Smoky Tandoori Chicken Recipe (Restaurant Style)
Smoky Tandoori Chicken Recipe (Restaurant Style)
If you’ve ever craved that bold, smoky flavor of tandoori chicken from your favorite Indian restaurant, you’re in for a treat. Traditionally cooked in a clay oven (tandoor), this dish is known for its tender, juicy meat and signature charred edges. The good news? You don’t need a tandoor to make authentic Smoky Tandoori Chicken at home. With the right marinade, spices, and a few clever cooking tricks, you can recreate the same restaurant-style taste in your own kitchen.
Whether you bake, grill, or air-fry, this foolproof recipe guarantees succulent chicken that’s bursting with flavor. Serve it with naan, cucumber raita, or fragrant turmeric rice for a complete meal, and watch it disappear from the table in no time.
For Tandoori Chicken
- Chicken – Use bone-in, skinless thighs or drumsticks for the juiciest results.
- Greek Yogurt – Acts as the base of the marinade, tenderizing the chicken while adding a creamy texture.
- Ginger & Garlic Paste – The key to bold, aromatic flavors.
- Garam Masala – A blend of warming spices that brings depth to the marinade.
- Kashmiri Red Chili Powder – Adds vibrant color and mild heat; swap with paprika for a milder version.
- Black Pepper – A touch of heat and earthiness.
- Coriander Powder – Adds a citrusy, slightly nutty flavor.
- Cumin Powder – Enhances the smokiness of the tandoori spice blend.
- Sea Salt – Balances all the flavors.
- Turmeric – Optional, but adds warmth and a golden hue.
- Kasuri Methi (Dried Fenugreek Leaves) – A game-changer for that signature restaurant-style taste.
- Lemon Juice – Brightens up the flavors and helps tenderize the meat.
- Oil – Helps coat the chicken and prevents drying while cooking.
For the Chili Oil (Optional Basting Sauce)
- Oil (Neutral or Mustard Oil) – Brings out the deep flavors of the spices and keeps the chicken moist.
- Kashmiri Red Chili Powder – Adds rich color and subtle heat.
Why You’ll Love This Recipe
- Restaurant-style at home – Get all the authentic flavors without needing a tandoor.
- Versatile cooking methods – Works beautifully in the oven, on a grill, or even in an air fryer.
- Juicy and flavorful – A yogurt-based marinade ensures the chicken stays tender.
- Customizable spice level – Adjust the chili powder to suit your heat preference.
- Perfect for any occasion – Great as an appetizer, main course, or party favorite.
Smoky Tandoori Chicken Recipe (Restaurant Style)
Craving smoky, restaurant-style tandoori chicken but don’t have a tandoor? This easy recipe delivers juicy, spice-packed flavor right at home—no hassle required!
Course: Appetizer, Main Course Cuisine: Indian Keyword: Smoky Tandoori Chicken Recipe Prep Time: 15minutes minutes Cook Time: 40minutes minutes
Marinating Time: 6hours hours Total Time: 55minutes minutes Servings: 4
Ingredients You’ll Need
For the Chicken & Marinade
- Chicken – Bone-in, skinless thighs or drumsticks work best for juiciness.
- Greek Yogurt – Tenderizes the chicken and forms the creamy base of the marinade.
- Ginger-Garlic Paste – Essential for that bold, aromatic flavor.
- Garam Masala – Adds warmth and depth to the spice mix.
- Kashmiri Red Chili Powder – For vibrant color and mild heat (use paprika for a milder version).
- Coriander & Cumin Powder – Bring earthy, citrusy notes that balance the marinade.
- Turmeric (Optional) – Adds golden color and warmth.
- Kasuri Methi (Dried Fenugreek Leaves) – The secret to restaurant-style flavor.
- Lemon Juice – Helps tenderize and adds brightness.
- Oil – Keeps the chicken moist while cooking.
- Salt & Pepper – To balance flavors.
