Tandoori Chicken Recipe: Tandoori Chicken originated in India, specifically in Punjab, where it was traditionally cooked in a clay oven (tandoor). This method gives the chicken a distinct smoky flavor and crispy texture while keeping it tender inside.
Why is it Called Tandoori Chicken?
The name comes from the word “tandoor,” which refers to a cylindrical clay oven used for baking and grilling food at high temperatures. The intense heat of the tandoor helps seal in the juices while giving the meat a beautiful charred texture.
Ingredients for Tandoori Chicken
To make the perfect Tandoori Chicken, you’ll need the following ingredients:
Essential Spices and Seasonings
- Chicken – Preferably bone-in chicken legs and thighs for the best flavor
- Yogurt – Acts as the base for the marinade, tenderizing the chicken
- Ginger-Garlic Paste – Adds depth and aroma
- Lemon Juice – Helps in tenderizing the meat and adds tanginess
- Red Chili Powder (Kashmiri for color, regular for heat) – Gives the signature red color
- Turmeric Powder – Adds warmth and slight bitterness
- Coriander Powder – Brings an earthy, citrusy note
- Cumin Powder – Adds a smoky and nutty flavor
- Garam Masala – A blend of Indian spices for warmth
- Salt – Enhances overall flavor
- Mustard Oil or Butter – Adds richness and helps in grilling
Alternative Ingredients
- If you don’t have Kashmiri chili powder, you can use paprika for color.
- For a dairy-free version, use coconut yogurt instead of regular yogurt.
- If you want extra heat, add crushed red pepper or green chilies.
Step-by-Step Guide to Making Tandoori Chicken
Step 1: Preparing the Chicken
- Wash the chicken thoroughly and pat it dry with paper towels.
- Using a sharp knife, make deep cuts or slits in the chicken pieces. This allows the marinade to penetrate deeply for maximum flavor.
Step 2: Making the Marinade
In a large bowl, mix the following:
- 1 cup thick yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon red chili powder (adjust based on spice preference)
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 1 tablespoon mustard oil or melted butter
Whisk everything together until smooth.
Step 3: Marinating the Chicken
- Coat the chicken evenly with the prepared marinade.
- Cover the bowl and let the chicken marinate for at least 6 hours (or overnight in the refrigerator) for best results.
Step 4: Cooking the Chicken
There are multiple ways to cook Tandoori Chicken at home:
Tandoori Chicken Cooking Methods Explained
Traditional Tandoor Method
- Preheat a clay tandoor to high heat.
- Skewer the marinated chicken and cook for 15-20 minutes, turning occasionally.
Oven Method
- Preheat the oven to 450°F (230°C).
- Place the chicken on a baking rack and roast for 30-35 minutes, flipping halfway.
- For a smoky finish, broil for the last 5 minutes.
Stovetop (Pan-Fry) Method
- Heat a grill pan or skillet on medium-high heat.
- Add a little oil and cook the chicken for 8-10 minutes per side until charred and fully cooked.
Grilling Method
- Preheat an outdoor grill to medium-high heat.
- Grill the chicken for 15-20 minutes, flipping occasionally.
Air Fryer Method
- Preheat the air fryer to 400°F (200°C).
- Place the chicken in a single layer and cook for 15-18 minutes, flipping halfway.
How to Achieve the Perfect Smoky Flavor
If you’re cooking in an oven or stovetop, use the Dhungar Method:
- Heat a small piece of charcoal until red-hot.
- Place it in a bowl inside the cooked chicken dish, drizzle with a few drops of oil, and cover for 5 minutes.
Serving Suggestions
Side Dishes for Tandoori Chicken
- Naan or Roti
- Steamed Basmati Rice or Jeera Rice
- Onion and Cucumber Salad
Sauces and Dips
- Mint Chutney
- Tamarind Sauce
Tips & Tricks for the Best Tandoori Chicken
✅ Marinate overnight for maximum flavor.
✅ Use mustard oil for an authentic taste.
✅ Cook at high heat for a perfect char.
Common Mistakes to Avoid
❌ Not marinating long enough
❌ Using low-fat yogurt
❌ Overcooking the chicken
Nutritional Information (Per Serving)
- Calories: ~250 kcal
- Protein: 30g
- Fat: 10g
FAQs about Tandoori Chicken Recipe
1. What is Tandoori Chicken?
Tandoori Chicken is a popular Indian dish made by marinating chicken in yogurt and spices, then roasting it in a tandoor (clay oven) or an oven/grill. It has a smoky, spicy, and tangy flavor.
2. Can I make Tandoori Chicken without a tandoor?
Yes! You can cook Tandoori Chicken in an oven, on a stovetop grill, or even in an air fryer for a similar charred effect.
3. How long should I marinate Tandoori Chicken?
For the best flavor, marinate for at least 4 hours or, ideally, overnight. This helps the spices penetrate and tenderize the chicken.
4. What spices are used in Tandoori Chicken?
Typical spices include turmeric, cumin, coriander, garam masala, chili powder, and smoked paprika for that signature red color and bold taste.
5. Can I use boneless chicken for this recipe?
Absolutely! While bone-in chicken retains more juiciness, boneless chicken thighs or breasts also work well for quicker cooking.
6. How do I get the authentic smoky flavor at home?
If you don’t have a tandoor, use a charcoal smoking technique—place a hot piece of charcoal in a small bowl inside the dish, drizzle some oil over it, and cover it for a few minutes.
7. What should I serve with Tandoori Chicken?
It pairs well with naan, roti, jeera rice, or a fresh salad. A side of mint chutney and lemon wedges enhances the flavor.
8. Is Tandoori Chicken spicy?
The spice level is adjustable. Reduce red chili powder or use kashmiri chili powder for color without too much heat.
9. Can I make Tandoori Chicken dairy-free?
Yes! Swap yogurt for coconut milk or dairy-free yogurt for a lactose-free version.
10. How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in an oven at 350°F (175°C) for 10 minutes to maintain juiciness.
Enjoy your homemade Tandoori Chicken with all its smoky, spicy, and juicy goodness!
