Name: Tandoori Chicken Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 pounds of bone-in chicken (I love using drumsticks and thighs); 1 cup plain full-fat yogurt; 1 tablespoon ginger-garlic paste (or fresh grated); 1 tablespoon lemon juice; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon turmeric; 1 teaspoon garam masala; 1 teaspoon paprika; 1 to 1½ teaspoons mild red chili powder (like Kashmiri chili, for color and gentle heat); Salt to taste; 2 tablespoons oil (vegetable or mustard oil works well); Optional: a pinch of ground cloves or cinnamon for extra warmth

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Some recipes feel special every single time you make them. For me, that’s Tandoori Chicken. The first time I made it, I wasn’t sure if I’d capture that rich flavor and bold color I’d always admired in this dish. But once those chicken pieces came off the grill—smoky, tender, and deeply spiced—I was hooked. It’s now one of my absolute favorite things to make when I want something satisfying but still simple.

What makes this dish stand out is how the yogurt marinade wraps the chicken in layers of flavor. It’s vibrant and fiery-looking but balanced in taste—perfectly juicy on the inside and lightly charred outside. Whether I’m using a grill or baking it in the oven, it never fails to bring that wow factor to the table.

Ingredients That Bring the Flavor

The beauty of this dish is in the marinade. Every spice has a role, and when blended with yogurt, it transforms simple chicken into something unforgettable.

2 pounds of bone-in chicken (I love using drumsticks and thighs)
1 cup plain full-fat yogurt
1 tablespoon ginger-garlic paste (or fresh grated)
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon paprika
1 to 1½ teaspoons mild red chili powder (like Kashmiri chili, for color and gentle heat)
Salt to taste
2 tablespoons oil (vegetable or mustard oil works well)

Optional: a pinch of ground cloves or cinnamon for extra warmth

I always serve it with lemon wedges and fresh herbs for that final fresh touch.

What You’ll Need

No special oven required—just a few basics and you’re good to go.

Large mixing bowl or resealable bag for marinating
Grill, grill pan, or oven with broiler
Tongs for flipping
Basting brush (optional)
Baking sheet lined with foil if using the oven

Step-by-Step: How I Make It

Step 1: Prepare the Marinade

I whisk together the yogurt, lemon juice, ginger-garlic paste, oil, and all the spices until smooth. The aroma alone makes it clear this is going to be good.

Step 2: Marinate the Chicken

I score the chicken pieces lightly with a knife to help the flavors soak in. Then I coat them completely in the marinade and let them rest in the fridge for at least 6 hours—overnight is even better. The longer the wait, the deeper the flavor.

Step 3: Preheat the Grill or Oven

If I’m grilling, I set the heat to medium-high. For the oven, I preheat to 450°F and plan to broil at the end for that charred finish.

Step 4: Cook the Chicken

I grill for 5–7 minutes on each side, brushing with oil partway through. If baking, I cook for 25–30 minutes, then broil for a few minutes to get that classic color and texture.

Step 5: Rest and Serve

Once it’s off the heat, I let the chicken rest for 5 minutes. Then I plate it up with fresh herbs and lemon. It always looks and smells incredible.

Variations I’ve Tried and Loved

This recipe is flexible, and I’ve enjoyed playing with it over time.

Boneless version: Faster to cook, great for wraps or salads.
Oven-baked: Ideal for rainy days or when I don’t feel like firing up the grill.
Extra smoky flavor: Sometimes I add a smoking method using hot charcoal and a lid—worth the effort for a deeper flavor.
More heat: For spice lovers, I add chopped chili or extra red chili powder.

Helpful Tips From Experience

Over the years, these tips have helped me get that just-right result:

Use thick yogurt – It sticks better and creates a great coating.
Score the chicken – Helps the marinade penetrate deeply.
Give it time – A long marination really brings out the flavor.
Rest before serving – Keeps the juices in and the texture perfect.

How I Like to Serve It

This dish is bold enough to stand on its own, but I often pair it with simple, cooling sides.

Warm flatbread or rice
Fresh salad or cucumber slices
Mint chutney or plain yogurt on the side
Lemon wedges for that bright finish

Storage and Make-Ahead Tips

Tandoori Chicken is ideal for prepping ahead and makes great leftovers too.

Make-Ahead: Marinate a day in advance and keep it chilled.
Leftovers: Store cooked chicken in an airtight container for up to 3 days.
Freezing: Works well both raw (marinated) or cooked. Defrost overnight.
Reheating: Oven at 350°F keeps the outside crisp; microwave for convenience.

Nutrition at a Glance (Per Serving)

Calories: 280
Protein: 25g
Carbohydrates: 4g
Fat: 17g

Why I Keep Coming Back to It

Tandoori Chicken isn’t just about bold color or spice. It’s about comfort and flavor that builds with every bite. It’s the kind of dish that feels both rustic and refined—something that impresses without being fussy. Whether I’m cooking for myself or serving guests, it never fails to deliver.

Every time I make it, I remember why it’s such a favorite. It’s simple, vibrant, and deeply satisfying. If you’ve never made it at home, give it a try. You won’t believe how easy it is to create something this flavorful from scratch.

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