Tandoori Chicken is a classic Punjabi dish of chicken marinated in spiced curd and roasted until charred and smoky. Traditionally cooked in a clay tandoor, it’s easily recreated in a home oven or on a stovetop grill pan.
Tandoori Chicken at a Glance
| Cuisine | North Indian (Punjabi) |
|---|---|
| Country | India |
| Meal | Snack |
| Course | Snack / Starter |
| Food Type | Non-Vegetarian |
| Difficulty | Medium |
| Preparation | 20 minutes |
| Cooking | 35 minutes |
| Total time | About 5-6.5 hours |
| Servings | 4 |
| Suggested serving | 2 pieces |
Tandoori Chicken Ingredients
- 8 chicken drumsticks or thighs, skin removed and slashed; 1/2 cup thick curd; 1 tbsp ginger-garlic paste; 1 tbsp lemon juice; 2 tsp Kashmiri red chilli powder; 1 tsp garam masala; 1 tsp ground cumin; 1/2 tsp turmeric; salt to taste; 2 tbsp mustard or neutral oil; butter for basting; lemon wedges and onion rings to serve.
How to Make Tandoori Chicken
- Whisk curd with ginger-garlic paste, lemon juice, Kashmiri chilli powder, garam masala, cumin, turmeric, salt and oil into a smooth marinade.
- Rub the marinade generously over the chicken, working it into the slashed cuts for deeper flavour.
- Marinate, refrigerated, for at least 4-6 hours or overnight for the best flavour.
- Preheat an oven to 220°C (425°F), or prepare a grill.
- Arrange the marinated chicken on a rack over a tray to catch drippings.
- Roast or grill for 25-30 minutes, turning and basting with a little butter halfway through, until the chicken is charred at the edges and cooked through.
- Let rest for a few minutes before serving.
- Serve hot with lemon wedges and onion rings.
Cooking Tips
Slashing the chicken before marinating helps the spices penetrate deeper and cook more evenly. Marinate for at least 4-6 hours, or ideally overnight, for the best depth of flavour and tenderness. Basting with butter partway through roasting helps develop a good char without drying out the chicken.
Variations
A smoky finish can be achieved by briefly charring the cooked chicken directly over an open flame or under a hot grill for the last minute. Bone-in chicken breast can substitute for drumsticks or thighs.
Substitutions
A stovetop grill pan or regular oven works well without a dedicated tandoor.
What to Serve With Tandoori Chicken
Mint chutney, lemon wedges, and sliced onion rings.
Storage & Reheating
Storage: Keeps refrigerated for up to 2 days.
Reheating: Reheat in an oven for the best texture; avoid microwaving, which dries it out.
Tandoori Chicken Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 320 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 4 g |
| Fat | 18 g |
| Fiber | 1 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A protein-rich, relatively low-carb dish; grilling or roasting rather than frying keeps it lower in added fat than many other chicken preparations.
Age & Serving Guidance
Suitable for children from around 12 months onward, deboned and shredded, with mild spicing.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Contains dairy (curd, butter).
Ensure chicken is cooked through fully with no pink remaining and juices run clear; use a food thermometer if unsure.
Tandoori Chicken FAQs
Do I need a tandoor to make tandoori chicken?
No, a hot oven with a grill/broil finish, or a stovetop grill pan, gives a good approximation of the tandoor’s smoky char.
How long should I marinate tandoori chicken?
At least 4-6 hours, though overnight gives the best flavour and tenderness.
Why does my chicken not have the classic red colour?
This traditionally comes from a small amount of food colouring in restaurant versions; Kashmiri chilli powder gives a natural, milder red without needing colouring.
Why is my chicken dry?
Overcooking is the usual cause; check doneness a bit earlier and rest the chicken before serving.
Can I make tandoori chicken with bone-in breast?
Yes, though drumsticks and thighs stay juicier and are more traditional.
Can I make tandoori chicken ahead of a party?
Yes, marinate ahead and refrigerate; roast or grill fresh just before serving.
Is tandoori chicken spicy?
It has a moderate heat, adjustable through the chilli powder used.
What is traditionally served with tandoori chicken?
Mint chutney, lemon wedges, and sliced onion rings.
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