For Optional Chili Oil (Basting Sauce)
- Kashmiri Red Chili Powder
- Neutral or mustard oil
For Serving
- Fresh coriander leaves
- Onion slices & lemon wedges
- Mint or cilantro chutney
Step-by-Step Instructions
1. Prepare the Marinade
In a large mixing bowl, combine yogurt, ginger-garlic paste, garam masala, chili powder, cumin, coriander, turmeric, salt, kasuri methi, oil, and lemon juice. Mix well until smooth.
Pat the chicken dry and make deep slits on each piece. This helps the marinade penetrate and infuse flavor. Coat the chicken thoroughly with the marinade, making sure it seeps into the cuts. Cover and refrigerate for at least 6 hours—or overnight for the best results.
2. Cook the Chicken
Oven Method
- Preheat oven to 470°F (240°C).
- Line a baking tray with foil and place a wire rack on top. Lightly oil the rack.
- Arrange marinated chicken pieces and bake for 12–15 minutes.
- Flip, baste with leftover marinade or chili oil, and cook another 12–15 minutes.
- Move to the top rack and broil for 3–4 minutes until slightly charred.
Grill Method
- Preheat your grill to medium-high.
- Place chicken on the grates and cook for 6–8 minutes per side, basting occasionally.
Air Fryer Method
- Preheat air fryer to 375°F (190°C).
- Arrange chicken pieces in a single layer and cook for 18–20 minutes, flipping halfway.
3. Add Smoky Flavor (Optional)
For that extra restaurant-style touch, use the charcoal smoke method:
- Heat a small piece of charcoal until red-hot.
- Place it in a steel bowl inside the tray, drizzle ghee or oil over it, and cover immediately for 5 minutes.
This infuses the chicken with irresistible smoky aroma.
4. Serve & Enjoy
Once cooked, brush the chicken with melted butter or pan drippings. Garnish with fresh coriander, onion slices, and lemon wedges. Pair it with naan, turmeric rice, or cucumber raita for a complete feast.
Tips for the Best Tandoori Chicken
- Adjust spice level – Add more chili for heat or swap with paprika for mildness.
- Marinate longer – Overnight marination gives the deepest flavor.
- Don’t skip kasuri methi – It’s the game-changer for authentic taste.
- Use bone-in chicken – Keeps the meat juicier than boneless cuts.
- High heat is key – To get that slightly charred, smoky effect.
Nutrition Facts (Per Serving – 1 piece)
| Nutrient | Amount |
|---|---|
| Calories | 376 kcal |
| Protein | 27 g |
| Carbohydrates | 2 g |
| Fat | 28 g |
| Saturated Fat | 6 g |
| Cholesterol | 97 mg |
| Sodium | 264 mg |
| Potassium | 305 mg |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Vitamin A | 490 IU |
| Vitamin C | 4 mg |
| Calcium | 47 mg |
| Iron | 1 mg |
Frequently Asked Questions
1. Do I need a tandoor to make tandoori chicken?
Not at all! An oven, grill, or even an air fryer will give you similar results.
2. How long should I marinate the chicken?
At least 6 hours, but overnight marination makes it even more flavorful.
3. Can I use boneless chicken?
Yes, boneless thighs work well, but avoid chicken breast as it dries out quickly.
4. How do I make it dairy-free?
Swap yogurt with a mix of tomato paste and extra oil for a tangy, creamy texture.
5. How do I get the red color?
Kashmiri chili powder adds natural color without too much heat. You can also add beetroot juice for a natural boost.
Final Thoughts
This Smoky Tandoori Chicken Recipe is everything you love about restaurant-style tandoori—juicy, flavorful, smoky, and slightly charred—but made right at home. Whether you’re cooking it for a weeknight dinner or a special get-together, this dish never fails to impress. Pair it with naan, rice, and chutney, and enjoy the flavors of India without stepping outside your kitchen.
