Tandoori Chicken Recipe (+ VIDEO) (2024)

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Spice up the dinnertime with this smoky and perfectly juicy tandoori chicken. Marinated in yogurt and cooked in the oven, this recipe comes together in minutes!

Tandoori Chicken Recipe (+ VIDEO) (1)

We love our Indian recipes, especially those with chicken.

If you’ve tried my butter chicken, chicken saag, or chicken tikka masala, you are in for a treat: this tandoori chicken recipe will be a new dinnertime favorite.

Table of Contents
  1. What is tandoori chicken?
  2. Ingredients needed
  3. How to make tandoori chicken
  4. Alternative cooking methods
  5. Recipe tips and variations
  6. How to store leftovers
  7. Frequently asked questions
  8. More delicious Indian dinners to try
  9. Perfect Tandoori Chicken (Recipe Card)

What is tandoori chicken?

Tandoori chicken is, in my opinion, the most popular and tasty Indian dish ever. It features chicken marinated in yogurt and spices. Traditionally, the chicken is then cooked in a tandoor, which is a clay oven.

In my version, I oven-bake it, and it honestly tastes like something from a restaurant!Here are some reasons why I love this recipe:

  • Healthy. Marinated in yogurt and roasted in the oven, tandoori seasoned chicken is a healthy way to cook chicken.
  • Juicy and flavorful. Yogurt works well for tenderizing chicken and making it moist and juicy. The warm spices used in the marinade make the chicken super flavorful.
  • Any chicken cut works. You can use any chicken cut for this recipe. I typically use chicken quarters or chicken legs, but leaner cuts like chicken thighs also work very well.

What I love about this recipe is just how authentic it tastes. Sure, cooking it in a tandoor oven would make things complete, but this oven-baked version tastes just as good!

Ingredients needed

This recipe calls for very simple ingredients and pantry spices. Besides the chicken itself, you’ll likely have everything on hand. Here is what you’ll need:

  • Chicken. I prefer using chicken leg quarters for this recipe because they are fatty, flavorful, and has the bone intact. You can also use a mix of chicken legs and drumsticks.If you want boneless chicken, opt for chicken thighs.
  • Yogurt. Plain Greek yogurt or natural yogurt. It goes without saying but please do not use flavored yogurt.
  • Lemon juice. Optional, but if your yogurt is NOT on the tard side, add 1 teaspoon of lemon or lime juice.
  • Ginger and garlic. Freshly minced. Fresh ginger and garlic give the chicken Asian notes and add great flavor. Use fewer or more garlic cloves, depending on your preferences.
  • Spices. The spice blend I prefer using for my tandoori chicken recipe consists of garam masala, cumin, cinnamon, ground coriander, turmeric, and smoked paprika. While you can customize the spice blend for tandoori chicken, I recommend you never skip the garam masala, as it gives the dish an authentic Indian feel.
  • Olive oil. For the marinade.You can use butter or ghee but I find it firms up a little too much for my liking.
  • Salt. To taste.

Find the printable recipe with measurements below.

How to make tandoori chicken

Besides marinating the chicken, this recipe calls for barely any hands-on time. The oven takes care of all the hard work! Ready to bake some chicken?

Step 1- Prepare the marinade. Add the yogurt to a mixing bowl. Add the spices, freshly minced ginger and garlic, and olive oil. Give the mixture a good mix.

Tandoori Chicken Recipe (+ VIDEO) (2)

Step 2- Marinate the chicken. Pat dry the chicken pieces and put them in the marinade. Mix well to get the chicken completely coated. Cover and marinade for up to 24 hours in the fridge. If you are in a hurry, let the chicken sit in the marinade for around 10 minutes.

Tandoori Chicken Recipe (+ VIDEO) (3)

Step 3- Assemble. Preheat the oven to 200C/400F degrees. Line the wire racks with tin foil. Remove the chicken cuts from the yogurt mixture and shake off the excess marinade. Place the chicken on the wire rack.

Tandoori Chicken Recipe (+ VIDEO) (4)

Step 4- Bake. Bake for 25 to 30 minutes or until the chicken is nicely charred and cooked through. Allow the chicken to rest for 5 minutes and serve with naan and coconut rice.

Tandoori Chicken Recipe (+ VIDEO) (5)

Alternative cooking methods

During the warmer months, I like to grill the chicken instead of baking it, and it only needs a few minor tweaks. I’ve also tested this out in the air fryer AND the instant pot, which are both great for speedy cooking.

Grill method: Once the chicken is marinated, place it on a preheated charcoal grill or grill pan. Grill on high heat for 8 minutes per side.

Air fryer method: Once marinated, place the chicken pieces in a single layer in the air fryer basket. Air fry at 200C/400F for 20 minutes, flipping once halfway through.

Instant pot method: Marinate the chicken then place it in the Instant Pot and switch on ‘saute’ mode. Sear the chicken on both sides. Add remaining marinade and set the pot to ‘pressure cook’. Cook the chicken for 8-10 minutes, before turning it off and allow it to naturally release for 10 minutes.

