Here's an easy-to-make recipe for Tandoori Chicken - flavorful and succulent Indian-spiced roast chicken legs. In this restaurant-quality recipe, chicken drumsticks are marinated in yogurt and spices and then baked or grilled until they are juicy on the inside and crisp on the outside!
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This is one of the most requested recipes by readers! We all love a good tandoori chicken recipe- juicy, crisp chicken with slightly charred edges!
This recipe is my take on an authentic, restaurant-style tandoori chicken. It's a hands-off recipe using supermarket ingredients that delivers great results every time using an oven and grill. Let's get started!
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What Is Tandoori Chicken?
Tandoori chicken, pronounced Ton-Do-Ree, is a grilled chicken recipe, in which chicken is marinated in a blend of yogurt, ginger, garlic, lime juice, and warm Indian spices, then grilled to perfection.
Traditionally, the chicken is cooked in a high-heat clay oven called tandoor, which is where it gets its name from.
Origin of Tandoori Chicken: It is believed that in the late 1940s, Tandoori Chicken was popularised at Moti Mahal restaurant in Peshawar by Kundan Lal Jaggi, Thakur Dass, and Kundan Lal Gujral.
Why We Love This Recipe
- Juicy, crisp & tender: The combination of the tandoori marinade and high-heat cooking results in a crisp exterior and juicy meat.
- Healthy & low-carb: This recipe delivers loads of flavor while staying low in calories and carbs.
- Versatile dish: Serve it as an appetizer or entree!
Ingredients - Notes & Substitutions
Here's a list of ingredients you need to make an authentic Tandoori Chicken:
- Yogurt and aromatics: Plain Greek yogurt works best here. If not available, regular yogurt will work. I highly recommend using fresh lime juice, homemade ginger paste, garlic paste, or a ginger-garlic paste combination.
- Tandoori masala for chicken: garam masala, ground coriander, turmeric, Kashmiri red chili powder, paprika, salt, and kasoori methi (dried fenugreek leaves).
- Chicken: Skinless chicken legs or boneless-skinless chicken thighs work great since they can withstand the high heat required for a crisp exterior. If you prefer chicken breast, slice it halfway and marinate for at least 2 hours.
- Garnish: I highly recommend a final garnish of fresh lime juice and chaat masala.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Tandoori Chicken
This incredibly juicy and flavorful authentic Indian tandoori chicken recipe can be made easily in two ways. Here are the step-by-step instructions for oven-baked tandoori chicken:
- Step 1: Combine all ingredients listed for the marinade in a large mixing bowl.
- Step 2: Using a sharp knife, make ½-inch deep gashes (cuts) in the fleshy part of the chicken so it can absorb the marinade.
- Step 3: Add the chicken to the marinade and toss well. Refrigerate the chicken from 30 minutes to overnight.
- Step 4: Preheat oven to 425°F. Line a baking tray with aluminum foil. Place the marinated chicken on the tray, leaving space between the pieces.
- Step 5: Bake for 20 minutes; flip the chicken and brush it with oil.
- Step 6: Bake for 15-20 minutes until the chicken is crispy and registers an internal thermometer reading above 165°F.
Here are two alternate ways of cooking chicken tandoori:
How to Make It On a Grill (BBQ)
Tandoori Chicken is a real crowd-pleaser for BBQ parties and summer picnics! To prepare tandoori chicken on the barbecue, simply:
- Using paper towels and tongs, grease the grill plates with avocado or canola oil.
- Remove the chicken from the marinade, shake off any excess, and place it on the medium-high part of the grill. Avoid the direct heat area as the chicken will burn before it cooks.
- Cook the chicken for 20 minutes on the first side, flip and brush with oil, and cook another 5 minutes until it is cooked through (internal temperature >165F).
- Drizzle fresh lime juice and chaat masala on top and serve warm.
