Tandoori Chicken (तंदूरी चिकन) — Yogurt-Marinated Roasted Chicken With Charred Edges
Tandoori chicken is a North Indian classic traditionally cooked in a blazing-hot clay tandoor. A yogurt, spice, and lemon marinade tenderizes the meat while roasting creates the signature smoky, brick-red char and juicy interior.
Printable Recipe Card
Servings: 4 · Total: 65 min · Difficulty: medium
Ingredients (quick list)
- 900 g Chicken leg quarters (bone-in, skinless) (about 4 pieces)
- 10 g Fine salt
- 30 ml Lemon juice
- 6 g Kashmiri chili powder (for color and mild heat)
- 200 g Plain full-fat yogurt
- 30 g Ginger-garlic paste (about 2 tbsp)
- 30 ml Neutral oil
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 2 tsp Garam masala
- 1 tsp Ground turmeric
- 1 tsp Smoked paprika (optional but adds tandoor-like smokiness)
+ 7 more in the full ingredients section below.
Steps (summary)
- Pat the chicken very dry with paper towels, then make 2–3 deep slashes in the thickest parts of each piece so the marinade can…
- In a bowl, whisk the yogurt until smooth, then mix in the ginger-garlic paste, oil, cumin, coriander, garam masala, turmeric, s…
- Coat the chicken thoroughly with the yogurt marinade, pressing it into the slashes and under any folds of meat. Cover and marin…
- Heat the oven to 230°C and set a rack over a foil-lined tray to catch drips and encourage airflow around the chicken. Take the…
- Arrange the chicken on the rack with space between pieces, then roast for 20 minutes. Flip the pieces, rotate the tray for even…
- Switch the oven to broil/grill on high and broil 2–4 minutes per side to deepen the char, watching closely so the yogurt doesn’…
Cultural Background
Tandoori chicken rose to fame in Punjab as tandoors moved from home bread ovens to restaurant hearths. Its yogurt-and-spice marinade reflects North India’s love of tangy dairy, while the high-heat roast evokes the iconic tandoor’s smoky intensity.
Equipment
💡 Tips
- For maximum tandoor-style char, roast on a rack and finish under the broiler for 3 minutes per side; keep the tray 10–15 cm from the heat source.
- If using chicken breast, reduce total roasting time to 18–22 minutes and pull at 74°C to prevent dryness; keep the same marinade and broil briefly for color.
- Crushing kasuri methi between your palms before adding releases aroma and gives the classic restaurant finish without extra bitterness.
⚠️ Common Mistakes
❌ Skipping deep slashes in the chicken
✅ Fix: Cut 2–3 slashes down to the bone in thick areas so seasoning reaches the interior and cooks evenly.
❌ Using watery yogurt that slides off during roasting
✅ Fix: Use full-fat or Greek yogurt, or chill the mixed marinade 10 minutes to thicken before coating.
❌ Roasting on a flat tray so the chicken steams
✅ Fix: Roast on a rack over a tray to allow hot air circulation and drip-away moisture for better browning.
❌ Over-broiling until the yogurt crust burns
✅ Fix: Broil in short bursts and rotate; pull as soon as edges char, then brush with butter for gloss and flavor.
🧊 How to Store
Cool leftovers within 1 hour, then refrigerate in an airtight container for up to 3 days. Reheat on a rack at 200°C for 10–12 minutes or in a covered skillet with 30 ml water for 6–8 minutes, then uncover to re-crisp edges.
📅 Make Ahead
Mix the marinade up to 48 hours ahead and refrigerate it airtight. Marinate the chicken the night before (8–24 hours), then roast just before serving for the best char and juiciness.
🍽️ Pairs Well With
- Naan
- jeera rice
- mint-coriander chutney
- sliced onions
- lemon wedges
- cucumber salad.
Regional Variations
- Punjabi-style: add 10 ml mustard oil and increase kasuri methi to 1.5 tsp for a more robust, earthy finish.
- Lucknow-inspired: add 1 tsp ground cardamom and 1 tsp rose water (5 ml) for a gentler, perfumed aroma.
- Tikka-style: use 900 g boneless chicken thighs cut into 4 cm cubes and roast on skewers for 12–16 minutes, broiling briefly to char.
