Restaurant-Worthy Tandoori Chicken Recipe

Introduction

Tandoori chicken is a vibrant and flavorful Indian classic, known for its smoky aroma and tender, juicy meat. This recipe will guide you through creating restaurant-quality tandoori chicken right at home using simple ingredients and either an oven or air fryer.

Ingredients

• 4-5 chicken leg quarters (skinless; about 1248g after skinning) or bone-in drumsticks/thighs
• Oil (for brushing or spraying during cooking)
• Melted butter (for brushing right after cooking)
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1.5 teaspoons Kashmiri chili powder (mild) or paprika
• 2 tablespoons pure mustard oil (or melted ghee as substitute)
• 1/3 cup (92g) plain whole milk Greek yogurt (or thick yogurt/hung curd)
• 3/4 tablespoon fresh ginger paste or minced ginger
• 1.5 tablespoons garlic paste or minced garlic
• 1-1.5 teaspoons salt (adjust to taste)
• 1-2 tablespoons cashew paste (optional; soak 10-12 cashews and grind with water)
• 1/4 teaspoon black pepper powder
• 1/2 teaspoon green cardamom powder
• 1.25 tablespoons Kashmiri chili powder (for color; or use degi mirch)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon black salt (kala namak)
• 3/4 teaspoon garam masala powder
• 1/2 teaspoon chaat masala
• 1.5 teaspoons kasuri methi (dried fenugreek leaves)
• Red food color (optional, for restaurant-like appearance)
• Chaat masala powder (for sprinkling on top)
• Sliced onion (for serving)
• Lemon wedges (for serving)
• Green chutney (for serving)
• Sweet tamarind chutney (imli chutney, optional)

Instructions

1. Step 1: Prepare the chicken by removing the skin if needed. Using a sharp knife, make deep cuts on the chicken pieces—two on the thigh meat side, one on top of the drumstick, one on the underside of the drumstick, and a small cut on the joint between thigh and drumstick. This helps the marinade penetrate deeply.
2. Step 2: In a large bowl, combine lemon juice, 1/2 teaspoon salt, and 1.5 teaspoons Kashmiri chili powder. Rub this mixture thoroughly over the chicken, making sure it reaches inside the cuts. Set aside for 30 minutes to 1 hour.
3. Step 3: Prepare the tandoori marinade by whisking together yogurt, ginger paste, garlic paste, black salt, cashew paste (if using), mustard oil, salt, all ground spices (black pepper, green cardamom, extra Kashmiri chili powder, cumin, coriander), garam masala, chaat masala, and kasuri methi until smooth. Add red food color if desired. Refrigerate for 30 minutes if you have time.
4. Step 4: Add the prepared marinade to the chicken. Using your hands (wear gloves to avoid staining), coat the chicken pieces thoroughly, sliding fingers into the deep cuts for full coverage. Cover with cling film and refrigerate for at least 18–24 hours, up to 2–3 days for best results.
5. Step 5 (Oven Method): Remove chicken from the fridge 30–45 minutes before cooking to come closer to room temperature. Preheat oven to 400°F. Line a baking sheet with parchment paper or foil and place a wire rack on top. Brush rack with oil.
6. Step 6: Bake chicken for 12–14 minutes. Flip pieces, brush with more oil, and bake an additional 10–12 minutes until internal temperature reaches 165°F. Then broil at 550°F for 5–8 minutes to char the surface. Immediately brush with melted butter and sprinkle chaat masala.
7. Step 7 (Air Fryer Method): Preheat air fryer to 375°F for 3 minutes. Line basket or brush with oil. Arrange chicken in a single layer, meat side up, and spray with ½–1 tablespoon oil. Air fry for 18–22 minutes, flipping halfway. In the last 1–2 minutes, increase to 400°F for added char. Brush with melted butter and sprinkle chaat masala.
8. Step 8: Serve hot with sliced onions, lemon wedges, green chutney, and sweet tamarind chutney if desired.

Tips & Variations

• For a smoky flavor, finish the chicken by briefly holding it over an open flame or use the charcoal smoking method (dhungar) for authentic aroma.
• If you prefer nut-free, skip the cashew paste; it’s optional.
• Use degi mirch instead of Kashmiri chili powder for medium heat and deeper red color in one step.
• Marinate longer (up to 2–3 days) for more tender and flavorful meat.
• Brushing ample oil during cooking keeps chicken moist and juicy, especially in the oven.

Storage

Store leftover tandoori chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or air fryer to maintain crispness and moisture, brushing with a little melted butter if desired. Avoid microwaving as it can dry out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken thighs or breasts can be used, but cooking times will be shorter. Be careful not to overcook to keep the meat tender.

What if I don’t have mustard oil?

You can substitute melted ghee or any neutral oil, but mustard oil gives authentic flavor and aroma to the tandoori chicken.

Restaurant-Worthy Tandoori Chicken Recipe

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★★★★★

4.7 from 109 reviews

This Restaurant-Worthy Tandoori Chicken recipe delivers tender, flavorful chicken marinated in a rich blend of yogurt, spices, and mustard oil, then cooked to perfection in the oven or air fryer. With a smoky char and vibrant color, it’s an authentic dish that captures the essence of traditional Indian tandoori chicken right at home.

