Tandoori Chicken

Tandoori chicken is marinated overnight in yogurt and spices then cooked at a very high heat for a smoky charred finish. You can make it at home using a tandoor, oven or grill. The result is juicy, vibrant red chicken with a deep, smoky flavour that is a star of Indian restaurant menus.

Why You Will Love This Tandoori Chicken

• Juicy inside with a smoky, charred outside
• High in protein and made with very little oil
• Works in a home oven, grill or air fryer

Ingredient Notes

Chicken: Bone-in legs or thighs with slits cut into the meat take up the marinade best. Yogurt: Thick yogurt tenderises the chicken and helps the spices cling. Kashmiri chilli powder: Gives the classic red colour without extreme heat. Ginger-garlic paste, lemon juice and garam masala: Build layers of flavour.

Tips for Perfect Tandoori

Marinate overnight for the best flavour. Cook at a very high temperature so the outside chars before the meat dries out, and baste with a little butter or oil. For a smoky taste, place a hot coal in a steel bowl with ghee in the centre of the oven and cover for 2 minutes.

Serving and Storage

Serve hot with sliced onions, lemon wedges and mint chutney. Leftovers keep for three days in the refrigerator and are great in wraps or tossed into a salad.

Frequently Asked Questions

Why is tandoori chicken red?

The colour comes mainly from Kashmiri chilli powder, which is vibrant but mild. Some restaurants also add food colouring, but you can get a deep red naturally with chilli powder and paprika.

How long should I marinate tandoori chicken?

At least four hours, and overnight is best. The yogurt and lemon juice tenderise the meat and let the spices penetrate deeply.

Can I make tandoori chicken in an oven?

Yes. Roast on a rack at a very high temperature, then finish under the grill to char the edges. Baste with a little butter or oil for a juicy result.

How do I know when the chicken is cooked?

The juices should run clear and the thickest part should reach 74 C (165 F) on a meat thermometer. Rest the chicken for a few minutes before serving.

Can I use boneless chicken?

Yes. Boneless thighs cook faster and stay juicy. Cook them for a shorter time and watch to avoid drying them out.

How do I get the smoky flavour without a tandoor?

Use the coal trick: place a hot piece of charcoal in a small steel bowl, add a drop of ghee, and cover it with the chicken for a couple of minutes. A grill or broiler also adds char.

More Recipes You Will Love

• Chicken Dum Biryani: fragrant layered rice for celebrations
• Butter Chicken (Murgh Makhani): creamy tomato curry that pairs with any bread or rice
• Air Fryer Paneer Tikka: smoky, spiced paneer starter
• Garlic Butter Naan (Tawa Naan): soft, blistered flatbread for scooping up the gravy

Print Recipe

Editor's Pick

Tandoori Chicken

Author: Anjali Cooking Method: Tandoor & Clay Oven Cuisine: Indian, North Indian Courses: Main Course Recipe Keys: Keto Non Vegetarian Spicy

Difficulty: Intermediate Prep Time 20 mins Cook Time 35 mins Rest Time 240 mins Total Time 4 hrs 55 mins

Cooking Temp: 220  C Servings: 4 Estimated Cost: $ 12 Calories: 250

Best Season: Spring, Summer, Fall, Winter

Dietary:

E Eggless G Gluten-Free H Halal H High-Protein K Keto L Low-Carb N Nut-Free

Description

Tandoori chicken is a legendary North Indian dish: chicken legs marinated overnight in spiced yogurt, then cooked at a very high heat until the outside is charred and the inside stays juicy. You can recreate it at home in a regular oven, on a grill or in a tandoor. This recipe breaks the process into a two-step marinade, exact roasting temperature and a basting trick for the best colour and smoky flavour.

Ingredients (serves 4)

Servings

First Marinade

• 1 kg chicken legs (skinned, with deep cuts made, about 1 kg)
• 2 tablespoons lemon juice
• 1 teaspoon salt

Second Marinade

• 1 cup thick yogurt (hung for 30 minutes)
• 2 tablespoons ginger-garlic paste
• 2 teaspoons Kashmiri red chilli powder
• 1 tablespoon tandoori masala
• 1 teaspoon garam masala
• 1 tablespoon mustard oil (or any cooking oil)
• 1 teaspoon kasuri methi (crushed between your palms)
• ¹⁄₂ teaspoon salt (adjust to taste)

To Baste and Serve

• 2 tablespoons butter or ghee (melted, for basting)
• 1 plate sliced onions and lemon wedges (to serve)

Instructions

1. Hang the Yogurt

   Spoon the 1 cup of yogurt into a clean muslin cloth or a fine sieve lined with a tea towel and set it over a bowl. Let it drain for 30 minutes, until thick and spoonable, like soft cream cheese. Discard the liquid.
   Tip: Do this while you prepare the chicken. Thin, watery yogurt slides off the chicken in the oven and leaves it pale.

