Authentic tandoori chicken marinated in yogurt and bold spices, then grilled to perfection. Easy homemade version with serving suggestions like basmati rice, grilled veggies, and cucumber salad.
About Tandoori Chicken
Tandoori Chicken is a classic Indian dish made by marinating chicken in a flavorful blend of yogurt, spices, and herbs, then grilling it to perfection in a tandoor—a traditional cylindrical clay oven. This process infuses the chicken with deep, smoky flavors and irresistible tenderness. Chicken 65 Best Recipe .
The marinade not only enhances the taste but also tenderizes the meat. Traditionally, a tandoor is heated with wood fire or charcoal, allowing the juices from the chicken to drip onto the hot coals, creating a smoky, charred aroma. The result? Perfectly char-grilled chicken that’s juicy, flavorful, and packed with bold Indian spices.
Tandoori Chicken Recipe
- Prep Time: 25 mins
- Cook Time: 20 mins
- Additional Time (Marination): 6 hrs 20 mins
- Total Time: 7 hrs 5 mins
- Servings: 4
Ingredients (1x Recipe – Yields 4 Servings)
2 pounds chicken, cut into pieces
- ½ cup Greek yogurt (or hung curd)
- 1 tablespoon ginger-garlic paste (or ¾ tablespoon each of freshly grated ginger and garlic)
- 1 teaspoon garam masala (add more for extra flavor if desired)
- 1 to 2 teaspoons Kashmiri red chili powder
- (Use 1 tsp for mild heat or 2 tsp for a spicier version. You can substitute with paprika or a smoked hot chili powder.)
- ¼ teaspoon crushed black pepper
- 1½ teaspoons coriander powder (daniya powder)
- ½ teaspoon cumin powder
- ½ teaspoon sea salt
- (Or use ¼ tsp sea salt and ¼ tsp black salt/kala namak for a complex flavor.)
- ¼ teaspoon turmeric powder (haldi)
- 1½ teaspoons kasuri methi (dried fenugreek leaves, crushed)
Directions
1. Prepare Ingredients
Gather all the ingredients.
2. Season the Chicken
- Remove and discard the skin from chicken pieces.
- Cut deep slits into the meat and place them into a shallow dish.
- Season both sides of the chicken with lemon juice and salt.
- Let it sit for 20 minutes.
3. Make the Marinade
- In a medium bowl, mix together:
- Yogurt
- Finely chopped onion
- Minced garlic
- Garam masala
- Grated ginger
- Cayenne pepper
- (Optional) Red and yellow food coloring
- Stir until smooth.
4. Marinate the Chicken
- Spread the yogurt mixture evenly over the chicken.
- Cover and refrigerate for at least 6 hours, ideally 24 hours for best flavor.
- Add a charcoal with ghee on it for the smoky flavor
5. Preheat the Grill
- Preheat your outdoor grill to medium-high heat.
- Lightly oil the grill grate.
6. Grill the Chicken
- Remove chicken from the marinade (discard leftover marinade).
- Grill the chicken until it’s no longer pink inside and the juices run clear.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
7. Garnish and Serve
- Garnish with fresh chopped cilantro and lemon wedges.
- Serve hot with basmati rice, naan, or salad.
