How to Make tandoori Chicken at Home | Easy Restaurant-styel Recipe

Tandoori chicken is one of the most iconic Indian dishes, loved for its smoky flavourful, juicy texture, and vibrant spices. Traditionally cooked in a clay oven (tandoori), this recipe show you how to make the same restaurant-style tandoori chicken easily at home using an oven, grill, or pan. Whether it's a festive dinner or a weekend treat, this flavourful chicken is always hit! 

Plate of smoky tandoori chicken served with sliced onions, green chutney, lemon wedges, and fresh coriander leaves.

Ingredients:
  • 500g chicken (with bone, leg or thigh pieces)
  • 1/2 cup thick yogurt (curd) 
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tbsp oil or mustard oil
  • Salt to taste
  • Red food color (optional) 
  • Fresh coriander and lemon wedges (for garnish) 
Ingredients for making tandoori chicken including raw chicken legs, yogurt, spices, lemon, garlic, ginger, and fresh herbs arranged on a kitchen counter.

If you like this recipe don't forget my 

"Matar sizzler recipe."

Instructions

1. Prep Chicken:

Clean and pat dry chicken. Make deep cuts for better marination.

2. Make Marinade:

In a bowl, mix yogurt, lemon juice, ginger-garlic paste, and all spices. Add oil and food color (optional).

3. Marinate:

Coat the chicken well with marinade. Cover and refrigerate for at least 4 hours or overnight for best results.

4. Cooking:

Preheat oven to 220°C (428°F) or prepare grill/pan.
Place chicken on a wire rack or grill pan. Cook for 25–30 minutes, turning halfway, until charred and cooked through.

5. Serve Hot:

Garnish with fresh coriander and lemon wedges. Serve with mint chutney and onion rings.

Serving suggestions

Tandoori chicken pairs well with mint chutney, onion salad, naan, or jeera rice. Serve hot for best flavor.

Overhead view of grilled tandoori chicken legs served on a black plate with sliced onions, lemon wedges, green chutney, naan, roti, yellow rice, and herbs.

Tips:

  • Marinate longer for deeper flavor.
  • Mustard oil adds a smoky aroma.
  • Can be cooked in air fryer or on tawa if oven not available.

FAQs

Q. Can I use boneless chicken?

Yes, but bone-in pieces give juicier results.

Q. Can I make it without an oven?

Yes, use a grill pan or tawa on medium heat and cook until charred.

Q. What makes tandoori chicken red?

Red chili powder or food color is used for that classic look, but it's optional.

Q. How long should I marinate?

Minimum 4 hours, but overnight is ideal. 


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