Best Homemade Tandoori Chicken + Video

Tandoori Chicken is a lip-smacking dry chicken dish from the Indian subcontinent, and it happens to be that one dish that a party or gathering just cannot do without. This easy and authentic recipe can be made at home in an oven, air fryer, instant pot or on stove top. Here is how to make Tandoori Chicken Recipe at home.

Serve it with green chutney and kachumber salad for a yummy meal.

Whenever we think about having something non-vegetarian, our cravings generally roam around multiple variations of chicken.

Be it chicken tikka, butter chicken, chicken 65 or kadai chicken, but we all know that a plate of lip-smacking tandoori chicken will reach to the deepest of our hearts.

Chicken legs and thighs marinated in thick yoghurt, with a dash of lime and sprinkle of traditional Indian spices, grilled nicely in a tandoor is no doubt a heart whelming chicken dish you can ever treat yourself with.

My recipe of Tandoor chicken will teach you how you can make the best mouthwatering tandoori chicken at the ease of your home.

And I assure you that you will not be disappointed as the chicken that you would bite will be absolutely juicy, exploding with flavours, perfectly cooked and nicely grilled in an oven (or without).

So before we all get into the actual recipe, let us together know all about this tasty homemade Tandoori chicken recipe.

What is Tandoori Chicken?

Tandoori Chicken is a delicacy prepared by roasting chicken; marinated in yoghurt and spices in a clay oven or tandoor.

The modern homes do not have clay oven anymore so my recipes shows you how to make it in an oven, air fryer or in a pan over stove top.

You can also make it in an instant pot.

This Tandoori Chicken Recipe is 

• Easy to make 
• Traditional
• Juicy
• Finger Licking Good
• Restaurant/ Dhaba Style
• No artificial Color
• Keto
• Gluten Free
• Low carb

Tandoori Chicken Ingredients

Chicken – I have taken chicken thighs with legs to make tandoori chicken. You can choose to use only legs or even boneless chicken cut in small cubes.

For the first marination, we will need salt, lemon juice, ginger garlic paste and Kashmiri Red Chilli Powder. 

First marination makes the chicken tender and juicy when cooked.

For the second marination we need hung curd. It is nothing but thick yogurt. You can use greek yogurt in place of it.

If you have plain yogurt, you can hang it in a muslin cloth for a few hours so that a lot of liquid is discarded and then use it.

Hung curd is advised as it sticks to the chicken pieces and binds all the spices with it.

You will also need ginger garlic paste, lemon juice and dry spices like Kashmiri red chilli powder, roasted cumin powder, garam masala powder, turmeric powder and coriander powder.

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.

Finally adding some kasuri methi and fresh cream gives it a restaurant like taste.

Some people add artificial food colour in tandoori chicken but since it’s not healthy to use them, I refrain from adding them in my recipes.

Which chicken pieces are best for this recipe?

Chicken legs and thighs have more fat content as compared to any part of the chicken and hence they are best to make tandoori chicken.

Tandoori chicken made using thighs and legs is moist, juicy and super flavourful.

If you are looking for healthier option, you can use chicken breasts.

Tips to make the best Tandoori Chicken

Wash the chicken pieces well and then pat them dry using a kitchen towel before marinating. 

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

Make sure to use hung curd to marinate the chicken. It will ensure the curd sticks to the pieces and not wash off.

Adding Kashmiri red chillies gives a very nice colour to the chicken without making it very hot.

Marinate the chicken for atleast 2-3 hours. However the longer you marinate the flavours 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.

What to serve with Tandoori Chicken?

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 lemon wedges and some chaat masala along.

It goes really well with any type of Indian flat breads which might include chapatis, naan, lachcha paratha, roomali roti and others.

You can serve this delicious tandoori chicken with some saffron rice as well.

Also nice green salad and some Indian rice perfectly complements Tandoori Chicken.

How long should you marinate the chicken?

Chicken is marinated twice while preparing Tandoori chicken.

Firstly, we marinate it with some common salt, lemon juice, ginger and garlic paste, and Kashmere Red Chilli Powder and keep it aside for 20 minutes.

You can add a tsp of raw papaya paste to make it even more tender.

Then we go on to preparing our second marinade (ingredients of which are specified below) and coating the chicken legs completely with the marinade, and refrigerating it for about minimum 4-5 hrs.

The longer you marinate the chicken, the better the flavours soak into it.

I like to leave the second marination for as long as 24 hours.

What makes Tandoori Chicken Red?

It is the presence of Kashmiri Red Chilli Powder and food grade red colour (optional), which makes tandoori chicken look bright red in colour.

When making it at home, you can avoid using the food colour like I have done.

Is Tandoori Chicken healthy?

Tandoori chicken 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 of the dish.

It need 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 the people who are on diet as it is super delicious and rich in protein.

How to make Tandoori Chicken without oven?

For those who don’t have clay oven or a convection oven… No Worries!! You can still treat yourself and your loved ones with a tasty and delicious Tandoori Chicken.

After properly marinating the chicken twice, roast the chicken legs in a hot pan along with 4-5 tbsp of oil on a medium to high flame.

