That fiery red, smoky char on restaurant tandoori chicken isn’t magic — it’s a great marinade and serious heat. This tandoori chicken recipe recreates the clay-oven classic at home: chicken legs soaked overnight in a spiced hung-curd marinade with tandoori masala, Kashmiri chili, and mustard oil, then roasted hot and finished under the broiler. No tandoor needed — just your oven and a little patience.
Why You’ll Love This Tandoori Chicken
- No clay oven needed — hot oven plus broiler gives you the char.
- Overnight yogurt marinade — hung curd keeps every bite juicy.
- Real smoky flavor — mustard oil and kasuri methi mimic tandoor smokiness.
- Naturally high-protein — no breading, no deep frying.
Tandoori Chicken Ingredients
For the Tandoori Marinade
- 2 lbs (900g) bone-in, skinless chicken legs
- 1 cup hung curd (thick yogurt)
- 2 tablespoons ginger garlic paste
- 2 tablespoons mustard oil
- 2 tablespoons lemon juice
- 2 tablespoons tandoori masala
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- 1½ teaspoons salt
For Cooking and Serving
- 1 tablespoon melted butter or ghee, for basting
- 1 teaspoon kasuri methi, crushed
- 1 large red onion, sliced into rings
- Lemon wedges and fresh cilantro, for serving
- Mint chutney, for serving
How to Make Tandoori Chicken
Step 1: Score and Salt the Chicken
Cut 2–3 deep slashes into each chicken leg down to the bone. Rub with 1 teaspoon salt and half the lemon juice. Rest 20 minutes.
Step 2: Make the Tandoori Marinade
Whisk hung curd smooth, then add ginger garlic paste, mustard oil, lemon juice, tandoori masala, Kashmiri chili, cumin, garam masala, turmeric, and salt into a thick red-orange paste.
Step 3: Marinate Overnight
Massage marinade into the chicken, cover and refrigerate at least 4 hours, ideally 8–12 hours.
Step 4: Heat the Oven
Bring chicken to room temp 30–45 min. Preheat oven to 450°F (230°C) with rack in upper third; set wire rack on foil-lined baking sheet.
Step 5: Roast Hot, Then Char Under the Broiler
Roast 25 min, flipping once. Broil on high 4–6 min per side until edges blacken. Done at 165°F (74°C).
Step 6: Rest, Baste, and Serve
Rest 5 min. Brush with melted butter, sprinkle kasuri methi, serve with onion rings, lemon, cilantro, mint chutney.
Tips for the Best Tandoori Chicken
- Hung curd is non-negotiable — watery yogurt steams instead of chars.
- Score deep, right to the bone.
- Mustard oil is the smoky secret.
- Don’t skip the broiler finish.
- Overnight beats 30 minutes.
What to Serve with Tandoori Chicken
Naan or tandoori roti, mint chutney, pickled red onions, lemon wedges. Add jeera rice and cucumber raita for a full spread.
Storage and Reheating
- Refrigerator: up to 4 days.
- Freezer: up to 3 months.
- Reheating: 375°F oven 10–12 min; finish under broiler.
Tandoori Chicken FAQs
Can I make tandoori chicken without an oven?
Yes. A stovetop grill pan over high heat works — cook 6–8 minutes per side, then char directly over a gas flame for 30 seconds per side (use tongs). An air fryer at 400°F (200°C) for 18–20 minutes, flipping once, also gives good charring on smaller pieces.
What’s the difference between tandoori chicken and chicken tikka?
Tandoori chicken is traditionally bone-in pieces (legs, thighs) marinated and cooked in a tandoor. Chicken tikka uses boneless cubes marinated similarly, skewered and grilled — it’s the bite-sized version, and the base of tikka masala curry.
Why is my tandoori chicken dry?
Three usual culprits: too-lean boneless breast, too short a marinade, or overcooking. Use bone-in legs or thighs, marinate at least 4 hours in hung curd, and pull the chicken at 165°F (74°C) — carryover heat finishes the job.
Can I use boneless chicken for this recipe?
Yes — boneless thighs work well; reduce roasting time to about 18–20 minutes before broiling. Boneless breast is leaner, so marinate overnight and watch the temperature closely to avoid drying out.
Is tandoori chicken very spicy?
It’s flavorful rather than fiery. Kashmiri chili gives color with mild heat. For more kick, add ½ teaspoon of regular red chili powder or a chopped green chili to the marinade; for milder, reduce the Kashmiri chili to 1 teaspoon.
Tandoori Chicken
Ingredients
Equipment
Method
- Step 1 – Score and Salt the Chicken: Cut 2–3 deep slashes into each chicken leg down to the bone. Rub with 1 teaspoon salt and half the lemon juice. Rest 20 minutes.
- Step 2 – Make the Tandoori Marinade: Whisk hung curd smooth, then add ginger garlic paste, mustard oil, lemon juice, tandoori masala, Kashmiri chili, cumin, garam masala, turmeric, and salt into a thick red-orange paste.
- Step 3 – Marinate Overnight: Massage marinade into the chicken, cover and refrigerate at least 4 hours, ideally 8–12 hours.
- Step 4 – Heat the Oven: Bring chicken to room temp 30–45 min. Preheat oven to 450°F (230°C) with rack in upper third; set wire rack on foil-lined baking sheet.
- Step 5 – Roast Hot, Then Char Under the Broiler: Roast 25 min, flipping once. Broil on high 4–6 min per side until edges blacken. Done at 165°F (74°C).
- Step 6 – Rest, Baste, and Serve: Rest 5 min. Brush with melted butter, sprinkle kasuri methi, serve with onion rings, lemon, cilantro, mint chutney.
