Tandoori Chicken is a classic Indian dish known for its bold and vibrant flavors. Marinated in aromatic spices, ginger, garlic, and yogurt, the chicken is baked in the oven until tender and juicy. The result is a deliciously spicy and savory dish perfect for any occasion.
So whether you're looking to impress your guests with a flavorful Indian feast or want to enjoy a delicious meal at home, Tandoori Chicken will satisfy your cravings. So roll up your sleeves, grab your spices, and get ready to enjoy a taste of India with this easy and delicious Tandoori Chicken recipe.
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What is Tandoori Chicken?
Tandoori Chicken is a popular Indian dish made by marinating chicken in a blend of spices and yogurt and then cooking it in a clay oven called a tandoor. The marinade usually contains a mixture of spices such as cumin, coriander, turmeric, and paprika, along with ginger, garlic, and yogurt. The chicken is then roasted in the tandoor oven at high temperatures, which gives it a distinctive smoky flavor and crispy texture.
The dish is often served with rice, naan bread, and a side of cooling raita, which helps balance out the spices in the dish. Tandoori Chicken is a delicious and flavorful dish enjoyed worldwide and a staple of Indian cuisine.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Paprika: adds a smoky, sweet flavor and a reddish-orange color to the dish.
- Dehydrated chopped onion or granulated onion powder: Provides onion flavor without adding texture and is a convenient alternative to fresh onions.
- Saigon ground cinnamon powder: has a sweet and spicy flavor that adds complexity to the dish.
- Garam masala (substitute curry powder if you can't find it): a blend of ground spices commonly used in Indian cuisine, which adds warmth and depth of flavor.
- Ground cumin: adds a nutty and earthy flavor to the dish.
- Ground coriander: has a citrusy and slightly sweet flavor that complements the other spices.
- Ground turmeric: provides a bright yellow color and a slightly bitter, warm flavor.
- Garlic powder: It adds flavor without fresh garlic's texture and moisture.
- Ground cayenne pepper: adds heat and spiciness to the dish.
- Saigon cinnamon: similar to regular cinnamon but with a slightly stronger and more intense flavor.
- Fresh ginger or ground ginger: adds a pungent and slightly sweet flavor to the dish.
- Garlic cloves: provide a pungent and slightly sweet flavor and a crunchy texture.
- Whole milk Greek yogurt: adds creaminess and tanginess to the marinade.
- Honey: adds a touch of sweetness to balance the dish's spiciness.
- Zest and juice from one lime: provide a citrusy and acidic flavor that complements the other flavors in the dish.
- Extra virgin olive oil: adds richness and helps the marinade coat the chicken evenly.
- Kosher salt: enhances the flavors of the other ingredients and helps tenderize the chicken.
- Chicken drumsticks: the main protein in the dish, and the spices and marinade help infuse them with flavor and keep them moist.
- Cilantro: provides a fresh and bright flavor that complements the spices in the dish.
- Lime wedges: These are optional for serving as a garnish and adding citrusy flavor to the dish.
For the Cucumber, Mint, and Basil Raita:
- Plain Greek yogurt: forms the base of the raita, adding a creamy and tangy flavor that complements the other ingredients.
- Seedless cucumber: adds a refreshing and crunchy texture to the raita, and its mild flavor helps balance out the other spices.
- Fresh basil: adds a sweet and slightly peppery flavor to the raita, and its aroma helps enhance the other ingredients.
- Fresh mint: adds a cool and refreshing flavor to the raita, and its aroma helps enhance the other ingredients.
- Fresh cilantro: adds a fresh and slightly citrusy flavor to the raita, and its aroma helps enhance the other ingredients.
- Honey: adds a touch of sweetness to balance the tanginess of the yogurt and the spiciness of the other spices.
- Ground cumin: adds a nutty and slightly earthy flavor to the raita, and its warmth helps balance out the cooling effect of the yogurt and the mint.
- Clove of garlic: provides a pungent and slightly sweet flavor to the raita, and its aroma helps enhance the other ingredients.
- Kosher salt: enhances the flavors of the other ingredients and helps bring out the natural flavors of the cucumber and herbs.
Tools you'll need
How to Make Tandoori Chicken
Note: The full instructions are provided in the recipe card below.
Combine the yogurt, cucumber, basil, mint, cilantro, honey, cumin, garlic, and salt in a food processor and pulse just enough to break down the cucumber and herbs slightly (the raita should still have texture). Do not over-mix, or the raita will become too runny. Refrigerate for at least 20 minutes to allow the flavors to come together and for the raita to firm and settle.
Combine the paprika, garam masala, cumin, coriander, turmeric, cinnamon, and cayenne pepper in a small pan over medium-low heat. Cook, frequently stirring, for about 2 minutes, until spices are fragrant. Add the spices to a food processor, along with the ginger, garlic, onion powder, Greek yogurt, lime, zest, juice, oil, and salt; process until smooth. With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1 inch apart.
