If you are craving a dish that bursts with vibrant colors, bold spices, and unforgettable smoky flavor, then this Tandoori Chicken Recipe is exactly what you need. It captures the authentic taste of traditional Indian street food using a simple oven method that anyone can try at home, bringing together tender chicken marinated in a perfectly balanced blend of spices and yogurt. This recipe guarantees juicy, flavorful chicken with that characteristic tang and subtle heat, making it an absolute favorite to share with friends and family any day of the week.
Ingredients You’ll Need
Getting the right ingredients for this Tandoori Chicken Recipe is easier than you might think, and each element plays a crucial role in creating layers of flavor, tenderness, and mouthwatering color.
- Chicken: Using a whole chicken cut into pieces ensures you get a mix of juicy meat and crispy skin.
- Plain yogurt: Acts as the base for the marinade, tenderizing the chicken while adding creaminess.
- Lemon juice: Adds brightness and a touch of acidity that balances the spices.
- Ginger garlic paste: Provides an aromatic punch and depth of flavor.
- Garam masala: A warming spice blend that gives the chicken its signature fragrance.
- Ground cumin: Brings a nutty, earthy note.
- Ground coriander: Offers a subtle citrus undertone.
- Turmeric powder: Adds a beautiful golden hue and mild earthiness.
- Kashmiri red chili powder: Provides vibrant red color and moderate heat without overpowering.
- Salt: Enhances all the other flavors perfectly.
- Vegetable oil: Helps the marinade coat the chicken evenly and promotes caramelization during cooking.
- Fresh cilantro: For a fresh, bright garnish that complements the richness.
How to Make Tandoori Chicken Recipe
Step 1: Preheat the Oven
Begin by heating your oven to a hot 400°F (200°C). This high temperature is essential because it helps replicate the intense heat of a traditional tandoor, allowing the chicken to cook through quickly and develop those signature charred edges and smoky flavor.
Step 2: Prepare the Marinade
In a large bowl, combine the plain yogurt, lemon juice, ginger garlic paste, garam masala, ground cumin, ground coriander, turmeric powder, Kashmiri red chili powder, salt, and vegetable oil. Mixing all these ingredients together well is key to distributing those incredible aromas and flavors evenly throughout the chicken.
Step 3: Coat the Chicken
Add your chicken pieces directly to the marinade, making sure each piece is thoroughly covered. This step ensures every bite is packed with flavor and tenderness, as the yogurt and spices work their magic during the marinating time.
Step 4: Marinate the Chicken
Cover the bowl with plastic wrap and pop it into the refrigerator to marinate for at least 2 hours. For the best and most intense flavor, let it sit overnight. Your patience will pay off with deeply infused spices and incredibly tender chicken.
Step 5: Arrange for Baking
Line a baking tray with aluminum foil and arrange the marinated chicken pieces evenly. This setup helps keep cleaning simple and allows the chicken to cook evenly, crisping up beautifully on the outside.
Step 6: Bake to Perfection
Place the tray in your preheated oven and bake for about 30 to 35 minutes. Keep an eye out for perfectly cooked chicken with slightly charred edges—that’s your cue that those gorgeous flavors have fully developed.
Step 7: Garnish and Serve
Once out of the oven, sprinkle the tandoori chicken with fresh cilantro for a burst of color and fresh herbal notes. This final touch makes your dish look inviting and adds a subtle lift to each bite.
How to Serve Tandoori Chicken Recipe
Garnishes
Fresh cilantro is a classic garnish that adds brightness and complements the smoky, spicy flavors perfectly. You can also add lemon wedges on the side for a zesty squeeze that livens up the dish even more.
Side Dishes
Tandoori chicken pairs beautifully with soft, warm naan bread or fluffy basmati rice to soak up all the juices. A side of cooling cucumber raita or a fresh salad with tomatoes and onions provides a refreshing contrast to the richness of the chicken.
Creative Ways to Present
For a stunning presentation, try serving the chicken on a rustic wooden board with colorful vegetable skewers alongside. Or arrange pieces over a bed of fragrant saffron rice, topped with pomegranate seeds for a pop of sweetness and crunch. These ideas make your Tandoori Chicken Recipe not only delicious but visually irresistible.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover tandoori chicken in an airtight container and store it in the refrigerator. It will keep well for up to 3 days, making it a convenient and tasty option for quick meals the next day.