Recipe tips and variations

  • Use even-sized chicken pieces to ensure even cooking.If you are using different cuts of chicken, I recommend cooking them in batches.
  • Don’t overcrowd the baking rack so that the chicken pieces brown well on all sides.
  • Have a thermometer at hand. Remove the chicken from the oven as soon as it reads 165F in the thickest part of the chicken.
  • Resting the chicken is important because it allows the juices to redistribute amnd yield the most juiciest meat ever.
  • For a fun twist on this chicken, shred it with two forks for pulled tandoori chicken.
  • You may notice my recipe isn’t as red or pink as restaurant-style Tandoori chicken. The reason is I don’t use any red food coloring. If you want to make this with aesthetic purposes in mide, add 1-2 drops to the marinade.
  • For some added spice, add some cayenne pepper or red chili powder.

How to store leftovers

To store: Leftovers can be stored in the refrigerator in airtight containers for up to five days.

To freeze: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to two months.

Reheating: Microwave portions of the chicken for 40-50 seconds or reheat in a preheated oven until hot.

Tandoori Chicken Recipe (+ VIDEO) (6)

Frequently asked questions

Is tandoori chicken healthy?

Tandoori chicken is one of the healthiest chicken recipes to make. As the chicken is marinated in yogurt and then baked and not fried, it doesn’t contain a high amount of saturated fats. You can use chicken breasts to make tandoori chicken lower in fat and calories and higher in protein.

What is healthier tikka or tandoori chicken?

Chicken tikka is another popular Indian dish that features yogurt-marinated chicken pieces. The pieces are threaded on skewers and then grilled or roasted. Unlike the tandoori chicken, chicken tikka is always made with boneless chicken.

Chicken tikka and tandoori chicken are both healthy. It all depends on the type of chicken cuts used to make them. The healthiest version of both dishes is made with skinless chicken breast.

What does tandoori chicken taste like?

Tandoori chicken is juicy thanks to the yogurt marinade and earthy due to the Indian spices, ginger, and garlic.Cooked over high heat, authentic tandoori chicken is also smoky. This is why I like to add smoked paprika to the marinade to make up for the smokiness that the traditional cooking method provides.

More delicious Indian dinners to try

  • Chicken vindaloo– Spicy, tangy, and perfect if you love your curries spicy!
  • Lamb Rogan Josh– Rich and creamy, the curry base is made up of tomatoes and yogurt.
  • Lamb vindaloo– Similar to the chicken version, but swap out the meat for lamb.
  • Paneer Tikka Masala– My family’s favorite veggie curry, the leftovers taste even better.

Tandoori Chicken Recipe (+ VIDEO) (7)

Perfect Tandoori Chicken

5 from 92 votes

Spice up the dinnertime with this smoky and perfectly juicy tandoori chicken. Marinated in yogurt and cooked in the oven, this recipe comes together in minutes!

Servings: 8 servings

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Rate This Recipe

Print

Video

Ingredients

  • 1 piece ginger minced
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon garam marsala
  • 1 teaspoon ground corriander
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 cup plain yogurt
  • 2 lbs chicken quarters

Instructions

  • In a mixing bowl, mix together all the ingredients, except for the chicken.

  • Pat dry the chicken then add it to a large mixing bowl. Add in the marinade and mix very well, until all the chicken is completely coated.

  • Either cover and marinate for up to one day, or if you are in a hurry, let it sit for 10 minutes at room temperate.

  • Preheat the oven to 200C/400F. Place tin foil on two wire racks. Remove each piece of chicken from the bowl and shake off the excess marinade. Place them on the wire rack.

  • Bake for 20-25 minutes, or until they begin to char around the edges.

  • Allow the chicken to set for 5 minutes before serving.

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.

TO FREEZE: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to two months.

TO REHEAT: Microwave portions of the chicken for 40-50 seconds or reheat in a preheated oven until hot.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 3gProtein: 17gFat: 19gSodium: 89mgPotassium: 263mgFiber: 0.3gVitamin A: 233IUVitamin C: 0.5mgCalcium: 52mgIron: 1mgNET CARBS: 3g

Course: Main Course

Cuisine: Indian

Author: Arman Liew

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Recipe originally published March 2015 but updated to include new photos, information, and video for your benefit.

Tandoori Chicken Recipe (+ VIDEO) (2024)

FAQs

What gives tandoori chicken red color? ›

Tandoori chicken is red primarily because of the use of a specific spice called Kashmiri red chili powder in its marinade. Kashmiri red chili powder is made from dried, ground Kashmiri red chilies, which have a vibrant red color and a mild level of spiciness.

How do you keep tandoori chicken from drying out? ›

Avoid using yogurt with a lot of whey. You can easily make your own strained yogurt from this recipe – hung curd. It is essential to coat the chicken with thick marinade before cooking. This prevents it from drying out.

