Tandoori Chicken
Chicken pieces marinated in spiced yogurt and roasted at very high heat to mimic a tandoor oven. The signature red color, charred edges, and tender juicy interior define this Pakistani-Indian classic. Hung yogurt + 12-hour marinade are the technique secrets.
Prep Time
20 min
Cook Time
28 min
Servings
2
Calories
499 cal
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Smart Servings Scaler
- Chicken250 g
- Yogurt¼ cup
- Tandoori Masala½
- Cumin½ tsp
- Paprika½ tsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Chicken250 g
- Yogurt0.25 cup
- Tandoori Masala0.5
- Cumin0.5 tsp
- Paprika0.5 tsp
Instructions
- 1
Pat 8 chicken pieces (legs and thighs work best — drumsticks too) dry with paper towels. Make 2-3 deep slashes in each piece with a sharp knife — this lets marinade penetrate.
- 2
First marinade: rub the chicken with 1 tablespoon salt, juice of 1 lemon, and 1 tablespoon Kashmiri red chili powder (or 1 teaspoon regular red chili powder). Sit 30 minutes.
- 3
Second marinade: in a bowl, mix 1 cup hung yogurt (Greek yogurt or strained regular), 2 tablespoons ginger-garlic paste, 1 tablespoon Kashmiri chili powder (for color), 1 teaspoon turmeric, 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1 teaspoon garam masala, 1 teaspoon black pepper, 2 tablespoons mustard oil (or olive oil), 1 teaspoon fenugreek (kasoori methi), 1 teaspoon salt.
- 4
Coat the chicken in the second marinade, rubbing it into the slashes. Refrigerate at least 6 hours, ideally 12-24 hours. Longer marinades = deeper flavor and color.
- 5
Heat the oven to 475°F (245°C) with a wire rack set inside a baking sheet (catches drips while allowing air circulation around the chicken). Or use a grill at maximum heat.
- 6
Place chicken on the rack. Roast 25-30 minutes, turning halfway and basting with melted butter. The chicken should be deeply charred at the edges and 165°F internal. Squeeze lemon over before serving and sprinkle with chaat masala (essential). Serve with sliced raw onion, mint chutney, and naan.
Watch how to make Tandoori Chicken
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💡 Expert Tips
- 1.Slash the chicken. Deep cuts let the marinade penetrate to the bone. Skipping this step gives you surface-marinated chicken with bland centers.
- 2.Hung yogurt only. Watery yogurt makes a runny marinade that doesn't cling.
- 3.Kashmiri chili powder for color. Regular chili powder is hot but doesn't give the signature red color. Look in Indian groceries.
- 4.Maximum oven heat. Tandoor ovens hit 900°F. Home ovens can't replicate that, but 475°F is your best shot. Lower heat won't give the charred edges.
🔬 Why It Works
Tandoori chicken's signature character comes from three things: a long acidic marinade (yogurt's lactic acid tenderizes the chicken), high direct heat (creates the charred surface that defines the dish), and a specific spice blend (the warm Indian spices plus the red color of Kashmiri chili). The hung yogurt provides the thick coating that clings to the chicken; thin yogurt slides off. Mustard oil adds the slight bite traditional to Pakistani-Indian cooking — substitute olive oil if needed.
Frequently Asked Questions
Where do I find Kashmiri chili powder?▾
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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