Tandoori Chicken Recipe
This tandoori chicken is smoky, spicy, and unapologetically bold. The yogurt marinade does all the heavy lifting, ensuring juicy, tender meat every time. The spices hit hard but in the best way possible. Traditionally, it’s roasted in a tandoor—but unless you own a clay oven, your grill or oven will do just fine. The charred edges add drama, while the flavors scream perfection. Whether you’re hosting a feast or just treating yourself, this dish delivers every time. Serve it with naan, rice, or nothing at all—because once you take a bite, sharing becomes optional.
Tandoori Chicken Recipe
Chicken marinated in spiced yogurt, then grilled or baked until smoky, tender, and ridiculously flavorful.
Ingredients
For the Marinade:
- 1 ½ lbs chicken bone-in, skinless
- 1 cup yogurt full-fat, please
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder adjust to taste
- ½ teaspoon paprika for color
- 1 teaspoon salt
- 1 tablespoon oil or melted butter
For Cooking & Serving:
- 1 tablespoon butter for basting
- Lemon wedges & onion slices for garnish
- Fresh cilantro chopped, for garnish
Instructions
- Score the chicken to help the marinade sink deep into the meat.
- Mix yogurt, lemon juice, ginger-garlic paste, and all the spices in a bowl.
- Coat the chicken in this flavor-packed marinade, ensuring every piece is drenched.
- Cover and refrigerate for at least 4 hours (overnight if you have self-control).
- Preheat your grill or oven to 400°F (200°C).
- Place the chicken on a wire rack over a baking tray if using the oven.
- Grill or bake for 20–25 minutes, flipping halfway and basting with butter.
- Check for charred edges and fully cooked meat before removing from heat.
- Let it rest for 5 minutes (or just dig in, no judgment).
- Garnish with lemon, onions, and fresh cilantro before serving.
Notes
Nutritional Information (Per Serving)
- Calories: ~350
- Total Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
Vitamins & Minerals (Per Serving)
- Iron: 15%
- Vitamin A: 10%
- Vitamin C: 12%
- Calcium: 8%
- Potassium: 14%
Pro Tips for the Best Tandoori Chicken
- Use full-fat yogurt for maximum tenderness.
- Marinate overnight if you want real flavor magic.
- Charred bits = flavor, so don’t be afraid to let it get some color.
- Baste with butter or ghee for that extra restaurant-style finish.
- Pair with a cooling mint chutney if the spice catches up with you.
