The Ultimate Tandoori Chicken Recipe: A Flavorful Indian Classic

Tandoori Chicken is one of the most iconic dishes in Indian cuisine. This dish features chicken marinated in a mixture of yogurt and aromatic spices, then cooked in a tandoor, a traditional clay oven.

The result is a smoky, succulent, and beautifully charred chicken that is bursting with flavor. While traditionally made in a tandoor, this recipe provides instructions for creating the same authentic taste using a regular oven or grill at home.

Follow this detailed guide to make the best Tandoori Chicken that will leave your taste buds tingling with joy.

Ingredients:

For the Marinade:

• 1 kg chicken pieces (preferably bone-in, skinless thighs and drumsticks for juiciness)
• 1 cup thick yogurt (hung curd or Greek yogurt works best)
• 2 tablespoons ginger-garlic paste
• 2 tablespoons lemon juice (freshly squeezed)
• 2 tablespoons mustard oil (for authentic flavor)
• 1 tablespoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala (use a good quality, aromatic blend)
• 1 teaspoon chaat masala (optional, for extra tanginess)
• 1/2 teaspoon ground black pepper
• Salt to taste (approximately 1 1/2 teaspoons)
• A pinch of red food color (optional, for the traditional red color)
• Butter or oil for basting

For Garnish:

• Lemon wedges
• Sliced onions
• Fresh coriander leaves

Instructions:

1. Prepare the Chicken:

• Start by cleaning the chicken pieces under running water. Pat them dry with paper towels to remove any moisture. This helps the marinade stick better to the chicken.
• Make deep incisions on each piece of chicken. These cuts allow the marinade to penetrate deeper, ensuring the chicken is flavorful throughout. Make sure the cuts reach the bone for maximum flavor absorption.

2. First Marinade (Pre-Marination):

• In a large bowl, combine lemon juice, a pinch of salt, and half of the ginger-garlic paste. Mix well.
• Rub this mixture thoroughly into the chicken pieces, ensuring each piece is well coated. This step tenderizes the chicken and adds an initial layer of flavor.
• Cover the bowl and let the chicken rest for about 30 minutes. This allows the acidic lemon juice to break down proteins, making the chicken tender.

3. Prepare the Second Marinade:

• In another bowl, combine thick yogurt, the remaining ginger-garlic paste, mustard oil, red chili powder, turmeric powder, ground cumin, ground coriander, garam masala, chaat masala, black pepper, and salt. Mix well to form a smooth, thick marinade.
• If you prefer the vibrant red color typical of Tandoori Chicken, add a pinch of red food coloring. This step is optional and can be skipped for a more natural look.

4. Marinate the Chicken:

• Add the chicken pieces to the yogurt marinade. Use your hands to massage the marinade into the chicken, ensuring it gets into the incisions and coats the pieces evenly.
• Cover the bowl with plastic wrap or transfer the chicken to a ziplock bag, ensuring there is no air inside.
• Marinate the chicken in the refrigerator for at least 4 hours, preferably overnight. The longer the marination, the deeper the flavors will penetrate, resulting in more delicious chicken.

5. Prepare for Cooking:

• If using an oven, preheat it to 240°C (475°F). Place a wire rack over a baking sheet lined with aluminum foil. This setup helps in even cooking and prevents the chicken from sitting in its juices.
• If using a grill, preheat the grill to medium-high heat. Oil the grill grates lightly to prevent sticking.

6. Cook the Chicken:

• Place the marinated chicken pieces on the prepared wire rack or grill. Brush a little oil or melted butter over the chicken pieces to keep them moist and add flavor.
• If using an oven, bake for 20-25 minutes. After 15 minutes, baste the chicken with butter and turn the pieces to ensure even cooking and browning. Bake until the chicken is cooked through, and the outside is charred.
• If using a grill, cook the chicken for 15-20 minutes on each side, basting occasionally with butter or oil. Use tongs to turn the chicken and cook until it’s evenly charred and the internal temperature reaches 75°C (165°F).

