Here’s a classic Tandoori Chicken recipe — juicy, smoky, and full of robust Indian spices. Perfect for grilling, baking, or even on a stovetop.
🔥 Tandoori Chicken Recipe
🕒 Prep Time: 15 minutes
🕒 Marination Time: 6 hours or overnight (recommended)
🔥 Cook Time: 30–40 minutes
🍽️ Serves: 4
Ingredients
Chicken:
- 1 whole chicken (1 to 1.2 kg) cut into leg, thigh & breast pieces (skinless)
- 2 tbsp lemon juice
- 1 tsp salt
- 1 tsp red chili powder (Kashmiri chili for color)
First Marination:
- Apply lemon juice, salt, and red chili powder on chicken
- Rest for 20–30 minutes
Second Marination:
- 1 cup thick yogurt (hung curd is ideal)
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1½ tsp Kashmiri red chili powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tbsp lemon juice
- 1 tbsp mustard oil (or regular oil)
- Salt to taste
- Optional: orange/red food color for authentic tandoori look
Instructions
1. Prepare Chicken
- Make deep slits on chicken pieces to allow marinade to penetrate.
- Do the first marination (lemon juice, salt, chili powder). Let sit 20 mins.
- Mix all ingredients of second marinade in a bowl.
- Rub well onto chicken. Cover and refrigerate for 6 hours or overnight.
2. Cooking Methods
Option A: Oven / Grill
- Preheat oven to 220°C (430°F).
- Line a tray with foil and place a rack over it.
- Arrange marinated chicken on the rack.
- Bake for 30–35 minutes, flipping and basting with oil/butter halfway.
- Broil/grill for final 5 minutes to get charred edges.
Option B: Pan / Tawa
- Heat oil in a pan or tawa.
- Place chicken pieces and cook on medium heat, flipping until both sides are golden and fully cooked (~30 mins).
- Cover partially to cook inside, baste often.
Option C: Air Fryer
- Preheat to 200°C (390°F).
- Place chicken pieces in the basket.
- Air fry for 18–22 minutes, flipping halfway and brushing with oil.
To Serve
- Onion rings, lemon wedges, mint chutney
- Butter naan, roti, or jeera rice