Smoky, charred yogurt-marinated chicken with vibrant spices
Tandoori Chicken
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
4
8 pieces
Difficulty
Easy
Cost
Budget
$
Tandoori Chicken
Smoky, charred yogurt-marinated chicken with vibrant spices
★4.9(17)
Chicken marinated in a vibrant mixture of yogurt, lemon, and tandoori spices, then roasted at high heat until charred and smoky. The iconic red-hued Indian classic.
15m
Prep Time
30m
Cook Time
45m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Tandoori chicken is the dish that launched a thousand Indian restaurants. Those vivid red-tinged pieces of chicken, with their smoky char, juicy interior, and complex spice profile, are irresistible.
Traditionally cooked in a tandoor — a cylindrical clay oven that reaches temperatures of 900°F — this recipe achieves excellent results using your home oven's broiler. The key is the marinade: yogurt tenderizes the meat while carrying the spices deep into the flesh, and a stint under the broiler creates that signature charred exterior.
Serve with mint chutney, sliced onions, and lemon wedges for the full experience.
Ingredients
- 1 kg chicken legs and thighs (bone-in, skin removed)
- 1 cup thick yogurt
- 2 tbsp lemon juice
- 2 tsp Kashmiri red chili powder
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tbsp ginger-garlic paste
- 1 tsp salt
- 2 tbsp mustard oil or vegetable oil
- 1/2 tsp red food coloring (optional)
- Melted butter for basting
- Lemon wedges, sliced onions, and mint chutney for serving
Instructions
- 1
Make deep slashes (2-3 per piece) in the chicken down to the bone. Rub with lemon juice and salt. Set aside for 15 minutes.
- 2
Mix yogurt, chili powder, turmeric, cumin, coriander, garam masala, ginger-garlic paste, oil, and food coloring (if using) into a smooth marinade.
- 3
Coat the chicken thoroughly with the marinade, working it into the slashes. Cover and refrigerate for at least 4 hours, preferably overnight.
- 4
Remove chicken from the fridge 30 minutes before cooking. Preheat oven to 475°F (245°C) with a rack set in the upper third.
- 5
Place chicken on a wire rack set over a foil-lined baking sheet. Roast for 20 minutes.
- 6
Switch to broil. Broil for 8-10 minutes, turning once, until the chicken is charred in spots and cooked through (internal temperature 165°F).
- 7
Baste with melted butter and let rest 5 minutes. Serve with lemon wedges, sliced onion rings, and mint chutney.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
Chicken legs/thighsChicken breast or paneer
Breast dries out faster — brine first. Paneer needs only 15 minutes total.
Kashmiri chili powderPaprika plus a pinch of cayenne
Provides similar color with adjustable heat level
Mustard oilVegetable or avocado oil
Less traditional flavor but works well
Tips & Storage
Pro Tips
Removing the skin is important — it allows the marinade to contact the meat directly and creates better char.
Mustard oil is traditional and adds a distinctive pungency. If unavailable, any neutral oil works.
For a smokier flavor, place the finished chicken on a hot charcoal grill for 2-3 minutes per side.
The longer you marinate, the better. Overnight is ideal, but even 4 hours makes a difference.
Storage
Refrigerate in an airtight container for up to 3 days. Tandoori chicken is excellent cold in salads and wraps.
Reheating
Reheat under the broiler for 5-7 minutes or on a grill. This restores the charred exterior. Avoid microwaving if possible.
Nutrition Facts
Per serving (2 pieces) · 4 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates4g
Fat14g
Fiber0g
Sugar2g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need food coloring for tandoori chicken?
- No. Kashmiri chili powder and turmeric provide a natural orange-red color. Food coloring just intensifies the hue for a restaurant look.
- Can I use a grill instead of an oven?
- Absolutely — grilling is arguably the best method. Cook over medium-high heat for 6-8 minutes per side, basting with butter.
- Why is my tandoori chicken dry?
- Most likely overcooked. Use a meat thermometer and pull the chicken at 165°F. Also, using thighs and drumsticks (dark meat) helps retain moisture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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