Instant Pot Chicken Tandoori
- Pour 1 cup water into the inner pot (adjust for your pot size). Place the trivet, or a steamer basket, in the pot. Place chicken on top. Close the lid and pressure cook for 10 minutes at high pressure. For chicken thighs, adjust the time to 6 minutes.
- Wait for 10 minutes, then release the pressure manually. Transfer the chicken to a lined baking sheet. Place it under the oven broiler for 2-3 minutes to crisp up the chicken and give it a char-grilled flavor.
Serving Suggestions
As an Appetizer: Serve the tandoori chicken as an appetizer with condiments like cilantro chutney or mint chutney and pickled onions.
Make a meal: Pair it with saffron rice with cucumber raita OR garlic naan and kachumber salad.
Recipe Tips & Notes
- Use skinless chicken drumsticks for best results. Both can withstand the high heat required for a crisp exterior, and each has just the right amount of meat and fat to stay tender while retaining a crispy exterior.
- If using chicken thighs: Place the marinated boneless skinless chicken thighs on the baking sheet. Place it on the top rack, keeping a 3-inch clearance. Turn on broil mode and cook for 8 minutes; flip, brush oil, and cook for another 6 minutes.
- If using chicken breast, I recommend marinating them for at least 2 hours to ensure the chicken stays moist.
- Make ½-inch deep gashes (cuts) in the fleshy part of the chicken. This helps the chicken absorb the marinade.
- Marinate the chicken for at least 30 minutes and up to 12 hours. After the 12-hour mark, the yogurt and citrus juice will break down the meat proteins, creating a mealy texture.
- If using the outdoor grill method, given a choice, I prefer using chicken thighs as they can stand the high heat temperature of the grill and not dry out as fast as chicken legs. I don't recommend chicken breasts for the grill method.
- To make this recipe milder, substitute Kashmiri red chili powder with an equal quantity of regular paprika.
FAQ
I would categorize this tandoori chicken recipe as a medium spicy dish. If you want to make it milder, replace the Kashmiri red chili powder with paprika, which will make the total quantity of paprika in this recipe 2 teaspoons.
Tandoori chicken is classically served in restaurants with a vibrant red hue because of the addition of a few drops of red food coloring. In this recipe, we achieve the same results organically by using a combination of Kashmiri red chili powder, paprika, and turmeric.
I find the ideal marinating time to be anywhere from 30 minutes up to 2 hours. The marination time should not exceed 12 hours since beyond that, the meat structure starts to break down and become mealy.
The yogurt and citrus juice tenderize the chicken and help it absorb the aroma and flavors from the spices. But the real work is done by the yogurt. Yogurt contains two enzymes that help it tenderize the meat - active microbes and lactic acid. Lactic acid does most of the work as it helps break down the meat proteins to make it incredibly tender. Then, as soon as it hits high heat, the dairy caramelizes and creates a crisp exterior with an underlying tenderness still prevalent in the meat.
More Tandoori Chicken Recipes
📖 Recipe
Tandoori Chicken (Restaurant-Style)
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Video
Ingredients
- 1½ pound chicken drumsticks skin removed
Ingredients for Marinade
- ¼ cup plain greek yogurt or ½ cup thick regular plain yogurt
- 2 teaspoon minced ginger ½ - inch ginger, crushed or grated
- 2 teaspoon minced garlic 2 cloves garlic, crushed or grated
- 2 tablespoon avocado oil or olive oil
- 1 tablespoon lime juice (about ½ lime) or lemon
- 1½ teaspoon salt
- 1 teaspoon turmeric powder
- 2 teaspoon garam masala (homemade or store-bought)
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon Kashmiri red chili powder or paprika for mild
- 1 teaspoon paprika regular or smoked
- 2 teaspoon kasoori methi (dried fenugreek leaves) (optional but recommended)
Garnish
- 1 teaspoon fresh lime juice drizzled on top
- ½ teaspoon chaat masala - sprinkle all over the chicken (optional)
Instructions
Marinate Chicken
- In a large mixing bowl or gallon-size ziplock bag, combine all ingredients listed for the marinade.
