Craving that smoky, spicy, and juicy chicken you usually enjoy at restaurants or dhabas? Say hello to Tandoori Chicken — a true star of Indian cuisine that’s as flavourful as it is iconic. This dish combines tender chicken with a bold yoghurt-based marinade, seasoned with aromatic spices, and traditionally cooked in a tandoor (clay oven) for that signature charred finish.
But don’t worry — you don’t need a tandoor to enjoy it at home! With just a few basic ingredients and your regular oven, grill, or even air fryer, you can recreate that restaurant-style Tandoori Chicken in your own kitchen.
Whether served as a spicy starter, a main course with naan or rice, or even stuffed into rolls and wraps, this recipe is perfect for weekend dinners, parties, or even high-protein meal prep.
What Is Tandoori Chicken?
Tandoori Chicken is a famous North Indian dish made by marinating chicken in a spiced yoghurt mixture and then cooking it at high heat—traditionally in a tandoor (clay oven). The result is chicken that’s juicy inside, slightly charred outside, and bursting with smoky, spicy, and tangy flavours.
The marinade usually includes:
- Hung curd (yoghurt)
- Ginger-garlic paste
- Lemon juice
- Kashmiri red chilli powder (for natural colour)
- Garam masala and other Indian spices
- Mustard oil or ghee for richness
Though it originated in Punjabi cuisine, Tandoori Chicken has become a global favourite, served in Indian restaurants across the world. And now, thanks to ovens, grills, and air fryers, it’s easy to make at home—without needing a tandoor!
You’ll often see it served with green chutney, lemon wedges, and sliced onions—making it perfect for both starters and full meals.
Why You’ll Love This Recipe
If you’re a fan of bold spices, smoky aromas, and juicy grilled chicken, this Tandoori Chicken recipe will quickly become a household favourite. Here’s why it stands out:
- Authentic Dhaba-Style Flavour at Home : No tandoor? No problem! This recipe shows you how to get that same charred, smoky, and spicy taste using your oven, grill, or even a tawa.
- Made with Simple Indian Ingredients : Everything you need—curd, masalas, lemon, garlic—is likely already in your kitchen. No fancy sauces or store-bought mixes required.
- Perfect for Any Occasion : Serve it as a starter at parties, a main dish for dinner, or even as a healthy high-protein meal. It’s versatile and always a hit.
- Juicy Inside, Smoky Outside : Thanks to proper marination and high-heat cooking, the chicken turns out succulent and full of flavour—not dry or bland.
- Customisable Spice Levels : Whether you like it fiery or mildly spiced, the marinade can be adjusted to suit kids or spice-lovers alike.
Ingredients Required
To make juicy and flavourful Tandoori Chicken at home, you’ll need basic Indian kitchen ingredients. Proper marination is the key to getting that restaurant-style taste.
For the Chicken
- 500–700 grams chicken (leg pieces, drumsticks, or whole cut)
- 2–3 deep slits on each piece (to absorb marinade)
For the First Marination (Optional but Recommended)
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon red chilli powder
Let it sit for 15–20 minutes. This helps tenderise the chicken and enhances flavour.
For the Second (Main) Marination
- ½ cup hung curd (thick dahi)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1½ teaspoons Kashmiri red chilli powder (for colour, not heat)
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon cumin (jeera) powder
- ½ teaspoon coriander (dhania) powder
- Salt to taste
- 1 tablespoon mustard oil or ghee
- ½ teaspoon kasuri methi (crushed)
- Few drops of orange/red food colour (optional, for restaurant-style look)
Step-by-Step Instructions to Make Tandoori Chicken at Home
You don’t need a tandoor to enjoy this iconic dish. Just follow these steps using your oven, grill pan, or air fryer to get that classic tandoori flavour at home.
Clean and Prepare the Chicken
Wash and pat dry the chicken pieces. Make 2–3 deep cuts or slits on each piece so the marinade can seep in properly.
First Marination (Optional)
In a bowl, mix:
- 1 tbsp lemon juice
- 1 tsp salt
- ½ tsp red chilli powder
Rub over the chicken and let it rest for 15–20 minutes. This helps tenderise the meat and boosts flavour.
Second Marination
In a separate bowl, mix:
- Hung curd
- Ginger-garlic paste
- Spices (red chilli, turmeric, garam masala, jeera powder, etc.)
- Mustard oil, kasuri methi, lemon juice
Coat the chicken pieces well with this thick marinade. Cover and refrigerate for at least 6 hours, preferably overnight.
Cook the Chicken
🔸 In an Oven (Best for Char Effect):
- Preheat oven to 220°C (430°F).
- Place chicken on a greased rack or tray.
- Bake for 25–30 minutes, flipping halfway through.
- Broil for the last 5 minutes for charred edges.
🔸 On a Grill Pan or Tawa:
- Heat 1 tbsp oil or ghee on medium-high flame.
- Cook chicken pieces for 6–8 minutes per side, until fully cooked and slightly charred.
🔸 In an Air Fryer:
- Preheat to 180°C.
