Tandoori Chicken
Chicken on the bone is marinated with yogurt, ginger, garlic, lemon juice, and warm spices, then cooked until lightly charred and juicy. It brings classic tandoor flavor at home with a bright, smoky finish.
For 4 servings
- prep · ~5 min
Prep the chicken.
1.Pat the chicken pieces dry.2.Make 2 to 3 deep slits in each piece so the marinade can go in well.3.Rub 1 tbsp lemon juice and a little of the salt over the chicken.TIPDeep slits help the chicken season evenly and cook right to the bone. - mix · ~4 min
Make the tandoori marinade.
1.In a large bowl, add yogurt, ginger-garlic paste, remaining lemon juice, mustard oil, kashmiri red chili powder, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, kasuri methi, and the remaining salt.2.Mix well until smooth and thick.3.Taste a tiny bit of the marinade and adjust only if needed before adding the chicken. - rest · ~240 min
Marinate the chicken.
Add the chicken pieces to the bowl and coat them well, pushing some marinade into the slits. Cover and refrigerate for at least 4 hours or overnight for the best flavor.
TIPA longer rest gives deeper flavor and helps the outside color well during cooking. - grill · ~30 min
Cook the chicken until charred and juicy.
1.Thread the chicken onto skewers or place directly on a hot grill pan.2.Cook over medium heat, turning every few minutes, until the chicken is lightly charred on all sides.3.Baste with melted butter during the last few minutes of cooking.4.Cook until the thickest part reaches 74°C or 165°F.TIPMedium heat cooks the chicken through without burning the yogurt marinade too quickly. - rest · ~5 min
Rest the chicken for 5 minutes.
- serve
Serve the tandoori chicken hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use hung or Greek yogurt only; loose yogurt makes the marinade slide off instead of clinging to the chicken.
- 2Push marinade deep into the slits so the leg and thigh pieces stay seasoned all the way to the bone.
- 3Let the marinated chicken sit at room temperature for 20 minutes before grilling for more even cooking.
- 4Wipe off heavy excess marinade before cooking so the yogurt chars nicely instead of steaming.
- 5Keep the heat at medium; high heat can scorch the chili and yogurt before the bone-in chicken cooks through.
- 6Baste with butter only near the end, or it can drip and burn before the chicken develops proper char.
- 7Leftovers reheat best covered in a hot oven or air fryer, which warms the meat without drying it out.
Adapt it for your goals.
Oven-baked
Roast on a rack in a very hot oven, then broil briefly at the end for char if you do not have a grill pan.
low oilLow-oil
Skip the butter basting and use just the mustard oil in the marinade for a lighter version with the same spice profile.
bonelessBoneless
Use boneless chicken thighs for quicker cooking and easier serving, though the flavor will be a bit less deep than bone-in pieces.
extra smokyExtra-smoky
Add a quick charcoal smoke finish after cooking if you want a stronger tandoor-like aroma at home.
Why this is on our healthy list.
Protein-Rich Main Dish
Bone-in chicken provides satisfying protein, making this a filling centerpiece meal with strong savory flavor.
Spice-Based Flavor
Kashmiri chili, cumin, coriander, turmeric, and garam masala build depth without needing heavy sauces.
Yogurt Marinade Benefits
The yogurt marinade adds creaminess and helps tenderize the chicken, reducing the need for a rich coating or batter.
Frequently asked questions
Yes. Bake it on a rack in a hot oven and finish under the broiler for a few minutes to get charred edges.