Place the chicken in a large ziplock bag and pour the marinade over the chicken. Seal and toss to coat evenly, cover tightly with plastic wrap, refrigerate for at least 4 hours and up to 24 hours, tossing occasionally. Preheat the oven to 450 °F. Line a baking sheet with heavy-duty aluminum foil (for easy clean-up) and set an oven-proof rack over the top. Spray the rack with nonstick cooking spray or grease with canola oil.
Arrange the chicken on the rack, leaving space between the pieces. Spoon any marinade left evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through.
Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp. Serve the Tandoori Chicken with rice, salad, naan bread, and raita on the side for a delicious Indian feast. Enjoy our Tandoori Chicken.
Substitutions
- Chicken: You can use chicken thighs or chicken breast instead of chicken drumsticks.
- Greek Yogurt: If you don't have Greek yogurt, you can substitute it with plain yogurt or even sour cream.
- Garam Masala: Use curry powder instead if you can't find garam masala.
- Lime: If you don't have fresh lime, use bottled lime juice instead.
- Cilantro: If you don't like cilantro, you can use parsley instead.
- Spices: You can adjust the amounts of spices to your liking or even omit certain spices altogether if you don't have them on hand. Just be aware that it may affect the overall flavor of the dish.
- Raita: You can substitute the herbs and spices in the raita recipe. For example, you can use mint and dill instead of basil and cilantro. Add diced tomatoes or grated carrots for extra texture and flavor.
Variations
- Tandoori Chicken Skewers: Instead of cooking the chicken drumsticks in the oven, you can marinate the chicken pieces, thread them onto skewers, and grill them over high heat until they are cooked.
- Tandoori Chicken Wings: You can use chicken wings instead of drumsticks and follow the same recipe to make delicious Tandoori Chicken wings.
- Tandoori Chicken Salad: Use the Tandoori Chicken recipe as a base for a flavorful salad by serving it over a bed of mixed greens and topping it with sliced cucumbers, cherry tomatoes, and a dollop of raita.
- Tandoori Chicken Tacos: Fill soft or crispy taco shells with shredded Tandoori Chicken, sliced avocado, chopped cilantro, and a squeeze of lime juice for a fusion twist on classic tacos.
- Tandoori Chicken Pizza: Spread some pizza sauce on a pre-made pizza crust and top it with shredded Tandoori Chicken, sliced onions, diced tomatoes, and mozzarella cheese. Bake the pizza in the oven until the cheese is melted and bubbly.
- Vegetarian Tandoori: Substitute chicken with vegetables such as cauliflower, tofu, or paneer to create a vegetarian dish.
How to Serve
To serve the tandoori Chicken, start by arranging the cooked chicken drumsticks on a platter. Spoon the remaining marinade over the chicken for extra flavor and moisture, and sprinkle the coarsely chopped cilantro on top of the chicken. In a separate bowl or platter, serve the cucumber, mint, and basil raita, garnished with a few fresh cilantro leaves.
Lime wedges can be served on the side for those who want to add an extra squeeze of citrus. Enjoy the chicken drumsticks with a spoonful of the fantastic and refreshing raita, which helps balance the chicken's spiciness. This dish makes a great main course for a family dinner or a party, and it's sure to impress your guests with its bold flavors and bright colors.
How to Store & Re-Heat
To store: Place Any leftover Tandoori Chicken in an airtight container in the refrigerator for up to 3 days.
To reheat: Place the Tandoori Chicken in a microwave-safe dish and cover it with a damp paper towel for reheating. Microwave on high for 1-2 minutes or until the chicken is heated. When reheating on the stovetop, heat a non-stick skillet over medium heat. Add a splash of oil or chicken broth to the skillet and add the Tandoori Chicken. Cook, occasionally stirring, for 5-7 minutes or until the chicken is heated through.
Make-Ahead
You can marinate the chicken for up to 24 hours before storing it in the refrigerator in a sealed container or a ziplock bag. This will allow the chicken to absorb all the marinade flavors and become more tender. You can pre-cook the chicken in the oven for about 20-25 minutes at 375°F until it is partially cooked. This will help speed up the cooking time on the day of serving and allow you to cook the chicken to the desired level of doneness.
How to Freeze
To freeze Tandoori Chicken, let it cool down to room temperature. Once cooled, transfer the chicken to an airtight container or a freezer-safe ziplock bag, leaving space at the top for expansion. Place the container or bag in the freezer and store it flat and stable. When you're ready to eat the Tandoori Chicken, thaw it in the refrigerator overnight. Do not thaw the chicken at room temperature or warm water, which can lead to bacterial growth. Once thawed, reheat the chicken using an oven, microwave, or stovetop, making sure to heat it to an internal temperature of 165°F for food safety.
Tips for Making The Best Tandoori Chicken
- Use Fresh Ingredients: For the best flavor, use fresh ingredients such as ginger, garlic, and spices.
- Marinate the Chicken: Marinate the chicken for at least 4 hours or overnight to allow the flavors to penetrate the meat.
- Prick and Score the Chicken: Use a fork to prick the chicken and score it with a knife to allow the marinade to penetrate the chicken.
