This post may contain affiliate links. Please read our disclosure policy.
Tandoori Chicken made with a spiced marinade is a simple way to add rich and full flavor to chicken thighs or drumsticks. Serve with rice and lemon wedges for an Indian restaurant-inspired meal. Grill and oven cooking instructions included!
Tandoori Chicken is a staple at many Indian restaurants and takes its name from the tandoor oven, a traditional clay oven used to roast meats and cook various dishes. A wide variety of spices, including red chili powder, garam masala, and cumin, are cooked briefly in vegetable oil to draw out and enhance their flavors. The cooled oil and spices are mixed with yogurt, lemon juice, and fresh garlic and ginger to make a creamy marinade that tenderizes and seasons the chicken perfectly. This recipe was developed for a typical home kitchen where most people do not have a tandoor oven.
Grill or oven-roast the marinated chicken thighs or drumsticks and enjoy with rice, cilantro, and fresh lemon wedges! You can even marinate the chicken overnight to save time the next day. Leftovers of this tandoori recipe are perfect for lunches or adding to a salad. For more Indian chicken recipes, try my chicken tikka masala, chicken curry, or butter chicken.
What You Need to Make This Recipe
Red Chili Powder – choose a vibrant red chili powder available at grocery stores or opt for Kashmiri chili powder for the most authentic flavor, which is available online or at International or Indian specialty stores.
Spices – this dish is full of flavor because it uses garam masala, paprika, cumin, coriander, and turmeric, in addition to the red chili powder. The dried spices are bloomed and toasted by heating them with the oil. Add a few pinches of cayenne pepper if you like additional heat, and always use spices with a good expiration date for the best flavor.
Yogurt – plain yogurt is a key ingredient in the tandoori chicken marinade. It adds a creamy flavor balance to the spices and tenderizes the chicken.
Ginger and Garlic – minced ginger and garlic add deep and fresh flavors to the dish. Freshly minced ginger and garlic will offer the best flavor.
Lemon Juice – lemon juice enhances the spices and adds a citrus note to the marinade. Cut any extra lemon into wedges to serve on the side.
Chicken – use skinless bone-in thighs, drumsticks, or quartered chicken for this recipe. Using a sharp knife, cut 3 deep gashes in each piece of chicken before marinating. Slice to the bone to maximize the surface area where the marinade comes in contact with the meat. You can also make this recipe with boneless chicken breasts or chicken tenders, but note that cooking time will be reduced for thinner cuts of meat.
How to Make Tandoori Chicken
1. Heat the oil in a small skillet over medium heat. Add the garam masala, paprika, cumin, coriander, turmeric, and chili powder. Cook, stirring constantly, until fragrant, about 1 minute. Transfer the spiced oil to a large bowl and let cool for about 15 minutes.
2. Whisk the yogurt into the spiced oil.
3. Add the lemon juice, ginger, garlic, salt, and pepper, and stir all of the marinade ingredients together.
4. Cut 3 deep gashes (to the bone) on each piece of chicken.
5. Add the chicken pieces to the yogurt mixture and stir to coat the chicken well. Cover and refrigerate for 6 hours or overnight.
6. Preheat the grill to high heat (400°F). Using tongs, lightly grease the grill grates by wiping them with a paper towel soaked in vegetable oil. Remove the chicken from the marinade, shaking off excess, and place each piece on the grill. Cover and cook until dark char spots appear on one side, about 10 minutes.
7. Carefully turn the chicken and cook, covered, until the chicken is cooked through, about 15 minutes.
8. Let rest on a plate or wire rack for 5 minutes before serving. Serve with cilantro and lemon wedges.
Pro-Tips For Making This Recipe
- Watch the spices carefully as they cook. When blooming the spices in the oil, watch them closely so they don’t burn. Use a medium heat and stir constantly. Additionally, cool the spice mixture before stirring it into the yogurt to prevent curdling.
- Cut perforations in the chicken. To help the marinade season the chicken well, cut 3 deep gashes to the bone in each piece before adding it to the spice and yogurt mixture.
- Plan adequate time for marinating. Marinate the chicken for at least 6 hours or overnight (up to 24 hours) for the best flavor and most juicy texture.
- Preheat the grill. Preheating your grill will help to create a nice sear on the outside of the chicken when it first comes in contact with the grates. The best way to know that the grill is preheated adequately is to flick water on it with your finger. If it sizzles, it is hot enough to add the chicken. You can use a regular gas or charcoal grill or a stovetop grill plate to cook the chicken.
- Grease the grates of the grill. Don’t forget to grease the grill by wiping it with a paper towel that has been soaked in vegetable oil. Use tongs to hold the paper towel to prevent burning your fingers.
- Shake off excess marinade. To prevent burning, remove the marinated chicken from the container or bag using tongs and shake off the excess marinade as you do so.
- Use a meat thermometer. To ensure the chicken is fully cooked, especially if you are making tandoori chicken drumsticks, insert a meat thermometer into the thickest part of the chicken and make sure all pieces reach an internal temperature of at least 165°F.