- Using a sharp knife, make ½-inch deep gashes (cuts) in the fleshy part of the chicken so it can absorb the marinade. Add the chicken to the marinade and toss well to coat all over. Refrigerate the chicken anywhere from 30 minutes to overnight.
Cook Chicken Using ONE of the Following Methods:
Tandoori Chicken in Oven
- Chicken Legs: Preheat oven to 425°F. Line a baking tray with aluminum foil. Place the marinated chicken on the tray, leaving space between the pieces.
- Bake for 20 minutes; flip the chicken and brush it with oil. Bake for 15-20 minutes until the chicken is crispy and registers an internal thermometer reading above 165°F.
- If Using Chicken thighs: Place the baking sheet on the top rack keeping a 2.5-3 inch clearance. Turn on broil mode and cook for 8 minutes, flip and cook for another 6 minutes.
Instant Pot Steamer Method
- Chicken Legs: Pour 1 cup water into the inner pot (adjust for your pot size). Place the trivet, or a steamer basket, in the pot. Place chicken on top. Close the lid and pressure cook for 10 minutes at high pressure. For chicken thighs, adjust the time to 6 minutes.Chicken Thighs: Adjust time to 6 minutes.
- Wait for 10 minutes, then release the pressure manually. Transfer the chicken to a lined baking sheet. Place it under the oven broiler for 2-3 minutes to crisp up the chicken and give it a char-grilled flavor.
Outdoor Grill
- Using paper towels and tongs, grease the grill plates with avocado or canola oil.
- Remove the chicken from the marinade, shake off any excess, and place it on the medium-high part of the grill. Avoid the direct heat area as the chicken will burn before it cooks.
- Cook the chicken for 20 minutes on the first side, flip and brush with oil, and cook another 5 minutes until it is cooked through (internal temperature >165F).
Garnish and Serve
- Drizzle fresh lime juice, and for an extra zing, sprinkle chaat masala over it. Serve with cilantro chutney, pickled onions and saffron rice or naan.
Notes
- Use skinless chicken drumsticks or boneless, skinless chicken thighs. Both can withstand the high heat required for a crisp exterior and each has just the right amount of meat and fat to stay tender while getting a crispy exterior.
- Use chicken breasts if you prefer white meat. If using chicken breast, I would recommend marinating it for at least 2 hours to ensure the chicken stays moist.
- Make ½-inch deep gashes (cuts) in the fleshy part of the chicken. This helps the chicken absorb the marinade.
- Marinate the chicken for at least 30 minutes and up to 12 hours. After the 12 hour mark, the yogurt and citrus juice will actually start to break down the meat proteins, creating a soft, mealy texture.
- If using the outdoor grill method, use chicken thighs as they can stand the high heat temperature of the grill and not dry out as fast as chicken legs. I would not use chicken breasts for the grill method.
- To make this recipe very mild, substitute Kashmiri red chili powder with an equal quantity of regular paprika.
Poonam Kirpalani says
Hi Aneesha
Does all the oil go into the marinade or it it it only used for brushing the chicken while it’s baking in the oven ?
Tks
Aneesha Gupta says
Hi Poonam, all the oil goes into the marinade. I hope you enjoy it!
Pooja Pillai says
After a long search, tried your recipe for garam masala and used the same for making the tandoori chicken. yummy, juicy and really flavourful it was. this is a definite bookmarked recipe from now on. thank you so much
Pooja
Aneesha says
Hi Pooja, I'm so glad you enjoyed this recipe too. Thank you!
Dhanya says
Hi Aneesha,
Tried this recipe and the taste was great. I found that 18-20mins total cook time was better for the air fryer chicken drumsticks at 360°F. Those few extra mins give a more charred tandoor taste. Thank you for the easy recipe!
Aneesha says
Hi Dhanya, you're most welcome! I'm glad you enjoyed it.
Anna says
Yummy thanx
Aneesha says
Thank you, Anna. I'm so glad you enjoyed it!