Make lip-smacking restaurant-style tandoori chicken at home in an oven, air fryer, stovetop, or grill; I’ll show you all these methods. It takes just 15 minutes of actual working time and is super healthy, gluten-free, and keto-friendly too.
Chicken is one of the most versatile proteins to make starters/appetizers for house parties. Some of my favorites are – Chilli Chicken, Chicken Malai Boti, Chicken Cheese Balls, Chicken Malai Tikka, and Chicken Cheese Samosa.
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About This Recipe
Tandoori chicken, also known as murgh tandoori is a popular North Indian appetizer where chicken is marinated with lime juice, yogurt, and aromatic spices and then roasted or grilled until perfection. It is best served with green chutney, some sliced onions, and lime wedges.
Tandoori chicken is a low-carb (keto) and gluten-free recipe that is super easy to make and takes only 15 minutes of active preparation time
The homemade version gets its beautiful red-orange hue from the use of the best quality Kashmiri red chili powder, unlike the restaurant where they add red color to it. You can serve it for your house party appetizers or as a side dish with your North Indian meals.
Tandoori chicken was traditionally made in a clay oven or tandoor, but since modern homes do not have clay ovens anymore, I’ll show you how to make it in a regular oven, air fryer, stovetop, or grill.
The best murgh tandoori is made by marinating chicken twice. Do follow the recipe as mentioned below and I can guarantee that you will be able to make the best tandoori chicken you have ever had.
Ingredients
Chicken – I have used whole bone-in chicken legs (thighs and legs) to make it. You can choose to use only legs (drumsticks) or even boneless breast cut in small cubes.
Whole chicken legs with thighs have more fat content making the tandoori chicken really juicy and moist. But if you want to go for a healthier version, use boneless chicken breast. Keep in mind that the breast will dry out fast post-cooking.
For The First Marination –
You will need salt, lime juice, ginger-garlic paste, and Kashmiri red chili powder. The first marination makes the chicken tender and juicy when cooked.
For The Second Marination –
Thick yogurt – Thick yogurt binds all the spices and makes sure they cling well with the chicken. You can use Greek yogurt if you have it or simply add the plain yogurt to a strainer and let it sit over a bowl for an hour. All the extra water will drip down and you will get thick yogurt.
Oil – To make authentic tandoori chicken, use mustard oil in the marination. It gives a very traditional taste to it. If mustard oil is not available, you can use any other oil.
You will also need ginger garlic paste, lime juice, and dry spices like Kashmiri red chili powder, cumin powder, garam masala powder, turmeric powder, and coriander powder.
Adding freshly squeezed lime juice adds a nice tangy taste and also makes it juicy and tender.
Along with other spice powders, I have used Kashmiri red chili powder as it adds a nice red color without making it too spicy.
Kasuri Methi and Heavy Cream – Add some Kasuri methi and heavy cream to the marinade to gives it a restaurant-like taste.
Some people add artificial food color in this recipe but since it’s not healthy to use them, I refrain from adding them in my recipes.
Serving Ingredients – To serve the ready tandoori chicken, you will need butter, chaat masala, lime slices, and sliced onions.
How To Make Tandoori Chicken
Wash 2 pounds (1 kg) of whole skinless bone-in chicken legs (thighs and legs) and pat the pieces dry using a paper towel. Make 3-4 slits on each piece using a sharp knife.
Note – You can also use drumsticks or boneless breasts in place of whole legs. Keep in mind that the breast will dry out soon after cooking.
Mix the ingredients for the first marinade in a large mixing bowl
- 1 teaspoon salt
- 2 teaspoon lime juice
- 2 teaspoon ginger garlic paste
- 1 teaspoon Kashmiri red chili powder
Add the chicken pieces to the bowl and mix them nicely with the marinade using your fingers. Cover the bowl with a lid or a cling film and refrigerate for an hour.
Add the ingredients for the second marinade that are
- 2 tablespoon thick yogurt
- 1 teaspoon ginger garlic paste
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon black pepper powder
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala powder
- 1 teaspoon coriander powder
- 2 tablespoon mustard oil
- 1 teaspoon lime juice
- 2 tablespoon heavy cream
- 1 tablespoon Kasuri methi
to the bowl and mix them well with the chicken.
Cover the bowl with a lid or a cling film and refrigerate for another 4-5 hours or better overnight.
Preheat the oven to 350 degrees F (180 degrees C). Set a baking tray on the lower half of the oven and keep a wire rack on the baking tray.
Shake off the excess marinade and arrange the chicken on the wire rack. Grill for 15 minutes.
Flip the chicken using a tong and grill for another 15-20 minutes or until they are tender. Baste 1-2 times with butter while grilling.
Set the oven to broil and broil for 5 minutes until the chicken is slightly charred.
Remove the tray from the oven and brush the chicken with butter. Sprinkle chaat masala on top. Serve hot with lime wedges and onion slices.
Frequently Asked Questions
Marinate the chicken twice as mentioned in the recipe. Heat a pan (preferably a grill pan) over the stovetop on medium heat.
Transfer the marinated chicken to the hot pan and drizzle 2-3 tablespoon of oil all over. Cover the pan and cook on medium heat for 8-10 minutes. Flip the chicken pieces, cover the pan and cook for another 8-10 minutes.
Remove the lid and increase the heat to high and cook until all the liquid is evaporated.
Place a wire rack on the stovetop and keep the chicken over the rack. Cook over direct heat on both sides until slightly charred. Keep flipping while cooking. Serve hot.
