How is Tandoori Chicken Made? The Ultimate Guide to Making Restaurant-Style Tandoori at Home

Have you ever wondered how restaurants make that incredibly flavorful, smoky tandoori chicken with its signature red color? As an Indian food enthusiast, I’ve spent years perfecting my tandoori chicken recipe, and today I’m gonna share all my secrets so you can create restaurant-quality tandoori chicken right in your own kitchen!

Tandoori chicken is one of the most popular Indian dishes worldwide, and for good reason The tender, juicy chicken with its complex spice profile and smoky flavor is absolutely irresistible. But you don’t need a traditional clay tandoor oven to make it – I’ll show you how to create authentic flavors using equipment you already have at home.

What is Tandoori Chicken?

Tandoori chicken is a dish that originated in Punjab (a region now divided between India and Pakistan). It consists of chicken marinated in yogurt and spices, then traditionally roasted in a tandoor – a cylindrical clay oven that reaches extremely high temperatures

The dish was popularized in the late 1940s at the Moti Mahal restaurant in Delhi, India by Kundan Lal Gujral. It quickly became a staple at official banquets and eventually gained worldwide popularity by the 1960s.

The Essential Ingredients

Before we dive into the cooking process, let’s look at the key ingredients that give tandoori chicken its distinctive flavor and appearance:

The Chicken

For the best tandoori chicken, use:

• Bone-in, skinless chicken pieces (thighs, legs, or quarters work best)
• Chicken with slits cut into the meat to allow marinade penetration
• Even-sized pieces for consistent cooking

Bone-in chicken stays juicier and more flavorful than boneless, though you can use boneless thighs if you prefer.

The Marinade Base

The foundation of tandoori chicken is its yogurt-based marinade:

• Greek yogurt or hung curd – Thick, strained yogurt forms the base
• Ginger-garlic paste – Freshly minced for the best flavor
• Oil or ghee – Helps lock in moisture and adds richness
• Lemon juice – Adds tanginess and helps tenderize the meat

The Spice Blend

The spice mixture is what gives tandoori chicken its complex flavor profile:

• Garam masala – A warming spice blend essential for authentic flavor
• Kashmiri red chili powder – Provides the signature red color with mild heat
• Cumin powder – Adds earthy notes
• Coriander powder – For citrusy, floral undertones
• Turmeric – Offers color and earthy flavor
• Black pepper – For a subtle heat
• Salt – Enhances all flavors

Special Ingredients

These additional ingredients elevate your tandoori chicken to restaurant quality:

• Kasuri methi (dried fenugreek leaves) – The “king of Indian herbs” with a unique flavor
• Chaat masala – A tangy spice blend that adds complexity
• Smoked paprika – Can substitute for some of the Kashmiri chili powder to add smokiness

Step-by-Step Process for Making Tandoori Chicken

Now let’s break down exactly how tandoori chicken is made from start to finish:

Step 1: Prepare the Chicken

1. Pat dry the chicken pieces with paper towels
2. Make deep slits (3-4 on larger pieces, 2-3 on smaller ones) to allow marinade penetration
3. Ensure all pieces are roughly the same size for even cooking

Step 2: Create the Marinade

In a large mixing bowl, combine:

• 1/2 cup Greek yogurt or hung curd
• 1 tablespoon ginger-garlic paste
• 1-2 teaspoons Kashmiri red chili powder (or paprika for less heat)
• 1 teaspoon garam masala
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric
• 1 1/2 teaspoons kasuri methi (dried fenugreek leaves)
• 1 tablespoon lemon juice
• 1 1/2 tablespoons oil

Mix all ingredients thoroughly until you have a thick, uniform marinade. The marinade should be thick enough to stick to the chicken, not runny.

Step 3: Marinate the Chicken

1. Coat the chicken pieces thoroughly with the marinade
2. Massage the marinade into the slits of the chicken
3. Cover and refrigerate for at least 6 hours (preferably overnight, up to 48 hours)

Pro tip: Don’t skimp on marination time! This is crucial for developing flavor and tenderizing the meat.

