How to Make the Perfect Tandoori Chicken
Indian · Medium · 50 min · 4 servings
Tandoori chicken is a vibrant, smoky grilled chicken dish marinated in spiced yogurt and traditionally cooked in a clay tandoor oven at very high heat. This recipe recreates that iconic char and deep flavor using a home oven broiler or outdoor grill.
Why this recipe works
This Tandoori Chicken recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 46g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 kg bone-in chicken pieces skin removed and slashed
- 1 cup plain whole milk yogurt
- 2 tbsp tandoori masala powder
- 1 tsp kashmiri chili powder for color
- 2 tbsp fresh lemon juice
- 3 cloves garlic grated to a paste
Step by step instructions
Step 1: Score and First Marinate
Using a sharp knife, cut deep slashes into the thickest parts of each chicken piece so the marinade can penetrate to the bone. Rub the chicken with lemon juice, salt, and chili powder. Let it sit for 10 minutes while you prepare the yogurt marinade.
Step 2: Make the Yogurt Marinade
Combine yogurt, tandoori masala, kashmiri chili powder, grated garlic, and a tablespoon of oil in a large bowl. Whisk until smooth. Add the chicken pieces and massage the marinade deep into every slash and crevice. Cover and refrigerate for at least 4 hours or overnight for best results.
Step 3: High Heat Cooking
Remove the chicken from the refrigerator 30 minutes before cooking. Preheat your oven broiler or grill to maximum heat. Place chicken on a wire rack set over a baking tray. Broil for 12 to 15 minutes per side until the edges are charred and the internal temperature reaches 75 degrees Celsius.
Step 4: Rest and Serve
Remove the chicken from the heat and let it rest for 5 minutes. The resting period allows the juices to redistribute throughout the meat so it does not dry out when cut. Serve on a hot plate with sliced onion rings, lemon wedges, and fresh mint chutney.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- tandoori masala powder → a blend of cumin, coriander, paprika, garam masala, and turmeric in equal parts
- whole milk yogurt → thick coconut yogurt for a dairy-free marinade that still tenderizes the meat
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not making deep enough slashes in the chicken which prevents the marinade from flavoring the interior
- Marinating for less than 2 hours which results in a surface-level flavor without the characteristic depth
Nutrition facts
Per serving: 390 calories, 46g protein, 8g carbs, 18g fat, 2g fiber.
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