Tandoori Chicken Recipe | Indian Spiced Chicken

Tandoori chicken is a classic Indian dish featuring chicken pieces coated in a spiced yogurt marinade, then cooked at high heat until the edges are lightly charred and the meat remains tender.

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While traditional tandoori chicken is cooked vertically inside a cylindrical clay oven called a tandoor, you can achieve a similar charred exterior and smoky flavor at home using a standard kitchen oven set to its highest temperature or finished under a broiler.

Why This Recipe Works

Using thick, strained yogurt prevents the marinade from becoming watery and sliding off the chicken during high-heat cooking.
A two-stage marination allows the salt and lemon juice to penetrate the meat first, ensuring the thick yogurt spice coating adheres properly without washing away.
Cooking the chicken on an elevated wire rack over a baking sheet allows air to circulate underneath, preventing the bottom from steaming and helping edges char.

Ingredient Notes

Chicken legs and thighs: Bone-in, skinless chicken quarters or bone-in thighs and drumsticks work best for tandoori style because they stay juicier under high heat than chicken breast.
Greek yogurt or hung curd: The yogurt acts as a tenderizer and base for the spices. Use plain, unsweetened yogurt that has been strained so it is very thick.
Kashmiri red chili powder: This provides the characteristic vibrant red color of tandoori chicken without an excessive amount of heat. If unavailable, use a mild paprika and a pinch of cayenne pepper.
Kasoori methi: Dried fenugreek leaves give tandoori dishes their distinct restaurant-style aroma. Rub them between your palms before adding to break them down into fine flakes.
Mustard oil: Traditional recipes often use mustard oil for its sharp, pungent bite. If you cannot find it, neutral cooking oil works as a substitute.

If You’re Cooking Outside India

Kashmiri red chili powder: Found in South Asian grocery stores or online. It is prized for color and mild flavor.
Kasoori methi: Dried fenugreek leaves sold in small packets at Indian markets. Omit if unavailable rather than substituting fresh fenugreek leaves.

How to Make Tandoori Chicken

First Marination

Score the chicken pieces deeply with a knife and toss them with lemon juice, salt, and chili powder. Let them rest briefly to absorb the seasonings.

Second Marination

Whisk the thick yogurt, ginger-garlic paste, spices, and oil together. Coat the chicken thoroughly, working the paste into the cuts, and chill for at least four hours.

High-Heat Baking

Arrange the marinated chicken on a wire rack set inside a baking sheet and bake at 230°C (450°F) until nearly cooked through.

Charring

Switch the oven to broil for the final few minutes to create dark, charred spots on the edges of the chicken.

Cooking Tips

Score the chicken down to the bone so the marinade penetrates the thickest parts of the meat.
Pat the chicken completely dry with paper towels before applying the first marinade so the liquid does not dilute the flavors.
Brush the chicken with melted butter or oil halfway through cooking to keep the surface from drying out.

Common Mistakes to Avoid

Using watery yogurt: If your yogurt is thin, strain it through a cheesecloth or coffee filter for an hour before using so the marinade clings to the chicken.
Overcrowding the baking sheet: Leave space between the chicken pieces so hot air can circulate and crisp the exterior instead of steaming the meat.

Variations

Boneless Tandoori Chicken Tikka: Cut boneless, skinless chicken breasts or thighs into bite-sized cubes, thread them onto metal skewers, and cook using the same oven temperature and timing.

Serving Suggestions

Serve hot with sliced red onions, lemon wedges, and green coriander-mint chutney.
Pair with warm flatbreads like naan or tandoori roti.

Storage & Make-Ahead

Make ahead: The chicken can be marinated up to 24 hours in advance and kept covered in the refrigerator.

Refrigerate: Store leftover cooked tandoori chicken in an airtight container in the refrigerator for up to 3 days.

Freeze: Freeze cooked chicken for up to 1 month, though the texture of the meat may become slightly drier after thawing.

Reheat: Reheat leftovers in a 190°C (375°F) oven for 10 to 12 minutes until warmed through.

Frequently Asked Questions

Can I make tandoori chicken without an oven?

Yes, you can cook the marinated chicken in a heavy cast-iron skillet or grill pan over medium-high heat with a little oil, turning occasionally until charred and cooked through.

Why do I need to score the chicken?

Scoring cuts through the thick muscle, allowing the salt, lemon juice, and spiced yogurt marinade to penetrate the interior of the meat rather than just sitting on the surface.

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