Tandoori chicken is chicken marinated twice, once in an acidic base and again in spiced yogurt, then cooked at extreme heat until the outside chars while the inside stays juicy. It takes its name from the tandoor, the cylindrical clay oven fired with charcoal or wood that can reach 900 degrees Fahrenheit, a piece of Punjabi cooking technology that predates the dish itself by centuries. The bright red orange color most people associate with it usually comes from Kashmiri chili powder and a small amount of food coloring in restaurant versions, not from heat.
Nobody's home oven gets close to tandoor temperatures, and that is fine. The goal at home is not to replicate a clay oven, it is to get as much direct, dry, high heat on the chicken as your equipment allows, for as short a time as possible, so the outside chars before the inside overcooks.
What Actually Matters
The double marinade matters more than the exact spice mix. A first marinade of lemon juice, salt, and a little ginger garlic paste tenderizes the meat and lets flavor penetrate past the surface, given at least 30 minutes. The second marinade of thick yogurt and ground spices clings to the meat and is what actually chars into the signature crust. Skipping the first marinade and going straight to yogurt gives you a chicken that tastes fine on the surface and bland at the center.
Tandoori Chicken
Serves 4. Prep 20 minutes plus at least 4 hours marinating, cook 30 minutes, total about 5 hours.
Ingredients
First marinade
- 4 pounds bone in, skin removed chicken pieces (legs and thighs work best), scored with 2 to 3 slashes each
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1 tablespoon ginger garlic paste
Second marinade
- 1 cup thick plain yogurt, strained if watery
- 2 tablespoons neutral oil
- 1 tablespoon Kashmiri chili powder (or 2 teaspoons paprika plus 1/2 teaspoon cayenne)
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt, or to taste
- Lemon wedges and sliced onion, to serve
Method
- Mix the lemon juice, salt, and ginger garlic paste. Rub over the scored chicken pieces and let sit at room temperature 30 minutes.
- Mix the yogurt, oil, chili powder, cumin, garam masala, turmeric, and salt. Coat the chicken thoroughly, working it into the slashes. Cover and refrigerate at least 4 hours, ideally overnight.
- Bring the chicken to room temperature for 20 minutes before cooking. Heat your grill, broiler, or oven as hot as it goes, ideally 500 degrees Fahrenheit or higher, or preheat a grill to high with one zone for direct high heat.
- Shake off excess marinade and cook the chicken over or under the highest direct heat available, turning once, until charred in spots and cooked through (internal temperature 165 degrees Fahrenheit), about 12 to 15 minutes per side on a grill or 10 minutes per side under a broiler set close to the element.
- Rest 5 minutes. Serve with lemon wedges and sliced onion.
Nutrition (per serving, estimated)
| Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|
| 420 | 48 g | 22 g | 6 g |
Estimated by calculation for one of four servings, not lab verified.
Tips, Variations, and Storage
- No grill? A broiler set to high, with the rack positioned close to the element, is the closest most home kitchens get to tandoor style char.
- Boneless version. Use chicken thighs, cut into large pieces, and reduce the cook time to about 5 minutes per side.
- Make ahead. The chicken can marinate up to 24 hours before cooking, which deepens the flavor.
- Storage. Refrigerate cooked chicken up to 3 days. Reheat gently to avoid drying it out further.
Frequently Asked Questions
Why is my tandoori chicken pale instead of charred?
The heat source was not hot enough or close enough. Get the broiler or grill as hot as it goes and position the chicken as close to the heat as safely possible for the last few minutes.
Do I need food coloring for the color?
No. This recipe skips it and relies on Kashmiri chili powder for color, which gives a deep red without much heat. The result will be a touch more orange red than the bright red of some restaurant versions.
Can I use boneless chicken?
Yes, thighs work well and cook faster. Watch them closely since boneless pieces dry out more easily than bone in cuts.
Why remove the skin?
Skin blocks the marinade from penetrating the meat and can flare and burn under intense heat before the inside cooks. Removing it lets the yogurt marinade do its job directly on the flesh.
What do I serve with tandoori chicken?
Naan, a simple onion salad, and mint chutney are the classic sides. It also works well cut up over rice.
More From Wine Drop Cookery
See the full India recipe collection, including Chicken Tikka Masala and Samosas. For grilling gear, browse Kitchen Essentials and Pots, Pans and Cookware.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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