- Use a Tandoor Oven or High Heat: Traditionally, Tandoori Chicken is cooked in a Tandoor oven at high temperatures. If you don't have a tandoor oven, cook the chicken in a preheated oven at 450°F or on a grill at high heat.
- Use a Meat Thermometer: Use a meat thermometer to check the internal temperature of the chicken and ensure it reaches 165°F for food safety.
- Let the Chicken Rest: Let the chicken rest for a few minutes before serving to allow the juices to redistribute and make the meat more tender.
- Serve with Raita and Naan Bread: Serve the Tandoori Chicken with a refreshing raita and warm naan bread to balance out the spices in the dish.
FAQ
Can I use boneless chicken for Tandoori Chicken?
You can use boneless chicken, such as chicken breast or thighs, but remember that the cooking time may vary depending on the size and thickness of the pieces.
How long should I marinate the chicken for the Chicken?
Marinating the chicken for at least 4 hours or overnight is best to allow the flavors to penetrate the meat.
How do I know when Tandoori Chicken is cooked?
Use a meat thermometer to check the internal temperature of the chicken and ensure it reaches 165°F for food safety.
Can I use Chicken Wings instead of drumsticks?
You can use chicken wings instead of drumsticks for a different twist on the recipe. Adjust the cooking time accordingly, as chicken wings cook faster than drumsticks.
How spicy is the Chicken?
The Chicken can be spicy depending on the cayenne pepper used in the recipe. You can adjust the level of spiciness to your liking by reducing or increasing the amount of cayenne pepper.
Can I make the Chicken in a slow cooker?
Tandoori Chicken is traditionally cooked at high temperatures, so making it in a slow cooker is not recommended. However, you can use a slow cooker to make other Indian chicken dishes, such as chicken curry or butter chicken.
Related Recipes:
- Chinese Style Lemon Chicken Wings
- Chicken Curry
- Sweet Hawaiian Chicken
- Chicken Marsala
- Cajun Chicken Alfredo
Recipe
Easy Tandoori Chicken
Ingredients
- 2 tablespoons paprika
- 1 tablespoon dehydrated chopped onion or granulated onion powder
- 1 teaspoon Saigon ground cinnamon powder
- 2 tablespoons garam masala (substitute curry powder if you can't find it)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 tablespoon ground cayenne pepper
- 1 teaspoon ground Saigon cinnamon
- 3 tablespoons peeled and roughly chopped fresh ginger or 2 tablespoons ground ginger
- 7 garlic cloves , peeled and roughly chopped
- ½ cup whole milk Greek yogurt
- 1 tablespoon honey
- Zest and juice from one lime (about 1 teaspoon zest and 2 tablespoons juice)
- ¼ cup extra virgin olive oil
- 1 tablespoon kosher salt
- 4 to 4½ pounds of chicken drumsticks
- ¾ cup coarsely chopped cilantro
- Lime wedges , optional, for serving
For the Cucumber, Mint, and Basil Raita:
- 16 ounces plain Greek yogurt
- 1 medium seedless cucumber , peeled and finely diced
- ½ cup chopped fresh basil
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh cilantro
- 1 teaspoon honey
- ½ teaspoon ground cumin
- 1 clove of garlic , minced
- ½ teaspoon kosher salt , to taste
Instructions
- For the Cucumber, Mint, and Basil Raita: Combine the yogurt, cucumber, basil, mint, cilantro, honey, cumin, garlic, and salt in a food processor and pulse just enough to break down the cucumber and herbs slightly (the raita should still have texture). Do not over mix, or the raita will become too runny. Refrigerate for at least 20 minutes to allow the flavors to come together and for the raita to firm and settle.
For the Tandoori Chicken:
- In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook, frequently stirring, for about 2 minutes, until spices are fragrant.
- Add the spices to a food processor, along with the ginger, garlic, onion powder, Greek yogurt, lime, zest and juice, oil, and salt; process until smooth.
- With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart. Place the chicken in a large ziplock bag and pour the marinade over the chicken. Seal and toss to coat evenly, cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, tossing occasionally.
- Preheat the oven to 450 °F. Line a baking sheet with heavy-duty aluminum foil (for easy clean-up) and set an oven-proof rack over the top. Spray the rack with nonstick cooking spray or grease with canola oil.
- Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through.
- Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve the Tandoori Chicken with rice, salad, naan bread, and raita on the side for a delicious Indian feast. Enjoy our Tandoori Chicken.
Notes
- To store: Place Any leftover Tandoori Chicken in an airtight container in the refrigerator for up to 3 days.
- To reheat: Place the Tandoori Chicken in a microwave-safe dish and cover it with a damp paper towel for reheating. Microwave on high for 1-2 minutes or until the chicken is heated. When reheating on the stovetop, heat a non-stick skillet over medium heat. Add a splash of oil or chicken broth to the skillet and add the Tandoori Chicken. Cook, occasionally stirring, for 5-7 minutes or until the chicken is heated through.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.