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Chicken Tandoori

Serves 4
45 mins
310 Kcal
Enjoy the delightful flavours of our Chicken Tandoori, the iconic dish representing the best Indian cuisine at your table. This Chicken Tandoori recipe packages fabulous pieces of marinated chicken with a medley of aromatic spices to deliver an explosion of taste that cannot be outdone. Chicken Tandoori is one of the most delicious mouthwatering recipes, with the beginning steps that boil down to marinating tasty pieces of chicken in the yoghurt blend with such old spices as cumin, coriander, and garam masala. Yoghurt masks the flavour while letting the meat remain soft, hence tender in every bite you take. Last but not least, after marination, the chicken is grilled at smoky, blackened perfection, with this dish holding the depth of flavour that it so richly deserves. Our Chicken Tandoori, sure enough, will satisfy all your cravings, from comforting family dinners to exhilarating parties with friends. Serve it with naan or fragrant basmati rice, cooling mint chutney, and fresh salad as a well-rounded meal. Here's how to make the irresistible Chicken Tandoori recipe, but that's not all. It's about the flavour, a celebration of vivid colours and enthralling aromas. Enjoy the rich cultural heritage of the Indian culinary world in every mouthful of the dish. Prepare the classic dish and treat your mouth to this very needed comfort food, which is good as it will be impossible to forget. Try our recipe of Chicken Tandoori today and experience the magic of authentic Indian flavours in your home!

Ingredients required for Chicken Tandoori

  1. 1 kg chicken
  2. 1 tbsp garam masala
  3. 2 tbsp ginger garlic paste
  4. Salt
  5. 1 lemon
  6. 1 tbsp coriander powder
  7. 1 tbsp cumin powder
  8. Butter
  9. Chutney
  10. 1 tbsp kasuri methi
  11. 200 gms curd
  12. Onion
  13. 1 tbsp red chilli powder

Cooking steps for Chicken Tandoori

  1. 1
    To begin with, clean and chop 1 kilogram of chicken into pieces of medium size.
  2. 2
    In the case of using bone-in chicken, ensure that the pieces are cut uniformly so that they may cook uniformly.
  3. 3
    After cutting the chicken, you should prick deep cuts all over it using a sharp knife.
  4. 4
    The purpose of slits is very crucial, which enables the marinade to penetrate well inside the chicken so that every piece you take can taste delicious and tender.
  5. 5
    You shall put all the ingredients in a big mixing bowl so that you have a rich and flavourful marinade.
  6. 6
    Add 200 gms of thick yoghurt to the bowl. The base in the marinade will be yoghurt, which will tenderise the chicken.
  7. 7
    Then add two tablespoons of ginger-garlic paste for the intense, spicy aroma.
  8. 8
    To add depth to the flavour, add one tablespoon of red chilli powder for spiciness, one tablespoon of garam masala for warmth and depth, one tablespoon of coriander powder for earthy richness, and one tablespoon of cumin powder for nuttiness.
  9. 9
    Add 1 Tbsp of kasuri methi or dried fenugreek leaves, giving it a hint of bitterness and the authentic tandoori flavour. Finally, squeeze in the juice of 1 lemon that adds acidity to balance down the richness of the spices and salt, to taste.
  10. 10
    Mix all this well until it becomes a smooth, thick marinade.
  11. 11
    The yoghurt will now function as a binder that will coat the spices nicely on the chicken.
  12. 12
    Put cleaned slit chicken pieces in the bowl with the marinade. Dip each piece with your hand, applying a healthy dose of the marinade such that the slits in the chicken are well filled by this flavourful mixture.
  13. 13
    Once all the pieces are well-coated, cover the bowl with plastic wrap or a lid and keep in the refrigerator for at least 4 hours.
  14. 14
    The longer it is marinated, the better because this is how the flavours penetrate the meat well and, in turn, make it more flavourful and tender.
  15. 15
    Cook your chicken: Preheat your tandoor or oven to 200 C (392 F). If you are using a traditional tandoor, preheat it well in advance before cooking so that the temperature becomes constant. If the oven is the other option, a fan-assisted oven will allow cooking uniformly.
  16. 16
    While the oven or tandoor is getting hot, prepare your metal skewers, or, if you are using wooden skewers, soak them in water for at least 30 minutes so that they do not burn while cooking.
  17. 17
    Place the marinated chicken pieces on the skewers. Keep some space between the pieces so that the heat can circulate each piece properly and uniformly to cook them right across the entire skewer
  18. 18
    Put these skewers in the preheated tandoor or oven. Let the chicken cook for about 25-30 minutes, turning the skewers now and then to cook both sides equally. While cooking, baste with melted butter or oil to remain moist and flavour meat to the core. Meanwhile, this process will also ensure that your chicken is well charred at the edges, which is good tandoori chicken.
  19. 19
    Check on the doneness by using a meat thermometer.
  20. 20
    The inner temperature should show 165 F or 75 C. Or you can pop open one of the thicker pieces to ensure that the juices are clear and that the meat is not pink inside.
  21. 21
    The outside of the chicken must be slightly charred, which gives it a smoky flavour, and the inside juicy and tender.
  22. 22
    Once the skewers are cooked, carefully remove them from the oven or tandoor. Now, take the chicken pieces out of skewers and serve them on the serving dish; above it keep adding fresh mint chutney, onion rings, and lemon wedges to give this richness of tandoori chicken a fresh taste.
  23. 23
    Adding a refreshing contrast, the mint chutney is served alone. When making dines, add their desired amount of acidity with a lemon wedge.
  24. 24
    Serve Chicken tandoori hot. Enjoy it as an appetiser or as a main course.
  25. 25
    It is most well-liked and goes well with naan, parathas, or even a side serving of fragrant basmati rice.

