Tandoori Chicken: The Original Indian Recipe for Spicy Chicken!

There’s chicken, and then there’s Tandoori Chicken, the kind that doesn’t ask for attention because it already owns the room. With a bold red hue, a smoky attitude, this dish knows how to make an entrance. It’s marinated in a spiced yogurt mix, baked till the edges flirt with char, and best served to people who appreciate a little fire in their food.

Fans of bold flavors, spice lovers, or anyone who believes food should come with a personality will love this dish at dinner parties or casual hangouts.

Origins of Tandoori Chicken

Tandoori chicken didn’t just stroll into the culinary scene, it arrived in a blaze of glory from the Punjab region of India. Traditionally cooked in a cylindrical clay oven called a “tandoor”, this dish has roots going back centuries, though its global fame surged post-Partition in 1947, when Kundan Lal Gujral introduced it at his Delhi restaurant, Moti Mahal.

Here's the juicy bit: before the grill and air fryer were hip, people were sticking marinated chicken into roaring-hot tandoors fueled by charcoal or wood fire. That sizzling combo of smoky heat and spicy marinade became iconic and tandoori chicken is now a culinary ambassador of Indian cuisine.

Pro Tips for the Best Tandoori Chicken

• Use bone-in pieces like thighs and drumsticks for max flavor and juiciness. Boneless works, but you’ll miss the drama.
• Marinate in two stages. First with salt and lime for tang and tenderizing, then with the yogurt mix to build flavor layers.
• Don’t rush the marination. If you’ve got time, leave the chicken soaking overnight. Trust, it’s worth the wait.
• Halfway through baking, spoon over any juices or extra marinade for more flavor.

Can I Freeze Tandoori Chicken?

Yes, you absolutely can. Freeze either before or after baking. If freezing raw, ensure the chicken is fully coated in marinade and stored in an airtight bag or container. Thaw it in the fridge before cooking. If already baked, freeze in a single layer to avoid sticking and reheat in the oven to maintain texture.

What Can I Use Instead of Tandoori Masala?

If tandoori masala isn’t lurking in your spice rack, try mixing paprika, cumin, coriander, turmeric, garlic powder, and a pinch of cayenne. It won’t be identical, but it’ll get you close enough to the flavor zone.

Can I Use a Grill Instead of an Oven?

Absolutely. In fact, grilling adds even more of that smoky, authentic tandoori vibe. Just keep the heat medium-high and cover the grill to trap the smoke. Flip halfway through to get those juicy grill marks on both sides.

Is This Dish Very Spicy?

Tandoori chicken has a noticeable kick, but it's not a fire-breather. The yogurt and cream help mellow out the heat, making it more of a bold tingle than a burn. Want it milder? Cut back on the chili. Want it wilder? Add more.

What Should I Serve with Tandoori Chicken?

Classic partners include naan, cucumber raita, pickled onions, or jeera rice. It also plays nice with fresh salad, mint chutney, or a cooling yogurt dip if you're serving it at a BBQ or buffet.

How to Make Tandoori Chicken

Step 1

Step 1

In a large bowl, toss your chicken with salt and a generous squeeze of lime. Mix it all up like you mean it. Cover the bowl and let it chill in the fridge for 30 minutes.

In a large bowl, toss your chicken with salt and a generous squeeze of lime. Mix it all up like you mean it. Cover the bowl and let it chill in the fridge for 30 minutes.

Step 2

Step 2

In a separate bowl, whisk together the yogurt, cooking cream, minced garlic, grated ginger, and tandoori masala. Mix until smooth and vibrant, this is your marinade sauce.

In a separate bowl, whisk together the yogurt, cooking cream, minced garlic, grated ginger, and tandoori masala. Mix until smooth and vibrant, this is your marinade sauce.

Step 3

Step 3

Take that lime-marinated chicken out of the fridge. Now, coat every piece with the spiced yogurt mix. Really get in there, gloves on or off, but massage like you’re giving it a spa day and let it marinate.

Take that lime-marinated chicken out of the fridge. Now, coat every piece with the spiced yogurt mix. Really get in there, gloves on or off, but massage like you’re giving it a spa day and let it marinate.

Step 4

Step 4

Preheat your oven to 220°C (430°F). Line a baking tray with parchment paper and arrange the chicken pieces in a single layer, no crowding, they need space to roast and crisp. Bake for about 40 minutes, or until the chicken is golden, slightly charred at the edges, and cooked through. Halfway through, spoon some of the marinade over the pieces for extra oomph.

Preheat your oven to 220°C (430°F). Line a baking tray with parchment paper and arrange the chicken pieces in a single layer, no crowding, they need space to roast and crisp. Bake for about 40 minutes, or until the chicken is golden, slightly charred at the edges, and cooked through. Halfway through, spoon some of the marinade over the pieces for extra oomph.

Step 5

Step 5

Let the chicken rest for a few minutes, then serve it hot on a platter with lemon wedges.

Let the chicken rest for a few minutes, then serve it hot on a platter with lemon wedges.