Tandoori Chicken Recipe
Tandoori Chicken is one of the most popular Indian dishes worldwide, known for its smoky flavor, rich spices, and vibrant red color. This dish is not only delicious but also incredibly easy to prepare at home. Whether you grill it in a tandoor (traditional clay oven) or cook it in a regular oven or air fryer, the result is always juicy, flavorful, and aromatic chicken.
History of Tandoori Chicken
Tandoori Chicken has its roots in the Mughal era but became widely popular in the 1940s when it was introduced in Delhi by a Punjabi chef, Kundan Lal Gujral. Since then, this dish has been loved across the globe, inspiring various adaptations like Butter Chicken and Chicken Tikka.
What Is Tandoori Chicken?
Tandoori Chicken is a marinated and grilled chicken dish that gets its name from the Tandoor, a cylindrical clay oven used in Indian cooking. The chicken is marinated in a mixture of yogurt, lemon juice, and aromatic spices, giving it a tangy, smoky, and slightly spicy taste.
Why You Will Love This Recipe
- Easy to make at home – No special equipment is needed!
- Healthy and protein-rich – A great low-carb, high-protein dish.
- Packed with flavors – A perfect blend of smoky, tangy, and spicy notes.
- Versatile cooking methods – Can be made in an oven, air fryer, or stovetop.
Personal Experience
Growing up, Tandoori Chicken was always a weekend favorite at our home. My mother used to prepare a big batch, and the aroma of the marinated chicken cooking in the oven would fill the kitchen. Over the years, I have perfected this recipe, and now it is a staple at every gathering.
Equipment You Will Need
- Mixing bowls
- Sharp knife
- Grilling pan/tandoor/oven/air fryer
- Basting brush
- Tongs
Preparation Time
- Marination Time: 4-6 hours (or overnight for best results)
- Cooking Time: 30-40 minutes
- Total Time: 5 hours (including marination.
Taste and Texture
Tandoori Chicken has a charred, smoky exterior with a tender, juicy interior. The combination of yogurt and spices gives it a rich, creamy flavor with a slight tanginess.
Ingredients
- Chicken – 4 large leg pieces (bone-in, skinless)
- Greek Yogurt – 1 cup
- Lemon Juice – 2 tbsp
- Ginger-Garlic Paste – 2 tbsp
- Kashmiri Red Chili Powder – 1 tbsp (for color)
- Turmeric Powder – 1/2 tsp
- Garam Masala – 1 tsp
- Cumin Powder – 1 tsp
- Coriander Powder – 1 tsp
- Salt – To taste
- Black Pepper Powder – 1/2 tsp
- Chaat Masala – 1/2 tsp (optional)
- Oil or Butter – 2 tbsp (for basting)
- Fresh Cilantro – For garnish
How to Make Tandoori Chicken
Step 1: Prepare the Chicken
- Make deep cuts on the chicken pieces to allow the marinade to penetrate.
- Pat dries the chicken with a paper towel.
Step 2: Prepare the Marinade
- In a mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, and all the spices.
- Mix well to form a smooth paste.
Step 3: Marinate the Chicken
- Coat the chicken thoroughly with the marinade.
- Cover and refrigerate for at least 4 hours (overnight for best flavor).
Step 4: Cooking Methods
Oven:
- Preheat oven to 400°F (200°C).
- Place the chicken on a lined baking tray and bake for 30-35 minutes, flipping halfway.
- Broil for 5 minutes for a charred effect.
Air Fryer:
- Preheat to 375°F (190°C).
- Air fry for 20-25 minutes, flipping halfway.
Stovetop:
- Heat a grill pan and cook on medium-high heat for 10-12 minutes per side, basting with butter.
Tips for the Best Tandoori Chicken
- Use Kashmiri red chili powder for a vibrant color without excessive heat.
- Do not skip marination time, as it enhances tenderness and flavor.
- Use bone-in chicken for juicy results.
Optional Suggestions
- Add hung curd instead of regular yogurt for a thicker marinade.
- Enhance smokiness by smoking the chicken with a piece of hot charcoal.
Serving Ideas
- Serve with naan, jeera rice, or paratha.
- Pair with mint chutney, onion rings, and lemon wedges.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze marinated chicken for up to 1 month.
- Reheat in an oven at 350°F (175°C) for 10 minutes.
Variations
- Tandoori Chicken Wings – Use wings instead of legs.
- Spicy Tandoori Chicken – Add extra chili powder.
- Tandoori Chicken Wraps – Wrap in pita with yogurt sauce.
Final Thoughts
Tandoori Chicken is a perfect balance of flavors, making it an irresistible dish for any occasion. Whether you are hosting a dinner party or simply craving something delicious, this recipe will never disappoint.
FAQ
1. Can I make Tandoori Chicken without an oven?
Yes, you can cook it on a stovetop grill pan or in an air fryer.
2. Why is my Tandoori Chicken not red?
Use Kashmiri red chili powder for a natural red color.
3. Can I use chicken breast?
Yes, but bone-in, skinless thighs and drumsticks are juicier.
4. What can I use instead of yogurt?
Try coconut milk or buttermilk for a dairy-free alternative.
Nutrition Chart (Per Serving)
- Calories 290
- Protein 28g
- Carbohydrates 5g
- Fats 15g
- Fiber 2g
- Sodium 450mg
Enjoy making and relishing this authentic, homemade Tandoori Chicken
