tandoori Chicken

    Yield: 4

    Tandoori Chicken is an iconic Indian dish where chicken is marinated in yogurt and spices to create a tender and flavorful meal.

    Ingredients

    • 4 chicken leg quarters, skinless (you can also use bone-in thighs or drumsticks)
    • 2-3 Tbsp melted butter, for basting

    Tandoori Marinade

    • 6 Tbsp plain yogurt (you can also use Greek yogurt)
    • 1.5 Tbsp ginger paste
    • 1.5 Tbsp garlic paste
    • 2 Tbsp Kashmiri Red Chili powder
    • 1 tsp coriander powder
    • 1 tsp cumin powder
    • ½ tsp turmeric
    • ½ tsp garam masala powder
    • ½ tsp chat masala ( optional)
    • ½ tsp dried fenugreek leaves, crushed between your fingers
    • 3-4 drops red food coloring (optional for restaurant-style color)
    • 1 Tbsp lemon juice
    • 1.5 tsp salt
    • 2 Tbsp oil

    Serving

    • green mint chutney
    • salad
    • lime/lemon wedges

    Instructions

    1. Prep Chicken: Use a knife to make 3-4 deep slits across the meat side of the chicken pieces. Turn over and cut another 2-3 slits on the underside.
    2. Prepare Marinade: In a bowl large, mix all the ingredients for Tandoori Marinade. Toss the chicken pieces to coat, making sure to get in the cuts and crevices (use hands with kitchen gloves). Cover and refrigerate for at least 12 hours, up to 24 hours (the longer the better!). When ready to cook, take out of the fridge and allow to come to room temperature for 30 minutes.
    3. Pre-heat the Oven: Preheat the oven to 400°F. Line a large baking sheet with aluminum foil. Place a baking rack on the aluminum foil-lined baking sheet. Lightly grease the rack with baking spray. (If you don’t have a rack, lightly grease the parchment paper or aluminum). Remove chicken from the marinade, shaking off excess, and place the leg quarters meat side up on the rack. Reserve the excess marinade.
    4. Bake and Broil: Bake chicken quarters for 30 minutes. Baste the chicken with reserved marinade and bake it for 10 minutes. Next, baste it with melted butter and bake for 10 minutes. Finally, again baste it with butter and bake it for 10 minutes. You can broil the chicken for char arks, if desired. Every oven is a little different, so baking time can vary accordingly. Bake the chicken until the internal temperature reaches up to 185°F. Remove from the oven and allow to rest for 5 minutes.
    5. Serve with mint chutney, salad and lime/ lemon wedges.
    6. Grilling Method: Preheat grill with closed lid to medium and brush grills lightly with oil. Place chicken quarters on grill, cook 5-6 minutes until chicken starts to caramelize. Baste, then flip and baste the other side and close the lid for 10 minutes. Baste it with butter, and grill for another 10 minutes, or until internal temperature is 185°F.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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