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MediumNorth IndianPopular at Tandoor
Tandoori Chicken
Smoky, charred chicken marinated in yogurt and spices - tandoor classic.
Prep
30 mins
Cook
40 mins
Servings
4 people
Cuisine
North Indian
Ingredients
Chicken pieces
With skin
1kg
Yogurt
1.5 cups
Ginger-garlic paste
4 tbsp
Kashmiri chili powder
3 tbsp
Tandoori masala
2 tbsp
Lemon juice
3 tbsp
Oil or ghee
For basting
3 tbsp
Home Substitutes
🍽️ Tandoor oven
→ Oven broiler at 230°C or grill
Achieves similar charring
🍽️ Kashmiri chili
→ Paprika + cayenne
Similar color and heat
Step-by-Step Instructions
1
Make shallow slits in chicken, marinate for 4+ hours.
💡 Pro Tip: Longer marination = deeper flavor penetration
2
Grill at high heat, basting with oil occasionally.
💡 Pro Tip: High heat creates char - don't be afraid of dark spots
3
Cook until internal temp reaches 75°C.
💡 Pro Tip: Use meat thermometer for perfect doneness
Keys to Authenticity
- ✓Use bone-in, skin-on chicken for juiciness
- ✓Marinate minimum 4 hours, preferably overnight
- ✓High heat is crucial for char marks
- ✓Baste regularly to prevent drying
- ✓Dark char spots are flavor - embrace them
How to Serve
- →With mint chutney and onion rings
- →With lemon wedges
- →With naan bread
Featured At
🏪Tandoor
🏪Bukhara
🏪Moti Mahal
Techniques Used
Tandoor charringLong marinationHigh-heat grilling