Skip to content

Tandoori Chicken – Smoky Yogurt-Marinated Grilled Chicken

Tandoori Chicken is a North Indian classic made by marinating chicken in spiced yogurt and grilling in a tandoor (clay oven) or oven. It’s smoky, vibrant, and irresistibly juicy, with its signature red hue from Kashmiri chili powder.

Nutrition & Benefits:
High in protein, lower in fat compared to fried chicken. Yogurt adds probiotics and helps tenderize meat.

Serving Suggestions & Variations:

  • Serve with mint chutney, lemon wedges, and onion rings.

  • Use boneless chicken for tikka-style kebabs.

  • Try air-fryer for a healthier option.

Cooking Tips:

  • Marinate overnight for best flavor.

  • Use mustard oil for authentic taste.

  • Cook at high heat for smoky charred edges.

FAQs:

  • Is Tandoori Chicken always red? → Traditionally yes, but natural Kashmiri chili gives color without artificial dye.

  • Can I cook without a tandoor? → Yes, oven or grill works perfectly.

  • Why is my chicken dry? → Overcooking; cook until just done.

Tandoori Chicken – Smoky Yogurt-Marinated Grilled Chicken

Tandoori Chicken is a signature North Indian dish where chicken is marinated in spiced yogurt and grilled in a tandoor (clay oven) or oven, giving it a smoky flavor and vibrant color.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Indian, North Indian, Punjabi
Calories: 430
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 1 whole chicken cut into 8 pieces
  • 1 cup yogurt
  • 2 tbsp lemon juice
  • 2 tsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 2 tsp chili powder or Kashmiri chili for color
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 2 tbsp oil
  • Salt to taste

Method
 

Instructions:
  1. Clean and score chicken pieces.
  2. Mix yogurt, lemon juice, spices, and oil into a marinade.
  3. Coat chicken, refrigerate for 4+ hours (preferably overnight).
  4. Grill in a tandoor, oven, or air fryer at 200°C (400°F) for 35–40 minutes until charred and cooked through.
  5. Baste with butter or oil halfway for extra flavor.

Notes

Serving Suggestions:
  • Traditionally served with mint chutney and onion rings.
  • Works great as a starter or paired with naan and salad for a full meal.
  • Add a squeeze of lemon for brightness.