- Air fry chicken for 18–22 minutes, flipping once.
Add Smoky Flavour (Dhungar Method)
Optional, but highly recommended:
- Heat a small piece of coal until red hot.
- Place it in a small bowl inside the dish.
- Add a few drops of ghee and immediately cover with a lid.
- Let it smoke for 4–5 minutes.
Garnish and Serve Ho
Sprinkle with chopped coriander, lemon juice, and chaat masala.
Serve with mint chutney, onion rings, and naan or rice.
Pro Cooking Tips for Perfect Tandoori Chicken
Want that restaurant-style tandoori flavour at home? Follow these tried-and-tested tips to make your Tandoori Chicken smoky, juicy, and full of authentic taste:
- Marinate Overnight for Best Results : Give the chicken at least 6–8 hours in the marinade. Overnight marination allows the flavours to fully absorb and tenderises the meat naturally.
- Use Hung Curd, Not Regular Dahi : Hung curd ensures a thick, clingy marinade that sticks to the chicken and doesn’t release too much water while cooking.
- Add Mustard Oil for Authentic Flavour : A spoonful of raw mustard oil in the marinade adds that classic restaurant-style punch and depth of flavour. Warm it slightly before adding for better aroma.
- Try the Dhungar (Coal Smoke) Technique : For that signature smoky aroma, use the coal dhungar method after cooking. Just 5 minutes of smoke can make a huge difference.
- Use Kashmiri Red Chilli Powder for Colour, Not Heat : This gives your tandoori chicken that vibrant red hue without making it too spicy. You can also add a pinch of food colour if you want the restaurant look.
- Flip Carefully While Cooking : Whether baking, grilling, or pan-frying, flip the chicken gently to retain the marinade and prevent tearing.
- Bring Chicken to Room Temperature Before Cooking : Take the marinated chicken out of the fridge at least 30 minutes before cooking to ensure even cooking and better texture.
Variations You Can Try
Tandoori Chicken is a classic, but it’s also super versatile! Whether you want to experiment with ingredients, spice levels, or presentation, here are some tasty twists you can try:
Tandoori Chicken Tikka (Boneless Version)
Use boneless chicken cubes instead of whole pieces. Skewer and grill them for quick-cooking, bite-sized starters—perfect for parties or wraps.
Tandoori Chicken Wrap or Frankie
Shred leftover tandoori chicken and stuff it in a rumali roti or paratha with onions, mint chutney, and a dash of mayo or cheese. Great for tiffins and snacks!
Tandoori Chicken Salad (Healthy Option)
Slice cooked tandoori chicken and toss it into a salad bowl with lettuce, cucumbers, onions, cherry tomatoes, and a yoghurt-mint dressing for a high-protein, low-carb meal.
Butter Tandoori Chicken
Give your cooked tandoori chicken a quick toss in butter and cream with a bit of kasuri methi and tomato puree for a semi-gravy fusion dish.
Tandoori Chicken Pizza
Top a pizza base with shredded tandoori chicken, mozzarella, onions, and green capsicum. Bake until bubbly—it’s the ultimate fusion treat!
Festive Platter or Sizzler Style
Serve with jeera rice, dal makhani, naan, and chutney for a complete restaurant-style North Indian platter or arrange it sizzling hot for a sizzler experience.
Serving Suggestions
Whether you’re making it for a weekend family dinner or a festive get-together, Tandoori Chicken is a versatile dish that pairs well with many Indian favourites. Here’s how you can serve it:
As a Starter or Appetiser
Serve dry Tandoori Chicken hot and fresh with:
- Mint chutney or green chutney
- Sliced onions and lemon wedges
- A sprinkle of chaat masala for that extra zing
Perfect for parties, BBQ nights, or any festive spread.
As a Main Course
Turn it into a satisfying meal by pairing with:
- Butter naan, garlic naan, or roomali roti
- Jeera rice or pulao
- Dal makhani or paneer butter masala as a side
Top with a bit of butter or ghee for added richness.
In Rolls, Wraps, or Sandwiches
Shred the chicken and use it in:
- Frankies or kathi rolls
- Stuffed naan wraps
- Tandoori chicken sandwiches or sliders
Add lettuce, onions, cheese, and your favourite sauces for a quick snack or lunchbox idea.
Healthy Meal Option
Pair it with a green salad, roasted veggies, or even quinoa or brown rice for a high-protein, low-carb meal—ideal for fitness-focused eaters.
Conclusion
Tandoori Chicken is not just a dish—it’s a celebration of bold Indian flavours, smoky aroma, and juicy goodness. With the right marinade, a bit of patience, and a few simple cooking techniques, you can easily recreate this restaurant-style favourite at home—no tandoor needed!
Whether you’re serving it as a starter at your next dinner party, wrapping it up in a Frankie, or pairing it with naan and dal makhani, this dish always steals the show. Plus, it’s customisable to suit your spice level and cooking method—be it oven, grill, or even air fryer.
So go ahead—try this tandoori magic in your kitchen, impress your guests, and bring the flavours of the dhaba straight to your dining table.