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Tandoori Chicken Recipe | Indian Spiced Chicken

Tandoori Chicken is a flavorful Indian chicken recipe made with yogurt, lemon juice, ginger-garlic paste, and warm spices. It is juicy inside, slightly charred outside, and perfect as a starter or dinner dish.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Appetizer, Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 800 g chicken leg pieces or drumsticks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon ginger-garlic paste
  • 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
  • Onion rings for serving
  • Lemon wedges for serving
  • Fresh coriander leaves for serving
  • Mint chutney for serving

Equipment

  • Mixing bowl
  • Oven or grill pan
  • Baking tray or tawa
  • Tongs

Method
 

  1. Clean the chicken pieces and pat them dry with a kitchen towel.
  2. Make 2 to 3 deep cuts on each chicken piece.
  3. Add the chicken to a bowl with 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1 teaspoon ginger-garlic paste. Mix well and rest for 15 minutes.
  4. In another bowl, add thick curd, mustard oil, 1 tablespoon ginger-garlic paste, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, black pepper powder, kasuri methi, chaat masala, salt, and 1 tablespoon lemon juice.
  5. Mix everything well to make a thick marinade.
  6. Add the chicken pieces to the marinade and coat them properly on all sides.
  7. Cover and refrigerate for at least 4 hours or overnight.
  8. Take the chicken out of the fridge 20 to 30 minutes before cooking.
  9. Preheat the oven to 220°C and place the chicken on a lined baking tray or wire rack.
  10. Bake for 25 to 30 minutes, turning once halfway.
  11. Brush the chicken with melted butter or oil and bake for another 5 minutes until slightly charred.
  12. Serve hot with onion rings, lemon wedges, coriander leaves, and mint chutney.

Notes

Marination time is not included in the total time.
Use thick curd so the marinade coats the chicken well.
Chicken leg pieces and drumsticks stay juicier than chicken breast.
Cook until the chicken is fully done and no longer pink near the bone.
For pan cooking, use medium-low heat and turn the chicken often.