7. Add the Smoky Flavor (Optional):

• For an authentic smoky flavor, use the dhungar method: Heat a small piece of charcoal until red hot. Place a small bowl in the center of the cooked chicken. Put the hot charcoal in the bowl and drizzle a few drops of oil or ghee on it. It will start to smoke. Cover the chicken immediately with foil or a lid to trap the smoke. Let it sit for 5-7 minutes. This imparts a smoky, tandoori flavor.

8. Garnish and Serve:

• Once the chicken is done, remove it from the oven or grill. Let it rest for 5 minutes before serving. This allows the juices to redistribute within the chicken, making it juicier.
• Transfer the Tandoori Chicken to a serving platter. Garnish with fresh coriander leaves, lemon wedges, and sliced onions. Serve with naan, roti, or steamed rice.

Tips for the Best Tandoori Chicken:

1. Use Bone-in Chicken: Bone-in pieces, such as thighs and drumsticks, retain moisture better, resulting in juicier Tandoori Chicken.
2. Marinate Overnight: For the best flavor, marinate the chicken overnight. This allows the spices to infuse deeply into the meat.
3. Mustard Oil: Traditional Tandoori Chicken uses mustard oil for its distinct flavor. If you find it too strong, you can mix it with a neutral oil.
4. Don’t Skip the Basting: Regularly basting the chicken with butter or oil keeps it moist and prevents it from drying out.
5. Achieve Authentic Flavor: Using the dhungar method for adding a smoky flavor is a simple way to mimic the traditional tandoor-cooked taste.

Variations to Try:

1. Tandoori Chicken Tikka: Use boneless chicken breast or thigh pieces. Skewer them and cook as described. This makes great appetizers or fillings for wraps and sandwiches.
2. Spicy Tandoori Chicken: Increase the amount of red chili powder or add finely chopped green chilies to the marinade for a spicier version.
3. Yogurt-Free Tandoori Chicken: Use coconut milk or a blend of ground almonds and cashews for a creamy texture without yogurt, catering to those with dairy restrictions.
4. Herbed Tandoori Chicken: Add fresh herbs like mint, cilantro, or kasuri methi (dried fenugreek leaves) to the marinade for a unique herbal twist.

Health Benefits of Tandoori Chicken:

• High Protein Content: Tandoori Chicken is an excellent source of lean protein, essential for muscle growth and repair.
• Low in Fat: The marination process uses yogurt, which is low in fat. Baking or grilling further reduces the fat content compared to deep-frying.
• Rich in Spices: The spices used in Tandoori Chicken, such as turmeric, cumin, and coriander, have anti-inflammatory and antioxidant properties.
• Good Source of Probiotics: Yogurt used in the marinade is rich in probiotics, promoting a healthy gut.

---

Tandoori Chicken Recipe Card

---

Ingredients:

• 1 kg chicken pieces (bone-in, skinless)
• 1 cup thick yogurt
• 2 tbsp ginger-garlic paste
• 2 tbsp lemon juice
• 2 tbsp mustard oil
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp chaat masala (optional)
• 1/2 tsp ground black pepper
• Salt to taste
• A pinch of red food color (optional)
• Butter or oil for basting

Instructions:

1. Prep Chicken: Clean, dry, and make deep cuts in chicken pieces.
2. First Marinade: Mix lemon juice, salt, and half of the ginger-garlic paste. Coat chicken and rest for 30 minutes.
3. Second Marinade: Combine yogurt, mustard oil, spices, and food color. Add chicken, marinate for 4 hours or overnight.
4. Preheat Oven: Set to 240°C (475°F). Prepare a wire rack over a lined baking sheet.
5. Cook: Place chicken on the rack. Bake for 20-25 minutes, basting and turning after 15 minutes.
6. Optional Smoke Flavor: Use the dhungar method with hot charcoal.
7. Serve: Garnish with coriander, lemon wedges, and onion slices. Enjoy with naan or rice.

---

Nutritional Information (Per Serving):

• Calories: 220
• Protein: 27g
• Fat: 10g
• Carbohydrates: 5g
• Fiber: 1g
• Sugars: 3g
• Sodium: 550mg