This Delhi-style Tandoori Chicken is juicy, boldly spiced, and lightly charred around the edges. Chicken drumsticks are marinated in yogurt and warm Indian spices, then baked or grilled for that restaurant-style flavor at home-no tandoor needed.
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Growing up in Delhi, I always looked forward to ordering tandoori chicken-juicy, deeply spiced chicken with lightly charred edges that make every bite so good. This homemade version brings those same bold flavors to your kitchen with a simple yogurt-and-Indian-spice marinade, then cooks easily in the oven or on the grill-no tandoor needed.
I've tested this recipe in the oven and on an outdoor grill, and both deliver great results with ingredients you can easily find at the grocery store. The key is scoring the chicken, using a thick yogurt marinade, and cooking it over high heat for that signature roasted finish.
It's flavorful, straightforward, and perfect for everything from an easy family dinner to a weekend entertaining. 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.
What Makes Good Tandoori Chicken?
For this recipe, I prefer skinless drumsticks because they stay juicy under high heat and give the marinade plenty of surface area to flavor. Great tandoori chicken comes down to three things:
- Use thick yogurt: A watery marinade slides off the chicken and makes it harder to develop char.
- Score the chicken: Cut into the thickest parts so the marinade can season beyond the surface.
- Don't overcrowd the pan: Space lets moisture escape instead of steaming the chicken.
Why My Family Loves This Recipe
- Restaurant-style flavor at home: The yogurt-spice marinade gives the chicken deep flavor and those lightly charred edges we love.
- Mostly hands-off: Once the chicken is marinated, the oven does most of the work.
- Easy to make ahead: I often marinate the chicken earlier in the day and cook it just before dinner.
- Versatile: Serve it as an appetizer with chutney and onions or turn it into dinner with rice, naan, and raita.
Ingredients - Notes & Substitutions
Here's a list of ingredients you need to make an authentic Tandoori Chicken:
- Chicken: Use skinless chicken drumsticks for the classic presentation and juicy texture. Boneless skinless thighs also work well.
- Greek yogurt: Use plain unsweetened full-fat or 2% Greek yogurt or thick whole-milk yogurt. The marinade should be thick enough to cling to the chicken.
- Ginger + garlic: Freshly grated ginger and garlic give the marinade the best flavor. Ginger-garlic paste is a convenient substitute.
- Kashmiri red chili powder & paprika: This gives tandoori chicken its deep red-orange color and gentle heat without relying on food coloring. Paprika adds color and mild pepper flavor. Smoked paprika adds a subtle smoky note if you prefer.
- Garam masala, ground coriander + cumin: Garam masala adds warmth and depth; coriander and cumin add earthy, citrusy warmth to the marinade.
- Kasoori methi: Don't skip this if you have it-it adds the unmistakable savory, slightly bitter aroma associated with restaurant-style tandoori dishes. Crush it between your palms before adding it to the marinade.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Tandoori Chicken
This incredibly juicy, 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:
- Make the tandoori marinade: Combine all marinade ingredients in a large mixing bowl.
- Score the chicken: Using a sharp knife, make ½-inch deep gashes (cuts) in the fleshy part of the chicken so it can absorb the marinade.
- Marinate: Add the chicken to the marinade and toss well. Marinate for at least 30 minutes and up to 12 hours.
- Arrange on the baking sheet: 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 and flip: Bake for 20 minutes; flip the chicken and brush it with oil.
- Finish and check for doneness: Bake for 15-20 minutes, until the chicken is crispy and the internal thermometer reads above 165°F. For more charred edges, broil the tray for 2-3 minutes.
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, cook for 6 minutes.
- Wait for 10 minutes, then release the pressure manually. Transfer the chicken to a lined baking sheet. Broil for 2-3 minutes to crisp the chicken and add a char-grilled flavor.
Serving Suggestions
As an Appetizer: Serve the tandoori chicken 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.
Aneesha's Testing Notes
I tested this recipe with both Greek yogurt and regular yogurt, and with drumsticks and boneless thighs. Drumsticks gave me the juiciest results in the oven, while thighs work especially well on the grill. For the marinade, thick yogurt gave me noticeably better coverage and browning than thinner yogurt.
Recipe Tips & Notes
- Use skinless chicken drumsticks for best results. Both can withstand the high heat needed for a crisp exterior, and each has the right amount of meat and fat to stay tender while keeping a crispy exterior.
- If using chicken thighs: Place the marinated boneless, skinless chicken thighs on the baking sheet. Place them on the top rack, leaving 3 inches of clearance. Turn on broil mode and cook for 8 minutes; flip, brush with oil, and cook for another 6 minutes.
- If using chicken breast, I recommend marinating it for at least 2 hours to keep it 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 12 hours, the yogurt and citrus juice will break down the meat proteins, creating a mealy texture.
- If using the outdoor grill method, I prefer chicken thighs because they can handle the grill's high heat and don't 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.
Troubleshooting & FAQs
I would categorize this tandoori chicken recipe as medium-spicy. To make it milder, replace the Kashmiri red chili powder with paprika, bringing the total paprika in this recipe to 2 teaspoons.
Kashmiri chili powder gives tandoori chicken its natural red-orange color. Restaurant versions may use food coloring, but I like to avoid it.
For the best balance of flavor and texture, marinate for 2-6 hours. If you're short on time, 30 minutes still works. I don't recommend going beyond 12 hours because the yogurt and citrus can start to change the chicken's texture.
Bone-in drumsticks and thighs stay particularly juicy during high-heat cooking. Boneless thighs are also a good option; chicken breast works but needs more careful cooking to prevent it from drying out.
Yes. Traditional tandoori chicken is usually made with skinless chicken, which lets the yogurt-spice marinade coat and flavor the meat directly.
Yes. A very hot oven or outdoor grill can produce juicy chicken with charred edges at home. For even more browning, finish the chicken briefly under the broiler
High heat and a quick broiler finish help char the edges. Smoked paprika can also add a subtle smoky flavor.
A thin yogurt marinade, crowded baking pan, or excess marinade on the chicken can cause moisture to collect instead of evaporating. Use thick yogurt and leave space between the chicken pieces.
More Tandoori Chicken Recipes
📖 Recipe
Authentic Tandoori Chicken Recipe (Restaurant-Style)
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Video
Ingredients
- 1½ pound chicken drumsticks skin removed
Ingredients for Marinade
- ¼ cup plain greek 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. Marinate for at least 30 minutes and up to 12 hours.
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!