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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 2 Ratings
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Dinner, Lunch
Cuisine Indian, International
Servings 14
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
  • 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.

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
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