Tandoori Chicken Recipe (Restaurant Style)
Tandoori Chicken at its finest! This easy Indian recipe shows you how to make tender, juicy, moist, smoky, and incredibly tasty Tandoori Chicken. This popular style of grilling chicken is loved at Indian restaurants and is also known as Tandoori Murgh.
Nutrition per serving
Ingredients
4 servings
- ¾ kg skinless bone-in chicken thighs or legs
- ½ cup Greek yogurt (hung curd)
- 1 tablespoon ginger garlic paste
- 1 tablespoon garam masala
- 2 tablespoon Kashmiri red chili powder (or paprika)
- ¼ tablespoon black pepper crushed (powder)
- 1½ tablespoon coriander powder
- ½ tablespoon cumin powder (jeera powder)
- ½ tablespoon sea salt (or black salt)
- ¼ tablespoon turmeric (haldi, optional)
- 1 tablespoon kasuri methi
- 1 tablespoon lemon juice
- 1½ tablespoon oil
- 1 tablespoon chopped coriander leaves to garnish
- 1 tablespoon Kashmiri red chili powder
Instructions
- 1
In a large bowl, combine yogurt, ginger-garlic paste, garam masala, red chili powder, salt, turmeric, kasuri methi, black pepper, coriander powder, cumin powder, oil, and lemon juice or chaat masala. Mix everything well, then taste the marinade and add more salt or spice if needed.
- 2
Pat the chicken dry using paper towels. Make deep cuts in the chicken pieces, about 3 to 4 slits on larger thighs or 2 to 3 on smaller ones. Add the chicken to the marinade and coat each piece thoroughly.
- 3
Cover the bowl and place it in the refrigerator. Let the chicken marinate for at least 6 hours, or leave it overnight for better flavor.
- 4
Preheat the oven to 470°F (240°C). If you are using a smaller oven such as an OTG, set it to 430°F (220°C). Place a wire rack over a foil-lined baking tray for easier cleaning, then lightly spray the rack with oil.
- 5
Place the marinated chicken pieces on the prepared rack. Roast or bake them for about 25 to 30 minutes, depending on their size. After the first 12 to 15 minutes, baste the chicken with the remaining marinade, chili oil, or melted butter. Start checking the chicken around the 12-minute mark.
- 6
After basting, turn the chicken pieces over and continue roasting for another 12 to 15 minutes. Then place the tray on the top rack and broil the chicken for 3 to 4 minutes to create lightly charred spots. Cooking time may differ based on your oven and the size of the chicken, so adjust the time as needed.
- 7
Make sure the chicken is fully cooked before serving. An instant-read thermometer placed into the thickest part of the chicken should show 165 to 170°F (75°C). If you like a smoky flavor, you can also smoke the chicken by following the smoking method from the recipe.
- 8
Brush the chicken with the pan drippings or some melted butter to help keep it juicy and moist. Sprinkle freshly chopped coriander leaves over the top before serving.
- 9
Serve the chicken with cilantro chutney or pudina mint chutney, along with onion and lemon wedges. For a complete meal, enjoy it with turmeric rice, kachumber, and cucumber raita.