Tandoori Chicken

Name: Tandoori Chicken
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1½ lbs (700g) bone-in chicken thighs or drumsticks (skin removed); ¾ cup plain yogurt; 1 tbsp lemon juice; 1 tbsp ginger-garlic paste; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; ½ tsp turmeric; 1 tsp garam masala; ½–1 tsp chili powder (adjust to taste); 1½ tsp salt; 1 tbsp oil; Optional: red food coloring for traditional color

Jump to Recipe Print Recipe

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.

Contents

Origin Tandoori Chicken What I Love About This Recipe Tandoori Chicken Ingredients Directions Notes

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.

Tandoori Chicken

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

380

kcal

Ingredients

1½ lbs (700g) bone-in chicken thighs or drumsticks (skin removed)
¾ cup plain yogurt
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp turmeric
1 tsp garam masala
½–1 tsp chili powder (adjust to taste)
1½ 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.

skynet

Next Roasted Potatoes Recipe »

Previous « Pink grapefruit party punch Drink