Get ready to experience the iconic flavors of India with this incredible Tandoori Chicken recipe! Imagine tender, juicy chicken drumsticks, deeply marinated in a vibrant blend of yogurt and aromatic spices, then cooked to smoky, charred perfection. This recipe brings that restaurant-style magic right into your kitchen, whether you’re using an oven, tawa, or grill. It’s a flavorful, impressive, and surprisingly accessible dish that’s guaranteed to be a new favorite.
Why I Love This Recipe
Tandoori Chicken is a global culinary superstar for a reason, and this recipe perfectly captures its essence. What I love most is the incredible depth of flavor achieved through the two-stage marination process. The hung curd tenderizes the chicken beautifully, while the vibrant blend of ginger-garlic paste, Kashmiri red chili, garam masala, coriander, cumin, and turmeric infuses every fiber with a complex, aromatic taste. The slight char from cooking adds that authentic smoky touch. It’s a dish that feels wonderfully gourmet and exotic, yet it’s incredibly satisfying and surprisingly straightforward to achieve at home. Plus, the vibrant color is simply stunning!
Ingredients
Here’s what you’ll need to create this authentic and flavorful Tandoori Chicken:
For the Chicken (First Marination):
- 6 to 8 pieces chicken drumsticks (skinless)
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp Kashmiri red chilli powder
For the Marinade (Second Marination):
- ½ cup hung curd (thick curd / Greek yogurt)
- 1½ tbsp ginger garlic paste
- 1½ tsp Kashmiri red chilli powder (for vibrant color and mild heat)
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- ¼ tsp turmeric powder
- ¼ tsp black salt (optional, for unique tangy flavor)
- 1 tbsp mustard oil (or any neutral oil)
- 1 tbsp lemon juice
- Salt – as needed (adjust to taste)
- A pinch of orange-red food color (optional, for classic vibrant hue)
Swaps and Notes
- Chicken Drumsticks: Boneless, skinless chicken thighs or even a whole cut-up chicken can be used. Adjust cooking times as needed. Making deep slits in the chicken is crucial for marinade absorption.
- Kashmiri Red Chilli Powder: This is prized for its vibrant red color with mild heat. If you don’t have it, a mix of regular paprika (for color) and a tiny pinch of cayenne pepper (for heat) can be substituted.
- Hung Curd (Thick Curd): Essential for a thick marinade that clings to the chicken. You can make it by draining plain yogurt (regular or Greek) through a cheesecloth for a few hours or overnight. Greek yogurt can be used directly if it’s thick enough.
- Ginger Garlic Paste: Easily found pre-made in Indian grocery stores, or make your own by blending equal parts fresh ginger and garlic with a little water.
- Spices: Garam masala, coriander powder, cumin powder, and turmeric powder are fundamental. Ensure they are fresh for maximum aroma.
- Black Salt: Adds a distinct tangy, sulfuric flavor often found in Indian street food. It’s optional but recommended for authenticity.
- Mustard Oil: Provides a traditional pungent flavor. If you’re not used to it, heat it slightly until it just begins to smoke (then let it cool) before adding to the marinade, or use a neutral oil like vegetable or canola oil.
- Food Color: Optional, but gives Tandoori Chicken its signature vibrant orange-red color.
Method
Let’s cook this authentic Tandoori Chicken!
- Prep the Chicken:
- Wash the chicken drumsticks thoroughly under cold water and pat them completely dry with paper towels. Removing excess moisture helps the marinade adhere better and promotes a better char.
- Using a sharp knife, make 2-3 deep slits on each chicken piece. Cut almost to the bone. These slits are crucial for allowing the marinade to penetrate deeply into the chicken, ensuring maximum flavor and even cooking.
- First Marination:
- In a large bowl, rub the prepped chicken pieces with 1 tablespoon of lemon juice, 1 teaspoon of salt, and 1 teaspoon of Kashmiri red chilli powder. Ensure every piece is well coated.
- Set the chicken aside to rest for 15–20 minutes at room temperature. This initial marination helps tenderize the chicken and build a flavorful base.
- Second Marination:
- In a separate medium bowl, prepare the main marinade. Add the ½ cup hung curd, 1½ tablespoons ginger garlic paste, 1½ teaspoons Kashmiri red chilli powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, 1 teaspoon cumin powder, ¼ teaspoon turmeric powder, ¼ teaspoon black salt (if using), 1 tablespoon mustard oil (or other oil), and 1 tablespoon lemon juice. Mix all these ingredients thoroughly to form a smooth, thick paste. Add salt as needed, tasting the marinade to ensure balance. If using optional orange-red food color, add a pinch now and mix.
- Add the chicken pieces (from the first marination) to this second marinade. Using your hands, coat the chicken well with the marinade, making sure it gets into all the slits.
- Cover the bowl with food wrap (plastic wrap) and marinate the chicken in the fridge for at least 4–6 hours. For the best flavor and tenderness, marinate overnight (up to 24 hours).
