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Smoky Tandoori Chicken
Tired of waiting for your favorite tandoori chicken at the restaurant?
Now, you don’t have to! With this easy-to-follow recipe, you can bring that smoky, charred goodness straight to your kitchen.
In just a few simple steps, you’ll have juicy, perfectly spiced chicken that’s crispy on the outside and tender on the inside.
It’s so good, you’ll never want to order out again!
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Why You’ll Keep Coming Back to This Recipe
I love how easy this tandoori chicken is to make at home. The chicken marinates in a creamy, flavorful yogurt mixture, then roasts until juicy with those delicious charred edges.
The marinade does most of the work here. Greek yogurt helps keep the chicken tender, while garam masala, Kashmiri red chili powder, cumin, coriander and kasuri methi give it so much flavor.
It’s also one of those recipes that works for a quick family dinner or when you’re having friends over. Serve it with chutney, onion and lemon wedges, or make it a full meal with turmeric rice, kachumber and cucumber raita.
For Tandoori Chicken:
- Chicken – Skinless chicken thighs or drumsticks work best for this recipe as they stay juicy and tender when cooked.
- Greek Yogurt (Hung Curd) – This thick yogurt helps create the rich, creamy marinade that clings to the chicken.
- Ginger Garlic Paste – A key flavor base for tandoori chicken, giving it a bold, aromatic flavor.
- Garam Masala – A warm blend of spices that gives tandoori chicken its signature depth and complexity.
- Kashmiri Red Chili Powder – Adds color and a mild heat to the dish.
- Black Pepper – Adds a touch of heat and sharpness.
- Coriander Powder – Adds a citrusy, earthy flavor to balance the spices.
- Cumin Powder – Contributes a warm, nutty flavor to the marinade.
- Sea Salt – Enhances the flavors in the marinade and helps tenderize the chicken.
- Turmeric – Adds color and a subtle earthy flavor.
- Kasuri Methi (Dried Fenugreek Leaves) – A must for that unique, smoky flavor.
- Lemon Juice – Brightens up the dish and balances the richness of the yogurt.
- Oil – Helps in coating the chicken and achieving a crispy texture while baking.
- Chopped Coriander Leaves – For garnishing the cooked chicken, adding a fresh and herbal note.
For Red Chili Oil:
- Kashmiri Red Chili Powder – Adds color and flavor to the oil for basting the chicken.
- Oil – Neutral oil like avocado, grapeseed, or mustard oil, used to make the chili oil.
How to Make Tandoori Chicken
Step 1: Make the marinade
Add the Greek yogurt, ginger garlic paste, spices, oil and lemon juice to a large bowl.
Give everything a good mix, then taste the marinade and adjust the salt or spice if needed.
Step 2: Prepare the chicken
Pat the chicken dry with paper towels. Make a few deep slits in each piece so the marinade can soak in.
Add the chicken to the bowl and coat each piece really well.
Step 3: Marinate
Cover the bowl and refrigerate for at least 6 hours, or overnight.
This is one step you don’t want to rush. The longer the chicken marinates, the more flavorful and tender it will be.
Step 4: Roast the chicken
Preheat your oven and place a wire rack over a foil-lined baking tray.
Arrange the chicken on the rack and roast, basting halfway through with the leftover marinade or red chili oil/melted butter.
Step 5: Get those charred edges
Turn the chicken over and continue roasting until cooked through.
For extra charred spots, move the tray to the top rack and broil for a few minutes at the end. Keep a close eye on it so it doesn’t brown too much.
Step 6: Check and serve
Check the thickest part of the chicken with an instant-read thermometer. It should reach 165-170°F (75°C).
Brush with the drippings or melted butter, sprinkle with fresh coriander and serve warm.
Tandoori Chicken Variations
Use chicken breasts. You can swap the thighs or legs for chicken breasts if that’s what you have. Just keep an eye on the cooking time since breasts can dry out more easily.
Make it more or less spicy. Kashmiri red chili powder adds beautiful color and mild heat. Adjust the amount to suit your taste.
Grill it. Tandoori chicken is delicious on the grill and gets even more of that smoky, charred flavor.
Air fry it. If you don’t want to turn on the oven, air frying is another easy option. Follow the air-fryer method mentioned in the recipe notes.
Change the way you serve it. Keep it simple with chutney, onion and lemon, or serve it as part of a full meal with turmeric rice, kachumber and cucumber raita.
Expert Tips
Use thick yogurt. Full-fat Greek yogurt or strained yogurt works best. A thick marinade sticks to the chicken and helps keep it moist.
Don’t skip the slits. They help the marinade reach deeper into the chicken, especially when using larger pieces.
Marinate overnight if you can. Six hours is great, but overnight makes this recipe especially convenient when you’re planning dinner ahead.
Use similar-sized chicken pieces. This helps everything cook evenly.
Don’t skip the thermometer. Oven temperatures can vary, so checking the thickest part of the chicken is the easiest way to know when it’s done.
Want more char? Move the chicken to the top rack and broil it for the last few minutes. That’s how you get those darker, crispy edges.
Mistakes to Avoid
Using watery yogurt. A thin marinade won’t cling to the chicken as well. Strain regular yogurt first if it has a lot of whey.
Not marinating long enough. A quick marinade will work when you’re short on time, but the chicken has much better flavor when it marinates for at least 6 hours.
Skipping the chicken slits. Without them, most of the marinade stays on the outside.
Crowding the chicken. Give the pieces enough space on the wire rack so they roast properly instead of steaming.
Overcooking the chicken. Start checking the chicken as it gets close to being done, especially if your pieces are smaller.
