Tandoori Chicken
The flame-kissed legend of Indian cuisine
There are dishes that define a cuisine, and Tandoori Chicken is one of them. This isn't just grilled chicken—it's a celebration of fire, spice, and patience. The yogurt tenderizes, the spices penetrate, and the high heat creates that iconic char. Close your eyes, and you're in a Delhi street corner, watching the cook pull these crimson beauties from a clay oven.
recipe.ingredients
- 1 whole chicken, cut into piecesOr 8 chicken thighs for more flavor
- 1 cup plain yogurtFull-fat Greek yogurt works best
- 2 tbsp lemon juiceFresh, always fresh
- 2 tbsp ginger-garlic paste
- 2 tbsp Kashmiri red chili powderFor color without excessive heat
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- 2 tbsp mustard oilThe secret to authentic flavor
- Fresh cilantro and lemon wedgesFor serving
recipe.nutrition
Per serving
280
recipe.calories
35g
recipe.protein
6g
recipe.carbs
12g
recipe.fat
recipe.history
Tandoori Chicken was popularized by Kundan Lal Gujral at Moti Mahal in Delhi in the 1940s. The dish gets its name from the tandoor, a cylindrical clay oven that reaches extremely high temperatures. It became so famous that it's now considered an iconic dish of Indian cuisine globally.
recipe.preparation
- 1
Make deep slashes in the chicken pieces—this lets the marinade penetrate deeply. Don't be shy; go almost to the bone.
- 2
Mix all the spices with yogurt, lemon juice, ginger-garlic paste, and mustard oil. The color should be a vibrant orange-red.
- 3
Coat the chicken thoroughly, working the marinade into every slash and crevice. This is meditation, not a chore.
- 4
Cover and refrigerate for at least 4 hours, overnight if possible. Patience is rewarded here.
- 5
Remove from fridge 30 minutes before cooking. Cold chicken doesn't cook evenly.
- 6
Preheat your oven to the highest setting (usually 500°F/260°C) or prepare a very hot grill.
- 7
Place chicken on a wire rack over a baking sheet. The air circulation is crucial for that char.
- 8
Cook for 25-35 minutes, turning once, until charred in spots and cooked through.
- 9
Rest for 5 minutes, then serve with fresh cilantro, lemon wedges, and sliced onions.
recipe.modeChef
Mastering the Char
The magic of tandoori is in the char—those black spots aren't mistakes, they're flavor. A real tandoor reaches 900°F, but we can adapt.
- Use your oven's broiler for the last 3-4 minutes to get authentic char marks
- Kashmiri chili is essential—it gives color without burning your mouth
- The mustard oil adds an authentic pungency that other oils can't replicate
- Pat the marinated chicken slightly dry before cooking for better charring
recipe.tips
- •Add a pinch of orange food coloring if you want that restaurant-style vivid red (traditional restaurants do this)
- •Brush with melted butter in the last 5 minutes for extra richness
- •The yogurt marinade can be used on fish, paneer, or vegetables too
recipe.specialTrick
Here's what restaurants won't tell you: after marinating, they often do a second quick marinade in just cream and a bit more spice. This creates layers of flavor and that silky texture. Try it—marinate overnight in the spiced yogurt, then 30 minutes in cream before cooking.
recipe.faq
A very hot oven (260°C/500°F) or grill works great. Use the broiler at the end for authentic char marks.
Kashmiri red chili powder gives color without much heat. Many restaurants add food coloring for that vivid red, but it's optional.
Minimum 4 hours, but overnight is ideal. The yogurt tenderizes the meat while spices penetrate deeply.
Mustard oil adds a pungent, authentic flavor that other oils can't replicate. If unavailable, use vegetable oil with a pinch of mustard powder.