Cover the pan while cooking the chicken. Flip the pieces after 4-5 minutes so that they are cooked from both the sides.

Remove the cover and cook on high heat until all the liquid is evaporated.

When the chicken gets completely dry, just place the pieces on a wire rack greased with oil and cook them on a high flame by placing the wire rack directly on the gas stove.

When the chicken is grilled for about 2-3 minutes, turn off the flame and your tasty Tandoori chicken will be ready without an oven.

This would ensure complete and proper infusion of all the spices in the dish and would give it a nice smoky flavour.

Can I make Tandoori Chicken using chicken Breast?

Well, traditionally, tandoori chicken is made only with chicken legs and thighs as their fat content is high.

But you can also use chicken breast if you want and follow the same procedure as you would have with chicken legs and have the most delicious Tandoori Chicken Breast.

You can cut the breast into small pieces and thread them in a skewer as well.

How to make Tandoori Chicken in Air Fryer?

To make Tandoori Chicken in Air Fryer, marinate the chicken as mentioned in the recipe below.

Then line the basket of the air fryer with aluminium foil. Pre heat to 230 degrees C.

Place the chicken on the basket and air fry for 18-20 minutes, until slightly charred and browned.

Can you freeze Tandoori Chicken?

The answer to this is yes and no. So you cannot freeze the chicken once it is grilled or cooked.

But you can definitely freeze the marinated chicken for upto 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 freeze and let it thaw on the kitchen counter and then grill as mentioned.

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How to make Tandoori Chicken Step by Step

Wash the chicken and pat the pieces dry using a kitchen tissue. Make 3-4 slits on each piece using a sharp knife.

Mix the ingredients for the first marinade and apply it nicely on the chicken legs. Cover the bowl and refrigerate for 5-6 hours.

Add the ingredients for the second marinade in a bowl and coat the chicken with it. 

Cover the bowl and refrigerate for another 4-5 hours.

Pre heat the oven to 180 degree C. Set a dripping tray on the lower half of the oven. Set a wire rack above the dripping tray. Arrange the chicken on the wire rack and grill for 20 minutes.

Turn the chicken legs and again grill for 15-20 minutes, until they are done. Bast (Brush) the chicken with butter while grilling. Remove from oven and brush with butter. Sprinkle chaat masala on top. Serve hot with lemon wedges and onion slices.

Tandoori Chicken Recipe

5 from 5 votes

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Tandoori Chicken Recipe

Tandoori Chicken is a lip-smacking dry chicken dish from the Indian subcontinent, and it happens to be that one dish that a party or gathering just cannot do without.

Course Snacks and Appetizer

Cuisine Indian

Prep Time 10 minutes

Cook Time 1 hour

Servings 2 people

Calories 817 kcal

Author Neha Mathur

Ingredients

• 4 Chicken Legs with Thighs

For the first marination

• 1 tsp Salt
• 2 tsp Lemon Juice
• 2 tsp Ginger Garlic Paste
• 1 tsp Kashmiri Red Chilli Powder

For the second marination

• 2 tbsp Hung Curd
• 1 tsp Ginger Garlic Paste
• 1 tsp Kashmiri Red Chilli Powder
• 1/2 tsp Black Pepper Powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Garam Masala Powder
• 1 tsp Coriander Powder
• 2 tbsp Mustard Oil
• 1 tsp Lemon Juice
• 2 tbsp Fresh Cream
• 1 tbsp Kasuri Methi

To serve

• 1 tbsp Butter
• 1 tsp Chaat Masala
• Lemon Wedges
• Onion Slices

Instructions

1. Wash the chicken and make 3-4 slits on each piece using a sharp knife.

2. Mix the ingredients for the first marinade and apply it nicely on the chicken legs.

3. Cover the bowl and refrigerate for 5-6 hours.

4. Add the ingredients for the second marinade in a bowl and coat the chicken with it.

5. Cover the bowl and refrigerate for another 4-5 hours.

6. Pre heat the oven to 180 degree C.

7. Set a dripping tray on the lower half of the oven.

8. Set a wire rack above the dripping tray.

9. Arrange the chicken on the wire rack and grill for 20 minutes.

10. Turn the chicken legs and again grill for 15-20 minutes, until they are done.

11. Bast the chicken with butter while grilling.

12. Remove from oven and brush with butter.

13. Sprinkle chaat masala on top.

14. Serve hot with lemon wedges and onion slices.

Recipe Notes

You can give a smoky flavour to the 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 centre and keep the hot coal in the small bowl.

Drizzle 1 tsp ghee over the coal and immediately close the lid of the large bowl.

Let the chicken absorb the smoke for 10 minutes. Serve.

Nutrition Facts

Tandoori Chicken Recipe

Amount Per Serving

Calories 817 Calories from Fat 603

% Daily Value*

Fat 67g103%

Saturated Fat 20g125%

Cholesterol 276mg92%

Sodium 1492mg65%

Potassium 628mg18%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 1g1%

Protein 45g90%

Vitamin A 1435IU29%

Vitamin C 6.3mg8%

Calcium 69mg7%

Iron 3.3mg18%

* Percent Daily Values are based on a 2000 calorie diet.

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