Tandoori Chicken Recipe- Authentic Indian Spiced & Marinated

Last Updated on 4 months by Neha Deshmukh

Tandoori Chicken Recipe – Authentic Indian Spiced & Marinated

Hey everyone! If you’ve ever dreamed of bringing the vibrant flavors of India into your kitchen, you have to try this Tandoori Chicken recipe. It’s a dish that instantly transports me back to bustling street food stalls and family gatherings – the aroma alone is pure magic. I first made this for a Diwali party years ago, and it was a huge hit! Now, I make it whenever I’m craving something flavorful and a little bit special.

Why You’ll Love This Recipe

This isn’t just any chicken recipe. It’s a celebration of spices! The marinade is the star, infusing the chicken with a beautiful red hue and an incredible depth of flavor. It’s surprisingly easy to make at home, even without a traditional tandoor oven. Plus, it’s perfect for a weekend dinner, a party, or even meal prepping. You’ll love how tender and juicy the chicken turns out, and the smoky char is just chef’s kiss.

Ingredients

Here’s what you’ll need to create this Tandoori Chicken masterpiece:

• 1 whole chicken (about 1.5-2kg)
• 1 medium red onion
• 1 ½ cup plain whole-milk yogurt
• 2-3 tbsp tomato paste
• 3 tbsp neutral oil (like vegetable or canola)
• 1 tsp crushed garlic
• ½ tsp crushed ginger
• 2 tbsp tandoori masala powder
• 1 ½ tsp cumin seeds
• 1 tsp paprika
• ½ tsp turmeric powder
• ½ tsp cumin powder
• ½ tsp coriander powder
• ¼ tsp Asian red chili powder (adjust to your spice preference!)
• 2 tsp salt
• 1 small green chili pepper, finely chopped
• ½ cup cilantro leaves, roughly chopped
• ½ – 1 tbsp freshly squeezed lemon juice

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this recipe:

• Tandoori Masala: This is the heart and soul of the dish! You can find pre-made blends at most Indian grocery stores, or even online. Feel free to experiment with different brands to find your favorite.
• Cumin Seeds: Don’t skip toasting these lightly before grinding (or using pre-ground). It really wakes up their flavor. A quick dry-fry in a pan for a minute or two does the trick.
• Asian Red Chili Powder: This adds a lovely vibrant color and a good kick. Kashmiri chili powder is a great option if you want color without too much heat.
• Whole Milk Yogurt: This is crucial for tenderizing the chicken and creating that creamy marinade. Don’t be tempted to use low-fat yogurt – the fat content helps with both flavor and texture. Seriously, it makes a difference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, make 2-3 slits in each piece of chicken. This helps the marinade penetrate and ensures even cooking. Place the chicken in a large bowl.
2. Now, for the magic! In a food processor, blend the red onion, yogurt, tomato paste, oil, garlic, ginger, tandoori masala, cumin seeds, paprika, turmeric, cumin, coriander, chili powder, salt, green chili, cilantro, and lemon juice until you have a super smooth paste.
3. Coat the chicken thoroughly with the marinade. Make sure every nook and cranny is covered! Cover the bowl and refrigerate for at least 2-3 hours, but overnight is even better. The longer it marinates, the more flavorful it will be.
4. Preheat your oven to 350°F (175°C). Arrange the marinated chicken in a 9×13-inch baking dish. Cover tightly with foil and bake for 30 minutes.
5. Remove the foil, flip the chicken pieces, re-cover, and bake for another 25-30 minutes.
6. For that authentic charred flavor, broil on high for 2-3 minutes per side. Keep a close eye on it to prevent burning!
7. And that’s it! Your Tandoori Chicken is ready to be devoured.

Expert Tips

• Don’t be afraid to get your hands dirty! Really massage the marinade into the chicken for the best results.
• If you don’t have a food processor, you can finely chop the onion and use a whisk to combine the marinade ingredients. It’ll take a little more effort, but it’s totally doable.
• For extra smoky flavor, add a tiny pinch of smoked paprika to the marinade.

Variations

• Spice Level Adjustments: If you’re sensitive to heat, reduce the amount of chili powder. Or, if you like it really spicy, add a pinch of cayenne pepper!
• Oven vs. Grill Adaptations: While this recipe is designed for the oven, you can absolutely grill the chicken! Marinate as directed, then grill over medium heat for about 20-25 minutes, flipping occasionally.
• Regional Variations in Marinade: My friend’s mom adds a tablespoon of chickpea flour (besan) to her marinade for extra binding and a slightly nutty flavor. It’s delicious!
• Festival Adaptations – Diwali/Eid: This is a staple for festive occasions! I often serve it with a side of mint chutney and a sprinkle of chaat masala for an extra burst of flavor.

Serving Suggestions

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

• With warm, fluffy naan bread for soaking up all those delicious juices.
• Alongside a fresh, vibrant salad.
• Served with crispy fries – a surprisingly delicious combination!
• As part of a larger Indian feast with rice, dal, and other curries.

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 wraps!

FAQs

• What cut of chicken works best for Tandoori Chicken? You can use a whole chicken, as I’ve done here, or individual pieces like legs, thighs, and breasts. Bone-in, skin-on pieces tend to stay juicier.
• Can I marinate the chicken for longer than overnight? Yes, you can! Up to 24 hours is ideal. Just be aware that the lemon juice in the marinade can start to break down the chicken if it marinates for too long.
• What is the best way to achieve a smoky flavor without a tandoor? Broiling is your best bet! A tiny pinch of smoked paprika in the marinade also helps.
• Can I use Greek yogurt instead of whole milk yogurt? While it will work in a pinch, Greek yogurt is thicker and can result in a slightly drier chicken. Whole milk yogurt is really the way to go for the best texture.
• How can I adjust the spice level of this recipe? Start with a smaller amount of chili powder and taste as you go. You can always add more, but you can’t take it away!

Enjoy making this Tandoori Chicken – I hope it brings a little bit of Indian sunshine to your kitchen! Let me know how it turns out in the comments below.