Tandoori Chicken Recipe

Tandoori chicken is a tender, flavor-packed dish that's a staple in Indian cuisine. Traditionally cooked in a clay tandoor grill, you can easily replicate this at home using your oven. The star of this classic recipe is the masala-yogurt marinade, which infuses the chicken with intense flavor and keeps it incredibly juicy during cooking. Marinate the chicken in the morning and roast it for just 30 minutes when you're ready for dinner. A quick broil before serving mimics the traditional smoky char, delivering timeless taste with minimal hands-on effort.

Preparation and Cooking Time

Preparation Time: 15 minutes (excluding marination time)
Marination Time: 6-24 hours
Cooking Time: 30-40 minutes

Ingredients of Tandoori Chicken

For the Marinade:

1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons ginger-garlic paste
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika (for color)
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon ground black pepper
1 teaspoon chili powder (adjust to taste)
1 teaspoon salt
2 tablespoons vegetable oil

For the Chicken:

4 large chicken breasts or 8 chicken thighs/drumsticks (skinless, bone-in preferred)
Fresh cilantro and lemon wedges for garnish

How to make Tandoori Chicken

Step 1:

First, clean and pat dry the chicken pieces, making deep cuts in the meat to allow the marinade to penetrate deeply. Next, in a large bowl, combine all the marinade ingredients: yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, paprika, turmeric powder, garam masala, ground black pepper, chili powder, salt, and vegetable oil. Mix well to form a smooth paste. Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 6 hours, preferably overnight. The longer the chicken marinates, the more flavorful it will be.

Step 2:

If using an oven, preheat it to 400°F (200°C). If using a grill, preheat it to medium-high heat. For the oven method, place the marinated chicken pieces on a baking sheet lined with aluminum foil or a wire rack. Bake for 25-30 minutes, turning once halfway through, until the chicken is cooked through and slightly charred on the edges. For the grill method, grill the chicken pieces for 15-20 minutes on each side, basting with any leftover marinade occasionally. Ensure the chicken is cooked through and has a nice char.

Step 3:

Remove the chicken from the oven or grill and let it rest for a few minutes. Garnish with fresh cilantro and lemon wedges before serving. For an authentic touch, serve the tandoori chicken with naan, rice, and a side of mint chutney or raita.