Smoky Tandoori Chicken (Restaurant-Style Recipe)

Smoky Tandoori Chicken (Restaurant-Style Recipe)

Tandoori chicken is a favorite appetizer often found in Indian restaurants. With this recipe, you can create that smoky, flavorful dish right at home. Serve it with either cilantro or mint chutney, and for a complete meal, pair it with turmeric rice and cucumber raita.

Print Pin

Course: Main Course

Cuisine: Indian

Keyword: Smoky Tandoori Chicken

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 253kcal

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

Save