Step 4: Cook the Chicken

You have several methods to choose from, depending on what equipment you have available:

Oven Method (Most Common)

1. Preheat your oven to 470°F (240°C) for at least 15-20 minutes
2. Line a baking tray with foil and place a wire rack on top
3. Arrange marinated chicken on the rack
4. Bake for 12-15 minutes
5. Baste with leftover marinade or chili oil/butter and flip
6. Bake for another 12-15 minutes
7. For charred spots, broil for 3-4 minutes at the end

Stovetop Method

1. Heat a heavy skillet or griddle with oil
2. Place chicken pieces on the hot surface
3. Cook on medium heat, turning every 3-4 minutes
4. Baste with marinade or chili oil as you cook
5. Continue until chicken is completely cooked through (165°F internal temperature)

Air Fryer Method

1. Preheat air fryer to 390°F (200°C)
2. Place chicken in basket without overcrowding
3. Air fry for 10 minutes per side
4. Brush with marinade or chili oil
5. Air fry for another 2 minutes for charring

Outdoor Grill Method

1. Preheat grill to medium-high heat
2. Grease the grates generously
3. Place chicken on grill, cooking 5-6 minutes per side
4. Baste with marinade as you flip
5. Cook until internal temperature reaches 165°F (75°C)

Step 5: Create the Smoky Flavor (Optional but Recommended)

For that authentic tandoor flavor without a clay oven:

1. Heat a small piece of coal over a flame until red hot (about 3-4 minutes)
2. Place the hot coal in a small metal cup
3. Put the cup among the cooked chicken pieces
4. Pour 1/2 teaspoon ghee or oil over the hot coal
5. As it begins to smoke, immediately cover the container
6. Let it smoke for 5-7 minutes to infuse the smoky flavor

Step 6: Finish and Serve

1. Brush the chicken with melted butter or the pan drippings
2. Garnish with chopped cilantro and a squeeze of lemon juice
3. Serve hot with mint chutney, cilantro chutney, sliced onions, and lemon wedges

Common Variations of Tandoori Chicken

While classic tandoori chicken is amazing, there are several popular variations:

• Chicken Tikka – Uses boneless chicken cubes instead of bone-in pieces
• Tandoori Chicken Tikka Masala – Tandoori chicken pieces served in a creamy tomato gravy
• Tandoori Pulled Chicken – Shredded tandoori chicken that can be used in wraps, salads, or rice bowls

Tips for Perfect Tandoori Chicken Every Time

After making tandoori chicken countless times, I’ve learned these essential tips:

1. Use thick yogurt – Regular yogurt has too much whey and will make the marinade runny
2. Don’t skip the slits – These cuts allow the marinade to penetrate deep into the meat
3. Marinate long enough – At least 6 hours, preferably overnight
4. Cook at high heat – This mimics the tandoor’s intense temperature
5. Don’t overcrowd – Leave space between chicken pieces for even cooking
6. Check internal temperature – Remove the chicken as soon as it reaches 165°F to prevent drying
7. Rest before serving – Let the chicken rest 5-10 minutes before serving for juicier meat

What to Serve with Tandoori Chicken

Complete your tandoori chicken meal with these perfect accompaniments:

• Mint chutney or cilantro chutney – The cooling, herbal sauces perfectly complement the spiced chicken
• Saffron rice or turmeric rice – Creates beautiful color contrast and absorbs the chicken’s flavors
• Naan or flatbread – Perfect for scooping up every bit of flavor
• Cucumber raita – A cooling yogurt side dish that balances the spices
• Indian tomato salad or kachumber – Adds freshness to the meal

Is Tandoori Chicken Healthy?

Good news! Tandoori chicken is actually one of the healthier Indian dishes:

• It’s high in protein
• It’s not deep-fried or heavily sauced
• When made at home, you control the oil and salt
• The yogurt marinade adds calcium and probiotics
• The spices have anti-inflammatory properties

Final Thoughts

Making authentic tandoori chicken at home may seem intimidating at first, but once you get the hang of it, you’ll be amazed at how simple it really is. The key is in the marinade and giving it enough time to work its magic.

While a traditional tandoor oven gives the chicken its unique smoky flavor, our smoking technique and cooking methods come pretty darn close to the real deal. Your family and friends will be impressed with your homemade tandoori chicken that tastes just like – or even better than – restaurant versions!

So what are you waiting for? Grab those chicken pieces, mix up that marinade, and get cooking! Your kitchen will be filled with the most amazing aromas, and your taste buds will thank you.

---

This article was last updated on September 23, 2025

Tandoori chicken is made of chicken pieces, often bone-in thighs and drumsticks, marinated in a mixture of yogurt, fresh ginger and garlic, and a blend of spices like Kashmiri chili powder, turmeric, coriander, and cumin. The yogurt tenderizes the meat, while the spices provide its signature flavor and vibrant red-orange color. The chicken is traditionally cooked at high temperatures in a tandoor, a cylindrical clay oven, which imparts a distinct smoky flavor.

Yes, tandoori chicken is generally a healthy dish, offering high-quality protein and beneficial nutrients from spices like turmeric and ginger, with the cooking method reducing fat and calorie content.