If you’re ready to cook something bold, juicy, and packed with flavor, Tandoori Chicken is your go-to.

It really hits all the right notes—smoky, spicy, and perfectly charred.

If you and I were in the kitchen together right now, I’d walk you through every step like we were making it for a dinner party.

But First,

Why You’ll Love This Recipe

• It’s super flavorful and full of spices.

• You don’t need a tandoor; your oven or grill works great.

• The marinade is simple but deep in flavor.

• Perfect for meal prep or weekend grilling.

• It tastes like restaurant-style, but made right at home.

Ingredients Needed

• 4 bone-in chicken legs (drumstick + thigh)

• 1 cup plain yogurt (full-fat works best)

• 1 tablespoon lemon juice

• 1 tablespoon ginger paste

• 1 tablespoon garlic paste

• 1.5 teaspoons salt

• 1 teaspoon turmeric powder

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon garam masala

• 1 teaspoon paprika (for color)

• 1/2 teaspoon red chili powder (adjust to taste)

• 2 tablespoons vegetable oil

• Fresh cilantro & lemon wedges (for garnish)

Step-by-Step Instructions

Step 1: Prep the Chicken: Rinse the chicken and pat it dry. Make 2-3 deep slits on each piece so the marinade soaks in well.

Step 2: Make the Marinade: In a large bowl, mix yogurt, lemon juice, ginger paste, garlic paste, salt, turmeric, cumin, coriander, garam masala, paprika, chili powder, and oil. Stir it until smooth.

Step 3: Marinate the Chicken: Add the chicken to the bowl. Rub the marinade into every slit. Cover and refrigerate. Let it marinate for at least 6 hours, overnight if you can.

Step 4: Preheat Oven or Grill: If using an oven, preheat to 425°F (220°C). Line a baking tray with foil and place a rack on top.

Step 5: Cook the Chicken: Place the chicken on the rack. Bake for 25-30 minutes. Flip halfway through. If you want that charred look, broil for the last 3-5 minutes.

Step 6: Rest and Serve: Let it rest for 5 minutes before serving. Garnish with fresh cilantro and lemon wedges.

Pro Tips for the Best Tandoori Chicken

• Use full-fat yogurt for a creamier marinade.

• Marinate overnight for deeper flavor.

• Grill it if you can—the smokiness is unbeatable.

• Don’t skip the slits in the chicken.

• Always rest the chicken before serving.

Common Mistakes to Avoid & How to Perfect the Recipe

• Skipping the marinade time – Give it time to absorb flavor.

• Using low-fat yogurt it can make the marinade watery.

• Not preheating the oven or grill – A hot start gives a good sear.

• Overcrowding the pan – Leaves you with steamed instead of roasted chicken.

• Forgetting to flip – You want even cooking on all sides.

Serving and Presentation Ideas

• Serve on a wooden platter with lemon wedges.

• Add a sprinkle of chaat masala for zing.

• Pair with sliced onions and cucumber.

• A little mint chutney on the side works wonders.

Variations and Recipe Swaps

• Use boneless chicken thighs for quicker cooking.

• Add a spoonful of mustard oil for deeper flavor.

• Try smoked paprika instead of regular for a smoky twist.

• Use Greek yogurt for an even thicker marinade.

• You can even use tofu or paneer for a veg version.

Storage and Reheating Tips

• Store leftovers in an airtight container for up to 3 days.

• Reheat in the oven at 350°F (175°C) for 10 minutes.

• Avoid microwaving—you’ll lose the texture.

• You can freeze marinated raw chicken for up to 2 weeks.

What to Serve with Tandoori Chicken

• Warm naan or roti

• Jeera rice or plain basmati rice

• Mint yogurt dip or raita

• Grilled veggies

• Light salad with lemon dressing

FAQs

Q: Can I use chicken breast instead of legs?
A: Yes, but legs stay juicier. If using breasts, reduce cooking time.

Q: Do I need food coloring?
A: No. Paprika and chili powder give a good color naturally.

Q: How spicy is this?
A: Medium spicy. Adjust the chili powder to your taste.

Q: Can I cook it in an air fryer?
A: Absolutely. 375°F for 15-18 minutes. Flip halfway.

Q: What if I don’t have garam masala?
A: Mix equal parts cinnamon, cloves, and cumin as a quick fix.

Q: How long can I marinate it?
A: Minimum 6 hours, max 24 hours. After that, the acid breaks down the meat too much.

Q: Can I grill this outdoors?
A: Yes! Grill over medium-high heat for 15-20 minutes, turning occasionally.

Conclusion

That’s everything you need to know to make juicy, flavor-packed Tandoori Chicken at home. If you try it out,

I’d love to hear how it turned out. Share your version or ask questions in the comments below!

You Might Also Want To Try

• Chicken Tikka Masala
• Cheesy Chicken Noodle Casserole
• Chicken Pot Pie Casserole

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Continue to Content

Tandoori Chicken

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Flavor: Smoky, spicy, and packed with Indian flavor
Perfect for: Weeknight dinners, BBQs, meal prep, or impressing guests

Print

Ingredients

• 4 bone-in chicken legs
• 1 cup plain full-fat yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1½ tsp salt
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garam masala
• 1 tsp paprika
• ½ tsp red chili powder
• 2 tbsp vegetable oil
• Fresh cilantro & lemon wedges

Instructions

1. Pat dry chicken and make 2–3 deep slits in each piece.
2. In a bowl, mix yogurt, lemon juice, spices, and oil.
3. Add chicken to the marinade. Massage well. Chill for 6–24 hours.
4. Preheat oven to 425°F (220°C). Line a tray and add a rack.
5. Bake chicken 25–30 minutes. Flip halfway. Broil last 5 minutes.
6. 
   Rest for 5 minutes. Garnish and serve hot!

Notes

Always marinate long enough for deep flavor.

Using a rack helps crisp up the skin.

Broil at the end for that signature tandoori char.

Nutrition Information

Yield 4
Amount Per Serving Calories 300–350

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