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The sight of chicken emerging from a tandoor, charred at the edges and glowing with crimson hues, has become synonymous with Indian cuisine across the globe. Yet this beloved dish tells a story far richer than its Instagram worthy appearance suggests.
Tandoori chicken represents centuries of culinary evolution, where ancient cooking methods meet complex spice blends to create something entirely extraordinary. The smoky aroma alone can transport you to the bustling streets of Delhi or the lively dhabas along Punjab’s highways.
What makes this dish particularly special is how it bridges tradition and accessibility. While the tandoor itself requires skill to master, the principles behind tandoori chicken have inspired home cooks worldwide to recreate its magic in conventional ovens and grills.
Beyond its striking appearance lies a dish that balances heat, tang, and smoke in perfect harmony. Each bite reveals layers of flavour built through careful marination and intense heat, creating textures that range from crispy skin to impossibly tender meat beneath.
Want to dive deeper into Indian Cuisine? Don’t miss our post on 34 Traditional Indian Foods to Try
What Is Tandoori Chicken?
Tandoori chicken is chicken marinated in yoghurt and spices, then cooked at scorching temperatures in a tandoor, a traditional clay oven that reaches up to 480°C. The extreme heat creates a distinctive char whilst sealing in moisture, producing meat that’s both succulent and smoky.
The preparation begins with chicken pieces, typically on the bone, which get scored to allow the marinade to penetrate deeply. The yoghurt in the marinade serves dual purposes: its acidity tenderises the meat whilst its dairy content helps spices cling to every surface.
Traditional tandoors are cylindrical clay ovens heated with charcoal or wood at the bottom. Marinated chicken pieces get skewered and lowered into the oven, where they cook suspended in the intense heat. The clay walls radiate heat evenly, cooking the chicken from all directions simultaneously.
This cooking method differs fundamentally from standard roasting or grilling. The combination of direct heat from below and radiant heat from the clay walls creates a unique environment that both chars and cooks through quickly, preventing the meat from drying out.
Modern adaptations use conventional ovens set to their highest temperatures or outdoor grills, though purists argue nothing quite replicates the tandoor’s effect. Still, home versions can come remarkably close with proper technique and patience.
Ingredients and Taste
The marinade forms the heart of tandoori chicken, and its ingredient list reads like a masterclass in Indian spice craft. Thick yoghurt creates the base, mixed with ginger garlic paste, which adds pungent depth and helps tenderise the meat further.
Kashmiri red chilli powder provides that signature crimson colour and gentle heat without overwhelming spiciness. Garam masala, a warming spice blend typically containing cardamom, cinnamon, and cloves, adds aromatic complexity that deepens as it cooks.
Ground cumin and coriander bring earthy, slightly citrusy notes that balance the richer spices. Turmeric adds golden undertones and a subtle earthiness. Fresh lemon juice contributes brightness and acidity, cutting through the richness whilst helping the marinade penetrate the meat.
Many recipes include a touch of mustard oil or ghee, which adds richness and helps achieve that desirable char. Some cooks add a pinch of food colouring for a more vibrant appearance, though this remains optional and somewhat controversial among traditionalists.
The taste experience begins before you even take a bite. The smoky aroma, tinged with charred spices, awakens your appetite immediately. That first mouthful delivers a complex interplay of flavours: tangy from the yoghurt and lemon, warm from the garam masala, and subtly spicy from the chillies.
The chicken itself remains remarkably juicy despite the high heat cooking, with the yoghurt marinade having worked its tenderising magic. The exterior offers a slightly crispy, charred texture that contrasts beautifully with the succulent meat within.
What strikes many people is the balance achieved here. Despite the lengthy spice list, no single flavour dominates. Instead, they weave together into something cohesive, with the smokiness from the tandoor tying everything into a unified whole.
A Taste of History
The tandoor itself dates back thousands of years, with archaeological evidence suggesting its use in the Indus Valley Civilisation. However, tandoori chicken as we know it today has a surprisingly recent origin story that centres on one restaurant and one innovative chef.
The credit typically goes to Kundan Lal Gujral, who ran a restaurant called Moti Mahal in Peshawar during the 1920s. Before Partition in 1947, Gujral experimented with marinating chicken in spices and yoghurt before cooking it in the tandoor, which was traditionally used for bread.
When Partition forced Gujral to relocate to Delhi, he brought his tandoori chicken recipe with him and reopened Moti Mahal in the capital. The dish quickly became legendary, drawing everyone from ordinary Delhiites to prime ministers and visiting dignitaries through its doors.
