Authentic Chicken Tandoori Recipe

Craving authentic tandoori chicken? Our chef-approved recipe delivers juicy, spice-marinated chicken. Easy oven method with pro tips for maximum flavor

After testing dozens of variations in professional kitchens, I’ve perfected this version that captures the essence of traditional tandoori chicken using standard home equipment. The secrets?

Why This Recipe Works

Overnight marinating ensures deep flavor penetration

Yogurt marinade tenderizes while keeping meat moist

Kashmiri chili delivers vibrant color without excessive heat

Wire rack baking mimics a tandoor’s intense heat

Ingredients

Marinade:

1 ½ cups plain full-fat yogurt (Greek yogurt works too)
2 tbsp olive oil
1 ½ tbsp lemon juice (freshly squeezed)
2 tsp ginger, grated
3 garlic cloves, minced
3 tsp garam masala
1 tbsp Kashmiri chili powder *(for color and mild heat; substitute with 1 tsp paprika + ½ tsp cayenne if needed)*
1 tsp turmeric powder
2 tsp cumin powder
2 ½ tsp coriander powder
1 tsp ground black pepper
1 tsp salt

Protein:

1 kg chicken (bone-in thighs, drumsticks, or breast for juiciness)

Step-by-Step Instructions

1. Prepare the Marinade

In a large bowl, whisk together the yogurt, olive oil, lemon juice, ginger, garlic, and all spices until smooth. The acidity of the yogurt and lemon will tenderize the chicken while the spices infuse flavor.

2. Prep the Chicken

Pat the chicken dry with paper towels to help the marinade adhere.
Make 2-3 deep slits in each piece, cutting to the bone. This allows the marinade to penetrate deeply.
Coat the chicken thoroughly in the marinade, pressing it into the slits. Cover and refrigerate for at least 4 hours (overnight is ideal for maximum flavor).

3. Cook the Chicken

Preheat the oven to 200°C (400°F).
Arrange the chicken on a wire rack set over a baking tray. This elevates the pieces for even heat distribution and crisp edges.
Bake for 25-30 minutes, flip, then bake another 10-15 minutes until the internal temperature reaches 75°C (165°F) and the edges are slightly charred.

4. Serve

Rest the chicken for 5 minutes before serving with warm naan, basmati rice, or a green salad.