- Cooking (Choose your method):
- Oven Method (Recommended for Home Cooks): Preheat your oven to 220°C (430°F). Line a baking tray with aluminum foil for easy cleanup, and place a wire rack over it. Arrange the marinated chicken pieces on the rack in a single layer, ensuring they are not overcrowded. Bake for 25–30 minutes, flipping the chicken halfway through to ensure even cooking and browning. For a delicious charred look and extra crispiness, switch your oven to the broiler setting for the last 5 minutes. Watch carefully to prevent burning!
- Tawa/Grill Pan Method: Heat a tawa (flat griddle) or a grill pan over medium heat. Add a bit of oil. Place the marinated chicken pieces on the hot surface. Cook, turning frequently to cook evenly, until the chicken is beautifully charred in spots and cooked through. Cover the pan part of the time to ensure the chicken cooks thoroughly without drying out.
- Tandoor or Barbecue Method: If you have a tandoor oven or barbecue grill, cook the chicken directly over medium-high heat, turning occasionally, until it is charred, cooked through, and the juices run clear.
- Serve: Remove the cooked Tandoori Chicken from the oven/tawa/grill. Serve hot and fresh with classic accompaniments like fresh onion rings, juicy lemon wedges (for an extra squeeze of freshness), and a cooling mint chutney.
Tips for the recipe of Tandoori Chicken:
- Hung curd is essential for a thick marinade that clings to the chicken and helps tenderize it.
- Mustard oil gives a unique traditional flavor; if using, heat it slightly in a small pan until it just begins to smoke (then let it cool completely) before adding to the marinade. This mellows its pungency.
- Optional Smoky Flavor: For a restaurant-style smoky flavor, once the chicken is cooked, place it in a heatproof bowl. Heat a small piece of charcoal until red hot. Place it in a small metal bowl or a piece of foil shaped into a cup. Place this inside the chicken bowl, drizzle a teaspoon of ghee over the hot coal, and immediately cover the bowl tightly with a lid for 5-10 minutes. This creates a wonderful smoky aroma.
Tips for Success
- Deep Slits: Making deep slits on the chicken ensures maximum marinade penetration, leading to more flavorful and tender results.
- Pat Dry Chicken: Excess moisture prevents the marinade from adhering properly and hinders charring.
- Long Marination: The longer the chicken marinates (especially in the second stage), the more flavorful and tender it will be. Don’t rush this step!
- Don’t Overcrowd: Whether baking or pan-cooking, ensure chicken pieces have space for even cooking and charring. Cook in batches if necessary.
- Broiler Watch: If using the broiler, stay close! It can go from perfectly charred to burnt in seconds.
- Hung Curd is Key: Properly draining your yogurt to make hung curd creates a thick, creamy marinade that sticks to the chicken.
Serving Suggestions and Pairings
Tandoori Chicken is a star on its own, but it pairs beautifully with classic Indian accompaniments:
- Naan or Roti: Warm flatbreads are perfect for scooping up the chicken and any juices.
- Basmati Rice: A side of fluffy plain basmati rice or a simple pulao.
- Mint Chutney / Raita: A cooling mint yogurt chutney or cucumber raita provides a refreshing contrast to the spices.
- Sliced Red Onions and Lemon Wedges: Essential garnishes for freshness and tang.
- Green Salad: A simple side salad.
- For other incredibly flavorful chicken dishes, you might also love our Caramelized Baked Chicken Legs or Wingsfor a sweet and savory baked chicken.
Storage and Leftover Tips
Tandoori Chicken is delicious fresh, but leftovers are also fantastic.
- Refrigeration: Store any cooled leftover Tandoori Chicken in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen.
- Reheating: To retain moisture and tenderness, gently reheat in a preheated oven at 300°F (150°C) until warmed through. You can also briefly warm in a skillet, or air fryer for a crispier exterior. Avoid high heat microwaving, which can make it dry.
- Freezing: Cooked Tandoori Chicken (without garnishes) freezes well. Store in a freezer-safe bag or container for up to 2-3 months. Thaw in the refrigerator before reheating.
More Recipes You Will Love
If you loved the aromatic, savory, and comforting nature of this Tandoori Chicken, you’ll definitely want to explore some of our other fantastic chicken and international-inspired recipes:
- For a versatile one-pan chicken and rice meal, check out This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
- If you’re a fan of lighter chicken dishes, our A Light Tangy Chicken Salad I Actually Crave and There’s No Mayo in Sight is a must-try.
- And for a hearty, comforting bowl of Southern flavor, don’t miss This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort!
- Finally, for a super easy way to feed a crowd with chicken, check out These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast!
Final Thoughts
This Tandoori Chicken recipe is a brilliant way to bring the vibrant flavors and comforting essence of Indian cuisine into your home kitchen. It’s a rewarding dish that’s perfect for special occasions or when you simply crave a truly authentic and incredibly delicious meal. The deep marinade and smoky finish make it a memorable culinary experience.
Give this recipe a try and let the incredible aromas fill your home! What’s your favorite Indian dish to cook at home? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!
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