Tandoori Chicken Recipe is a classic Indian grilled chicken dish made with yogurt, aromatic spices, and high-heat cooking. Traditionally cooked in a clay tandoor, it is known for its smoky aroma, tender chicken, spiced marinade, and lightly charred exterior.
You do not need a traditional tandoor to make great Authentic Tandoori Chicken at home. An oven, outdoor grill, or air fryer can all produce excellent results when the chicken is properly scored, marinated, and cooked at high heat.
This version keeps the familiar Indian flavors while using equipment that is common in kitchens across the USA, Australia, the UK, Canada, and other countries.
If you enjoy Indian chicken dishes with bold spices, you may also like this Chicken Malai Tikka, which has a milder, creamy marinade.
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| Spicy grilled tandoori chicken served with lemon wedges, mint chutney & onion rings |
Tandoori chicken is made by marinating chicken in a spiced yogurt mixture before cooking it over high heat. The chicken is traditionally cooked inside a tandoor, a very hot clay oven that gives the dish its characteristic char and smoky flavor.
The marinade used here has two stages. The first combines lemon juice, salt, and red chili powder. The second adds thick yogurt, ginger-garlic paste, Kashmiri red chili powder, garam masala, cumin, coriander, turmeric, mustard oil, and kasuri methi.
Scoring the chicken deeply allows the marinade to reach further into the meat and also creates more surface area for browning and charring.
You can make this Tandoori Chicken Recipe even if you cannot find every traditional ingredient.
The marinade is the most important part of this Tandoori Chicken Recipe.
Pat the chicken pieces dry. Make several deep cuts into the thickest parts of the thighs or drumsticks with a knife.
These cuts help the first and second marinades reach more of the chicken.
Mix together:
Rub this mixture thoroughly over the chicken.
Let it rest for 10–15 minutes.
In a bowl, combine:
Coat the chicken thoroughly with the second marinade.
Cover and refrigerate for at least 4 hours or overnight.
The longer marinating time gives the spices more opportunity to flavor the chicken.
For another boldly spiced Indian chicken dish, see our Chicken Chettinad recipe.
The oven is one of the easiest methods for making tandoori chicken at home.
Keep an eye on the chicken during broiling because the high heat can brown the marinade quickly.
The exact cooking time can vary depending on the size of the chicken pieces and your oven. Chicken should be cooked through before serving.
Grilling gives the chicken a more pronounced char and is a great option for outdoor cooking.
Avoid moving the chicken too frequently. Letting it remain in contact with the hot grates helps develop the characteristic grilled exterior.
An air fryer is a convenient option for smaller kitchens and weeknight meals.
Do not overcrowd the basket. Air needs to circulate around the chicken for even cooking.
If you want additional smoky flavor without a traditional tandoor, you can use the dhungar method.
Use caution when handling hot charcoal and make sure the cooking area is well ventilated.
| Stage | Time |
|---|---|
| Preparing and scoring chicken | 10 minutes |
| First marinade | 10–15 minutes |
| Second marinade | 4 hours or overnight |
| Oven cooking | 20–25 minutes |
| Broiling | 2–3 minutes |
| Grill cooking | 5–7 minutes per side |
| Air fryer cooking | 15–18 minutes |
| Dhungar smoking | 5–10 minutes |
The WPRM recipe card uses 20 minutes prep time, 30 minutes cook time, 4 hours marination time, and 4 hours 50 minutes total time for 4 servings. The recipe card follows the same ingredients and core preparation described above.
Make deep cuts through the thickest sections of the chicken. This allows the marinade to reach more of the meat and helps the surface develop more color during cooking.
A thick yogurt creates a better coating than a thin, watery yogurt. Greek yogurt or hung curd is especially convenient.
The second marinade should be refrigerated for at least 4 hours. If you have time, overnight marination can be used.
Tandoori chicken gets its characteristic exterior from high-heat cooking. The oven method uses 220°C (425°F), while the air fryer uses 190°C (375°F).
Whether using a grill or air fryer, leave enough space around the chicken for heat to circulate.
For oven cooking, the final 2–3 minutes of broiling can help create darker, lightly charred edges.
Tandoori chicken works well as a main dish with a variety of sides.
Try serving it with:
For a larger Indian-style meal, serve the chicken alongside our Authentic Chicken Biryani.
You can also pair it with other Indian chicken dishes when serving a larger spread, such as Chicken Korma.
Let leftover chicken cool before transferring it to an airtight container.
Refrigerate leftovers and use them within a safe storage period for cooked chicken. Reheat thoroughly before serving.
Leftover tandoori chicken can also be used in:
The spiced chicken works particularly well in wraps with mint chutney, sliced onions, and fresh salad.
Yes. You can make Tandoori Chicken Recipe using an oven, grill, or air fryer. High heat and proper marination help recreate the characteristic texture and char.
Yes, but bone-in thighs or drumsticks are preferred for this recipe. Chicken breast is leaner and can dry out more easily, so cooking time may need to be adjusted.
Yes. The chicken can be refrigerated after the second marinade and left overnight.
Yes. Smoked paprika combined with a small amount of regular chili powder is a practical substitute. The flavor, heat, and color will not be exactly the same.
Yes. Use unsweetened coconut yogurt in place of the yogurt in the second marinade.
Yes. Preheat the air fryer to 190°C (375°F) and cook the chicken for 15–18 minutes, flipping once midway.
You can use a grill, broil the chicken briefly at the end of oven cooking, or use the optional dhungar method with hot charcoal.
Tandoori chicken became internationally associated with Indian restaurant cooking during the 20th century. It is particularly connected with Punjabi cooking and the tandoor, where marinated chicken is cooked at very high temperatures.
The dish later became popular around the world, appearing on restaurant menus from India to the UK, North America, Australia, and beyond.
Today, home cooks can adapt the traditional technique to modern ovens, grills, and air fryers while keeping the key elements of the dish: yogurt, spices, high heat, and char.
You do not need a traditional clay tandoor to make Authentic Tandoori Chicken at home. The important parts are the two-stage marinade, properly scored chicken, thick yogurt, bold spices, and high-heat cooking.
Whether you use an oven, outdoor grill, or air fryer, this Tandoori Chicken Recipe gives you a practical way to bring one of India's best-known grilled dishes to a home kitchen anywhere in the world.
For another Indian chicken recipe with a completely different flavor profile, try our Traditional Chicken Vindaloo. If you are looking for another kebab-style dish, our Chicken Galouti Kebab is another option.
Bone-in thighs and drumsticks remain juicier than chicken breasts.
Overnight marination gives the best flavor and tenderness.
No Kashmiri chili powder? Use smoked paprika with a little regular chili powder.
Ghee can replace mustard oil if preferred.
For a dairy-free version, use coconut yogurt and a little extra lemon juice.
Serve with mint chutney, onion rings, lemon wedges, jeera rice, garlic naan, or dal makhani.
Leftover tandoori chicken can be used in wraps, biryani, salads, pizzas, or quesadillas.
The Dhungar method gives a restaurant-style smoky aroma without using a traditional tandoor.