Authentic Indian Tandoori Chicken: A Step-by-Step Recipe

Ingredients

1 kg chicken
1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons Tandoori Masala
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground red chili powder
1/2 teaspoon salt
2 tablespoons melted butter for basting
Fresh coriander leaves for garnishing
Sliced lemon and onion for serving

Steps and instructions

Clean the chicken and pat dry. Make deep cuts or slits in the chicken pieces so the marinade can penetrate well.
In a mixing bowl, combine yogurt, lemon juice, vegetable oil, Tandoori Masala, ginger paste, garlic paste, ground cumin, ground coriander, turmeric, ground red chili powder, and salt. Mix well until all ingredients are well incorporated.
Add the chicken to the yogurt mixture and ensure that all pieces are well coated with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 6 hours, or preferably overnight.
Preheat your grill or oven to a high temperature (about 450 degrees F/230 degrees C). If using an oven, arrange the chicken pieces on a baking tray lined with aluminum foil, or a wire rack set over a baking tray.
Grill or bake the chicken until it is cooked through and charred in spots, about 20 to 30 minutes. Turn the chicken pieces occasionally and baste with melted butter a few times during cooking to keep them moist and to give them a rich flavor.
Once cooked, remove the chicken from the grill or oven and let it rest for a few minutes before serving.
Arrange the chicken on a serving platter, garnish with fresh coriander leaves, and serve with sliced lemon and onion on the side.

Tools for making

Grill or Oven - You will need either a grill or an oven to cook the Tandoori Chicken.
Mixing Bowl - A mixing bowl will be used to combine the marinade ingredients and coat the chicken.
Basting Brush - This utensil is used to brush melted butter onto the chicken while cooking to keep it moist and add flavor.
Tongs - Tongs are helpful for flipping and handling the chicken pieces during grilling or baking.
Aluminum Foil - If using an oven, aluminum foil can be used to line the baking tray for easy cleanup.
Wire Rack - A wire rack can be placed over the baking tray to elevate the chicken pieces, allowing for even cooking and better airflow.
Serving Platter - A serving platter is needed to present the cooked Tandoori Chicken.

Recipe variations

Use boneless chicken thighs instead of chicken pieces with bones.
Add a teaspoon of garam masala to the marinade for an extra layer of flavor.
Add a tablespoon of kasuri methi (dried fenugreek leaves) to the marinade for a unique taste.
Try using Greek yogurt instead of plain yogurt for a thicker marinade.
Replace Tandoori Masala with a homemade spice blend using smoked paprika, cumin, coriander, turmeric, and chili powder.
Add a few drops of red food coloring to the marinade to achieve the traditional vibrant red color of Tandoori Chicken.
For a smoky flavor, grill the chicken over charcoal or use a charcoal grill pan.
Try baking the marinated chicken in a clay oven (tandoor) if you have one available.
For a vegetarian option, substitute chicken with paneer (Indian cottage cheese) or tofu and adjust the cooking time accordingly.
Experiment with different herbs and spices in the marinade, such as mint, cilantro, or cardamom.

Recipe overview

Tandoori Chicken is a classic Indian dish known for its vibrant color, bold flavors, and delicious smoky char. This dish is typically prepared in a traditional clay oven, or 'tandoor', but can also be easily made in your home oven or grill. The chicken is marinated in a tangy and spicy yogurt-based mix, infused with a blend of aromatic spices including Tandoori Masala, ginger, garlic, cumin, and coriander. After marinating, the chicken is cooked at high heat, resulting in a wonderfully tender and juicy meat with a slightly crispy exterior. The key to this dish is the marination process - the longer the chicken marinates, the more flavorful it becomes. Served with a side of lemon and onion slices and garnished with fresh coriander leaves, this Tandoori Chicken recipe is sure to be a crowd-pleaser. Enjoy the exotic flavors of India right from your kitchen!

Common questions

Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken for this recipe. Adjust the cooking time accordingly as boneless chicken tends to cook faster.
What can I use as a substitute for Tandoori Masala?
If you don't have Tandoori Masala, you can make your own by combining equal parts of ground cumin, ground coriander, paprika, and a pinch of turmeric. Alternatively, you can use a mixture of paprika, cayenne pepper, and garam masala.
Can I use a different type of meat for this recipe?
Yes, you can use other meats like lamb or shrimp instead of chicken. Adjust the cooking time accordingly as different meats may require different cooking times.
Can I make this recipe in the oven if I don't have a grill?
Yes, you can bake the chicken in the oven. Preheat the oven to a high temperature (about 450 degrees F/230 degrees C) and arrange the chicken on a baking tray lined with aluminum foil, or a wire rack set over a baking tray.
Can I freeze the marinated chicken?
Yes, you can freeze the marinated chicken for later use. Place the chicken and marinade in an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator before cooking.

Serving dishes and utensils

Grill or Oven - You will need a grill or an oven to cook the tandoori chicken.
Mixing Bowl - A large mixing bowl to marinate the chicken.
Basting Brush - A basting brush to brush the melted butter onto the chicken during cooking.
Aluminum Foil (if using oven) - If using an oven, aluminum foil can be used to line the baking tray and prevent sticking.
Wire Rack (if using oven) - Using a wire rack set over a baking tray allows air circulation and helps the chicken cook evenly.
Serving Platter - A serving platter to arrange and present the cooked tandoori chicken.

Origin stories

Tandoori Chicken is a beloved dish that originated in the Indian subcontinent. This sumptuous dish was reportedly first created by Kundan Lal Gujral, a Punjabi Hindu, in the city of Peshawar, before the partition of India. Upon migration to Delhi, Gujral founded the now legendary restaurant, Moti Mahal. The unique flavor of Tandoori Chicken comes from its preparation in a Tandoor, a traditional clay oven that is also used to prepare various types of Indian breads like Naan and Roti. The high heat of the Tandoor results in a wonderfully smoky and charred flavor that is the signature of Tandoori Chicken. Moreover, it's said that the iconic orange hue of the dish originally came from the use of turmeric and cayenne pepper, but nowadays often comes from food coloring. So, every time you enjoy Tandoori Chicken, you are not just savoring a dish, you are partaking in a piece of India's rich culinary history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.