Bursting with authentic Indian flavors, this Tandoori Chicken is the real deal.
Walk into any Indian restaurant, and your mouth immediately begins to water: it’s the Pavlovian response to the aroma of that unique blend of spices emanating from the kitchen. Everyone has a favorite Indian dish, and it’s one of the (many!) reasons I love to go out for Indian food: everyone chooses something different, and we can all share all the dishes. But in my family, there is an exception when it comes to what I always order: if you want some Tandoori Chicken, you’re going to have to get your own.
I’m sorry, but I can’t help it: I simply do not want to share any of this tender, smoky, delectable dish. And because I am unwilling to part with even a bite, someone else will inevitably order it, too, which often means we’ll have leftovers to take home. But now, thanks to this easy recipe for Tandoori Chicken, we have it at home all the time—fresh and hot from our trusty backyard grill.
How does this dish achieve that maximum tenderness and deeply robust taste? It all starts with the marinade, a mix of bright and tangy plain yogurt (use the full-fat Greek kind for the most flavor) and all of the wonderful Indian spices: yogurt is known to be a superb meat tenderizer and when it is mixed with lemon juice, cumin, ginger, and garam masala (just to name a few of the spices we’ll be using), it gets that marvelous flavor deep into the chicken. When the marinating is done, and the chicken has soaked up that blend of warm, spicy, earthy flavors, let the grill work its magic to produce the charred, crispy exterior and the most tender, juicy meat. Marinate, Grill, Eat. It couldn’t be more simple to have Tandoori Chicken at home.
In the Indian restaurant we frequent, Tandoori Chicken is usually served with a green chutney; we find this Basil Mint Dressing a pretty close second, but we love the chicken with this Tomato Chutney, too.
Tandoori Cooking
Chances are you don’t have a tandoor, the traditional clay oven responsible for the super delicious Tandoori dishes featured in authentic Indian cuisine. The ovens are typically built into enclosures or even partially built into the ground so that the heat can only escape through the top. And speaking of heat, a distinguishing characteristic of tandoori cooking is the extreme heat the ovens achieve—often nearly 900°F—a cooking method that sears quickly and locks in the juices. It produces super moist and deliciously smoky meat with a crisp outer char.
Based on this description of tandoor cooking, you can probably see why grilling is the next best thing, which is why it’s our preferred cooking method for this Tandoori Chicken; while you won’t reach 900°F, you will still get a nice char, and the high heat that will keep the chicken juicy. But if you don’t have a grill or don’t want to use one, we have another option: the oven in your kitchen! Preheat your oven to 425°F. While the oven heats, line a roasting pan with aluminum foil and place a rack on top. Set your chicken pieces on the rack and bake for about 45 minutes, turning once after 30 minutes. Once your thermometer registers 165 degrees Fahrenheit, turn off the oven, but don’t remove the chicken just yet: let it rest in there for about 20 minutes first. Whatever method you use to make this Tandoori Chicken, I promise you won’t be disappointed.
FAQs & Tips
How to Make Ahead and Store?
You can prepare Tandoori Chicken through Step 2 a day ahead of time (it’s best if it marinates for 24 hours). Cooked and cooled Tandoori Chicken can be stored in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months (thaw frozen chicken overnight in the fridge before reheating).
Can Tandoori Chicken be made with skinless, boneless chicken breasts?
It can, but there are a few things to consider. Dark meat chicken has more fat, which means more flavor and more juiciness, and additional flavor comes from bone-in varieties of meat. So, while you can use skinless, boneless breasts, you might run the risk of a drier, less flavorful dish.
What if I can’t find garam masala?
For the most authentic version of Tandoori Chicken, you should use garam masala, but if you can’t find it, here’s some good news: some of its ingredients—cumin, turmeric, and coriander—are also in this recipe. To more fully achieve what garam masala brings to this dish, add some ground cinnamon, clove, and cardamom to your spice blend.
Serving Suggestions
Serving Tandoori Chicken with Baked Rice is always a great idea, but I love to add Yogurt Herb Dipping Sauce on the side—it pairs so deliciously with the smoky meat. We also like a dollop on top of our rice, too. If you used the optional cayenne pepper in your spice blend, then you’ll find that yogurt sauce is the perfect cooling agent, but another way to balance the heat is to serve the chicken with this Cucumber and Onion Salad.
If you’re looking for Tandoori Chicken sides that keep the Indian flavors going, try this Chickpea Tikka Masala; this meal is enhanced by a fresh salad tossed in Green Goddess Dressing, which is yogurt-based and brings a welcome burst of herby flavor. But if you’re looking for some sides that will perfectly complement Tandoori Chicken even if they’re not Indian-inspired, then let me highly recommend this light and lovely Lemon Pasta Salad and some Grilled Asparagus.
Tandoori Chicken
Ingredients
- 1 1/2 pounds chicken thighs bone-in and skinless
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper optional
- Fresh cilantro chopped for garnish
- Lemon wedges for serving
Instructions
- In a large bowl, combine yogurt, lemon juice, garam masala, paprika, cumin, coriander, turmeric, ginger, salt, black pepper, and cayenne pepper (if using). Mix well to create the marinade.
- Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 4 hours, or overnight for best flavor.
- Preheat your grill to medium-high heat. Remove the chicken from the marinade, shaking off excess, and discard the remaining marinade.
- Place the chicken on the grill and cook for about 20 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C) and the outside is charred in spots.
- Transfer the grilled chicken to a serving platter, garnish with chopped cilantro, and serve with lemon wedges on the side.
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