This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Jump to RecipeThis smoky tandoori chicken tastes just like the restaurant version, with a vibrant red color, charred edges and incredibly juicy, spiced meat. Bone in chicken thighs and drumsticks are marinated in a tangy yogurt mixture with ginger garlic paste, Kashmiri red chili, garam masala, cumin, coriander and kasuri methi, then roasted or grilled at high heat until beautifully charred. A quick smoking trick with a piece of hot charcoal gives it that authentic tandoor flavor at home, no clay oven required.
Serve it with naan, lemon wedges, sliced onions and mint chutney. If you love Indian food, try my chicken tikka masala and baingan bharta, or the slow cooker chicken shawarma for another spiced chicken favorite.
Why You Will Love This Tandoori Chicken
- Restaurant style. Bold color, charred edges and smoky flavor.
- Juicy and tender. The yogurt marinade tenderizes the chicken.
- No tandoor needed. Use your oven, grill or air fryer.
- Simple spices. Pantry spices create deep, layered flavor.
- Healthy. High protein and low carb.
- Great for meal prep. Delicious hot or cold.
What Is Tandoori Chicken?
Tandoori chicken is a classic dish from the Punjab region of northern India and Pakistan. It is named after the tandoor, a cylindrical clay oven heated with charcoal or wood to extremely high temperatures, often over 800°F. Chicken is marinated in yogurt and spices, threaded onto long skewers and lowered into the tandoor, where the intense heat chars the outside while keeping the inside moist.
The dish became famous at Moti Mahal restaurant in Delhi in the mid 20th century and is now loved worldwide. The chicken is also the starting point for chicken tikka masala and butter chicken.
Ingredients You Will Need
Exact amounts are in the recipe card below.
First marinade
- Bone in, skinless chicken thighs and drumsticks: the juiciest choice.
- Lemon juice, salt and Kashmiri red chili powder: season and tenderize the meat.
Yogurt marinade
- Thick Greek yogurt or hung curd: tenderizes and forms the creamy base.
- Ginger garlic paste: essential for bold aroma.
- Kashmiri red chili powder: vibrant color and mild heat.
- Garam masala, ground cumin and ground coriander: warm, earthy spices.
- Turmeric: golden color.
- Kasuri methi: dried fenugreek leaves, the secret to restaurant flavor.
- Mustard oil or neutral oil: mustard oil adds a traditional pungency.
- Salt and lemon juice.
For serving
- Butter or ghee for basting, chaat masala, lemon wedges, sliced red onion and cilantro.
How to Make Tandoori Chicken
1. Score the chicken
Remove the skin from the chicken. Using a sharp knife, make 2 to 3 deep slashes in each piece, cutting almost to the bone. This lets the marinade penetrate deeply and helps the chicken cook evenly.
2. First marinade
Rub the chicken with lemon juice, salt and a teaspoon of chili powder, working it into the slashes. Let it rest for 20 to 30 minutes.
3. Yogurt marinade
In a large bowl, mix the yogurt, ginger garlic paste, chili powder, garam masala, cumin, coriander, turmeric, crushed kasuri methi, oil, salt and lemon juice until smooth. Add the chicken and coat every piece thoroughly. Cover and refrigerate for at least 6 hours, or ideally overnight.
4. Roast or grill
Preheat the oven to 450°F. Place a wire rack on a foil lined sheet pan and arrange the chicken on top. Roast for 20 minutes, flip, baste with melted butter and roast for another 10 to 15 minutes. Finish under the broiler for 2 to 4 minutes, until the edges are charred. The chicken is done at 165°F, but dark meat is most tender at 175°F. Check with an instant read thermometer. On a grill, cook over medium high heat for 20 to 25 minutes, turning often.
5. Smoke it (optional)
For authentic smoky flavor, place the cooked chicken in a large Dutch oven with a small steel bowl in the center. Heat a piece of natural charcoal over a gas flame until it glows red, place it in the bowl, drizzle a teaspoon of ghee over it and immediately cover the pot for 2 to 3 minutes. This is called the dhungar method. Only do this in a well ventilated kitchen.
6. Serve
Sprinkle with chaat masala and a squeeze of lemon. Serve hot with sliced onions, lemon wedges, mint chutney and naan.
Tips for Restaurant Style Tandoori Chicken
- Use thick yogurt. Watery yogurt slides off. Strain regular yogurt through cheesecloth for 1 hour if needed.
- Marinate overnight. Longer marinating gives more flavor and tenderness.
- Use high heat. High temperatures mimic the tandoor and create charred edges.
- Elevate the chicken. A rack lets hot air circulate so the chicken roasts instead of stewing.
- Do not skip kasuri methi. Its aroma is what makes it taste like a restaurant.
