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Tandoori Chicken Recipe

When I think about the most satisfying dinners I’ve made, this tandoori chicken recipe always tops the list. The burst of smoky, tangy, and earthy flavors combined with its golden, slightly charred crust makes it such a family favorite.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 peoples
Course: Main Course
Cuisine: Indian
Calories: 263
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

Step 1: Prepare the Marinade
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.

Notes

  • 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.