Authentic Tandoori Chicken Recipe- Yogurt, Spice & Lime Marinated

Last Updated on 4 months by Neha Deshmukh

Authentic Tandoori Chicken Recipe – Yogurt, Spice & Lime Marinated

Hey everyone! If you’ve ever dreamed of recreating that incredible restaurant-style Tandoori Chicken at home, you’re in the right place. This recipe is a little bit of a project, but trust me – the explosion of flavour is so worth it. I first made this for a family gathering, and it was an instant hit! It’s become a bit of a tradition ever since.

Why You’ll Love This Recipe

This isn’t just any Tandoori Chicken recipe. It’s about layering flavours, getting that perfect tenderness, and achieving a beautiful smoky char. We’re talking juicy, succulent chicken, infused with a vibrant blend of spices, and marinated to perfection. It’s a showstopper, honestly, and surprisingly achievable in your own kitchen. Plus, the aroma while it’s cooking? Divine!

Ingredients

Here’s what you’ll need to make this magic happen:

• 3 whole legs bone-in chicken
• 1 teaspoon salt
• 1/4 teaspoon cumin powder
• 3/4 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon black pepper powder
• 1/4 inch piece cinnamon / cassia
• 2 cloves
• 2 pods cardamom
• 1/2 teaspoon kasuri methi / dried fenugreek leaves
• 1/4 teaspoon dry ginger powder
• 1/2 teaspoon paprika
• 1/2 teaspoon coriander powder
• 1 whole lime, juiced
• 1/2 inch piece ginger
• 2 pieces green chillies
• 6 cloves garlic
• 2 tablespoon curd / plain yogurt
• 2 tablespoon cream
• 2 tablespoon oil
• 1 tablespoon butter for brushing

Ingredient Notes

Okay, let’s talk spices! This blend is the heart and soul of Tandoori Chicken. We’ve got cumin, red chilli, turmeric, cinnamon, cloves, cardamom, kasuri methi (more on that later!), dry ginger, paprika, and coriander. Don’t skimp on quality here – fresh spices make a huge difference.

The yogurt and cream are essential for tenderizing the chicken. I always use full-fat yogurt for the best results. The fat helps keep the chicken moist during cooking. You can use Greek yogurt, but thin it out with a little milk if it’s too thick.

Spice levels are a personal thing. Feel free to adjust the red chilli powder to your liking. Some regions in India prefer a milder flavour, while others like to turn up the heat! And don’t be afraid to experiment with different types of chillies.

Step-By-Step Instructions

Let’s get cooking!

1. First, prepare the chicken. Make deep gashes in the chicken legs – this helps the marinade penetrate and flavour the meat from the inside out. Rub the chicken thoroughly with salt and lime juice. Let it sit for a bit while you make the marinade.
2. Now, for the spice blend. In a blender, combine all the dry spices (cumin, red chilli powder, turmeric, black pepper, cinnamon, cloves, cardamom, kasuri methi, dry ginger, paprika, coriander powder) and grind them to a fine powder. This releases all those amazing aromas!
3. Add the wet ingredients – yogurt, cream, oil, garlic, ginger, and green chillies – to the spice mix. Blend everything into a smooth, vibrant marinade paste. It should be thick enough to coat the chicken well.
4. Coat the chicken evenly with the marinade, making sure it gets into all those lovely gashes we made earlier. Really massage it in!
5. Cover the chicken and refrigerate it overnight, or for up to 24 hours. The longer it marinates, the more flavourful it will be. Trust me on this one.
6. Preheat your grill or oven to 200°C (400°F). If you’re using a charcoal grill, get those coals nice and hot.
7. Grill the chicken over hot coals for 20-30 minutes, turning frequently and basting with any leftover marinade. If you’re using an oven, place the chicken on a baking sheet lined with parchment paper and bake for about 45-50 minutes, turning halfway through.
8. Check for doneness. The internal temperature should reach 170-175°F (77-79°C) near the bone. A meat thermometer is your best friend here!
9. Remove from the heat, brush with butter, and serve immediately with lime wedges and sliced onions.

Expert Tips

• Don’t skip the marinating time! It’s crucial for flavour and tenderness.
• Basting with leftover marinade keeps the chicken moist and adds extra flavour.
• A little bit of char is good! It adds a smoky flavour and beautiful colour.
• Use a meat thermometer to ensure the chicken is cooked through.

Variations

• Vegan Tandoori “Chicken”: Swap the chicken for cauliflower florets or soy chunks. Marinate and cook as directed. My friend, Priya, swears by this version!
• Gluten-Free Adaptations: Double-check that your yogurt and spice blends are gluten-free. Some spice mixes contain hidden gluten.
• Spice Level Adjustments: For a milder flavour, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This recipe is perfect for celebrations like Eid, Diwali, or weddings. It’s always a crowd-pleaser!

Serving Suggestions

Tandoori Chicken is amazing on its own, but it’s even better with some sides! Serve it with:

• Naan bread or roti
• Basmati rice
• Raita (yogurt dip)
• Kachumber salad (Indian cucumber and tomato salad)
• A squeeze of fresh lime juice

Storage Instructions

Leftover Tandoori Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. It’s also great cold in salads or sandwiches!

FAQs

What is the best way to achieve a smoky flavour if I don’t have a charcoal grill?

You can use a smoker box on a gas grill, or add a few drops of liquid smoke to the marinade.

Can I marinate the chicken for longer than 24 hours?

While 24 hours is ideal, you can marinate it for up to 36 hours. After that, the chicken might start to get mushy.

What type of yogurt is best for tandoori chicken?

Full-fat, plain yogurt is best. Greek yogurt works too, but thin it out with a little milk if it’s too thick.

How do I know if the chicken is cooked through?

Use a meat thermometer! The internal temperature should reach 170-175°F (77-79°C) near the bone.

What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. It adds a unique flavour to the marinade. If you can’t find it, you can substitute it with a teaspoon of dried oregano, but it won’t be quite the same.

Enjoy! Let me know how it turns out in the comments below. I love hearing from you all.