What made Gujral’s creation revolutionary was how it elevated a cooking method primarily associated with breads and kebabs into something entirely new. The yoghurt marinade was key, as it allowed the chicken to withstand the tandoor’s intense heat without drying out.
By the 1960s and 1970s, tandoori chicken had spread throughout India and begun its journey overseas. Indian restaurants opening in Britain, North America, and beyond featured it prominently, often as a gateway dish for diners new to Indian cuisine.
The dish’s accessibility helped here. Its flavours, whilst distinctly Indian, weren’t as intensely spiced as some curries, making it approachable for cautious palates. The familiar format of roasted chicken also provided comfort whilst introducing new taste experiences.
Today, tandoori chicken has become a global phenomenon, adapted and reinterpreted countless times whilst remaining recognisable. It has inspired everything from tandoori pizzas to fusion tacos, though the original preparation continues to hold special appeal.
How to Make Tandoori Chicken (Spiced Roasted Chicken)
Tandoori Chicken is one of India’s most iconic dishes, celebrated for its smoky aroma, vibrant colour, and tender texture. Traditionally cooked in a clay tandoor oven, this version achieves that same depth of flavour using a standard oven or grill. The secret lies in the layered marinade and slow roasting that locks in spice and moisture. See the recipe card at the bottom for printable directions
Ingredients
For the Chicken
- 1 kg chicken (whole or bone-in pieces, skin removed)
- 1 ½ tsp salt
- 2 tbsp lemon juice
For the First Marinade
- 150 g plain yoghurt (thick and full fat)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 ½ tsp Kashmiri chilli powder (for colour and mild heat)
- 1 tsp paprika (optional for deeper colour)
- 2 tbsp vegetable oil or mustard oil
- 1 tbsp lemon juice
For Garnish and Serving
- Fresh coriander leaves, chopped
- Lemon wedges
- Sliced onions
Cooking Instructions
Step 1: Prepare the chicken
Rinse the chicken thoroughly and pat dry with paper towels. Make deep diagonal cuts into the meat to allow the marinade to penetrate. Rub salt and lemon juice over the chicken, then set aside for 20 minutes. This helps tenderise the meat before marination.
Step 2: Make the marinade
In a large mixing bowl, combine yoghurt, ginger and garlic paste, ground spices, oil, and lemon juice. Whisk until smooth and well blended. The marinade should be thick enough to coat the chicken evenly.
Step 3: Marinate the chicken
Add the chicken pieces to the marinade, massaging it well into the cuts and coating every surface. Cover the bowl and refrigerate for at least 6 hours, preferably overnight. The longer marination deepens the flavour and enhances tenderness.
Step 4: Prepare for roasting
Preheat your oven to 220°C (200°C fan). Line a baking tray with foil and place a rack on top. Arrange the marinated chicken pieces on the rack so heat can circulate evenly, giving that characteristic tandoor style char.
Step 5: Roast the chicken
Place the tray in the oven and roast for 25 minutes. Turn the pieces halfway through cooking and baste with the leftover marinade for added flavour. The chicken should begin to darken and crisp at the edges.
Step 6: Finish cooking under the grill
Switch the oven to the grill setting for the final 5–8 minutes. Grill until the chicken develops slight charring and a smoky aroma. Check that the internal temperature reaches 75°C to ensure it is fully cooked.
Step 7: Rest the chicken
Remove from the oven and rest for 5 minutes. Resting allows the juices to redistribute through the meat, keeping it succulent and moist.
Step 8: Prepare the garnish
Arrange sliced onions and lemon wedges on a serving plate. Lightly sprinkle with salt and squeeze over a touch of lemon for freshness.
Step 9: Assemble for serving
Place the roasted chicken on the platter, garnish with chopped coriander leaves, and serve hot with naan, basmati rice, or mint chutney.
Step 10: Serve and enjoy
Tandoori Chicken is best enjoyed straight from the oven when the spices are aromatic and the meat tender. Pair with cooling yoghurt raita or pickled onions to balance the spice.
Variations and Substitutions
- Cooking method: For an authentic flavour, cook over a charcoal grill if available.
- Yoghurt substitute: Use Greek yoghurt if Indian yoghurt is unavailable; avoid low fat as it may curdle.
- Kashmiri chilli powder: Substitute with a blend of mild paprika and cayenne pepper.
- Oil: Mustard oil adds traditional depth but can be replaced with vegetable oil.
- Boneless option: Use boneless chicken thighs for quicker cooking and easier serving.
Cooking Tips for Perfect Tandoori Chicken
- Prick the chicken before marinating to let the spices soak deep into the meat.
- Always marinate overnight for maximum flavour and tenderness.