What is the difference between tandoori chicken and tandoori chicken tikka? ›

Chicken tikka requires skinless and boneless chunks of chicken necessarily taken from breast. On the other hand, chicken tandoori can be made with both half and full chicken. Most of the time, legs, breasts, and wings are used for preparing tandoori. The delicacy is not boneless.

What is the most famous dish cooked in the tandoor? ›

Tandoori chicken is a dish made from chicken marinated in yogurt and spices and roasted in a tandoor, a cylindrical clay oven. The dish is now popular worldwide. The modern form of the dish was popularized by the Moti Mahal restaurant in New Delhi, India in the late 1940s.

Can I use cream instead of yogurt for tandoori chicken? ›

Easier and faster than take out!

As a result, I came up with a quick and easy North Indian-inspired chicken tandoori recipe that involves nothing more than whisking together a simple marinade of coconut yogurt or cream, store-bought tandoori masala blend, salt, chicken, and lemon juice and popping it in the oven!

What can I use instead of tandoori powder? ›

What is a quick substitute for tandoori spice? If you are in a bind and don't have a tandoori masala take an equal amount of garam masala and add as much red Kashmiri chili powder or cayenne pepper as you wish. You might start with a teaspoon of Kashmiri chili and 1/4 to 1/2 teaspoon of cayenne pepper.

How do you reduce the spice in tandoori chicken? ›

Try adding a splash of these acidic ingredients to cool down the spiciness in your dishes:
  1. Lemon Juice.
  2. Lime Juice.
  3. Vinegar.
  4. Ketchup.
  5. Tomato Sauce.

What to eat with tandoori chicken? ›

Traditionally tandoori chicken is served with naan ( a wheat based flat bread) but because we keep things gluten free around here, white rice would be great. I also like to serve it with brown, or wild rice and a side salad. Cauliflower rice or hearts of palm rice will keep the meal low carb/Keto.

Why is tandoori chicken so good? ›

There is no dish more iconic than tandoori chicken in Indian food. People love this dish worldwide for its versatility and unique flavor. Since you marinate the chicken in spices and yogurt and then cook in the tandoor at high heat, the resulting dish is a moist and flavorful chicken.

Is tandoori chicken is healthy? ›

Chicken tandoori is a popular dish with many health benefits. It is a good source of iron and a good source of dietary fibre. Additionally, it is a good source of antioxidants and is rich in essential amino acids. It is also known to improve digestion and reduce inflammation.

What ethnicity is tandoori chicken? ›

The dish is attributed to Kundan Lal Gujral, a Hindu from Punjab state who fled newly formed Pakistan after the 1947 partition of India and opened a restaurant in Delhi. Tandoori chicken quickly became popular throughout South Asia and the Middle East as well as in Western countries.

Which is healthier chicken tikka or tandoori chicken? ›

Chicken tikka is packed with protein, fibre, fat, and carbohydrates. It contains 0.7 grams of fibre, 4.2 grams of protein, and 5 grams of net carbs. On the other hand, Chicken tandoori is enriched with protein, fibre, and carbohydrates. It has 8.7 grams of net carbs, 1.8 grams of fibre, and 17.5 grams of protein.

Is tandoori Indian or Pakistani? ›

Tandoori cooking originated in the Indus valley of ancient India, five thousand years ago, with the Harappan civilisations in the Indus valley. In addition to the Indian subcontinent, it has been revealed that individuals in West and Central Asia cook their food in a tandoor oven.

Which type of tandoor is best? ›

Dirt Tandoor Oven

Nothing beats the customary earth stove “oven”, this pot is set up by utilizing Indian mud. Some extraordinary added substances are added to the blend, this gives greater toughness and quality to the oven. A few ovens consume so hot that temperature came to up to 1000 degrees.

What is the bread cooked in the tandoor? ›

Tandoor breads are popular in northwestern Indian regions, especially in Himachal Pradesh, Gujarat, Jammu and Kashmir, Uttar Pradesh, Bihar, Madhya Pradesh, Uttarakhand, Rajasthan, Haryana and Punjab regions, where naan breads and atta flatbreads such as the Tandoori roti are baked in tandoor clay ovens fired by wood ...

What makes chicken tikka go red? ›

The combination of red chili powder and turmeric powder colors the chicken red-orange. Some restaurants are not above adding red food coloring to enhance the effect.

Why is my tandoori chicken not red? ›

To make tandoori chicken with its signature red color, you need to marinate the chicken pieces in a mixture of yogurt and the above-mentioned spices. The longer you marinate the chicken (usually a few hours or overnight), the more the flavors and colors will infuse into the meat.

What spice makes Indian food red? ›

Indian Red Chili (Lal Mirch)

Indian red chili is a ground spice with a heat similar to cayenne pepper, though it may be hotter or milder depending on where the chilies come from and how they're grown. Typically its flavour is more floral than cayenne, and it is a brighter red.

Why did my chicken turn red? ›

It's a condition that occurs most often in chicken that has been frozen. As the bird freezes and then thaws, it sometimes causes pigment to leach out of the bone marrow and accumulate as a deep red color around the bone. You'll also likely notice it in the meat right next to the bone.

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