Ingredients
- 900 gChicken leg quarters (bone-in, skinless) (about 4 pieces)
- 10 gFine salt
- 30 mlLemon juice
- 6 gKashmiri chili powder (for color and mild heat)
- 200 gPlain full-fat yogurt
- 30 gGinger-garlic paste (about 2 tbsp)
- 30 mlNeutral oil
- 2 tspGround cumin
- 2 tspGround coriander
- 2 tspGaram masala
- 1 tspGround turmeric
- 1 tspSmoked paprika (optional but adds tandoor-like smokiness)
- 0.5 tspBlack pepper
- 1 tspGround fenugreek leaves (kasuri methi), crushed
- 0.25 tspRed food coloring (optional for classic restaurant hue)
- 15 gUnsalted butter, melted
- 4 wedgeLemon wedges
- 150 gRed onion, thinly sliced
- 10 gFresh cilantro (small bunch)
🔄 Substitutions
- Plain full-fat yogurt→ Greek yogurt
- Kashmiri chili powder→ Sweet paprika (5 g) + cayenne (0.5 g)
- Neutral oil→ Mustard oil (30 ml), heated then cooled
Instructions
- 1
Pat the chicken very dry with paper towels, then make 2–3 deep slashes in the thickest parts of each piece so the marinade can penetrate. Rub the chicken with the salt, lemon juice, and Kashmiri chili powder, pushing the seasoning into the cuts, and let it sit for 20 minutes in the refrigerator.
- 2
In a bowl, whisk the yogurt until smooth, then mix in the ginger-garlic paste, oil, cumin, coriander, garam masala, turmeric, smoked paprika, black pepper, kasuri methi, and the optional food coloring. The marinade should be thick enough to cling; if it seems thin, chill it for 10 minutes so it coats the chicken evenly.
- 3
Coat the chicken thoroughly with the yogurt marinade, pressing it into the slashes and under any folds of meat. Cover and marinate at least 8 hours and up to 24 hours in the refrigerator, because longer marination gives the signature tandoori tenderness and depth.
- 4
Heat the oven to 230°C and set a rack over a foil-lined tray to catch drips and encourage airflow around the chicken. Take the chicken out of the fridge 20 minutes before roasting so it cooks more evenly, and scrape off only excess marinade that would drip and burn.
- 5
Arrange the chicken on the rack with space between pieces, then roast for 20 minutes. Flip the pieces, rotate the tray for even heat, and roast another 15–20 minutes until the thickest part reaches 74°C and the edges look lightly charred.
- 6
Switch the oven to broil/grill on high and broil 2–4 minutes per side to deepen the char, watching closely so the yogurt doesn’t scorch. Brush the hot chicken with the melted butter right after broiling, then rest 8 minutes so the juices redistribute before serving.
🪪 Recipe Passport
Cultural Background
Tandoori chicken rose to fame in Punjab as tandoors moved from home bread ovens to restaurant hearths. Its yogurt-and-spice marinade reflects North India’s love of tangy dairy, while the high-heat roast evokes the iconic tandoor’s smoky intensity.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
If you enjoyed this recipe, here are a few related Zaffaron recipes to try next.
Does your family make this differently?
Every family has their own version. Maybe your grandmother adds a secret ingredient, or your aunt has a completely different technique. Preserve your family's version — with their name on it, forever.
You Might Also Like
Kadai Paneer (कड़ाही पनीर) — Indian Paneer in Spicy Bell-Pepper Tomato Gravy
Indian · Main Courses · 45 min
Dhokla (ઢોકળા) — Indian Steamed Savory Chickpea Cake with Mustard Seeds
Indian · Appetizers · 33 min
Saag Aloo (साग आलू) — Indian Spinach and Potatoes with Garlic
Indian · Main Courses · 45 min
Cuban Crispy Shredded Beef (Vaca Frita) — Garlic and Citrus
Cuban · Main Courses · 140 min
Pone Yay Gyi Curry (ပုန်းရည်ကြီးဟင်း) — Burmese Pork and Fermented Bean Paste
Burmese · Main Courses · 115 min
Ash-e Torsh (آش ترش) — Sour Herb and Legume Soup
Persian · Soups · 145 min
Khichiri Qorooti (خچری قروتی) — Afghan Rice and Mung Beans with Dried Yogurt Sauce
Afghan · Main Courses · 90 min
Norwegian Lamb and Cabbage Stew (Fårikål) — Peppery Autumn National Dish
Norwegian · Stews · 170 min
Reviews
Cooked this recipe?
Tap the stars to rate it — that's all it takes. A few words are welcome but optional.
No ratings yet. Cooked this one? Be the first to rate it — it takes one tap.