Description
This authentic tandoori chicken recipe delivers restaurant-quality Indian flavor right in your home kitchen! Juicy chicken pieces are marinated in spiced yogurt, then baked or grilled to smoky perfection with beautiful char marks. It’s easier than you think to make this classic dish that’s bursting with aromatic spices and incredible flavor.
Ingredients
Scale
For the Marinade:
- 1 cup plain whole milk yogurt (not Greek)
- 2 tablespoons lemon juice (about 1 large lemon)
- 2 tablespoons ginger-garlic paste (or 1 tablespoon each freshly grated ginger and minced garlic)
- 2 tablespoons vegetable oil
- 2 tablespoons Kashmiri red chili powder (or substitute with 1 tablespoon paprika + 1 teaspoon cayenne)
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon cayenne pepper (optional, for extra heat)
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon ground black pepper
For the Chicken:
- 3 pounds chicken pieces (bone-in, skin-on thighs, drumsticks, and/or legs)
- 2 tablespoons melted butter or ghee (for basting)
- Lemon wedges (for serving)
- Fresh cilantro, chopped (for garnish)
- Sliced onions (for serving)
Instructions
- Prepare the Chicken: Pat the chicken pieces completely dry with paper towels – this is important for the marinade to adhere properly. Using a sharp knife, make 2-3 deep diagonal slashes (about ½ inch deep) on each chicken piece. These cuts allow the marinade to penetrate deep into the meat, flavoring it from the inside out. If using skin-on chicken, you can remove the skin for better marinade absorption, though keeping it on adds flavor.
- Make the Marinade: In a large mixing bowl, combine the yogurt, lemon juice, ginger-garlic paste, and vegetable oil. Whisk until smooth and well blended. Add all the spices: Kashmiri red chili powder, garam masala, cumin, coriander, turmeric, cayenne pepper (if using), salt, and black pepper. Whisk everything together until you have a vibrant red-orange paste with no lumps. The marinade should be thick but spreadable, like a smooth, colorful sauce.
- Marinate the Chicken: Add the prepared chicken pieces to the marinade. Using your hands (wear gloves if you prefer), massage the marinade thoroughly into every piece of chicken, making sure to work it into the slashes and coat every surface generously. The chicken should be completely covered in the vibrant marinade. Cover the bowl tightly with plastic wrap or transfer to a large zip-top bag, squeezing out excess air. Refrigerate for at least 4 hours, but preferably 12-24 hours for maximum flavor and tenderness. The longer it marinates, the better it tastes!
- Prepare for Cooking: When ready to cook, remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures even cooking. Preheat your oven to 450°F (230°C) with a rack positioned in the upper third. Line a large baking sheet with aluminum foil for easy cleanup, then place a wire rack on top of it. The rack allows hot air to circulate around the chicken, creating more even charring.
- Arrange the Chicken: Remove the chicken pieces from the marinade, letting excess marinade drip off (but don’t wipe it off completely – that flavorful coating is what you want). Arrange the chicken pieces on the wire rack, leaving space between each piece so they cook evenly. Reserve any remaining marinade in the bowl.
- First Bake: Place the baking sheet in the preheated oven and bake for 25 minutes. The chicken will start to cook through and the edges will begin to char slightly. Your kitchen will smell absolutely incredible at this point!
- Baste and Broil: After 25 minutes, carefully remove the baking sheet from the oven. Brush the chicken pieces generously with melted butter or ghee – this adds richness and helps create those beautiful char marks. If you have any reserved marinade, you can brush a little on as well. Switch your oven to broil mode (high setting) and return the chicken to the oven. Broil for 5-7 minutes, watching carefully, until the chicken develops dark, slightly charred spots and the edges are crispy. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer in the thickest part of the meat (not touching bone).
- Flip and Finish (optional): For extra char on both sides, carefully flip the chicken pieces using tongs, brush with more butter, and broil for an additional 3-5 minutes until the other side is beautifully charred.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, keeping it moist. Transfer to a serving platter, squeeze fresh lemon juice over the top, and garnish with chopped cilantro and sliced onions. Serve immediately while hot!
Notes
- Grill Method: If grilling, preheat your grill to medium-high (about 400-450°F). Oil the grates well. Grill chicken for 6-8 minutes per side, turning once, until charred and cooked through. Baste with butter throughout cooking.
- Stovetop Grill Pan: Heat a grill pan over medium-high heat. Cook chicken 7-8 minutes per side, covered, reducing heat if it chars too quickly.
- Make It Less Spicy: Reduce or omit cayenne pepper and use only mild Kashmiri chili powder or substitute with sweet paprika.
- Boneless Chicken: You can use boneless, skinless chicken breasts or thighs. Reduce cooking time to 20-25 minutes total as they cook faster.
- Food Coloring (traditional): Some recipes add a few drops of red or orange food coloring for that bright restaurant color, though it’s purely aesthetic.
- Smoky Flavor: For authentic smokiness without a tandoor, add ½ teaspoon of liquid smoke to the marinade, or after cooking, place a small piece of charcoal on foil, set it on fire until red-hot, place it in a small bowl on the serving platter with chicken, drizzle oil on the charcoal to create smoke, and immediately cover everything for 5 minutes to infuse smoke flavor.
- Prep Time: 20 minutes (plus 4-24 hours marinating time)
- Cook Time: 35-40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 chicken thigh or 2 drumsticks (about 5-6 oz)
- Calories: 285
- Sugar: 3g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg