Name: Tandoori Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: 1 lb (500g) boneless chicken thighs; 1 cup plain yogurt; 3 garlic cloves, crushed; 2 tsp crushed ginger; 2 tbsp lemon juice; 1 tbsp Garam Masala; 2 tsp paprika; 1 tsp ground cumin; 1 tsp turmeric; 1 tsp ground cardamom; ½ tsp chilli powder; 1 tsp salt; 1 tsp black pepper

If the words “Tandoori Chicken” instantly conjure visions of irresistibly juicy, fiery-spiced meat with a smoky char, you’re officially my kind of foodie. This at-home version captures everything we love about the classic Indian dish: fragrant spices, vibrant color, and that perfect marriage of tenderness and tang, all achieved in your oven. Whether you’re new to this famous recipe or simply looking to perfect your own, this is a crowd-pleaser you’ll want on repeat for weeknight dinners and special occasions alike.

Ingredients You’ll Need

You only need a handful of pantry staples and a basket of fresh ingredients to create the magic of homemade Tandoori Chicken. Each ingredient here brings its own flavor punch, appealing aroma, or that iconic hue you expect from this fiery favorite.

Boneless chicken thighs (1 lb/500g): Thighs stay wonderfully juicy and soak up all the spicy marinade, making them the preferred cut for maximum flavor and tenderness.
Plain yogurt (1 cup): Yogurt is the marinade’s secret weapon, tenderizing the chicken and forming a wonderfully creamy base that carries all the spices.
Garlic cloves, crushed (3): Garlic infuses the meat with its signature savory depth—don’t skip this!
Crushed ginger (2 tsp): Ginger brings fresh heat and a subtle warmth that balances the zestier spices.
Lemon juice (2 tbsp): A splash of lemon cuts through richness, keeping every bite bright and lively.
Garam Masala (1 tbsp): This iconic Indian spice blend delivers aromatic warmth and complexity to the marinade.
Paprika (2 tsp): Adds a mellow savoriness and deep red color that gives tandoori its classic look.
Ground cumin (1 tsp): For a toasty, earthy nuance that anchors the marinade’s flavors.
Turmeric (1 tsp): Turmeric’s golden hue and subtle bitterness are essential for authentic tandoori color and taste.
Ground cardamom (1 tsp): This sweet, aromatic spice lifts the flavors and adds gentle complexity.
Chilli powder (½ tsp): Adjust to taste, but a little heat is what brings a genuine kick to tandoori chicken.
Salt (1 tsp): A must for making every bite pop with flavor.
Black pepper (1 tsp): For gentle background heat that complements the larger spice mix.

How to Make Tandoori Chicken

Step 1: Mix the Marinade

In a large bowl, whisk together the yogurt, garlic, ginger, lemon juice, all of the spices, salt, and black pepper. The goal here is to create a thick, vividly orange marinade that smells absolutely irresistible. Take a moment to inhale all those warming aromas—it’s the promise of great things to come!

Step 2: Marinate the Chicken

Add the boneless chicken thighs to the marinade and toss until every piece is luscious and well coated. Cover the bowl and refrigerate, letting the chicken soak up the flavors for at least 30 minutes—though up to 12 hours means even tastier results if you have the time. Marinating is what sets Tandoori Chicken apart, turning each bite into a tender, spiced sensation.

Step 3: Preheat the Oven and Broiler

Preheat your oven and the broiler (or oven grill) to its highest setting. This blazing-hot heat will mimic the traditional tandoor oven’s effect, helping the chicken develop little charred, smoky edges while staying juicy inside. Line a rimmed baking tray with foil for easy cleanup, then place a wire rack over it.

Step 4: Arrange and Bake

Lay the marinated chicken thighs, skin-side up, on the wire rack. Slide the tray into your preheated oven and let the chicken roast for 20 to 30 minutes. You’re looking for sizzling, caramelized tops, a few lovely char marks, and fully cooked chicken—though a quick check with a meat thermometer (165°F/74°C) guarantees perfection.

Step 5: Rest and Serve

Once done, remove the Tandoori Chicken from the oven and let it rest for 5 minutes on the tray. This brief pause keeps all those spicy juices in the meat where they belong. Now, you’re ready to carve, plate, and shower with your favorite garnishes!

How to Serve Tandoori Chicken

Garnishes

No Tandoori Chicken experience is complete without fresh finishing touches. A scattering of chopped cilantro or mint, thin rings of red onion, and lemon wedges bring coolness, color, and a perky zing that balances the bold spices. Don’t forget a final dusting of chaat masala if you want real-deal Indian flavor.

Side Dishes

Pair your Tandoori Chicken with fluffy basmati rice, warm naan, or a crisp cucumber salad for a meal that’s both comforting and refreshing. Creamy raita (yogurt sauce) helps mellow any lingering heat and rounds out your plate beautifully—perfect for sharing with friends and family.

Creative Ways to Present

Craving something a little different? Chop up your Tandoori Chicken and wrap it in flatbreads with your favorite chutneys and crunchy veggies for a delicious Indian-style wrap. Using leftovers for salads, grain bowls, or even pizza topping means the possibilities are as exciting as the flavors themselves!

Make Ahead and Storage

Storing Leftovers

Any leftover Tandoori Chicken can be kept fresh in an airtight container in the refrigerator for up to three days. It’s a lifesaver for quick lunches or easy meal prepping—you’ll be glad you made extra!

Freezing

If you want to make Tandoori Chicken even more convenient, freeze cooked pieces tightly wrapped or in a sealed container for up to two months. Thaw overnight in the refrigerator for best results and to keep the texture just right.

Reheating

To keep the chicken juicy, reheat gently in a preheated oven at 350°F (175°C) until warmed through, about 10 minutes. A microwave works in a pinch but might dry out the edges—cover with a damp paper towel for best results. Add fresh lemon juice before serving to revive that tangy, zesty note!

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While thighs are juicier, boneless chicken breasts also work well for Tandoori Chicken. Just keep a closer eye on cook time as breasts cook faster and can dry out if overdone.

How do I get that signature smokiness without a tandoor?

The high heat of your oven broiler does wonders, but if you want extra smokiness, try adding a small piece of hot charcoal to a bowl in the pan, drizzle with a drop of oil, and cover the tray for a minute or two after baking. It’s an old restaurant trick, and it’s amazing!

Is it okay to marinate overnight?

Definitely—the longer the chicken sits in the marinade (up to 12 hours), the deeper the flavor. Just be sure not to leave it much longer, as the lemon and yogurt can start to break down the meat too much over time.

Can I grill instead of oven-bake?

You bet! Tandoori Chicken is fantastic grilled over medium-high heat. Just oil your grates, lay on the chicken, and char for the same time as baking, flipping once halfway through for even color and texture.

What if I don’t have all the spices?

You can simplify by using extra garam masala and paprika for a still-tasty, less complicated version. Don’t let missing one or two spices stop you from enjoying this classic dish at home!

Final Thoughts

If you haven’t made Tandoori Chicken at home before, this is your sign to dive in! The bold flavors, vibrant color, and simple process make it impossible not to love. Roll up your sleeves and surprise yourself (and your guests) with a showstopper, right from your own kitchen. Happy cooking!