• Author: Maya
• Prep Time: 1 hour 15 minutes (including initial marination)
• Cook Time: 35-45 minutes (oven method) or 20-25 minutes (air fryer method)
• Total Time: 19-25 hours (including 18-24 hour marination)
• Yield: 4–5 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Indian

Ingredients

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Chicken and Marinade

• 4–5 chicken leg quarters (or bone-in drumsticks or thighs), skinless (about 1248g after skinning)
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1.5 teaspoon Kashmiri chili powder (mild) or paprika
• 2 tablespoons pure mustard oil (or melted ghee)
• 1/3 cup (92g) plain whole milk Greek yogurt (or thick yogurt/hung curd)
• 3/4 tablespoon fresh ginger paste or minced ginger
• 1.5 tablespoons garlic paste or minced garlic
• 1–1.5 teaspoon salt (adjust to taste)
• 1–2 tablespoons cashew paste (optional, soak 10–12 cashews and grind with water for smooth paste)
• 1/4 teaspoon black pepper powder
• 1/2 teaspoon green cardamom powder
• 1.25 tablespoons Kashmiri chili powder (for color, or use degi mirch for medium heat)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon black salt (kala namak)
• 3/4 teaspoon garam masala powder
• 1/2 teaspoon chaat masala
• 1.5 teaspoons kasuri methi (dried fenugreek leaves)
• Red food color (optional, for restaurant-like appearance)
• Oil for brushing or spraying during cooking
• Melted butter as needed (for brushing immediately after cooking)

For Serving

• Chaat masala powder for sprinkling
• Sliced onion
• Lemon wedges
• Green chutney
• Sweet tamarind chutney (imli chutney), optional

Instructions

1. Chicken Pre-preparation: Remove skin from the chicken leg quarters by grabbing the loose skin end with a paper towel and pulling it off easily. Using a sharp knife, make deep cuts in the chicken to allow the marinade to fully penetrate. Specifically, make two deep cuts on the thigh meat side, one deep cut on the top side of the drumstick, one cut on the underside of the drumstick meat, and a small cut near the joint connecting thigh and drumstick.
2. First Marination: Place the prepared chicken in a large bowl. Pour lemon juice over it, sprinkle 1/2 teaspoon salt and 1.5 teaspoon Kashmiri chili powder. Rub all over the chicken thoroughly, making sure marinade gets into the cuts. Set aside for 30 minutes to 1 hour.
3. Prepare Tandoori Marinade (Second Marination): In a medium bowl, combine Greek yogurt, ginger paste, garlic paste, all ground spices (black pepper, green cardamom, remaining Kashmiri chili powder, cumin, coriander, black salt, garam masala, chaat masala), cashew paste if using, mustard oil, salt, and crushed kasuri methi. Whisk the mixture until a thick, smooth paste forms. Adjust salt and spices to taste. Add red food coloring if desired. Refrigerate for 30 minutes if time permits to meld flavors.
4. Second Marination: Add the prepared tandoori marinade to the chicken, rubbing it thoroughly especially into the deep cuts. Cover the bowl with cling film and refrigerate the chicken to marinate for at least 18-24 hours, up to 2 days for best flavor and tenderization.
5. Preheat and Prepare for Cooking: Remove the chicken from the refrigerator 30-45 minutes before cooking to come closer to room temperature. Preheat your oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil and place a wire rack over it. Brush the rack lightly with oil to prevent sticking.
6. Oven Cooking: Place chicken on the wire rack, bake for 12-14 minutes. Flip the chicken pieces, brush with more oil, and bake for another 10-12 minutes until chicken reaches an internal temperature of 165°F. Then broil at 550°F for 5-8 minutes, flipping chicken so the meat side is up to achieve slight charring. Immediately brush baked chicken with melted butter and sprinkle with chaat masala before serving.
7. Air Fryer Cooking (Alternative Method): Preheat air fryer to 375°F for 3 minutes. Line the air fryer basket or lightly oil it to prevent sticking. Arrange chicken pieces in a single layer, meat side up, without overlapping. Spray ½-1 tablespoon oil over chicken. Air fry for 18-22 minutes, flipping midway. For extra char, increase temperature to 400°F in the last 1-2 minutes. Brush with melted butter and serve with chaat masala, sliced onion, and lemon wedges.
8. Add Smokiness (Optional): To enhance smokiness, use any one smoking technique: broiling (as described), holding cooked boneless chicken over direct stove flame on skewers to char evenly, or using the charcoal dhungar method by placing hot charcoal in a bowl within a covered dish with chicken and drizzling ghee/oil to infuse smoke for 1-2 minutes before serving.

Notes

• Make deep cuts in the chicken to allow the marinade to penetrate, enhancing flavor and tenderness.
• Long marination (18-24 hours or up to 2 days) is essential for optimal flavor and tender meat.
• Use Kashmiri chili powder for vibrant red color with mild heat; substitute paprika if unavailable.
• If allergic to nuts, omit cashew paste; it is optional and adds creaminess.
• Mustard oil provides authentic flavor but can be substituted with melted ghee.
• Brushing oil during baking keeps the chicken moist and helps develop a crispy exterior.
• Broiling or air frying finishes the chicken with a characteristic smoky char similar to traditional tandoori cooking.
• Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
• Serve with fresh lemon wedges, sliced onions, and chutneys for a complete experience.
• Handle red food coloring carefully; it enhances appearance but is optional and does not affect taste.
• Smoking techniques like charcoal dhungar add authentic smoky aroma but should be done briefly (1-2 minutes) to prevent bitterness.

Keywords: Tandoori chicken, Indian chicken recipe, oven tandoori chicken, air fryer tandoori, spicy grilled chicken, yogurt marinated chicken