Tandoori Chicken is one of India’s most iconic dishes—chicken marinated in a spiced yogurt mixture, then cooked in a tandoor (clay oven) until smoky, tender, and beautifully charred. The result is juicy, flavorful chicken with a vibrant red-orange hue and a slightly crispy exterior.
While a traditional tandoor is hard to come by at home, this recipe uses a regular oven or grill to achieve similar results. The key is a long marinade (overnight is best) and high heat for that signature char. Serve it with naan, mint chutney, and a squeeze of fresh lime for a meal that’s pure magic.
Instructions
Prepare the Chicken
Pat the chicken pieces dry. Using a sharp knife, score each piece 2 to 3 times (about ¼-inch deep) to allow the marinade to penetrate.
Make the Marinade
In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, oil, chili powder, coriander, cumin, turmeric, garam masala, salt, pepper, and kasuri methi (if using) until smooth.
Marinate the Chicken
Add the chicken to the marinade and toss to coat thoroughly, working the marinade into the scores. Cover and refrigerate for at least 4 hours, but ideally 8 to 24 hours.
Preheat the Oven/Grill
Preheat your oven to 450°F (230°C). Line a baking sheet with foil and place a wire rack on top. Alternatively, preheat a grill to medium-high heat.
Cook the Chicken
Remove the chicken from the marinade, allowing excess to drip off. Place on the wire rack (or grill). Bake for 20 to 25 minutes, then flip and bake for another 10 to 15 minutes. For extra char, switch to broil for the last 2 to 3 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the edges are charred.
Serve
Garnish with fresh cilantro and lime wedges. Serve hot with mint chutney, naan, and red onion slices.
This Tandoori Chicken is a vibrant, flavorful dish that’s easier to make at home than you think—perfect for any occasion.