Why Is Tandoori Chicken Red?
Restaurant tandoori chicken is famous for its bright red color. Traditionally, this comes from Kashmiri red chili powder, which is prized for its vivid color and mild heat. Many restaurants also add red food coloring for an even stronger hue. This recipe relies on Kashmiri chili and a little paprika for natural color. If you cannot find Kashmiri chili, mix sweet paprika with a pinch of cayenne. Beet powder is another natural way to deepen the red color without changing the flavor.
Oven, Grill or Air Fryer?
All three methods give great results. The oven is the easiest and most hands off, and finishing under the broiler adds char. An outdoor grill, especially with charcoal, gives the smokiest flavor that is closest to a tandoor. The air fryer is fast and creates crispy edges; cook at 400°F for 18 to 22 minutes, flipping halfway and basting with butter. For chicken tikka, cut boneless thighs into cubes, thread them onto skewers and cook for 10 to 12 minutes.
Is Tandoori Chicken Healthy?
Tandoori chicken is one of the healthiest dishes on the Indian menu. It is roasted or grilled rather than fried, uses skinless chicken and gets its richness from protein packed yogurt instead of cream. It is high in protein, low in carbohydrates and naturally gluten free. Spices like turmeric, cumin, coriander and ginger add tons of flavor without extra calories. Enjoy it with a fresh salad and a small portion of naan or rice for a balanced meal.
Why the Double Marinade Works
Many restaurant chefs use two marinades for tandoori chicken, and it makes a real difference. The first marinade of lemon juice, salt and chili is acidic and thin, so it penetrates deep into the slashes and seasons the chicken right to the bone. It also begins to break down the surface proteins, preparing the meat to absorb more flavor. The second marinade is thick and yogurt based.
Yogurt contains lactic acid and calcium, which gently tenderize the chicken without making it mushy, the way stronger acids can. The yogurt also clings to the surface and forms a protective coating in the oven, keeping the chicken moist while the outside chars. Together, they create chicken that is seasoned throughout, tender and full of flavor.
Common Mistakes to Avoid
- Using runny yogurt. The marinade drips off and the chicken will not char properly.
- Skipping the slashes. The spices only flavor the surface without them.
- Roasting at low temperature. The chicken steams and turns pale instead of charred.
- Crowding the pan. Leave space between the pieces so hot air can circulate.
What to Serve With Tandoori Chicken
Serve tandoori chicken with warm naan, jeera rice or basmati rice, mint and cilantro chutney, cucumber raita and a kachumber salad of onion, tomato and cucumber with lemon. A bowl of dal makhani or baingan bharta makes it a feast.
Storage and Reheating
- Refrigerator: store in airtight containers for up to 4 days.
- Freezer: freeze cooked chicken for up to 3 months, or freeze raw chicken in the marinade for up to 2 months.
- Reheating: reheat in a 375°F oven or air fryer for 8 to 10 minutes to keep the edges crisp.
- Leftovers: shred into wraps or use for a quick chicken tikka masala.
Frequently Asked Questions
How long should I marinate tandoori chicken?
At least 6 hours, and ideally overnight. Avoid more than 24 hours, or the texture can turn mushy.
Can I use boneless chicken?
Yes. Boneless thighs cook faster, about 15 to 18 minutes at 450°F.
Can I use chicken breast?
Yes, but it is leaner. Marinate it well and avoid overcooking.
What can I use instead of kasuri methi?
It has a unique flavor, but a pinch of dried oregano or a little celery leaf can be used in a pinch.
Is tandoori chicken spicy?
It is mildly spicy. Kashmiri chili is more about color than heat.
Can I grill tandoori chicken?
Yes. Grill over medium high heat for 20 to 25 minutes, turning often.
Final Thoughts
Smoky, charred and packed with spice, this restaurant style tandoori chicken is easy to make at home. With a flavorful yogurt marinade, high heat roasting and a simple smoking trick, you can enjoy authentic tandoor flavor without a clay oven.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 42 g |
| Carbohydrates | 6 g |
| Fat | 18 g |
| Saturated Fat | 6 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 780 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Smoky Tandoori Chicken (Restaurant Style)
Ingredients
Method
- Remove the skin and cut deep slashes in the chicken.
- Rub with lemon juice, salt and chili powder and rest 20 to 30 minutes.
- Mix the yogurt marinade, coat the chicken and refrigerate at least 6 hours or overnight.
- Roast on a rack at 450°F for 20 minutes, flip, baste with butter and roast 10 to 15 minutes more. Broil 2 to 4 minutes to char.
- Optional: smoke with a hot piece of charcoal and ghee in a covered pot for 2 to 3 minutes.
- Sprinkle with chaat masala and lemon and serve with onions and chutney.
