Lunch and Dinner, Main Dishes, Ramadan

Authentic Tandoori Chicken Recipe

delicious juicy and smoky tandoori chicken

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.


Tantalize your taste buds with our succulent Tandoori Chicken, bursting with bold flavors and aromatic spices. Marinated in a blend of yogurt, ginger, garlic, and traditional tandoori spices, each tender piece of chicken is grilled to perfection in the fiery depths of the tandoor oven.
Tingling the senses.



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.


Savor the taste of our Tandoori Chicken - tender, spice-infused pieces grilled to perfection in the traditional tandoor oven. Each bite bursts with flavor, delivering a tantalizing blend of spices and smoky goodness. Whether as a snack or centerpiece.
Grilled to Perfection


Juicy tandoori chicken served with a slices of red onions, lemon wedges, and a sprinkle of finely chopped fresh parsley.
Journey to your taste buds.

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.


Delicious and easy tandoori chicken served with slices of red onions, lemon wedges, and fresh parsley stalks.
Charred to perfection.

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.


How to Make Tandoori Chicken Without Tandoor?

Well, It’s simple really, there are 3 important points to follow. First, make a good marinade (hint: I’m providing it down below). 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.



Juicy and smokey tandoori chicken served with a bowl of mint chutney, slices of red onions, lemon wedges, and a sprinkle of finely chopped fresh parsley.
Soft and chewy.




Frequently Asked Questions (FAQs)

What is the best kind of chicken to use?

The best chicken for this Tandoori chicken recipe is skinless whole leg quarters. The fat content in them makes them superior to chicken breast.

How can you make restaurant-authentic Tandoori Chicken at home?

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.

What to serve with Tandoori Chicken?

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:


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.


Tantalize your taste buds with our succulent Tandoori Chicken, bursting with bold flavors and aromatic spices. Marinated in a blend of yogurt, ginger, garlic, and traditional tandoori spices, each tender piece of chicken is grilled to perfection in the fiery depths of the tandoor oven.

Authentic Tandoori Chicken Recipe

Fatimah
Discover the secrets to perfect Tandoori Chicken that is tender, spice-infused goodness. Dive into our recipe for the tastiest Tandoori Chicken.
5 from 1 vote
Prep Time 1 hour
Cook Time 40 minutes
Course Dinner, Lunch
Cuisine Indian, International
Calories 390 kcal

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
  • 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 powder
  • 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 15 minutes, or bake at 400°F for another 20-25 minutes.
  • 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

  • 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.

Nutrition

Calories: 390kcalCarbohydrates: 44gProtein: 20gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 56mgSodium: 3719mgPotassium: 1139mgFiber: 6gSugar: 23gVitamin A: 2192IUVitamin C: 68mgCalcium: 657mgIron: 5mg
Keyword Authentic tandoori Chicken, Chicken tandoori, Indian chicken, marinade for baked chicken, Tandoori Chicken
Tried this recipe?Let us know how it was!

One thought on “Authentic Tandoori Chicken Recipe

  1. Candice says:

    5 stars
    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 👏🏼👏🏼

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