Go Back
Print Recipe

🌟 Introduction
Tandoori Chicken is a legendary Indian dish known for its smoky, spicy flavor and vibrant red color. Traditionally cooked in a clay tandoor, we’re recreating the same magic at home using a regular oven or grill. This Special Tandoori Chicken recipe brings restaurant-quality taste to your table — juicy on the inside, crispy on the outside, and full of flavor in every bite.
Perfect for dinners, parties, or even as a protein-rich snack!
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course, Non Veg, Snack
Cuisine: Indian
Servings: 4
Cost: 100

Ingredients

For the Chicken:

  • 500 –600g chicken with bone – leg pieces or whole cut
  • ½ tsp salt
  • 1 tbsp lemon juice
  • ½ tsp turmeric

First Marination (15 min):

  • Make slits on the chicken
  • Rub with salt lemon juice, turmeric
  • Set aside for 15 minutes

Second Marination (6 hrs or overnight):

  • ½ cup thick curd hung curd or Greek yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder Kashmiri for color
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • ½ tsp coriander powder
  • 1 tbsp mustard oil or any oil
  • Salt to taste
  • 1 tsp kasuri methi crushed
  • A few drops of red food color optional, for traditional look

Instructions

Step 1: Marinate the Chicken

  • After the first marination, mix all second marination ingredients into a smooth paste.
  • Coat the chicken thoroughly, making sure it enters the slits.
  • Cover and refrigerate for at least 6 hours (overnight for best results).

Step 2: Cook the Chicken

  • Option 1 – Oven/Grill:
  • Preheat oven to 220°C (430°F)
  • Place chicken on a rack with tray below
  • Bake for 25–30 minutes, flipping halfway
  • Broil or grill for the last 5 minutes for charred edges

Option 2 – Tawa/Pan:

  • Heat a nonstick pan with little oil
  • Cook on medium heat, covered, until chicken is done and charred slightly

Optional: Smoke the chicken by placing a piece of hot coal in a bowl, placing it in the center of the chicken plate, and adding a few drops of ghee. Cover for 2 minutes to infuse smoky flavor.

    🍽️ Serving Suggestions

    • Serve hot with mint-coriander chutney, onion rings, and lemon wedges
    • Pairs well with naan, roomali roti, or steamed rice
    • Use leftovers for tandoori wraps or salads