Print

Tandoori Chicken Recipe

Tandoori Chicken Recipe
Print Recipe

★★★★★

5.2 from 25 reviews

Tandoori Chicken is a flavorful and aromatic Indian dish featuring chicken marinated in a spicy yogurt-based tandoori paste, then grilled, baked, or air-fried to perfection. The marinade infuses the chicken with bold spices like paprika, garam masala, and Kashmiri chili powder, creating a deliciously charred and tender meal perfect for any occasion.

Ingredients

Scale

Tandoori Paste Ingredients

  • ½ small onion
  • 4 garlic cloves
  • 1-inch piece of peeled fresh ginger
  • 1½ tablespoons paprika
  • 1½ teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • ½ teaspoon freshly ground black pepper
  • ¼ to ½ teaspoon Kashmiri chile powder or cayenne pepper
  • Juice of 1 lemon
  • ½ cup plain yogurt
  • 1 teaspoon salt

Chicken

  • 4 whole chicken legs (drumsticks and thighs, with bones and skin intact) or 2 pounds boneless, skinless chicken thighs

Instructions

  1. Prepare the Marinade: In a blender or food processor, combine the small onion, garlic cloves, peeled ginger, paprika, ground coriander, ground turmeric, garam masala, black pepper, Kashmiri chile powder or cayenne, lemon juice, plain yogurt, and salt. Blend until smooth to create the tandoori paste.
  2. Marinate the Chicken: In a large bowl, mix the prepared tandoori paste with the plain yogurt and salt (if not already combined earlier). Add the chicken pieces to the bowl and toss thoroughly to coat each piece evenly. Cover the bowl with plastic wrap and refrigerate for 20 to 40 minutes to allow the flavors to infuse.
  3. Cook on the Grill: Preheat the grill to medium-high heat. Place the marinated chicken pieces directly on the grill grates. Grill for about 7 to 10 minutes per side, turning once, until the chicken is cooked through, with a slightly charred exterior. Bone-in chicken will require slightly more time. Check doneness with an instant-read thermometer; the internal temperature should read 160ºF. Remove from grill and let rest for 5 minutes before serving.
  4. Cook in the Oven: Preheat the oven to 425ºF. Arrange the marinated chicken pieces in a single layer on a baking sheet. Roast for 20 to 25 minutes, flipping halfway through to ensure even browning and some charring at the edges. Confirm the chicken reaches an internal temperature of 160ºF for safe consumption. Once cooked, allow the chicken to rest 5 minutes before serving.
  5. Cook in the Air Fryer: Optionally, line the air fryer basket with perforated parchment paper to prevent sticking. Place the chicken pieces in a single layer in the basket. Cook at 400ºF for 10 minutes. Flip the chicken and continue cooking at 400ºF for an additional 5 to 10 minutes until fully cooked through and nicely browned with some charred spots. Remove from air fryer and let stand for 5 minutes before serving.

Notes

  • For best flavor, marinate the chicken for at least 30 minutes or up to 6 hours.
  • Using bone-in chicken offers juicier results, but boneless thighs work well for quicker cooking.
  • Kashmiri chili powder adds color and mild heat; adjust quantity according to your spice preference.
  • An instant-read thermometer ensures perfect doneness and prevents overcooking.
  • If grilling, oil the grill grates lightly to prevent sticking.
  • Serve with naan, rice, or a fresh cucumber salad to balance the spices.

Nutrition

Keywords: Tandoori Chicken, Indian Recipe, Spicy Chicken, Grilled Chicken, Yogurt Marinated Chicken

Find it online: https://cheframiflavor.com/tandoori-chicken-recipe/