Tandoori Chicken (Smoky Restaurant Style)
Tandoori Chicken Recipe to make the best smoky, tender & incredibly juicy chicken. Paired with mint chutney or a raita, it tastes fantastic.
Dish: Tandoori Chicken
- Total time
- 55 min
- Active time
- 15 min
- Yield
- 4
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints4 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Ginger Garlic Paste
1 tablespoon ginger garlic paste ((or ¾ tbsp each, grated))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Black Pepper
¼ teaspoon black pepper crushed ((powder))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Turmeric
¼ teaspoon turmeric ((haldi, optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Coriander Leaves
1 tablespoon chopped coriander leaves (to garnish)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Additional ingredient notes
Basic Ingredients for marinade
Chicken: Use large portions of cut-up skinless & bone-in chicken like thighs, drumsticks, quarters (hind quarters).
If you are serving a large group you can also use skinless whole chicken. On occasions I have also made tandoori with chicken breasts and they work too. Yogurt: Traditionally thick strained yogurt known as hung curd is used to make the tandoori marinade. It is similar to the Greek yogurt but with better flavor. You can’t use homemade runny yogurt because it is not thick enough to hold on to the chicken. Use Greek yogurt or make your own hung curd from this recipe. Ginger garlic: Ginger and garlic paste is used for a punch. You can make your own from this ginger garlic paste post or fine grate fresh ginger and garlic in equal quantities. Avoid using them in minced or chopped.
Tandoori Spices
Tandoori Masala (Spice blend): Markets are flooded with premade tandoori spice blend which are loaded with unnecessary artificial colors and preservatives.
So I make my own spice blend which I have shared below. It basically requires garam masala, cumin powder, coriander powder, black pepper, chili powder and turmeric. Chaat masala is another ingredient you can use if you have it. It adds great aroma to the marinade. Red chili powder: Avoid food coloring, you actually don’t need it. Using Kashmiri red chili powder is crucial to a tandoori marinade, for its vibrant red color, flavor and heat. It is basically a low heat chili that imparts red color without making your dish too spicy. But if you want a spicy hot tandoori chicken, brush with chili oil which I have mentioned in the recipe below.
Method Overview
Structured method notes that are separate from the step timeline.
Roast Tandoori Chicken in Oven
Roast in Oven – Preheat the oven to 470 F – 240 C for at least 15 to 20 mins.
(If using a smaller oven like a OTG, preheat at 430 F – 220 C). Prepare a baking tray with a foil for easy cleanup. Place a wired rack over it, spray/grease oil on the rack. Place the prepared chicken (with a thick marinade) over the wired rack. Bake for 12 to 15 mins, baste with leftover marinade or with chili oil or melted butter and turn the chicken to the other side. Check at 12 mins mark. Bake for another 12 to 15 mins. Move the tray to the top rack and set to broil mode for 3 to 4 mins, until you get charred spots.
Stovetop method – Grilling in pan
Spread 1 to 2 tbsps oil.
When the oil turns hot, place the chicken on the skillet/pan. Regulate the heat to medium. After 3 to 4 minutes turn the pieces. Apply the marinade and turn them after 3 to 4 mins. Meanwhile add red chili powder to a small bowl.
Smoking Chicken (without tandoor)
This step is also optional.
Hold a wood coal chunk with a tong over a candle or gas stove until really red hot. It takes about 3 to 4 mins. When it turns hot, drop it in a steel or disposable aluminium cup. Immediately pour half teaspoon ghee or neutral oil over the hot coal. It will begin to smoke immediately. Cover the skillet or the baking tray with a lid or aluminium foil and let smoke for 5 to 7 mins. Lastly, brush the Tandoori chicken with the drippings or with melted butter. Serve with Cilantro Chutney or Mint Chutney alongside sliced onions, carrots and lemon wedges.
Air Fryer Tandoori Chicken
Preheat the air fryer to 390 F or 200 C.
Place the chicken on the basket and air fry for 10 mins on each side or until cooked through and the internal chicken temperature reaches to 165 F. Once done, brush the tandoori chicken with the left over marinade or the red chilli paste mixed with oil. Air fry for another 2 mins. For the authentic flavors, brush with mustard oil or butter.
Grill in Outdoor Grill
Preheat the outdoor grill for medium high heat.