To make it in an air fryer, marinate the chicken twice as mentioned in the recipe. Line the basket of the air fryer with aluminum foil. Keep some space on the side for the air to circulate.
Place chicken on the basket in a single layer and air fry at 400 degrees F (200 degrees C) for 15 minutes. Baste with butter and flip the pieces using a tong and air fry for another 15 minutes until slightly charred and browned. Serve hot.
Chicken is marinated twice. The first marination is done using salt, lime juice, ginger, and garlic paste, and Kashmiri red chili powder, and the chicken is refrigerated for an hour. The first marination makes the chicken tender and juicy.
The second marination is done for a minimum of 4-5 hours or better overnight. It gives a lovely flavor to the chicken. I like to leave the second marination for as long as 24 hours.
It is the presence of Kashmiri red chili powder and food-grade red color (optional), which makes tandoori chicken look bright red in color. When making it at home, you can avoid using the food color as I have done.
Yes, chicken tandoori is popular not just because of its amazing taste but also because it is very healthy. Since the dish is made either in a tandoor or in an oven, it helps in retaining all the nutrients.
It needs very less oil to make it and if you are too conscious about the healthy part, you can totally skip the oil in the recipe. This flour-free dish is gluten-free and is low in carbohydrates making it a perfect Keto-friendly dish.
It is an absolute treat for people who are on a diet as it is super delicious and rich in protein.
Serving Suggestions
Grilled tandoori chicken makes for a fabulous appetizer. Serve it with Coriander Mint Chutney or Mint Yogurt Chutney and onion rings. Do not forget to serve lime wedges, thinly sliced onions, and some chaat masala along.
It goes really well with any type of Indian flatbreads which might include Roti, Naan, Tawa Paratha, Lachha Paratha, Roomali Roti, and others. You can serve this delicious dish with some Saffron Rice as well.
Also, a nice green salad and some Indian rice perfectly complement it.
Storage Suggestions
Let the tandoori chicken cool down fully. Once it is done, cover it with foil paper and store it in the fridge for about 2 to 3 days. Reheat it in an oven, until nice and warm while serving it again.
You cannot freeze tandoori chicken once it is grilled or cooked. But you can definitely freeze the marinated chicken for up to 2 months. Just transfer the marinated chicken along with the marinade in freezer-safe bags and freeze.
When you want to cook it, remove the bag from the freezer and let it thaw on the kitchen counter and then grill as mentioned.
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Recipe Card
Tandoori Chicken Recipe
Ingredients
- 2 pounds whole bone-in skinless chicken legs (1 kg, You can also use drumsticks or boneless breasts in place of whole legs. Keep in mind that the breast will dry out soon after cooking.)
For The First Marination
- 1 teaspoon salt
- 2 teaspoons lime juice
- 2 teaspoons ginger garlic paste
- 1 teaspoon Kashmiri red chili powder
For The Second Marination
- 2 tablespoon thick plain yogurt (or Greek yogurt)
- 1 teaspoon ginger garlic paste
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon black pepper powder
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala powder
- 1 teaspoon coriander powder
- 2 tablespoons mustard oil (or any other oil)
- 1 teaspoon lime juice
- 2 tablespoons heavy cream
- 1 tablespoon Kasuri methi
To Serve
- 1 tablespoon salted butter
- 1 teaspoon chaat masala
- lime wedges
- onion slices
Instructions
First Marination of Chicken
- Wash the whole chicken legs (thighs and legs) and pat the pieces dry using a paper towel. Make 3-4 slits on each piece using a sharp knife.
- Mix the ingredients for the first marinade in a bowl. Add the chicken to the bowl chicken and mix well with the marinade using your fingers. Cover the bowl with a lid or a cling film and refrigerate for an hour.
Second Marination Of Chicken
- Add the ingredients for the second marinade to the bowl and mix them well with the chicken.
- Cover the bowl with a lid or a cling film and refrigerate for atleast 4-5 hours or better overnight
Oven Method
- Preheat the oven to 350 degrees F (180 degrees C). Set a baking tray on the lower half of the oven and keep a wire rack above the baking tray. Shake off the excess marinade and arrange the chicken pieces on the wire rack. Grill for 15 minutes.
- Flip the chicken using a tong and grill for another 15-20 minutes until they are cooked well. Baste the chicken 1-2 times with butter while grilling. Set the oven to broil and broil the chicken for 4-5 minutes until it is slightly charred. Remove from oven and brush with butter. Sprinkle chaat masala on top. Serve hot with lime wedges and onion slices.
Air Fryer Method
- Line the basket of the air fryer with aluminum foil. Leave some space on the sides for the air to flow. Place chicken on the basket in a single layer and air fry at 400 degrees F (200 degrees C) for 15 minutes. Baste with butter and flip using a tong and air fry for another 15 minutes until slightly charred and browned. Sprinkle chaat masala on top. Serve hot with lime wedges and onion slices.
Stovetop Method
- Heat a pan (preferably a grill pan) over the stovetop on medium heat. Transfer the marinated chicken to the hot pan and drizzle 2-3 tablespoon of oil all over. Cover the pan and cook on medium heat for 8-10 minutes.
- Flip and cover the pan and cook for another 8-10 minutes. Remove the lid and increase the heat to high and cook until all the liquid is evaporated.
- Place a wire rack on the stovetop and keep the chicken over the rack. Cook over direct heat on both sides until slightly charred. Keep flipping while cooking. Serve hot.
