Indian Tandoori Chicken (Spiced Roasted Chicken)

Tandoori Chicken is one of India’s most iconic dishes, renowned for its vibrant colour, bold spices, and smoky, charred flavour.

This dish is traditionally cooked in a tandoor, a clay oven that imparts an unmistakable smokiness to the marinated chicken, resulting in tender meat with a crispy, flavourful exterior.

With its roots in North Indian cuisine, Tandoori Chicken has gained global popularity for its enticing aroma and complex yet balanced flavours.

What Is Tandoori Chicken?

Tandoori Chicken is a dish made from chicken marinated in a mixture of yogurt, lemon juice, and a blend of spices before being roasted in a tandoor.

The high heat of the tandoor gives the chicken its characteristic char and allows the marinade to deeply penetrate the meat, making each bite tender and flavourful.

While the traditional cooking method uses a tandoor, many modern recipes adapt the dish for grilling or oven roasting, maintaining its signature flavours without needing a clay oven.

The marinade is what sets Tandoori Chicken apart. Yogurt tenderizes the meat, while a carefully balanced blend of spices like cumin, coriander, turmeric, and garam masala infuse the chicken with layers of warmth and complexity.

What gives the chicken its striking red hue is often a combination of paprika or chili powder, sometimes enhanced with food colouring in restaurants for that iconic appearance. However, it’s the natural spice blend that delivers the dish’s rich flavour and aromatic appeal.

Ingredients and Taste

The heart of Tandoori Chicken lies in its marinade. The chicken is coated in a mixture of thick yogurt, which helps to lock in moisture, and an array of spices that deliver bold flavours.

Cumin and coriander bring earthiness, while garam masala adds a depth of warmth with hints of cinnamon, cloves, and cardamom.

Garlic, ginger, and lemon juice add brightness and acidity, cutting through the richness of the spices to create a perfectly balanced flavour profile.

When cooked in a tandoor or high heat grill, the chicken develops a beautiful char on the outside, while the inside remains juicy and tender. The taste is a harmonious blend of smoky, savoury, and slightly tangy notes, with the spices providing warmth without overwhelming heat.

The yogurt marinade mellows the intensity of the spices, making the dish approachable and enjoyable for all palates.

A Taste of History

Tandoori Chicken has its roots in the Punjab region of India and Pakistan, where the use of the tandoor dates back centuries.

Originally, the tandoor was used to bake bread and roast meats, with the high temperatures providing a unique cooking environment that sealed in juices while creating a crispy exterior.

The dish as we know it today gained widespread recognition in the mid-20th century, thanks to the ingenuity of Kundan Lal Gujral, a restaurateur who popularized Tandoori Chicken by introducing it to the masses in Delhi.

The tandoor’s distinctive cooking technique, combined with the vibrant spices of the region, gave rise to this beloved dish. As its popularity grew, Tandoori Chicken became a staple at restaurants around the world, celebrated for its bold flavours and versatility.

It represents the fusion of ancient cooking methods with the rich spice culture of India, creating a dish that is both deeply traditional and widely accessible.