If you’re looking for a new way to eat chicken, then definitely try this Authentic Tandoori Chicken recipe. The recipe is finger-licking-good, and best of all it’s so easy to put together. This Indian chicken recipe will become a family favorite, and you’ll keep having it in your dinner rotations.
With simple ingredients and no fuss prep work, this Authentic Tandoori Chicken recipe is perfect for those busy days. This Tandoori Chicken is made with leg quarters or half chicken, lemon juice, yogurt, ginger paste, garlic paste, mustard seed oil, seasonings, and a hint of red coloring.
Aromatic Tandoori
Origin of Tandoori Chicken
The origin of tandoori cooking can be traced back to the Indian subcontinent, particularly to the region of Punjab, which spans parts of both India and Pakistan. The word “tandoor” refers to a cylindrical clay or metal oven used for cooking and baking in traditional Indian cuisine.
This dish is extremely common in Southeast Asian cultures and Middle Eastern cultures to marinate chicken with yogurt, and some do not ever skip it. Ever. You can see my Middle Eastern Baked Chicken recipe here as proof.
Why You Will Love This Recipe
Cooking this Indian chicken in a clay oven gives it a delicious smokey flavor and an undeniable tenderness. However since that is not something that most of us have access to, I created the perfect method to emulate clay oven flavor right at home.
What I absolutely love about this Tandoori chicken recipe is that it is healthy. Yes, you read that correctly.
This flavorful Tandoori chicken marinade is so flavorful but it doesn’t require much oil or any frying. You can even use this marinade for tandoori chicken tikka. If you’re looking for a boneless baked chicken recipe, then try my Baked Chicken Skewers recipe.
This tandoori chicken recipe is perfect for those following any diet. It’s naturally gluten-free and Keto friendly, and you can make it in the air-fryer to have air fryer tandoori chicken, or even grill the tandoori chicken on the gas or charcoal grill.
Asian Approved Recipe
Although I’m not South Asian, my South Asian friends tried my tandoori chicken recipe and said it was better than any restaurant version. That was a big compliment for me!
The Perfect Restaurant-Style Tandoori Chicken
One interesting fact about tandoori cooking is that the intense heat of the tandoor oven can reach temperatures of up to 900°F. This high heat not only cooks food quickly, but also creates a unique smoky flavor and charred texture that are characteristic of tandoori dishes.
All Time Favorite Tandoori Chicken Marinade
Ingredients
The simplicity of this Tandoori Chicken is what makes it so good. The ingredients needed for this recipe are as follows:
Leg quarters or half chicken: the main ingredient
Yogurt: When compared to regular marinades, yogurt tenderizes meat much more gently.
Lemon juice: Lemon juice does not only add flavor and acidity, but it also tenderizes the chicken.
Ginger Paste: Essential in Southeast Asian cooking.
Garlic Paste: To give the recipe a delicious, lovely flavor.
Mustard Seed Oil: To imitate restaurant-style tandoori chicken.
Seasonings: garam masala, coriander powder, Kashmiri red chili pepper, garlic powder, onion powder, salt, black pepper, turmeric, ground fenugreek, and cumin.
Red Food Coloring: optional, to make it extra colored.
A Healthy and Warming Meal
How To Make Tandoori Chicken
First, prepare the marinade in a bowl.
Then, mix together the yogurt, lemon juice and oil.
Now, add all the spices and mix.
Next, remove the chicken skin and cut some slits into the chicken legs.
Now, add the marinade to the chicken and rub well.
Finally, cover and marinate for a minimum of 1 hour before cooking.
Now all that is left is to DEVOUR.
How to Make Tandoori Chicken Without Tandoor?
Well, It’s simple really, there are 3 important points to follow. First, make a good marinade. Now the key here is using a cast iron pan. Why? Because cast iron pans can be used on the stovetop and in the oven, which is important. Unless you don’t mind extra dishes.
The second reason, use Mustard seed oil. It may sound strange, but in most Southeast Asian restaurants, mustard seed oil is what is commonly used in most chicken tikkas or tandoori recipes. Finally, use charcoal to give the chicken extra flavor.
If you don’t like using charcoal, feel free to use liquid smoke. I highly recommend it.
Serving Suggestions
Naan Bread: Tandoori dishes pair perfectly with warm naan bread, which can be used to scoop up flavorful sauces and juices. Garlic naan or plain naan are popular choices.