Shop Ingredients

Chicken (1 kg)
159
1
275
1
159
1
169
1
249
1
138
1
225
1
129
1
134
1
335
1
Kasuri Methi (1 Tbsp)
30
1
23
1
29
1
43
1
25
1
50
1
50
1
30
1
30
1
22
1
Salt
27
1
21
1
22
1
50
1
107
1
56
1
99
1
47
1
76
1
75
1
Lemon (1)
29
1
Onion
48
1
37
1
43
1
91
1
130
1
60
1
Cumin Powder (1 Tbsp)
69
1
51
1
98
1
100
1
79
1
175
1
118
1
81
1
172
1
175
1
Curd (200 gms)
26
1
32
1
39
1
50
1
126
1
42
1
57
1
33
1
70
1
130
1
Coriander Powder (1 Tbsp)
30
1
Red Chilli Powder (1 Tbsp)
600
1
300
1
Butter
60
1
295
1
122
1
70
1
62
1
120
1
566
1
125
1
530
1
110
1
Ginger Garlic Paste (2 Tbsp)
38
1
38
1
49
1
42
1
50
1
99
1
Chutney
49
1
49
1
49
1
49
1
54
1
59
1
208
1
44
1
31
1
44
1
Garam Masala (1 Tbsp)
96
1
79
1
31
1
88
1
63
1
52
1
90
1
108
1
82
1
82
1

FAQs

What is Chicken Tandoori, and how is it different from regular grilled chicken?

Chicken Tandoori is a famous Indian dish marinated in a yoghurt-and-spice mix, then traditionally cooked in a tandoor-clay oven. With this cooking method, the chicken has an extraordinary flavour and the smokiness and char that it acquires make this one far more than basic grilled chicken. Spices used in marinade will include cumin, coriander, garam masala, and red chilli powder. You can also add lemon juice along with ginger-garlic paste.

Can I make Chicken Tandoori without the tandoor?

Absolutely! While a tandoor is the best way to get flavour and texture, it is possible to use an oven or grill and ultimately achieve the same results. Prepare your oven to a hot temperature-about 400-450 F or 200-230 C. Cover a baking tray with aluminium foil to avoid making a mess when cleaning up. Cook the marinated chicken by occasionally turning until it is fully cooked and slightly charrred.

May I substitute bone chicken with boneless and skinless chicken?

You may use skinless chicken, but the skin holds the moisture of the chicken as it cooks. If using skinless chicken, ensure you do not overcook it because it cooks fast and tends to dry up. Lower your cooking time, then monitor closely so you do not end up with a dry and less flavourful chicken.