Tandoori Chicken Recipe | Indian Spiced Chicken

Introduction

Tandoori Chicken is a popular Indian chicken recipe made with chicken pieces marinated in yogurt, lemon juice, ginger-garlic paste, and warm Indian spices. The chicken is cooked until juicy inside and slightly charred outside.

Traditionally, tandoori chicken is cooked in a clay tandoor, but you can easily make it at home using an oven, air fryer, grill pan, or regular tawa. This recipe gives you a simple homemade version with practical ingredients and clear steps.

It is perfect as a starter, side dish, or dinner recipe. Serve it with mint chutney, onion rings, lemon wedges, and naan or rice for a complete meal.

Why You’ll Love This Recipe

• Easy homemade tandoori chicken without a tandoor
• Juicy chicken with smoky, spicy, and tangy flavor
• Made with simple Indian spices and yogurt
• Great for dinner, parties, or weekend meals
• Can be cooked in an oven, air fryer, or pan
• Pairs well with naan, roti, salad, or rice

Ingredients

For the chicken:

• 800 g chicken leg pieces or drumsticks
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1 teaspoon ginger-garlic paste

For the marinade:

• 1/2 cup thick curd or Greek yogurt
• 1 tablespoon mustard oil or regular cooking oil
• 1 tablespoon ginger-garlic paste
• 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon kasuri methi, crushed
• 1/2 teaspoon chaat masala, optional
• Salt, as needed
• 1 tablespoon lemon juice
• 1 tablespoon melted butter or oil, for brushing

For serving:

• Onion rings
• Lemon wedges
• Fresh coriander leaves
• Mint chutney

How to Make

1. Clean the chicken pieces and pat them dry with a kitchen towel. Make 2 to 3 deep cuts on each piece so the marinade goes inside properly.
2. Add the chicken to a bowl with lemon juice, salt, and ginger-garlic paste. Rub it well into the chicken and rest for 15 minutes.
3. In another bowl, add thick curd, mustard oil, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, black pepper powder, kasuri methi, chaat masala, salt, and lemon juice.
4. Mix everything well to make a smooth, thick marinade. The marinade should not be watery.
5. Add the chicken pieces to the marinade and coat them properly on all sides. Make sure the masala goes into the cuts.
6. Cover the bowl and refrigerate for at least 4 hours. For better flavor, marinate overnight.
7. Take the chicken out of the fridge 20 to 30 minutes before cooking so it comes closer to room temperature.
8. To cook in an oven, preheat the oven to 220°C. Place the chicken on a lined baking tray or wire rack. Bake for 25 to 30 minutes, turning once halfway.
9. Brush the chicken with melted butter or oil and bake for another 5 minutes until the edges look slightly charred.
10. To cook on a pan, heat a grill pan or heavy tawa. Add a little oil and place the marinated chicken pieces. Cook on medium-low heat, turning often, until the chicken is cooked through and slightly charred outside.
11. Once cooked, sprinkle a little chaat masala if you like. Serve hot with onion rings, lemon wedges, coriander leaves, and mint chutney.

Tips

• Use chicken leg pieces, thighs, or drumsticks for juicy tandoori chicken.
• Pat the chicken dry before marinating. Extra water makes the marinade thin.
• Thick curd works best because it sticks well to the chicken.
• Marinate for at least 4 hours for good flavor. Overnight marination gives better results.
• Kashmiri red chili powder gives a nice color without making the chicken too spicy.
• Do not cook on very high heat from the beginning, especially on a pan. The outside may burn before the inside cooks.
• Brush butter or oil near the end for a better finish.
• Make sure the chicken is cooked properly before serving. The meat should not look pink near the bone.

Serving Suggestions

Serve tandoori chicken hot with mint chutney, onion rings, cucumber salad, and lemon wedges. It also tastes good with naan, roti, paratha, or jeera rice.

For a complete Indian meal, you can serve it with Chicken Biryani Recipe or enjoy it as a starter before Butter Chicken Recipe.

Storage

You can store leftover tandoori chicken in an airtight container in the refrigerator for up to 2 days.

Reheat it in a pan, oven, or air fryer until warm. Avoid overheating, or the chicken can become dry.

You can also marinate the chicken one day ahead and keep it in the fridge. Cook it fresh when needed for the best taste.

FAQs

Can I make tandoori chicken without a tandoor?

Yes, you can make tandoori chicken at home using an oven, air fryer, grill pan, or regular tawa. The flavor will still be very good if the chicken is marinated well.

Which chicken pieces are best for tandoori chicken?

Chicken legs, thighs, and drumsticks work best because they stay juicy after cooking. You can also use chicken breast, but it may become dry if overcooked.

How long should I marinate tandoori chicken?

Marinate the chicken for at least 4 hours. Overnight marination gives the best flavor and helps the chicken become tender.

Can I make this recipe without mustard oil?

Yes, you can use regular cooking oil instead. Mustard oil gives a more traditional flavor, but the recipe will still taste good without it.

Why is my tandoori chicken dry?

Tandoori chicken can become dry if it is overcooked or cooked on very high heat for too long. Use chicken leg pieces and brush with oil or butter near the end.

Can I make tandoori chicken in an air fryer?

Yes, you can air fry it at 180°C for about 18 to 22 minutes, turning once halfway. The time may change slightly depending on the size of the chicken pieces.

You can also browse more easy Indian recipes in our Recipe Index.