Freezing
If you want to freeze the cooked chicken, wrap pieces individually in plastic wrap or foil and place them in a freezer-safe bag. Frozen tandoori chicken can last up to 2 months without significant loss of flavor or texture.
Reheating
To reheat, use a low oven setting around 300°F (150°C) and warm the chicken until heated through, which helps preserve its juiciness and texture. Avoid microwaving to prevent drying out the meat and losing that lovely charred flavor.
FAQs
Can I use chicken thighs instead of a whole chicken for this Tandoori Chicken Recipe?
Absolutely! Chicken thighs are perfect for tandoori because they stay juicy and absorb the marinade flavors beautifully. Just adjust the cooking time as thighs may cook faster than larger pieces.
What can I substitute if I don’t have Kashmiri red chili powder?
If you can’t find Kashmiri chili powder, a mild paprika mixed with a pinch of cayenne pepper works well. It will still give you that vibrant color and gentle heat without overpowering the dish.
Is this recipe spicy?
The Tandoori Chicken Recipe has a gentle kick thanks to the Kashmiri chili powder, but it is not overwhelmingly spicy. You can adjust the chili amount up or down based on your heat preference.
Can I prepare the marinade in advance?
Yes, you can mix the marinade a day ahead and refrigerate it. This allows the spices to meld even more, enhancing the depth of flavor when you marinate the chicken.
What if I don’t have an oven?
No oven? No problem! You can cook the marinated chicken on a grill or stovetop grill pan for a similar smoky effect. Just make sure to cook it on medium heat to avoid burning while achieving that charred exterior.
Final Thoughts
There is something truly special about making this Tandoori Chicken Recipe at home – it’s like bringing the spirit of Indian street food right to your dining table with minimal fuss and maximum flavor. Once you try it, you’ll find it a go-to recipe for impressing guests or enjoying a cozy night in. So grab those spices, get marinating, and prepare to fall in love with this timeless, flavorful dish!
Print
Tandoori Chicken Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 30m
- Total Time: 0h 50m
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Indian
- Diet: Halal
Description
Tandoori Chicken is a classic Indian dish featuring chicken marinated in a flavorful blend of yogurt and spices, then baked to perfection. The marinade imparts a vibrant color and rich taste, resulting in tender, juicy chicken with a smoky, slightly charred exterior. Ideal as a main course served with naan or rice, this recipe brings the authentic taste of tandoori cooking right to your home oven.
Ingredients
Chicken
- 1 whole chicken, cut into pieces
Marinade
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons ginger garlic paste
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Garnish
- Fresh cilantro, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the chicken evenly.
- Prepare the Marinade: In a large mixing bowl, combine plain yogurt, lemon juice, ginger garlic paste, garam masala, ground cumin, ground coriander, turmeric powder, Kashmiri red chili powder, salt, and vegetable oil. Mix well until all spices are thoroughly incorporated into the yogurt base.
- Coat the Chicken: Add the chicken pieces to the marinade, making sure each piece is thoroughly coated with the mixture for maximum flavor infusion.
- Marinate: Cover the bowl with plastic wrap and refrigerate the chicken, allowing it to marinate for at least 2 hours, though marinating overnight will yield the best flavor and tenderness.
- Prepare for Baking: After marination, place the chicken pieces on a baking tray lined with aluminum foil, ensuring they are spaced evenly for uniform cooking.
- Bake the Chicken: Bake in the preheated oven for 30 to 35 minutes, or until the chicken is cooked through. Look for a slightly charred texture on the edges to mimic the traditional tandoori effect.
- Remove and Garnish: Once cooked, remove the chicken from the oven, and garnish with fresh cilantro for a burst of color and herbal freshness.
- Serve: Serve the tandoori chicken hot alongside naan bread, steamed rice, or your favorite side dishes for a complete and satisfying meal.
Notes
- Marinating the chicken overnight enhances the depth of flavor and tenderness.
- Use Kashmiri red chili powder for vibrant color without excessive heat; substitute with regular chili powder if unavailable, but reduce quantity if less heat is desired.
- Line the baking tray with foil for easier cleanup and to prevent sticking.
- To achieve a more charred texture, broil the chicken for the last 2-3 minutes, watching carefully to prevent burning.
- This dish can be made gluten-free by ensuring all spices and yogurt are gluten-free certified.
