Tandoori Chicken Recipe

When you think of tandoori chicken, a vibrant, smoky-spiced grilled chicken dish from North India, often cooked in a clay oven called a tandoor. Also known as tandoori murgh, it's one of the most recognizable Indian dishes worldwide—not because it's complicated, but because it’s bold, juicy, and impossible to forget. The magic isn’t in the heat alone—it’s in the marinade. Yogurt, lemon juice, garlic, ginger, and a mix of spices like cumin, coriander, garam masala, and red chili powder work together to tenderize the chicken and lock in flavor. Without yogurt, you don’t get that tender bite. Without enough spice, you don’t get the soul of the dish.

The tandoor oven, a traditional clay oven heated with charcoal, reaching temperatures over 480°C. Also known as tandoor, it’s what gives tandoori chicken its signature char and smoky aroma. But you don’t need one. Most home cooks use a grill, broiler, or even a cast-iron skillet. The key is high heat and a little patience. Many people ruin their tandoori chicken by using low heat, skipping the marinade time, or using skin-on chicken—both of which trap moisture and prevent that crisp, caramelized crust. Real tandoori chicken has a slight char on the edges, not a soggy exterior.

And then there’s the yogurt marinade, the secret weapon that transforms tough chicken into melt-in-your-mouth bites. Also known as curd marinade, it’s not just for flavor—it’s a natural tenderizer that breaks down proteins gently, unlike vinegar or citrus alone. Use full-fat, plain yogurt. Greek yogurt works too. Skip the pre-seasoned store-bought mixes—they’re full of preservatives and sugar. Make your own. Let the chicken sit for at least 6 hours, preferably overnight. That’s not a suggestion; it’s the rule.

You’ll find posts here that dig into why some recipes fail—like using too much turmeric (it turns the chicken muddy, not red), skipping the oil in the marinade (it helps the spices stick), or not drying the chicken before cooking (wet chicken steams instead of sears). Others show how to get that bright red color without artificial dye—using Kashmiri red chili powder or beetroot. Some even explain how to use a regular oven to mimic tandoor heat. This isn’t about perfection. It’s about understanding the why behind each step so you can fix your own mistakes, tweak flavors, and make it yours.

Whether you’re cooking for a crowd, trying to impress guests, or just craving something spicy and satisfying, the tandoori chicken recipe is your gateway to Indian grilling. It’s not just a dish—it’s a technique. And once you get it right, you’ll find yourself making it again and again, tweaking it, serving it with raita, naan, or even over rice. The best part? It’s easier than you think. You just need the right ingredients, a little time, and the will to get it wrong a few times before you get it right.