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Tandoori Chicken Recipe

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★★★★★

4.9 from 112 reviews

Tandoori Chicken is a vibrant and smoky Indian dish featuring chicken marinated in a flavorful blend of yogurt, lemon juice, and aromatic spices. Traditionally cooked in a tandoor oven, this recipe adapts easily to the oven or grill, delivering tender, juicy chicken with a crispy, charred exterior. Perfect for a weeknight dinner or special occasions, it pairs beautifully with naan, rice, or fresh salads.

Ingredients

Scale

Chicken

  • 4 chicken leg quarters (or 8 chicken thighs/drumsticks)

Marinade

  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon paprika (for color)
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper (adjust to taste)
  • Salt (to taste)

For Serving

  • Fresh cilantro (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Prepare the Marinade: In a large bowl, combine yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, ground cumin, ground coriander, garam masala, paprika, turmeric, cayenne pepper, and salt. Mix thoroughly until the mixture is smooth and well blended.
  2. Marinate the Chicken: Score the chicken pieces with a few shallow cuts to allow the marinade to penetrate deeply. Add the chicken to the marinade, ensuring every piece is evenly coated. Cover the bowl with plastic wrap or transfer everything to a resealable bag. Refrigerate for at least 1 hour, preferably overnight, to enhance flavor infusion.
  3. Preheat Oven or Grill: For oven cooking, preheat to 425°F (220°C) and prepare a baking sheet lined with aluminum foil topped with a wire rack. For grilling, preheat the grill to medium-high heat to achieve the desired char and smoky flavor.
  4. Arrange Chicken: Remove chicken from the marinade, allowing excess to drip off. Place the chicken pieces on the wire rack for oven cooking or directly on the grill grates for grilling.
  5. Cook the Chicken: Oven: Bake for 30-40 minutes until the chicken is fully cooked and the skin is crispy. For an extra charred finish, broil for the last few minutes. Grill: Cook for 25-30 minutes, turning occasionally to ensure even cooking and a slightly charred, smoky exterior.
  6. Serve: Let the cooked chicken rest for a few minutes to retain juices. Garnish with fresh cilantro and serve alongside lemon wedges for a fresh, tangy finish.

Notes

  • Adjust the cayenne pepper to control the spice level to your taste preference.
  • Boneless chicken can be used, but reduce cooking time accordingly.
  • For a vegetarian alternative, substitute chicken with paneer or tofu and adjust cooking times as needed.
  • Pair tandoori chicken with naan, basmati rice, or fresh salad for a complete meal.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven or microwave before serving.

Keywords: Tandoori Chicken, Indian Chicken Recipe, Yogurt Marinated Chicken, Spicy Grilled Chicken, Oven Baked Tandoori, Indian Cuisine, Dinner Recipes

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