Basmati Rice: Serve tandoori dishes with fragrant basmati rice cooked with spices like cumin seeds, cardamom, and cinnamon. The fluffy rice complements the bold flavors of the tandoori marinade.
Pickled Onions: Serve pickled onions or other pickled vegetables on the side. The tanginess of the pickles contrasts nicely with the rich and spicy flavors of the tandoori dishes.
Spice It Up!
Variations for Tandoori
Tandoori Chicken: This classic dish features chicken marinated in a mixture of yogurt and tandoori spices such as cumin, coriander, turmeric, and Kashmiri red chili powder. Variations include using boneless chicken pieces, chicken wings, or chicken tikka (bite-sized pieces).
Tandoori Lamb: Tender lamb pieces can be marinated in a spicy yogurt mixture and cooked in the tandoor until juicy and flavorful. Lamb chops, lamb kebabs, or leg of lamb are popular choices for tandoori preparation.
Tandoori Vegetables: Assorted vegetables such as bell peppers, mushrooms, cauliflower, and potatoes can be marinated in tandoori spices and grilled in the tandoor or on skewers. This is a delicious vegetarian option that is both flavorful and nutritious.
Pro Tips
Use Chicken Thighs or Drumsticks: Chicken thighs or drumsticks work best for tandoori chicken as they have more fat and moisture, which helps prevent the chicken from drying out during cooking.
Add a Natural Red Color: Traditional tandoori chicken has a vibrant red color. You can achieve this by adding Kashmiri red chili powder to the marinade. If you don’t have Kashmiri chili powder, you can use paprika for color.
Marinate Overnight: For the most flavor, marinate the chicken overnight in a mixture of yogurt, lemon juice, tandoori spice blend, garlic, ginger, and salt. This allows the flavors to penetrate the chicken thoroughly.
Use Greek Yogurt: Greek yogurt is thick and creamy, making it ideal for marinating the chicken. If you don’t have Greek yogurt, you can strain regular yogurt to remove excess moisture.
Preheat the Grill: Preheat your grill or oven to a high temperature before cooking the chicken. This ensures that the chicken cooks quickly and evenly, resulting in juicy and tender meat.
Don’t Overcook: Tandoori chicken should be cooked until it’s charred on the outside and juicy on the inside. Avoid overcooking, as this can result in dry and tough chicken.
Rest Before Serving: Allow the tandoori chicken to rest for a few minutes after cooking before serving. This allows the juices to redistribute throughout the meat, ensuring it stays moist and tender.
Storage Tips
Refrigeration: If you have leftover tandoori chicken, allow it to cool down to room temperature before refrigerating it. Transfer the chicken to an airtight container and store it in the refrigerator for up to 3-4 days.
Freezing: Tandoori chicken can also be frozen for longer storage. Allow the cooked chicken to cool completely before transferring it to a freezer-safe container or freezer bag. Label the container with the date and store it in the freezer for up to 2-3 months.
Reheating: To reheat refrigerated tandoori chicken, you can gently warm it in the microwave or on the stovetop until heated through. If reheating from frozen, thaw the chicken overnight in the refrigerator before reheating.
Moisture Control: When reheating tandoori chicken, you may want to add a splash of water or chicken broth to prevent it from drying out. Covering the chicken with a damp paper towel while reheating can also help retain moisture.
Frequently Asked Questions (FAQs)
The best chicken for this Tandoori chicken recipe is skinless whole-leg quarters. The fat content in them makes them superior to chicken breast.
Well, the key is in the marinade. Tandoori Chicken is marinated in a mixture of spices, lemon juice, yogurt, and a bit of oil. If you’re also not opposed to it, you can use food coloring to imitate that signature bright red color it has.
I provided the recipe for a delicious mint yogurt raita/chutney. It pairs perfectly with tandoori chicken. You can also do naan, paratha, or white rice.
Must-try Recipes:
Bukhari Chicken and Rice (Ruz Bukhari)
Restaurant Style Butter Chicken
Cucumber Yogurt Salad (Khiyar Bi Laban)
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, Tiktok and YouTube.
