Tandoori Chicken Recipe (Charred Yogurt-Marinated Chicken)

Tandoori chicken takes its name from the tandoor — a clay oven that reaches temperatures a home kitchen can't — but the real flavour comes from the marinade, built up in two stages, not from the cooking vessel itself. A hot grill, oven, or even a well-heated cast-iron pan gets you most of the way there.

Why a double marinade

The first marinade (just ginger-garlic, lemon and salt) tenderises the chicken and lets flavour sit deep in slashed cuts in the meat. The second, thicker yogurt-and-spice marinade is what actually coats and chars — skipping straight to one marinade gives you spice on the surface and plain chicken underneath.

Getting real char without a tandoor

The highest heat your grill or oven can manage, plus a final few minutes directly under a hot broiler or over an open flame, is what gets you those black charred edges — basting with a little butter or oil halfway through keeps the chicken from drying out while it chars.

Serving

Serve hot off the grill with mint chutney, sliced onion rings tossed in chaat masala and lemon wedges.

Common mistakes to avoid

• Marinating for only 30 minutes — tandoori chicken needs at least 4-6 hours, ideally overnight, for the yogurt and spices to tenderize and really penetrate the meat.
• Skipping the deep slashes in the chicken — without cuts into the flesh, the marinade stays on the surface and the meat near the bone stays bland.
• Cooking at too low a temperature — tandoori chicken needs very high heat for a short time, to char the outside while staying juicy inside. Low-and-slow just dries it out.

Storage and reheating

Keeps 3 days refrigerated, and freezes well for up to 2 months, either marinated-raw or already cooked. Reheat cooked chicken in a hot oven rather than the microwave, to bring back some char and avoid a rubbery texture.

Frequently asked questions

Can I make tandoori chicken without a tandoor?
Yes — a very hot oven (240°C/475°F or higher), finished with a few minutes under the grill/broiler, or a hot charcoal or gas grill, both get close results at home.

Why is restaurant tandoori chicken so red?
That colour traditionally comes from Kashmiri red chilli powder and sometimes a touch of beetroot, though many restaurants also use food colouring for a consistent look.

Bone-in or boneless for tandoori chicken?
Bone-in, skin-off pieces (legs, thighs, drumsticks) are traditional and stay juicier under high heat; boneless works too but needs closer watching to avoid drying out.

Watch how it's made

Watch the full method step by step in the video below.