Name: Chicken Tandoori
Prep time: 15 min
Cook time: PT-488590H59M10S
Total time: 6 h 45 min
Cuisine: Indian
Ingredients: 2 lbs chicken pieces (drumsticks, thighs, or whole chicken cut into parts); 1 cup plain yogurt; 2 tablespoons lemon juice; 1 tablespoon garlic paste; 1 tablespoon ginger paste; 1 teaspoon red chili powder (or Kashmiri chili powder for color); 1/2 teaspoon turmeric powder; 1 teaspoon garam masala; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon salt (or to taste); 2 tablespoons vegetable oil or melted butter; Fresh cilantro, for garnish

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This Chicken Tandoori is juicy, smoky, and packed with irresistible Indian spices. I marinate the chicken in yogurt and aromatic seasonings before roasting it to tender perfection. The result is a dish that’s just a good for a family dinner as it is for impressing guests.

Chicken Tandoori

Why You’ll Love This Recipe

I love this recipe because it’s full of bold flavors and yet surprisingly easy to prepare. I don’t need a tandoor oven—my regular oven or grill works beautifully. I get that signature reddish-golden color, a smoky aroma, and meat that stays succulent inside while crisp on the outside. It’s a recipe that makes my kitchen smell amazing and my dinner table feel special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken pieces (drumsticks, thighs, or a whole chicken cut into parts)
Plain yogurt
Lemon juice
Garlic paste
Ginger paste
Red chili powder
Turmeric powder
Garam masala
Ground cumin
Ground coriander
Salt
Vegetable oil or melted butter
Fresh cilantro for garnish

Directions

I start by making deep cuts into the chicken pieces to help the marinade penetrate.
In a large bowl, I mix yogurt, lemon juice, garlic paste, ginger paste, red chili powder, turmeric, garam masala, cumin, coriander, salt, and a drizzle of oil or melted butter.
I coat the chicken thoroughly in the marinade, making sure it gets into all the slits.
I cover the bowl and let it marinate for at least 6 hours or overnight in the refrigerator.
When ready to cook, I preheat my oven to 400°F (200°C) or heat my grill.
I arrange the chicken on a rack over a baking sheet (or directly on the grill) and cook for 25–35 minutes, turning once halfway, until the chicken is cooked through and slightly charred.
I garnish with fresh cilantro and serve hot with lemon wedges.

Servings and timing

This recipe serves 4 people. The preparation takes about 15 minutes, plus 6–8 hours for marinating. Cooking time is about 30–35 minutes.

Variations

I sometimes add a bit of smoked paprika for extra smokiness when I’m not grilling. If I want it spicier, I increase the red chili powder or add chopped green chilies to the marinade. For a lighter version, I use skinless chicken breasts and adjust the cooking time so they don’t dry out.

storage/reheating

I store leftover chicken tandoori in an airtight container in the refrigerator for up to 3 days. To reheat, I place it in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. I avoid microwaving for too long because it can make the chicken tough.

FAQs

How do I get the red color without food coloring?

I use Kashmiri red chili powder, which gives a natural vibrant color without making the dish overly spicy.

Can I make this recipe without yogurt?

Yes, I can substitute yogurt with a mix of buttermilk and a little cream, though the flavor and texture will be slightly different.

Do I need a tandoor oven to make chicken tandoori?

No, I get excellent results using a regular oven or a grill.

How do I know the chicken is cooked through?

I check that the internal temperature reaches 165°F (74°C) and the juices run clear.

Can I freeze marinated chicken tandoori?

Yes, I freeze it right after marinating, then thaw it in the refrigerator before cooking.

Conclusion

I always find that making chicken tandoori at home is deeply satisfying—it’s flavorful, aromatic, and far fresher than takeout. With just a bit of planning for marination, I can bring restaurant-quality taste right into my kitchen.