Tandoori Chicken
intro
Smoky, juicy yogurt-marinated chicken coated in warm aromatic Indian spices, charred to perfection with a signature bright red-orange, lightly crisp exterior.
Ingredients
Steps
Prep and Score the Chicken
Prep the chicken: Pat 800g of bone-in, skinless chicken thighs and drumsticks completely dry with paper towels. Cut 2-3 1cm-deep diagonal slits into each thigh, and 1-2 1cm-deep slits into each drumstick, to let marinade penetrate. Toss chicken with 1 tablespoon lemon juice and 0.5 teaspoon kosher salt, then let rest 10 minutes at room temperature.
Make the Tandoori Marinade
Make the tandoori marinade: In a large glass mixing bowl, combine 150g full-fat Greek yogurt, remaining 1 tablespoon lemon juice, 3 tablespoons ginger-garlic paste, 1 tablespoon Kashmiri red chili powder, 1 teaspoon ground turmeric, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon garam masala, 1 teaspoon crushed dried fenugreek leaves, remaining 1 teaspoon kosher salt, and 2 tablespoons neutral vegetable oil. Whisk for 30 seconds until completely smooth, with a uniform bright orange-red color and no visible spice lumps.
Marinate the Chicken
Marinate the chicken: Add the prepped, salted chicken pieces to the marinade bowl, tossing thoroughly for 2 minutes to coat every piece completely, pushing marinade into the slits in the meat to ensure full flavor penetration. Cover the bowl tightly with plastic wrap, then refrigerate for a minimum of 1 hour (up to 12 hours for deeper, more complex flavor).
Preheat cooking equipment: For an
Preheat cooking equipment: For an outdoor charcoal grill, light coals and preheat for 15 minutes to reach 230°C (450°F) for direct high heat, then lightly oil the grill grates with a paper towel dipped in oil to prevent sticking. For indoor cooking, preheat your oven to 240°C (475°F), line a rimmed baking sheet with aluminum foil, set a wire rack inside, and lightly oil the rack.
Cook the chicken: Remove marinated
Cook the chicken: Remove marinated chicken from the fridge and let it rest at room temperature for 10 minutes. Arrange pieces on the hot grill grates (or wire rack for oven cooking), leaving 2cm of space between each piece. Cook for 7-8 minutes per side, flipping only once with tongs, until the exterior has dark, slightly charred spots, the internal temperature reaches 75°C (165°F) at the thickest part of the meat (avoiding bone), and juices run clear. Discard any leftover used marinade that touched raw chicken.
Rest and serve: Transfer cooked
Rest and serve: Transfer cooked chicken to a clean terracotta serving platter, and let it rest for 5 minutes to allow juices to redistribute through the meat (this prevents dry chicken when cutting). Garnish with fresh cilantro sprigs, thinly sliced red onion, and lemon wedges before serving.
Tips
2.Resist the urge to move or flip the chicken frequently while grilling: leaving it undisturbed for the full 7-8 minutes per side creates a nice charred crust and prevents the marinade from sticking to the grates and tearing off.
3.Skip artificial red food coloring: Kashmiri red chili powder naturally gives tandoori chicken its signature bright red-orange hue, with a mild, fruity heat instead of the harsh burn of regular cayenne powder.
OMG, this tandoori chicken was a total game changer for our Sunday family dinner! I was nervous it would be too complicated for a weeknight prep, but the marinade came together so fast, and the flavor was spot on like the restaurant we go to in Brooklyn. My kids loved it so much they asked for seconds before they even finished their first plate! Only thing I did wrong was leave it under the broiler a touch too long so the edges were a little crispier than I wanted, but still 10/10.
Made this for our neighborhood potluck last weekend and it was the first dish gone! I was worried the spice level would be too much for some of the pickier eaters, so I cut the cayenne in half like the recipe tip suggested and it was perfect for everyone. SO good, I already had three neighbors track me down to ask for the recipe. Only wish I’d doubled the batch because I barely got a piece myself!
I’ve tried so many tandoori chicken recipes that taste nothing like the real deal, so color me shocked when this one came out exactly like what I get at my favorite Indian spot in Chicago! I used my countertop tandoor oven instead of the regular oven + broiler method, and it came out so juicy, no dry bits at all. Quick question though – would this marinade work well for meal prep if I freeze the chicken in it for a couple weeks?
Wait, I don’t have plain Greek yogurt on hand – would sour cream work as a substitute? I’m supposed to make this for my book club tonight and don’t have time to run to the store!
This recipe is chef’s kiss. I was intimidated because I thought tandoori was super hard to nail at home, but the instructions were so clear even a beginner like me could pull it off. The chicken was that perfect bright red, juicy all the way through, no dry breast meat at all. Will be making this on repeat all summer for cookouts.
Grew up eating tandoori chicken made by my grandma, so I’m super picky about how it tastes. This is hands down the closest home recipe I’ve found that doesn’t cut corners on the spice blend! The garam masala to ginger-garlic paste ratio is exactly right, no weird artificial food coloring aftertaste like so many other online recipes. 10/10.
Made this for meal prep this week and it’s holding up so good! I paired it with basmati rice and roasted veggies for work lunches, and it’s way better than the sad takeout I usually grab between meetings. Quick heads up for anyone else who’s new – make sure you pat the chicken dry before you marinate it, or the marinade will slide right off!
Flavor was absolutely incredible, but I couldn’t get that signature smoky flavor that tandoori chicken usually has. I followed the recipe exactly, used the broiler, cooked it to the right temp, everything. Any tips for next time? Still really tasty, just missing that little something that makes it feel restaurant-worthy.
SO good! I threw this on the charcoal grill instead of using the oven and it came out insane. The char from the grill paired with the tangy yogurt marinade was chef’s kiss. Served it with naan and that mint chutney recipe linked on the site, and my whole crew raved about it. Will be a regular on our grill rotation all summer.
My kids are so picky when it comes to spiced food, but they devoured this! I left out the cayenne entirely to make it mild, and they ate every last bite. Even my toddler, who throws 90% of his dinner on the floor, was asking for more. Total weeknight win.
Used dairy-free coconut yogurt instead of Greek yogurt to make this work for my lactose intolerant kid, and it still came out amazing! The flavor didn’t suffer at all, and the marinade still got that nice crispy edge under the broiler. Total game changer for our family since we usually can’t order tandoori out because of the dairy.
Made this for date night last night and my date was so impressed they thought I ordered takeout from the fancy Indian place downtown. Little do they know it was way easier than it looks, and the whole kitchen smelled amazing for hours after. 10/10, will be using this to impress guests from now on.