Tandoori Chicken Recipe – Authentic Indian Smoky Flavor

Last Updated on 2 months by Neha Deshmukh

Tandoori Chicken Recipe – Authentic Indian Smoky Flavor

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 labor of love, but trust me – the smoky, flavorful results are so worth it. I remember the first time I tried making this… it wasn’t perfect, but with a few tweaks, it became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This Tandoori Chicken isn’t just about amazing taste; it’s about the experience. The vibrant red color, the tantalizing aroma, and that signature smoky flavor… it’s a feast for all the senses! It’s perfect for a weekend dinner, a special occasion, or just when you’re craving a little bit of India. Plus, it’s surprisingly achievable in a regular kitchen, even without a tandoor oven.

Ingredients

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

• 2 tandoori chicken pieces (approx 750 gms)
• 1 teaspoon red chilli powder
• 1 teaspoon ginger garlic paste
• 1 teaspoon lemon juice
• 0.5 cup yogurt
• 0.5 teaspoon garam masala powder
• 0.25 teaspoon red food color (optional)
• 1 tablespoon oil
• 1 tablespoon butter

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe sing.

• Yogurt: Don’t skip the yogurt! It’s the key to unbelievably tender chicken. The lactic acid gently breaks down the proteins, resulting in a melt-in-your-mouth texture. I always use full-fat yogurt for the best results.
• Garam Masala: This is your spice blend superstar. Garam masala is a warm, fragrant mix that varies from region to region in India. Feel free to use your favorite brand, or even make your own!
• Red Food Coloring: Okay, this one’s controversial! Traditionally, the vibrant red color comes from the marinade and the tandoor’s heat. But, let’s be real, achieving that classic look at home can be tricky. A tiny pinch of red food coloring helps get you there. It’s totally optional, though – the flavor will be amazing either way.
• Chicken Cut: Bone-in, skin-on chicken pieces are best. Thighs and drumsticks hold up beautifully during the marinating and cooking process.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, make a few gashes on the chicken pieces. This helps the marinade really penetrate and work its magic.
2. In a bowl, combine the chicken with salt, red chilli powder, ginger garlic paste, and lemon juice. Give it a good mix, ensuring every piece is coated. Pop it in the fridge for about 20 minutes.
3. Now, let’s make the second marinade. In another bowl, whisk together the yogurt, red chilli powder, garam masala powder, ginger garlic paste, food color (if using), and oil. Mix well until everything is nicely combined.
4. Coat the chicken with the yogurt marinade. Make sure every nook and cranny is covered! Back into the fridge it goes for another 15-20 minutes.
5. Heat the oil and butter in a heavy-bottomed pan over medium-low heat. Add the marinated chicken and any leftover marinade to the pan.
6. Cover the pan and cook for about 10 minutes per side, flipping occasionally. Keep the heat low to prevent burning and ensure the chicken cooks through.
7. (Optional Smoky Flavor): For that authentic smoky flavor, heat a small piece of charcoal until red hot. Place it in a small steel bowl and carefully place the bowl in the center of the pan with the chicken. Pour a teaspoon of ghee over the hot charcoal – it will smoke immediately! Quickly cover the pan tightly for about 2 minutes. Remove the charcoal bowl carefully.
8. Garnish with onion rings, carrot sticks, fresh coriander leaves, and lemon wedges. Serve immediately and enjoy!

Expert Tips

Want to take your Tandoori Chicken to the next level? Here are a few pro tips:

• Perfect Char: Don’t be afraid to let the chicken get a little charred in spots. That’s where a lot of the flavor comes from!
• Cooked Through: Use a meat thermometer to ensure the chicken reaches an internal temperature of 74°C (165°F).
• Prevent Sticking: Using a good quality non-stick pan and keeping the heat low will help prevent the chicken from sticking.

Variations

Let’s get creative!

• Vegan Tandoori “Chicken”: My friend, Priya, swears by using cauliflower florets or paneer (Indian cheese) instead of chicken. Marinate them the same way and cook until tender and slightly charred.
• Gluten-Free Adaptation: Just double-check that your garam masala and chilli powder are certified gluten-free.
• Spice Level Adjustment: Love it hot? Add more red chilli powder or a pinch of cayenne pepper. Prefer it mild? Reduce the chilli powder or omit it altogether.
• Festival Adaptations: This is a staple at Eid and Diwali celebrations in my family. It’s also perfect for parties – everyone loves it!

Serving Suggestions

Tandoori Chicken is amazing on its own, but here are a few ideas to complete the meal:

• Naan bread or roti for scooping up all those delicious juices.
• A refreshing raita (yogurt dip) to cool things down.
• A simple salad with cucumber, tomatoes, and onions.
• Steamed basmati rice.

Storage Instructions

Leftovers? Yes, please! Store any leftover Tandoori Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

Got questions? I’ve got answers!

What cut of chicken is best for Tandoori Chicken?

Bone-in, skin-on chicken pieces like thighs and drumsticks are ideal. They stay juicy and flavorful during the marinating and cooking process.

How can I achieve a smoky flavor without a tandoor or coal?

The charcoal trick with ghee works wonders! You can also use a few drops of liquid smoke, but it won’t be quite the same.

Can I marinate the chicken for longer than 20 minutes/15-20 minutes?

Yes, you can! Marinating for longer (up to overnight) will result in even more flavorful and tender chicken.

What is the purpose of the red food coloring? Is it essential?

It’s purely for aesthetics. It helps achieve that classic vibrant red color. It’s not essential for the flavor, so feel free to skip it.

How do I know if the chicken is cooked through?

Use a meat thermometer! The internal temperature should reach 74°C (165°F).

Can I cook this on a grill instead of a stovetop?

Absolutely! Grill the chicken over medium heat, turning occasionally, until cooked through.