🌿 Tandoori Chicken Recipe – Smoky, Juicy & Packed with Flavor! 🍗🔥
Bring the authentic flavors of North Indian cuisine straight to your kitchen with this homemade Tandoori Chicken recipe. Marinated in a rich blend of spices and yogurt, then grilled or oven-roasted to perfection, this dish is smoky, succulent, and bursting with bold flavor.
Perfect for BBQ nights, festive gatherings, or a spicy weeknight dinner — you don’t need a tandoor to enjoy restaurant-style results at home!
📌 Quick Overview
- Prep Time: 15 minutes (plus marination time)
- Marination: 4–8 hours (or overnight)
- Cook Time: 25–30 minutes
- Serves: 4
- Calories: ~320 kcal per serving (approx.)
✅ Ingredients 🌿
For the Chicken:
- 4 chicken leg quarters (skin removed)
- 1 tbsp lemon juice
- Salt to taste
- 1 tbsp ginger-garlic paste (divided in half)
For the Marinade:
- 1 cup thick curd/yogurt (preferably hung curd)
- 2 tsp Kashmiri red chili powder (for color)
- 1 tsp red chili powder (for heat)
- 1 tsp turmeric powder
- 1½ tsp garam masala
- 1 tsp roasted cumin powder
- 1 tsp coriander powder
- 2 tbsp mustard oil (or any neutral oil)
- A pinch of orange-red food color (optional)
👩🍳 Preparation Steps
1. Score the Chicken
Make deep slits on the chicken pieces — this helps the marinade seep deep into the meat, resulting in maximum flavor.
2. First Marination (15 minutes)
Rub chicken with:
- Lemon juice
- Salt
- Half of the ginger-garlic paste
Let it rest while you prepare the second marinade.
3. Second Marination (4–8 hours or overnight)
In a bowl, combine:
- Yogurt
- Remaining ginger-garlic paste
- All the spices
- Mustard oil
- Food coloring (if using)
Coat the chicken thoroughly in this mixture.
Cover and refrigerate for a minimum of 4 hours, or overnight for best results.
🔥 Cooking Options
Option 1: Grill or Tandoor
- Preheat your grill or tandoor to high heat.
- Place chicken on the hot grates and cook for 15–20 minutes, turning occasionally.
- Baste with oil or melted butter for a juicy finish and a gorgeous char.
Option 2: Oven-Baked Tandoori Chicken
- Preheat oven to 220°C (428°F).
- Place chicken on a wire rack with a tray underneath to catch drips.
- Bake for 25–30 minutes, flipping halfway.
- For that classic charred look, broil for 2–3 minutes at the end.
Option 3: Tawa/Pan Method
- Heat 2 tbsp oil or butter in a heavy skillet or tawa over medium-high heat.
- Place marinated chicken and cook for 6–8 minutes per side, flipping occasionally, until charred and cooked through.
✅ Tip: Cover with a lid for part of the cooking time to retain moisture.
🌟 Pro Tips & Variations
- 💦 Hung curd ensures a thick marinade that sticks well. Simply strain regular yogurt using a muslin cloth for 2–3 hours.
- 🌶️ Adjust chili levels based on your spice tolerance.
- 🍋 Serve with mint chutney, onion rings, and lemon wedges for a complete experience.
- 🍚 Pair it with naan, jeera rice, or even a fresh salad bowl!
📸 Final Thoughts
This Tandoori Chicken recipe proves that bold, authentic Indian flavor doesn’t require fancy equipment. With just a few spices and some time to marinate, you can recreate the street food magic of Delhi or the richness of Punjabi dhabas at home.
Smoky, juicy, spicy, and satisfying – it’s a guaranteed crowd-pleaser!
