Authentic Indian Tandoori Chicken Recipe

Tandoori chicken stands as a hallmark of Indian cuisine, renowned for its vibrant spices and tender texture.

This recipe combines yogurt and a blend of spices to create a rich marinade, resulting in succulent, golden-brown chicken.

Whether prepared in an oven or on a grill, this dish offers a delightful experience for those who appreciate bold and authentic flavors

A Family Favorite: Tandoori Chicken with a Personal Twist and a Story to Tell

Here it is—my all-time favorite dish: tandoori chicken, the beloved jewel of Indian cuisine!

In our home, chicken is always the star of the table. Unlike red meat, it pleases everyone—kids included—as long as it’s seasoned and cooked just right.

But I’ll admit, our first encounter with this recipe didn’t go down so smoothly. That bold red marinade? It threw the kids off entirely.

They weren’t quite ready for something that looked so… intense. And honestly, the vibrancy of that color depends heavily on the tandoori spice mix you use.

I was lucky—so lucky—to have an Indian neighbor who made her own spice blend from scratch.

Her mix was so potent that just a pinch could fill the kitchen with mouthwatering aromas and tingle your senses before the chicken even hit the oven.

I watched her often, mesmerized as she measured out her secret mix, one ingredient named in English, the next in Bengali—me, completely lost in a whirlwind of fragrant seeds and exotic roots.

But none of that mattered when the result was so divine. Her marinade turned plain chicken into something extraordinary: juicy, tender, spiced just right, and bursting with layered flavors—better than any restaurant rendition I’ve tried.

And that’s not all… thanks to her, I also picked up how to make curry chicken, a velvety spinach dhal, and the creamiest mango lassi that still haunts my tastebuds.

Tandoori chicken, for us, isn’t just a recipe. It’s a story, a memory, and a celebration—served sizzling and spiced to perfection.

Ingredients for a flavourful Tandoori Chicken

• 4 to 6 chicken thighs: Opt for thighs or drumsticks for juicier meat compared to breast cuts. Removing the skin enhances marinade absorption.​
• 6 tablespoons of plain yogurt: Serves as the marinade’s base, tenderizing the meat and balancing the spices. Adjust quantity based on the amount of chicken.​
• 3 garlic cloves: Finely chopped or crushed to infuse the marinade with depth and aroma.
• 1 cm piece of fresh ginger: Grated or finely chopped, it adds a zesty and aromatic touch essential to the dish’s flavor profile.​
• Salt: Enhances overall taste; adjust to personal preference.​
• 3 tablespoons of tandoori spice mix: This blend imparts the signature color and flavor. Ensure the spice mix is fresh for maximum potency.​
• Juice of one lemon: Acts as a natural tenderizer and adds a refreshing tang to the marinade.​

Optional Enhancements:

• 1 tablespoon of oil: Helps in binding the spices to the chicken and adds moisture.​
• A pinch of cayenne pepper: For those who prefer an extra kick of heat.

Step-by-Step Preparation of Tandoori Chicken recipe

1. Prepare the Chicken:
   • Remove the skin from the chicken pieces to allow better marinade penetration.
   • Make shallow cuts on each piece to help the flavors seep in deeply.​
2. Create the Marinade:
   • In a large mixing bowl, combine the plain yogurt, tandoori spice mix, salt, and lemon juice.
   • Add the crushed garlic and grated ginger. Mix thoroughly until a smooth, aromatic paste forms.​
3. Marinate the Chicken:
   • Place the chicken pieces into the marinade, ensuring each piece is well-coated.
   • Cover the bowl with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld.​
4. Cooking the Chicken:
   • Preheat your oven to 200°C (392°F).
   • Arrange the marinated chicken on a wire rack placed over a baking tray to catch drippings.
   • Lightly brush each piece with ghee or clarified butter for added richness.
   • Bake for 35 to 40 minutes, turning the pieces halfway through to ensure even cooking.​
5. Final Touches and Serving:
   • Once cooked, brush the chicken with a bit more ghee for a glossy finish.
   • Serve hot, accompanied by basmati rice, naan bread, or a fresh salad.​

Pro Tip: For an authentic smoky flavor, briefly grill the cooked chicken over charcoal or place a piece of hot charcoal in a bowl within the serving dish, drizzle with oil, and cover for a few minutes to infuse the aroma.

tips for a juicy tender and falvourful chicken tandoori

1. Use Bone-In, Skinless Chicken

• Thighs and drumsticks are best—they’re naturally juicier and more forgiving during high-heat cooking.
• Removing the skin allows the marinade to penetrate deeper into the meat.

