Best Homemade Tandoori Chicken

Make lip-smacking 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.

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 Tikka, and Chicken Cheese Samosa. 

Jump to:

• About Tandoori Chicken
• Ingredients
• How To Make Tandoori Chicken
• Frequently Asked Questions
• Pro Tips By Neha
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Tandoori Chicken

Tandoori Chicken, also known as murgh tandoori, is a popular North Indian appetizer where bone-in chicken is marinated with lime juice, yogurt, and aromatic spices and then roasted or grilled until perfection. It is best served with green chutney, sliced onions, and lime wedges.

Just like Butter Chicken, Chicken Tikka Masala, and Dal Makhani, you will find this Indian chicken dish on the menu of all the Indian restaurants worldwide.

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 using the best quality Kashmiri red chili powder, unlike the restaurant where they add red color. 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 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 use only legs (drumsticks) or even boneless chicken breasts cut into small cubes.

Whole chicken legs with thighs have more fat content making the tandoori chicken juicy and moist. But if you want 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 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 unavailable, you can use any other cooking 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.

Freshly squeezed lime juice adds a nice tangy taste and makes it juicy and tender.

You can replace Kashmiri chili powder with cayenne pepper and lime juice with lemon juice.

Kasuri Methi and Heavy Cream – Add some Kasuri methi and unsweetened heavy cream to the marinade to give it a restaurant-like taste.

Some people add artificial food colors to this recipe, but since using them is unhealthy, I refrain from adding them.

Serving Ingredients – To serve the ready tandoori chicken, you will need butter, chaat masala, lime slices, and sliced onions.

How To Make Tandoori Chicken

Marinate The Chicken (First Marination)

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 use drumsticks or boneless breasts instead 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 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.

Second Marination

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 overnight.

Grill The Marinated Chicken (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 on the baking tray.

Shake off the excess marinade and arrange the chicken on the wire rack. Grill for 15 minutes.

Flip the pieces using a tong and grill for 15-20 minutes or until 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

Pro Tips By Neha

You can give a smoky flavor to tandoori chicken by giving Dhungar to the ready tandoori chicken. Heat a piece of charcoal over direct heat until it is red hot. Keep the chicken pieces in a large bowl. Keep a small bowl in the center, and keep the hot coal in the small bowl. Drizzle 1 teaspoon ghee over the coal and immediately close the lid of the large bowl. Let the tandoori chicken absorb the smoke for 10 minutes. Serve.

Making cuts in chicken pieces using a sharp knife ensures that the marinade penetrates every corner of the pieces.

Make sure to use thick yogurt to marinate the chicken. It will ensure that the spices stick to the pieces and do not wash off.

Adding Kashmiri red chilies gives a very nice color to the chicken without making it very hot and spicy.

Marinate the chicken for at least 2-3 hours. However, the longer you marinate, the flavors get better. I try to keep the total marinating time up to 24 hours.

Double marination is the key to juicy tandoori chicken. Do not skip this process.

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.

It goes well with any Indian flatbread, including Roti, Naan, Tawa Paratha, Lachha Paratha, Roomali Roti, etc. You can serve this delicious dish with some Saffron Rice as well.

Also, a nice green salad and some Indian rice perfectly complement it.

This delicious tandoori chicken is great recipe if you are on a weight-loss diet.

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 freeze the marinated chicken for up to 2 months. Transfer the marinated chicken and the marinade to freezer-safe bags and freeze.

When you want to cook it, remove the bag from the freezer, let it thaw on the kitchen counter, and then grill it as mentioned.

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