- Let the chicken rest before serving. After cooking, allow the chicken to rest for 5 minutes before cutting or serving it to help lock in the juices.
Frequently Asked Questions
Leftovers keep in an airtight container in the refrigerator for up to 3 days. When preparing with rice, store the chicken and rice separately. You can also freeze the cooked chicken in a freezer-safe container for up to 2 months.
Serve delicious tandoori chicken over steamed basmati rice, long grain rice, or Instant Pot brown rice. Top the chicken with fresh cilantro and lemon wedges or a squeeze of lemon or lime juice. Round out the meal by serving it with my easy naan bread.
If you don’t want to grill the chicken, preheat the oven to 400°F. Line a large baking sheet with foil. Remove the chicken from the marinade and place on the baking sheet, placing the side with the gashes facing up. Bake for 20 minutes. Turn on the broiler and broil for 5 minutes or until dark char shots appear and the chicken is cooked through.
At some Indian or international restaurants, tandoori chicken will be bright red. This coloring comes from the red chili powder and often from the addition of red food coloring. This recipe has a more natural coloring that will be a muted burnt orange color from the chili powder and other spices used. But, feel free to add a few drops of red food coloring to the marinade if desired!
This marinade is made with red chili powder, garam masala, paprika, cumin, coriander, and turmeric which are cooked briefly in vegetable oil before being added to creamy yogurt, lemon juice, ginger, garlic, salt, and pepper. This aromatic and flavorful array of spices makes the most delicious combination, and you likely have most of the ingredients in your pantry!
Each Indian chicken dish is made with similar spices, but chicken tikka masala is usually made with smaller pieces of boneless cubed chicken breasts, while tandoori chicken is more commonly made with bone-in chicken such as chicken legs, thighs, or drumsticks. Chicken tikka is tomato and cream or coconut milk based, while the tandoori recipe uses spices and yogurt.
If you’ve tried this tandoori chicken recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Tandoori Chicken
Equipment
- Small skillet
- Large mixing bowl
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 cup plain yogurt (228g)
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced ginger
- 6 garlic cloves minced
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 8 chicken pieces skinless bone-in (thighs and drumsticks, or 4 quarters)
- Cilantro and lemon wedges to serve
Instructions
- Heat the oil in a small skillet over medium heat. Add the garam masala, paprika, cumin, coriander, turmeric, and chili powder. Cook, stirring constantly, until fragrant, about 1 minute. Transfer the spiced oil to a large bowl and let cool for about 15 minutes.
- Whisk the yogurt into the spiced oil. Stir in the lemon juice, ginger, garlic, salt, and pepper.
- Cut 3 deep gashes (to the bone) on each piece of chicken. Add the chicken pieces to the yogurt mixture and stir to coat the chicken well. Cover and refrigerate for 6 hours or overnight.
- Preheat the grill to high heat (400°F). Using tongs, lightly grease the grill grates by wiping them with a paper towel soaked in vegetable oil.
- Remove the chicken from the marinade shaking off excess, and place each piece on the grill. Cover and cook until dark char spots appear on one side, about 10 minutes. Carefully turn the chicken and cook, covered, until the chicken is cooked through, about 15 minutes. Let rest for 5 minutes before serving. Serve with cilantro and lemon wedges.
Notes
- Watch the spices carefully as they cook. When blooming the spices in the oil, watch them closely so they don’t burn. Use a medium heat and stir constantly. Additionally, cool the spice mixture before stirring it into the yogurt to prevent curdling.
- Cut perforations in the chicken. To help the marinade season the chicken well, cut 3 deep gashes to the bone in each piece before adding it to the spice and yogurt mixture.
- Plan adequate time for marinating. Marinate the chicken for at least 6 hours or overnight (up to 24 hours) for the best flavor and most juicy texture.
- Preheat the grill. Preheating your grill will help to create a nice sear on the outside of the chicken when it first comes in contact with the grates. The best way to know that the grill is preheated adequately is to flick water on it with your finger. If it sizzles, it is hot enough to add the chicken. You can use a regular gas or charcoal grill or a stovetop grill plate to cook the chicken.
- Grease the grates of the grill. Don’t forget to grease the grill by wiping it with a paper towel that has been soaked in vegetable oil. Use tongs to hold the paper towel to prevent burning your fingers.
- Shake off excess marinade. To prevent burning, remove the marinated chicken from the container or bag using tongs and shake off the excess marinade as you do so.
- Use a meat thermometer. To ensure the chicken is fully cooked, especially if you are making tandoori chicken drumsticks, insert a meat thermometer into the thickest part of the chicken and make sure all pieces reach an internal temperature of at least 165°F.
- Let the chicken rest before serving. After cooking, allow the chicken to rest for 5 minutes before cutting or serving it to help lock in the juices.
Nutrition
Have you tried this recipe? Tag me today!
Mention @preppykitchen and tag #preppykitchen!
