Tandoori Chicken Recipe

Spice up the dinnertime with this smoky and perfectly juicy tandoori chicken. Marinated in yogurt and cooked in the oven, this recipe comes together in minutes!

If you’ve tried our butter chicken, chicken curry, or chicken tikka masala, you are in for a treat: this tandoori chicken recipe will be a new dinnertime favorite.

Tandoori chicken is a dish attributed to Indian cuisine. It features chicken marinated in yogurt and spices. Traditionally, the chicken is then cooked in a tandoor.

A tandoor is a clay oven. The heat comes from the bottom of the oven and roasts the chicken. In our version, we oven-bake it and it honestly tastes like something from a restaurant!

What I love about this recipe is just how authentic it tastes. Sure, cooking it in a tandoor oven would make things complete but this oven-baked version tastes just as good!

This recipe calls for very simple ingredients and pantry spices. Besides the chicken itself, you’ll likely have everything on hand. Here is what you’ll need:

Besides marinating the chicken, this recipe calls for barely any hands-on time. The oven takes care of all the hard work! Ready to bake some chicken?

Tandoori Chicken Recipe

Tandoori chicken is a popular Indian appetizer made with chicken, spices, yogurt and herbs. This recipe shows you to replicate the restaurant version at home easily. Serve it with Cilantro Chutney or Mint Chutney.

Prep: 10min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 540 kcal, Carbohydrate 3 g, Protein 32 g, Fat 43 g, Saturated Fat 9 g, Cholesterol 130 mg, Sodium 360 mg, Sugar 2 g, servingSize 1 serving

Ingredients:

• ½ kg chicken ((500 to 700 grams))
• ½ cup greek yogurt ((hung curd))
• ¾ tbsp ginger garlic paste
• 1 tsp garam masala
• 1 tsp red chilli powder ((kashmiri or any low heat chilli))
• ¼ tsp black pepper crushed ((powder))
• 1 tsp coriander powder ((daniya powder))
• ¼ tsp salt ((taste marinade & add more))
• ¼ tsp Turmeric ((haldi))
• 1 tsp kasuri methi ((dried fenugreek leaves))
• 1 tbsp lemon juice
• 1½ tbsp oil ((preferably mustard oil))
• 1 tbsp oil
• 1 tsp red chili powder
• 1 to 2 tbsp oil ((preferably mustard oil))

Instruction:

1. Cover and set aside for at least 6 hours. If you reduce the marination time, chicken will not turn soft and juicy. It may not get cooked well if making on tawa.
2. Restaurant style tandoori chicken is ready. Serve with this Cilantro Chutney or Pudina Mint Chutney alongside onion and lemon wedges.

Easy Tandoori Chicken

Juicy chicken thighs marinated in a tangy yogurt sauce gets transformed with garlic, ginger, coriander and cumin. Typically marinated overnight, this streamlined version will win you over and makes for an irresistible weeknight dinner.

Prep: 0 20min0

Total: 0 40min0

Yield: 4 servings

Nutrition Facts: calories 410 calorie, Fat 16 grams, Saturated Fat 4 grams, Cholesterol 240 milligrams, Sodium 1240 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 58 grams

Ingredients:

• 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
• Juice of 1 lemon
• Kosher salt
• 1/2 cup plus 2 tablespoons plain yogurt
• 1 tablespoon vegetable oil
• 1/2 small red onion, roughly chopped
• 3 cloves garlic, smashed
• 1 2 -inch piece ginger, peeled and roughly chopped
• 4 teaspoons tomato paste
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 3/4 teaspoons hot paprika
• 2 tablespoons chopped fresh cilantro
• Cooked rice, for serving (optional)

Instruction:

1. Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
2. Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
3. Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
4. Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
5. Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g

Easiest Tandoori Chicken

Spice up the dinnertime with this smoky and perfectly juicy tandoori chicken. Marinated in yogurt and cooked in the oven, this recipe comes together in minutes!

Prep: 5min

Total: 25min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 250 kcal, Carbohydrate 3 g, Protein 17 g, Fat 19 g, Sodium 89 mg, Fiber 0.3 g

Ingredients:

• 1 piece ginger (minced)
• 2 cloves garlic (minced)
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon garam marsala
• 1 teaspoon ground corriander
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 cup plain yogurt
• 2 lbs chicken quarters

Instruction:

1. In a mixing bowl, mix together all the ingredients, except for the chicken.
2. Pat dry the chicken then add it to a large mixing bowl. Add in the marinade and mix very well, until all the chicken is completely coated.
3. Either cover and marinate for up to one day, or if you are in a hurry, let it sit for 10 minutes at room temperate.
4. Preheat the oven to 200C/400F. Place tin foil on two wire racks. Remove each piece of chicken from the bowl and shake off the excess marinade. Place them on the wire rack.
5. Bake for 20-25 minutes, or until they begin to char around the edges.
6. Allow the chicken to set for 5 minutes before serving.

Easy and Authentic Tandoori Chicken Meal At Home

FAQ

What is tandoori marinade made of?

What makes tandoori chicken red?

What’s the difference between tandoori chicken and chicken tikka?

Is tandoori chicken healthier than chicken tikka?

Why is my tandoori chicken dry?