- Avoid overcrowding the tray to ensure proper charring and even heat circulation.
- Baste with melted butter or oil halfway through roasting to keep the chicken juicy.
- Resting after cooking makes the meat more tender and flavourful.
How to Store and Reheat
Storage Methods
Tandoori chicken stores reasonably well when handled correctly, though nothing quite matches the experience of eating it fresh from the tandoor or oven. Allow the chicken to cool to room temperature before storing, which typically takes about 30 minutes.
Transfer the cooled chicken to an airtight container, placing kitchen paper at the bottom to absorb any excess moisture that might accumulate. This prevents the chicken from becoming soggy during storage and helps maintain some of that desirable texture.
Stored properly in the refrigerator, tandoori chicken keeps well for three to four days. If you need longer storage, freezing works surprisingly well. Wrap individual pieces tightly in cling film, then place them in a freezer safe container or bag.
Frozen tandoori chicken maintains good quality for up to three months. Label containers with the date to track storage time. When ready to use, thaw overnight in the refrigerator rather than at room temperature to maintain food safety.
Reheating Techniques
Your oven provides the best reheating results for tandoori chicken, helping restore some of that exterior texture whilst warming the meat through evenly. Preheat your oven to 180°C and arrange the chicken pieces on a wire rack set over a baking tray.
This setup allows air to circulate all around the chicken, preventing the bottom from becoming soggy. Heat for 15 to 20 minutes, depending on the size of your pieces, until warmed through completely. A meat thermometer should read at least 75°C at the thickest part.
If you’re short on time, a microwave will work in a pinch, though expect some compromise in texture. Place chicken on a microwave safe plate and cover loosely with a damp kitchen towel to prevent excessive drying. Heat in 30 second intervals, turning pieces between each burst.
An air fryer offers another excellent option for reheating, often producing results that come closer to the original texture than conventional ovens. Set it to 180°C and heat for about 8 to 10 minutes, checking halfway through to prevent overcooking.
For frozen tandoori chicken, thaw completely before reheating for even results. You can reheat from frozen in an emergency, but you’ll need to add extra time and risk uneven heating. Always ensure the chicken reaches a safe internal temperature throughout before serving.
Indian Tandoori Chicken (Spiced Roasted Chicken)
Ingredients
For the Chicken
- 1 kg chicken whole or bone-in pieces, skin removed
- 1 ½ tsp salt
- 2 tbsp lemon juice
For the First Marinade
- 150 g plain yoghurt thick and full fat
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 ½ tsp Kashmiri chilli powder for colour and mild heat
- 1 tsp paprika optional for deeper colour
- 2 tbsp vegetable oil or mustard oil
- 1 tbsp lemon juice
For Garnish and Serving
- Fresh coriander leaves chopped
- Lemon wedges
- Sliced onions
Instructions
- Rinse the chicken thoroughly and pat dry with paper towels. Make deep diagonal cuts into the meat to allow the marinade to penetrate. Rub salt and lemon juice over the chicken, then set aside for 20 minutes. This helps tenderise the meat before marination.
- In a large mixing bowl, combine yoghurt, ginger and garlic paste, ground spices, oil, and lemon juice. Whisk until smooth and well blended. The marinade should be thick enough to coat the chicken evenly.
- Add the chicken pieces to the marinade, massaging it well into the cuts and coating every surface. Cover the bowl and refrigerate for at least 6 hours, preferably overnight. The longer marination deepens the flavour and enhances tenderness.
- Preheat your oven to 220°C (200°C fan). Line a baking tray with foil and place a rack on top. Arrange the marinated chicken pieces on the rack so heat can circulate evenly, giving that characteristic tandoor style char.
- Place the tray in the oven and roast for 25 minutes. Turn the pieces halfway through cooking and baste with the leftover marinade for added flavour. The chicken should begin to darken and crisp at the edges.
- Switch the oven to the grill setting for the final 5–8 minutes. Grill until the chicken develops slight charring and a smoky aroma. Check that the internal temperature reaches 75°C to ensure it is fully cooked.
- Remove from the oven and rest for 5 minutes. Resting allows the juices to redistribute through the meat, keeping it succulent and moist.
- Arrange sliced onions and lemon wedges on a serving plate. Lightly sprinkle with salt and squeeze over a touch of lemon for freshness.
- Place the roasted chicken on the platter, garnish with chopped coriander leaves, and serve hot with naan, basmati rice, or mint chutney.
- Tandoori Chicken is best enjoyed straight from the oven when the spices are aromatic and the meat tender. Pair with cooling yoghurt raita or pickled onions to balance the spice.