Broiling without watching it. The final broil adds great color, but the chicken can brown quickly.
How to Store Tandoori Chicken
Have leftovers? Let the chicken cool and place it in an airtight container.
Store it in the refrigerator and enjoy it within a few days.
When you’re ready to eat, reheat just until warmed through. Try not to overheat it, as this can make the chicken dry.
How to Serve Tandoori Chicken
Tandoori chicken is so good served simply with cilantro chutney or mint chutney.
Add some onion and lemon wedges on the side for a fresh, bright finish.
For a complete meal, serve it with turmeric rice, kachumber and cucumber raita.
I also like finishing the chicken with a little of the flavorful drippings or melted butter and a sprinkle of fresh coriander. It makes the chicken look just as good as it tastes.
If you loved this rceipe, you’ll want to try these reader-favorite recipes next!
Green Chile Chicken Enchilada Casserole
Cracker Barrel-Style Chicken and Dumplings
They’re just as comforting, flavorful, and easy to make for any weeknight dinner.
Smoky Tandoori Chicken (Restaurant-Style Recipe)
Ingredients
(US cup = 240ml):
- ¾ kg (1.5 lbs.) skinless chicken thighs or legs
- ½ cup Greek yogurt (hung curd)
- 1 tbsp ginger garlic paste (or ¾ tablespoon each, grated)
- 1 tsp garam masala (add more for stronger flavor)
- 1 to 2 tsp Kashmiri red chili powder (or paprika, adjust heat preference)
- ¼ tsp black pepper (crushed)
- 1 ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp sea salt (adjust, or use ¼ tsp each sea salt & black salt)
- ¼ tsp turmeric (optional)
- 1 tsp kasuri methi (dried fenugreek leaves)
- 1 tbsp lemon juice (or 1 teaspoon amchur/dried mango powder, or ½ teaspoon chaat masala)
- 1 ½ tbsp oil (any neutral oil like avocado, grapeseed, refined coconut, or mustard oil)
- 1 tbsp chopped coriander leaves for garnish
For Red Chili Oil (or use melted butter)
- 1 tsp Kashmiri red chili powder
- 1 tbsp oil (any neutral oil or mustard oil)
Instructions
Prepare the Tandoori Marinade
- In a large mixing bowl, combine yogurt, ginger garlic paste, garam masala, red chili powder, salt, turmeric, kasuri methi, black pepper, coriander powder, cumin powder, oil, and lemon juice (or chaat masala). Taste the marinade and adjust the salt and spice levels according to your preference.
- Pat the chicken dry with paper towels. Make deep slits in each piece (3 to 4 slits for larger thighs, 2 to 3 for smaller ones). Add the chicken pieces to the marinade and coat thoroughly.
- Cover and refrigerate for at least 6 hours or overnight to allow the flavors to penetrate.
Cooking the Tandoori Chicken
- Preheat your oven to 470°F (240°C). For smaller ovens, set it to 430°F (220°C). Line a baking tray with foil and place a wire rack on top. Lightly spray the rack with oil.
- Arrange the marinated chicken on the wire rack. Roast for 25 to 30 minutes, depending on the size of the chicken, basting with leftover marinade or red chili oil/melted butter after 12 to 15 minutes.
- After basting, turn the chicken pieces over and roast for another 12 to 15 minutes. For extra charred spots, move the tray to the top rack and broil for 3 to 4 minutes. Cooking time may vary depending on the size of the chicken and the oven, so adjust accordingly.
- When fully cooked, check the internal temperature by inserting an instant-read thermometer into the thickest part of the chicken. It should read 165-170°F (75°C).
- Optionally, you can smoke the chicken following the steps in my detailed post.
- Brush the chicken with the drippings or melted butter to keep it moist, and garnish with chopped coriander leaves.
Serve
- Serve the tandoori chicken with cilantro chutney or mint chutney, along with onion and lemon wedges. For a complete meal, pair it with turmeric rice, kachumber, and cucumber raita.
Notes
- You can also grill or air fry the tandoori chicken. For more details, refer to my blog post.
- Make sure to use chicken pieces of similar size for even cooking.
- The marinade should be thick, not runny.
- Full-fat Greek yogurt or strained yogurt is essential for the best texture. Avoid using yogurt with excess whey; you can strain regular yogurt to make hung curd.
- Coating the chicken with a thick marinade helps keep it moist during cooking.
- Every oven is different, so adjust the baking time as needed. If desired, you can move the tray to the top rack during the last 5 minutes for extra crispness.
Nutrition
- Can I use chicken breasts instead of thighs?
Absolutely! You can use chicken breasts, but thighs are preferred because they stay juicier. If you go with breasts, just keep an eye on the cooking time to prevent them from drying out.
- Do I really need to marinate the chicken for 6 hours?
For the best flavor and tenderness, marinate for at least 6 hours. But if you’re in a hurry, 2 hours will still work! The longer you marinate, the more the flavors will soak in.
- Can I cook the chicken on the grill?
Yes! If you prefer grilling, it’s a great option. Preheat your grill and cook the marinated chicken on medium heat for about 15-20 minutes, turning occasionally until perfectly cooked.
- Is it necessary to use the kasuri methi (dried fenugreek leaves)?
Kasuri methi gives the tandoori chicken its signature smoky and slightly bitter flavor. But if you don’t have it, you can skip it or substitute with a small pinch of dried oregano for a slightly different taste.
- Can I make this recipe without an oven?
Totally! You can also air fry or pan-fry the chicken. For air frying, cook the chicken at 180°C (350°F) for 20-25 minutes, flipping halfway through. It’s super easy and still delivers that delicious tandoori flavor!
