Indian
Tandoori Chicken
Iconic roasted chicken marinated in yogurt and spices, known for its vibrant red color and smoky flavor, traditionally cooked in a clay oven.
Watch it madeGet Curried · 4:53
Ingredients
- Chicken Legs/Thighs4 pieces
- Yogurt (Thick)1/2 cup
- Kashmiri Red Chili Powder2 tbsp
- Ginger-Garlic Paste1 tbsp
- Lemon Juice1 tbsp
Method
- Make deep cuts (scores) in the chicken legs to allow the marinade to penetrate.
- Mix yogurt, lemon juice, ginger-garlic paste, Kashmiri red chili powder, turmeric, garam masala, and salt to form a marinade.
- Coat the chicken thoroughly with the marinade, ensuring it goes into the cuts. Refrigerate for at least 4 hours or overnight.
- Preheat oven to 220°C (430°F). Place chicken on a wire rack over a baking tray. Bake for 25-30 minutes.
- Broil for the last 2-3 minutes to get charred edges. Baste with melted butter before serving.
Common questions
Can I substitute Greek yogurt or regular yogurt for thick yogurt in tandoori chicken marinade?
Yes. Greek yogurt is the closest substitute because it is thick and clings well to the chicken. If using regular yogurt, strain it first for 20–30 minutes so the marinade doesn’t turn watery and slide off the meat.
How long should I marinate tandoori chicken for the best flavor?
At least 4 hours is the minimum, but overnight gives much better flavor and color. For very deep seasoning, marinate 12–24 hours in the refrigerator. Don’t marinate much longer than 24 hours, or the texture can get mushy.
What are the most common mistakes when baking tandoori chicken in the oven?
Skipping the cuts, using a thin marinade, overcrowding the tray, and baking without a rack are the biggest mistakes. These reduce browning and flavor. Also avoid overbaking; chicken legs and thighs stay juicier when pulled as soon as they’re cooked through.
How should I store leftover tandoori chicken?
Cool it completely, then store in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or air fryer for the best texture. You can also freeze cooked chicken for up to 2 months.
What should I serve with tandoori chicken?
Serve it with naan, roti, basmati rice, onion slices, lemon wedges, and mint chutney or raita. A simple salad also works well. The melted butter finish pairs especially nicely with cooling yogurt-based sides.