Chicken Tandoori: Hey guys! If you’ve ever craved that bright red, super flavourful tandoori chicken from your favourite Indian restaurant but thought it’s impossible to recreate at home without a real tandoor, trust me – I felt the same way for years. But after tons of trial and error (and a few slightly burnt batches), I finally nailed a version that’s juicy, smoky, and honestly tastes just as good as takeaway. This is my personal recipe for chicken tandoori that I make Chicken Tandoori whenever we have friends over or just want something special on a weekend.
I usually make it with about 1.5 kg (around 3 pounds) of chicken – bone-in thighs and drumsticks work best because they stay so much moister than boneless. Let’s get into it.
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What You’ll Need for the Marinade(Chicken Tandoori)
First quick marinade (this tenderizes the chicken):
- Juice of 1-2 lemons (about 2 tablespoons)
- 1 tablespoon Kashmiri red chili powder (it gives that gorgeous color without being too spicy)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon salt
The main marinade (this is where all the magic happens):
- 1 cup thick yogurt (I use Greek yogurt or hang regular yogurt in a muslin cloth for a couple hours to drain the water)
- 2 tablespoons Kashmiri chili powder
- 1 tablespoon garam masala
- 1 teaspoon each of cumin and coriander powder
- ½ teaspoon turmeric
- 1-2 teaspoons kasuri methi (dried fenugreek leaves – crush them between your palms)
- 2 tablespoons mustard oil (this is the secret for that restaurant-style punch – don’t skip it!)
- Another 2 tablespoons ginger-garlic paste
- Salt to taste
- Optional: a pinch of orange-red food color if you really want that takeaway look (I usually skip it)
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How I Do It Step by Step
- Prep the chicken I wash the pieces, pat them super dry with paper towels, and then make deep gashes with a sharp knife – especially on the thicker parts. This lets the marinade really get inside so every bite is flavorful.
- First marinade Mix the lemon juice, chili powder, ginger-garlic paste, and salt into a paste. Rub it all over the chicken, pushing it into those cuts. Cover and leave it in the fridge for at least 30 minutes (an hour is better if I have time). The acid from the lemon starts breaking down the meat so it gets tender.
- The overnight marinade Whisk everything from the second list together until it’s smooth and creamy. Taste it – it should be spicy, tangy, and aromatic. Slather it generously over the chicken (wear gloves if you’re worried about staining your hands red!). I put it all in a big zip-lock bag or a covered bowl and let it sit in the fridge overnight. Seriously, the longer the better – minimum 6-8 hours, but overnight makes a huge difference.
- Cooking it I’ve tried a few ways, and here’s what works best for me:
- Oven method (my usual go-to): Preheat to the highest temperature your oven goes (mine hits about 250°C/480°F). Line a tray with foil, put a wire rack on top, and arrange the chicken pieces so they’re not touching. Bake for 20-25 minutes, flip once, and then switch to broil/grill mode for the last 5-8 minutes to get those charred spots. I brush a little oil or melted butter halfway through so it stays juicy.
- On the grill: Perfect in summer! Medium-high heat, 15-20 minutes total, turning often.
- Stovetop when I’m lazy: Heavy pan or tawa on medium-high, a little oil, cook covered for about 15 minutes, flipping a couple times. For extra smokiness, I do the charcoal trick – heat a small piece of charcoal until red hot, place it in a little steel bowl inside the pan, drizzle a drop of ghee on it, and cover the pan tight for 5 minutes. That dhungar method gives legit tandoor-like smoke flavor.
- Air fryer: 200°C for 15-18 minutes, shake or flip halfway. Super quick cleanup.
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A Few Tips I’ve Learned the Hard Way
- Bone-in is non-negotiable for me – boneless always ends up drier.
- Thick yogurt is key; watery yogurt just slides off.
- Mustard oil gives that authentic sharp taste – if you can’t find it, regular oil works but it’s not quite the same.
- Those deep slits are everything. Don’t be shy with the knife.
- Baste with butter toward the end for that shiny restaurant look.
Credit by: AI Generated Image
Read More Recipes: How to Make Chicken Biryani at Home – Foolproof Recipe for Beginners & Pros
How I Serve It
Straight off the heat with lots of lemon wedges, sliced onions, and fresh mint-coriander chutney. Naan or roomali roti on the side, maybe some cooling cucumber raita. It’s also great wrapped in a roomali roti with onions for a quick kathi roll the next day (if there’s any leftover, which is rare).
This recipe never fails to impress people, and the best part is how straightforward it is once you’ve done it a couple times. Give it a try next time you’re in the mood for Indian food – I promise your kitchen will smell amazing, and you’ll feel like a pro. Let me know if you make it; I’d love to hear how it turns out for you! 😊