Grease the grate generously with oil. Wipe off the excess marinade from the chicken and place them over the preheated grill. Cook for 5 to 6 mins and turn them the other side. Baste the marinade on the top side and turn it again after 5 to 6 mins. The cook time depends on the size of your chicken pieces. It takes about 27 to 30 mins to cook the Tandoori chicken fully. Insert a meat thermometer in the thickest part of the chicken and cook until it shows 165 F or 75 C. Brush with some butter or mustard oil.
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
40 min
Cook time from the source recipe card.
Total
PassiveTotal
55 min
Total time from the source recipe card.
Step 1
Greek yogurt also known as hung curd is the key ingredient used in the marinade. It is nothing but curd that has been strained of all the whey/liquid. If you do not have Greek yogurt, please check this link to make hung curd. To a mixing bowl, add the following ingredients: ½ cup Greek yogurt (hung curd) 1 tablespoon ginger garlic paste (or use ¾ tbsp each grated) 1 teaspoon garam masala (more if you prefer) 1 to 2 teaspoon Kashmiri red chili powder (or use paprika or a smoked hot chili powder, use 1 tsp for low heat and 2 tsps for high heat) ¼ teaspoon black pepper crushed (powder) 1½ teaspoon coriander powder (daniya powder) ½ teaspoon cumin powder ½ teaspoon sea salt (or use ¼ teaspoon each sea salt & black salt/ kala namak) ¼ teaspoon turmeric (haldi) 1½ teaspoon kasuri methi (dried fenugreek leaves)
low heat
Image detailsadding spice powdersSwasthis Recipes · Tandoori Chicken Recipe (Smoky Restaurant Style)Dev reference Inputs and tools12
Uses
- ½ cup Greek yogurt ((hung curd))
- 1 tablespoon ginger garlic paste ((or ¾ tbsp each, grated))
- 1 teaspoon garam masala ((more if you prefer))
- 1 to 2 teaspoon Kashmiri red chili powder ((or paprika, adjust to heat preference))
- ¼ teaspoon black pepper crushed ((powder))
- 1½ teaspoon coriander powder ((daniya powder))
- ½ teaspoon cumin powder ((jeera powder))
- ½ teaspoon sea salt ((+ more to adjust or use ¼ tsp each sea salt & black salt / kala namak))
- ¼ teaspoon turmeric ((haldi, optional))
- 1 teaspoon kasuri methi ((dried fenugreek leaves))
- 1 tablespoon chopped coriander leaves (to garnish)
- 1 teaspoon Kashmiri red chili powder
Step 2
Add 1 tablespoon lemon juice or 1 teaspoon amchur powder/mango powder or half teaspoon chaat masala. Be careful not to add a lot. Use as required depending on how sour your yogurt is.
Warning:
Be careful not to add a lot.
Image detailsadding lemon juiceSwasthis Recipes · Tandoori Chicken Recipe (Smoky Restaurant Style)Dev reference Inputs and tools1
Uses
- 1 tablespoon lemon juice ((or 1 teaspoon amchur/ dried mango powder or use ½ teaspoon chaat masala))
Step 3
Pour 1½ tablespoon oil as well. Any cooking oil or neutral oil like avocado, grapeseed, refined coconut oil works. In India, mustard oil is used for a unique flavor. If you want you may use it or any other cooking oil as per your preference.
Image detailspouring oilSwasthis Recipes · Tandoori Chicken Recipe (Smoky Restaurant Style)Dev reference Inputs and tools2
Uses
- 1½ tablespoon oil ((any or neutral oils like avocado/grapeseed/ refined coconut or use mustard oil))
- 1 to 2 tablespoon oil ((any or neutral oil or use mustard oil))
Step 4
Mix well and taste test the marinade. Add more salt or spices to your taste preference. The marinade has to be thick as shown in the picture and should not be runny. A runny marinade will let out moisture to the pan and the chicken won’t hold the spices well.
Image detailsmarinade for chicken biryaniSwasthis Recipes · Tandoori Chicken Recipe (Smoky Restaurant Style)Dev reference Inputs and tools1
Uses
- ¾ kg (1.5 lbs.) chicken (skinless thighs or legs)
Step 5
Pat dry the chicken with kitchen tissues. You can use ½ to ¾ kg (1.1 to 1.5 lbs) chicken thighs or legs or quarters. Next make deep slits into the chicken.
Step 6
Marinate the chicken well. Cover and refrigerate for at least 6 hours to overnight. Do not cut down the resting time as it won’t give you the same results. You can keep this as long as 48 hours in the refrigerator.