2. Score the Chicken

• Make deep slits in the chicken so the marinade seeps into every bite.
• This helps the meat absorb flavor and cook evenly.

3. Yogurt is Your Best Friend

• Use plain full-fat yogurt as the base of your marinade. It tenderizes the meat while giving it a creamy, rich texture.
• Don’t skimp—this is key to keeping it moist.

4. Load Up on Aromatics

• Fresh garlic, ginger, and lemon juice are essential. They add layers of flavor and also help tenderize the meat naturally.

5. Use a Homemade or High-Quality Tandoori Spice Mix

• Blend your own or buy a fresh, aromatic mix that includes cumin, coriander, turmeric, paprika, garam masala, and chili powder.
• A pinch of smoked paprika or Kashmiri chili adds color without overwhelming heat.

6. Marinate Long and Well

• Minimum 6 hours, ideally overnight. The longer the marinade, the deeper the flavor.
• Cover and refrigerate. Let the chicken rest at room temperature for 30 minutes before cooking.

7. Baste with Ghee or Butter

• Brushing with melted ghee or butter during cooking keeps it moist and adds rich flavor with a beautiful finish.

8. Cook Over High Heat

• A hot oven, grill, or air fryer gives that classic char. Preheat well before adding the chicken.
• Aim for 200°C/392°F in the oven or a strong direct flame on the grill.

9. Rest Before Serving

• Let the chicken rest for 5-10 minutes after cooking. This allows the juices to redistribute for maximum succulence.

10. Optional: Infuse with Smoke

• For that authentic tandoori aroma, place a hot piece of charcoal in a small bowl in the center of the cooked chicken, drizzle with oil, and cover for 5 minutes.

How to Serve Tandoori Chicken ?

1. Pair with Refreshing Sides

Balance the bold spices with cool or neutral elements:

• Mint yogurt raita: A cooling dip made with yogurt, mint, cucumber, and a hint of cumin.
• Cucumber-onion salad: Thinly sliced cucumbers, red onions, and lemon juice make a light, zesty contrast.
• Mixed greens: A simple salad with lemon vinaigrette helps cut through the richness.

2. Add a Carby Base

Round out the meal with something to soak up the flavors:

• Basmati rice: Fluffy, aromatic rice is the classic go-to. Add a bit of ghee or saffron for extra flair.
• Naan bread: Soft, chewy naan or garlic naan is perfect for scooping up that spiced chicken and sauces.
• Jeera rice (cumin rice): Toasted cumin seeds add earthy warmth that complements the chicken’s heat.

3. Offer Optional Heat & Condiments

Let your guests personalize their plate:

• Chutneys: Tamarind for sweet-tangy balance, mint-coriander for a fresh kick.
• Pickled onions: Bright, tangy, and crunchy—so easy and effective.
• Fresh lemon or lime wedges: A squeeze of citrus brings out the marinade’s zing.

4. Serve with the Right Drink

Keep it refreshing:

• Mango lassi: Sweet, creamy, and cooling—perfect to mellow the spices.
• Masala chai: For a warm, comforting finish if serving this at brunch or lunch.

5. Presentation Matters

• Serve the chicken on a sizzling platter or a rustic wooden board with charred lemon halves for flair.
• Garnish with fresh coriander, thinly sliced red onions, and a sprinkle of chaat masala.
• Want drama? Light a piece of charcoal, place it in a foil cup on the platter, drizzle oil, and cover briefly for a smoky aroma when serving.

Other chicken recipes

• Indian Chicken Biryani Recipe
• Chicken tomato vermicelli soup-Algerian Chorba
• Chicken and Sweetcorn Soup