Restaurant-Style Tandoori Chicken Recipe – Yogurt & Kashmiri Chili

Last Updated on 4 months by Neha Deshmukh

Restaurant-Style Tandoori Chicken Recipe – Yogurt & Kashmiri Chili

Hey everyone! If you’ve ever dreamed of recreating that incredible, smoky, melt-in-your-mouth Tandoori Chicken you get at your favorite Indian restaurant, you’re in the right place. I remember the first time I tried to make this at home – it took a few attempts to get it just right, but trust me, the effort is SO worth it. This recipe is all about layering flavors and letting the marinade do its magic. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any Tandoori Chicken recipe. It’s designed to deliver that authentic restaurant flavor, even if you don’t have a traditional tandoor oven. We’re using simple techniques and readily available ingredients to achieve a beautifully charred, incredibly tender, and deeply flavorful chicken. Plus, the marinade is seriously addictive – you’ll want to sneak a taste (or two!). It’s perfect for a weekend dinner, a special occasion, or just when you’re craving something truly delicious.

Ingredients

Here’s what you’ll need to make this amazing Tandoori Chicken:

• 4 chicken leg pieces (with skin on)
• ¾ cup thick plain yogurt or curd
• ¼ cup cubed onion
• 1 garlic clove
• 1 small piece of ginger
• 1 tbsp fresh lime juice
• ½ tsp Kashmiri chili powder
• 1 green chili (optional)
• 1 tsp garam masala
• Few drops red food color (optional)
• Salt to taste
• 2-3 tsp oil
• Lemon wedges, for serving
• Raw onion slices, for serving
• Green chutney, for serving

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Kashmiri Chili Powder: This is key for that beautiful red color and mild heat. It’s different from regular chili powder – it’s more about color than intense spice. If you can’t find it, you can substitute with a mix of paprika and a pinch of cayenne, but the color won’t be quite as vibrant.
• Yogurt/Curd: Use a really thick, full-fat yogurt or curd. The thickness helps the marinade cling to the chicken and creates a lovely tenderizing effect. I prefer using homemade curd, but store-bought Greek yogurt works wonderfully too.
• Regional Variations: Spice blends vary across India! Some families add a touch of turmeric for color, others include a pinch of cumin. Feel free to experiment and adjust the spices to your liking. My grandmother always added a tiny bit of dried mango powder (amchur) for a tangy kick.

Step-By-Step Instructions

Alright, let’s get this Tandoori Chicken going!

1. First, clean your chicken legs and make deep slits into the flesh, right down to the bone. This is super important – it allows the marinade to penetrate deeply and flavor the chicken all the way through.
2. Now, let’s make the marinade. In a blender, combine the yogurt, onion, garlic, ginger, Kashmiri chili powder, lime juice, garam masala, salt, and red food color (if you’re using it). Blend until you have a super smooth paste.
3. Place the chicken pieces in a bowl or a ziplock bag. Pour the marinade over them, making sure every nook and cranny is coated. Use your hands – it’s the best way to ensure everything is well combined!
4. Cover the bowl or seal the bag and refrigerate for at least 8 hours, or even better, overnight. Seriously, don’t skimp on the marinating time. This is where the magic happens.
5. When you’re ready to cook, preheat your oven to 450°F (230°C). Line a baking sheet with aluminum foil and lightly grease it with oil.
6. Remove the chicken from the marinade, letting any excess drip off. Arrange the pieces on the prepared baking sheet, making sure they aren’t overcrowded.
7. Bake for about 15 minutes, or until the chicken is cooked through and has a lovely charred, smoky appearance. You can optionally baste the chicken with leftover marinade halfway through for extra flavor.
8. Serve immediately with lemon wedges, raw onion slices, and a generous dollop of green chutney.

Expert Tips

• Don’t skip the slits! Seriously, they make all the difference.
• Marinate, marinate, marinate! The longer, the better.
• Don’t overcrowd the baking sheet. This will steam the chicken instead of charring it.
• Keep an eye on it! Oven temperatures vary, so check the chicken after 12 minutes to prevent burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a plant-based yogurt (like cashew or soy yogurt) and ensure your garam masala is vegan-friendly. You can also add a tablespoon of nutritional yeast for a cheesy flavor.
• Spice Level Adjustments: If you like it hot, add another green chili or a pinch of cayenne pepper to the marinade. If you prefer milder flavors, omit the green chili altogether.
• Festival Adaptations: This recipe is a staple for Eid and Diwali celebrations in my family. I often make a larger batch and serve it with biryani and other festive dishes.

Serving Suggestions

Tandoori Chicken is incredibly versatile! Here are a few of my favorite ways to serve it:

• With naan bread and rice.
• As part of a larger Indian feast with dal, raita, and vegetable curries.
• In a wrap or sandwich with lettuce, tomato, and chutney.
• As a delicious appetizer for a party.

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

Let’s answer some common questions:

• What cut of chicken works best for Tandoori? Chicken legs and thighs are ideal because they stay moist and flavorful during cooking. You can also use bone-in, skin-on chicken breasts, but be careful not to overcook them.
• Can I marinate the chicken for longer than 24 hours? Yes, you can! Just be aware that the longer it marinates, the more tender it will become.
• What gives Tandoori chicken its signature red color? Kashmiri chili powder is the main contributor, but some recipes also use red food coloring.
• Can I cook this on a grill instead of in the oven? Absolutely! Grill the chicken over medium-high heat for about 12-15 minutes, turning occasionally, until cooked through.
• How can I achieve a smoky flavor without a tandoor? Using high heat in the oven helps, but you can also add a few drops of liquid smoke to the marinade for an extra smoky kick.