Image detailsmarinating chickenSwasthis Recipes · Tandoori Chicken Recipe (Smoky Restaurant Style)Dev reference Checks1
TimingInfoTiming6 hours
Target: 360 minute
Expected state: Cover and refrigerate for at least 6 hours to overnight.
Why and source
This step has reviewed source-backed guidance.
Step 7
To make the chili oil for a spicy version, mix together 1 tsp red chili powder with 1 to 2 tbsps oil or simple melt 1 tablespoon butter.
Step 8
Roast in Oven – Preheat the oven to 470 F – 240 C for at least 15 to 20 mins. (If using a smaller oven like a OTG, preheat at 430 F – 220 C). Prepare a baking tray with a foil for easy cleanup. Place a wired rack over it, spray/grease oil on the rack. Place the prepared chicken (with a thick marinade) over the wired rack. Bake for 12 to 15 mins, baste with leftover marinade or with chili oil or melted butter and turn the chicken to the other side. Check at 12 mins mark. Bake for another 12 to 15 mins. Move the tray to the top rack and set to broil mode for 3 to 4 mins, until you get charred spots. Adjust the timing as needed depending on the size of your chicken and oven. If your oven does not have a broil mode, move the rack to the top most level and roast until slightly charred for 3 mins. To check if the chicken is cooked through – an instant-read thermometer inserted into the thickest part should read 165 to 170 F (75 C). If you want to smoke the chicken jump to the next section.
Step 9
Heat a pan/ skillet. Spread 1 to 2 tbsps oil.
Step 10
When the oil turns hot, place the chicken on the skillet/pan. Regulate the heat to medium.
Step 11
After 3 to 4 minutes turn the pieces. Apply the marinade and turn them after 3 to 4 mins.
Image detailsBasting marinade on tandoori chickenSwasthis Recipes · Tandoori Chicken Recipe (Smoky Restaurant Style)Dev reference Checks1
TimingInfoTiming3 to 4 minutes
Target: 3-4 minute
Expected state: After 3 to 4 minutes turn the pieces.
Why and source
This step has reviewed source-backed guidance.
Step 12
Meanwhile add red chili powder to a small bowl. Mix it with the oil. This is optional. Smear that to the tandoori chicken.
Step 13
Cook them, regulating the flame as required until they are cooked through. When the chicken is cooked through, prick it with a fork to see the meat fall off the bone easily (a sign of chicken being cooked). An instant-read thermometer inserted into the thickest part should read 165 to 170 F (75 C).
Image detailsflipping chickenSwasthis Recipes · Tandoori Chicken Recipe (Smoky Restaurant Style)Dev reference Visual cue
until they are cooked through.
Checks2
TemperatureInfoTemperature170 F
Target: 170 degree-fahrenheit
Expected state: An instant-read thermometer inserted into the thickest part should read 165 to 170 F (75 C).
Visual cueInfoVisualuntil they are cooked through.
Expected state: until they are cooked through.
Why and source
This step has reviewed source-backed guidance.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Notes
You can also grill or air fry the tandoori chicken.
Refer my post for details. Either use thighs or drumsticks of the same size for even cooking.
Article photos
Photos used with the article notes.
Source: Tandoori Chicken Recipe (Smoky Restaurant Style)
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
4
Marinade
Source step 1 creates or uses marinade.
Paste
Source step 1 creates or uses paste.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
You can also grill or air fry the tandoori chicken.
You can also grill or air fry the tandoori chicken. Refer my post for details.
Either use thighs or drumsticks of the same size for even cooking.
Either use thighs or drumsticks of the same size for even cooking.
The marinade has to be thick and not of dripping consistency.
The marinade has to be thick and not of dripping consistency.
This recipe requires full fat strained yogurt, i.e Greek yogurt.
This recipe requires full fat strained yogurt, i.e Greek yogurt. Avoid using yogurt with a lot of whey. You can easily make your own strained yogurt from this recipe – hung curd.
It is essential to coat the chicken with thick marinade before cooking.
It is essential to coat the chicken with thick marinade before cooking. This prevents it from drying out.
Every oven is different, adjust the baking time as required.
Every oven is different, adjust the baking time as required. Alternately you can move the entire tray with wire rack to the top most rack for the last 5 mins.
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Tandoori Chicken Recipe (Smoky Restaurant Style)
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