Smoky, juicy, and vibrantly spiced — Tandoori Chicken is a beloved Indian dish where chicken is marinated in yogurt and aromatic spices, then grilled or roasted to perfection. It’s bold, flavorful, and incredibly satisfying.
Origin Tandoori Chicken
Originating from the Indian subcontinent, Tandoori Chicken gets its name from the tandoor, a traditional clay oven used to cook marinated meats over intense heat. It’s now enjoyed worldwide for its rich flavor and fiery red color.
What I Love About This Recipe
The marinade does all the work — tenderizing the meat and infusing it with layers of spices. The result is incredibly juicy chicken with a beautiful charred crust and deep flavor in every bite.
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Tandoori Chicken
4
servings30
minutes40
minutes380
kcalIngredients
11/2 lbs (700g) bone-in chicken thighs or drumsticks (skin removed)
3/4 cup plain yogurt
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp turmeric
1 tsp garam masala
1/2 –1 tsp chili powder (adjust to taste)
11/2 tsp salt
1 tbsp oil
Optional: red food coloring for traditional color
Directions
- Make small slits in the chicken pieces to help the marinade penetrate.
- In a bowl, mix yogurt, lemon juice, ginger-garlic paste, spices, salt, and oil. Add food coloring if using.
- Rub the marinade all over the chicken, ensuring it gets into the slits. Cover and refrigerate for at least 6 hours or overnight.
- Preheat oven to 425°F (220°C), or prepare a grill.
- Place chicken on a rack over a baking sheet or directly on the grill. Roast for 25–35 minutes, turning halfway, until charred in spots and cooked through (internal temp 165°F / 74°C).
- Rest for 5 minutes before serving. Garnish with lemon wedges and fresh cilantro.
Notes
- Use boneless chicken for faster cooking, but bone-in delivers more flavor.
- For extra smokiness, briefly place a hot charcoal piece in a bowl inside the marinated chicken container
- Serve with naan, mint chutney, and sliced onions.