2. Skin and Cut the Chicken

   Pull the skin off the 1 kg of chicken legs, using a paper towel for grip, and pat the meat dry. Make 2 to 3 deep cuts in each leg, slicing down almost to the bone.
   Tip: Removing the skin lets the marinade penetrate the meat directly. The deep cuts help the spices reach the bone, so the chicken is flavoured all the way through.

3. First Marinade

   Put the chicken in a large bowl and rub with 2 tablespoons of lemon juice and 1 teaspoon of salt, working it into every cut. Leave to rest for 15 minutes.
   Tip: The first marinade seasons the meat and helps the second marinade absorb. Do not leave it longer than 30 minutes, as the lemon juice will start to toughen the meat.

4. Measure the Spices

   While the chicken rests, measure out 2 tablespoons of ginger-garlic paste, 2 teaspoons of Kashmiri chilli powder, 1 tablespoon of tandoori masala, 1 teaspoon of garam masala, 1 tablespoon of mustard oil and 1/2 teaspoon of salt. Crush 1 teaspoon of kasuri methi between your palms to release its fragrance.
   Tip: Crushing the dried fenugreek leaves between your palms wakes up their aroma, which is a key part of tandoori flavour.

5. Make the Second Marinade

   In a large bowl, whisk the hung yogurt with the ginger-garlic paste, chilli powder, tandoori masala, garam masala, mustard oil, kasuri methi and salt, until you have a thick, smooth, deep red paste.
   Tip: Hang the yogurt so the marinade does not drip off. The mixture should be thick enough to coat the back of a spoon.

6. Coat the Chicken

   Coat the chicken thoroughly in the yogurt marinade, pushing it deep into every cut and making sure each leg is covered all over.
   Tip: Wear gloves if you like, as the red chilli powder and tandoori masala can stain your skin and nails.

7. Marinate

   Cover the bowl and refrigerate for at least 4 hours, or overnight for the best flavour, turning the chicken once halfway through.
   Tip: Overnight marination gives the juiciest, most flavourful chicken. Do not marinate for more than 24 hours.

8. Bring to Room Temperature and Preheat

   Take the chicken out of the fridge 30 minutes before cooking so it loses its chill. Meanwhile, preheat the oven to 220 C, setting a rack in the upper-middle position.
   Tip: Cold chicken cooks unevenly and the outside chars before the inside is done. A very hot oven is what gives tandoori its signature char.

9. Arrange on a Rack

   Line a baking tray with foil and set a wire rack over it. Arrange the chicken on the rack in a single layer, leaving a little space between the pieces, and leave a thin coat of marinade on each leg.
   Tip: A rack gives you crisp all-around edges and lets the juices drip away instead of steaming the underside.

10. Roast the First Half

    Roast for 15 to 18 minutes, until the marinade has set and the chicken is starting to colour at the edges.
    Tip: Keep the oven door closed for the first 15 minutes so the temperature stays high.

11. Turn and Baste

    Take the tray out, turn each leg over and brush all over with 2 tablespoons of melted butter or ghee. Return it to the oven.
    Tip: Basting keeps the chicken moist and gives the tandoori colour its glossy, deep red finish.

12. Finish Roasting

    Roast for another 12 to 15 minutes (30 to 35 minutes in total), until the juices run clear and the thickest part of a leg reaches 75 C on a meat thermometer.
    Tip: Check the thickest part with a thermometer, without touching the bone. Chicken is safe at 75 C, and legs stay juicy even slightly above that.

13. Char Under the Grill

    Switch the oven to the grill setting (or move the tray under a hot grill) and cook for 3 to 5 minutes, turning once, until the edges are charred in places.
    Tip: Watch carefully under the grill, as it chars fast. Blackened patches are good, but burnt all over means the tray is too close.

14. Rest and Serve

    Rest the chicken for 5 minutes, loosely covered, then serve hot with sliced onions, lemon wedges and mint chutney.
    Tip: For a smoky flavour, place a hot coal in a small steel bowl on the tray, add a drop of ghee and cover for 2 minutes after roasting. Leftovers are excellent in wraps or biryani.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12.5g20%

Saturated Fat 3.5g18%

Cholesterol 135mg45%

Sodium 650mg28%

Potassium 600mg18%

Total Carbohydrate 4g2%

Dietary Fiber 1g4%

Sugars 3g

Protein 30g60%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Marinate overnight for the best flavour. For a smoky taste place a hot coal in a steel bowl with ghee in the centre of the oven and cover for 2 minutes. Chicken must reach an internal temperature of 75 C. Leftovers are excellent in wraps or biryani and keep for 2 days in the refrigerator.

Keywords: tandoori chicken, Indian chicken, tandoor, grilled chicken