Authentic Tandoori Chicken Recipe
Ingredients
- 6 Whole chicken leg quarters skinless
- ¾ cup Whole milk plain yogurt
- 3 tablespoons Mustard seed oil
- 1 tablespoon Garam masala
- ½ tablespoon Coriander powder
- 1¼ teaspoons Kashmiri chili powder
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 1 teaspoon Turmeric
- ½ teaspoon Cumin
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion powder
- ½ teaspoon Black pepper
- ¼ teaspoon Fenugreek leaves (dried)
- 1 teaspoon Salt
- 3 tablespoons Lemon juice
For Color
- ½ teaspoon red food coloring OR
- 1 teaspoon Kashmiri chili powder mixed with 2 tablespoons of mustard oil
Mint Chutney
- 1 cup Whole milk plain yogurt
- 3 tablespoons lemon juice
- 1 garlic clove
- ½ teaspoon garam masala
- ½ teaspoon coriander
- ½ teaspoon salt
- 3 tablespoons water or more, as desired
- ¼ cup fresh mint leaves or 2 tablespoons dried mint
- ¼ cup Fresh parsley
Instructions
- To start, add the yogurt, lemon juice and oil to a bowl.
- Add the garlic paste and ginger paste.
- Add all the spices and mix well until you achieve a smooth paste.
- If you're using food coloring, add it now.
- Now, If you're not using skinless chicken legs, remove the skin.
- Cut some slits into the flesh of the chicken, about 3-4 per whole leg.
- Add the marinade on top and rub it in well, making sure it gets into the cuts.
- Cover and refrigerate for a minimum of 1 hour, up to 36 hours.
- Remove from the fridge 30 minutes prior to cooking to allow it to come to room temperature.
- Using a cast iron skillet or a heavy bottom pan, spray or oil your skillet with 1 tablespoon of oil. Add the chicken and sear on high heat for 3-4 minutes per side or until charred. Make sure to not add in any extra marinade.
- Once charred, transfer to your air fryer and bake at 400°F for 25-30 minutes, or bake at 400°F for another 30-40 minutes. The internal temperature should reach 165 F. Bake less or more depending on your oven.
- If you're using Kashmiri pepper for color, mix it with the oil and brush it onto the chicken.
- To get that traditional smokey flavor, light two small charcoal pieces until they get a grey and white ish color. Transfer to a metal or foil lined bowl.
- Transfer the completely cooking chicken into a serving dish, and add the charcoal bowl next to it.
- Add 1 tablespoon of oil or ghee to the charcoal, and immediately cover the entire platter with foil so it traps in the smoke. Let it sit for 8-10 minutes before enjoying.
Mint Chutney
- Add the yogurt, mint, parsley, lemon juice, water and spices to a food processor. Blend until smooth. Thin with water as desired.
Notes
- Use Chicken Thighs or Drumsticks: Chicken thighs or drumsticks work best for tandoori chicken as they have more fat and moisture, which helps prevent the chicken from drying out during cooking.
- Add a Natural Red Color: Traditional tandoori chicken has a vibrant red color. You can achieve this by adding Kashmiri red chili powder to the marinade. If you don’t have Kashmiri chili powder, you can use paprika for color.
- Marinate Overnight: For the most flavor, marinate the chicken overnight in a mixture of yogurt, lemon juice, tandoori spice blend, garlic, ginger, and salt. This allows the flavors to penetrate the chicken thoroughly.
- Use Greek Yogurt: Greek yogurt is thick and creamy, making it ideal for marinating the chicken. If you don’t have Greek yogurt, you can strain regular yogurt to remove excess moisture.
- Preheat the Grill: Preheat your grill or oven to a high temperature before cooking the chicken. This ensures that the chicken cooks quickly and evenly, resulting in juicy and tender meat.
- Don’t Overcook: Tandoori chicken should be cooked until it’s charred on the outside and juicy on the inside. Avoid overcooking, as this can result in dry and tough chicken.
- Rest Before Serving: Allow the tandoori chicken to rest for a few minutes after cooking before serving. This allows the juices to redistribute throughout the meat, ensuring it stays moist and tender.
4 Responses
Such a great recipe, just like any quality restaurant and better than many. I actually grilled mine instead and it was just so Smokey and juicy. One of my fav chicken recipes 👏🏼👏🏼
Hello! I’m attempting your recipe today and was wondering if I’m suppose to brush on the kashmiri chili powder oil for color before I bake the chicken or after it’s done baking? Thanks so much!
Hi! after charring, before transferring to the oven or airfyer.
Wow was this so easy and so good to eat! You literally have the best recipes! Can’t go wrong when you cook from her book or site! Such great flavors! Worked great in the air fryer for an quick and easy way! Thank you for blessing us with this recipe!