Have you ever bitten into a piece of tandoori chicken that’s perfectly charred on the outside but still juicy and tender inside? That perfect balance doesn’t happen by accident! As someone who’s spent years experimenting with tandoor cooking, I’m excited to share my knowledge about one of the most common questions I get: how long do you cook chicken in a tandoor?
The short answer: Most chicken pieces take between 15-30 minutes in a traditional tandoor, but there’s much more to the story than just timing. Let’s dive into the delicious details!
Understanding the Tandoor Oven
Before we talk about timing, we need to understand what makes a tandoor special.
A tandoor is a traditional clay oven with a cylindrical shape that originated in the Indian subcontinent Unlike your kitchen oven, a tandoor
- Reaches extremely high temperatures (usually 400°F-600°F/200°C-315°C)
- Cooks using radiant heat from the clay walls
- Creates a distinctive smoky flavor when drippings hit the hot coals
- Produces a unique charred exterior while keeping meat juicy inside
I remember the first time I used a tandoor – I was shocked by how hot it got and how quickly it cooked the chicken! The intense heat sears the outside immediately, locking in moisture and creating that signature tandoori flavor we all love.
Factors That Affect Cooking Time
The truth is, cooking time in a tandoor isn’t a one-size-fits-all answer. Several key factors influence how long your chicken needs:
1. Type and Size of Chicken Pieces
Different cuts cook at different rates:
| Chicken Cut | Approximate Cooking Time |
|---|---|
| Boneless breast pieces | 15-20 minutes |
| Bone-in thighs | 20-30 minutes |
| Drumsticks | 20-25 minutes |
| Whole chicken | 40+ minutes (not recommended for tandoor beginners) |
2. Tandoor Temperature
The hotter your tandoor, the faster the chicken will cook:
- 400°F (200°C): 30-40 minutes
- 425°F (220°C): 20-30 minutes
- 450°F (230°C): 15-20 minutes
3. Marination
That yogurt-based marinade isn’t just for flavor! It:
- Tenderizes the chicken
- Creates a protective barrier that keeps moisture in
- Affects cooking time slightly (heavily marinated chicken may take a bit longer)
I’ve found that chicken marinated overnight cooks more evenly and develops a better crust than chicken that’s only been marinated for an hour.
Step-by-Step Guide to Cooking Chicken in a Tandoor
Now that you understand the variables, here’s my process for perfect tandoori chicken every time:
1. Prepare and Marinate the Chicken
- Cut chicken into uniform pieces (this ensures even cooking)
- Marinate for at least 2 hours, but preferably 6-12 hours or overnight
- Use a yogurt-based marinade with spices like garam masala, tandoori masala, garlic, and ginger
Pro tip: I always make small cuts or slashes in the chicken pieces before marinating – this helps the flavors penetrate deeper and speeds up cooking time slightly.
2. Preheat the Tandoor Properly
This step is crucial! A common mistake is not getting the tandoor hot enough.
- Light the charcoal or wood and let it burn for 30-60 minutes
- The clay walls should reach at least 500°F (260°C)
- Use a laser thermometer to check wall temperature if possible
When I first started using a tandoor, I rushed this step and ended up with unevenly cooked chicken. Trust me, the full hour of preheating is worth it!
3. Skewer and Cook the Chicken
- Thread marinated chicken onto long metal skewers
- Place a small piece of potato at the end (prevents chicken from sliding off)
- Lower skewers into the tandoor
- Close the lid as much as possible to trap heat
4. Monitor and Rotate
- For even cooking, rotate the skewers halfway through cooking time
- Check the piece furthest from the heat first (it’ll be the last to cook)
- Use a meat thermometer to check – chicken should reach 165°F (74°C)
I’ve ruined many batches by not rotating, leading to chicken that’s burned on one side and underdone on the other. Learn from my mistakes!
Actual Cooking Times by Method
Based on my experience and the most reliable sources, here are the times you should expect:
Traditional Clay Tandoor
- Bone-in pieces: 20-30 minutes
- Boneless pieces: 15-20 minutes
- Best temperature: 500°F-600°F (260°C-315°C)
Home Tandoor
- Bone-in pieces: 25-35 minutes
- Boneless pieces: 20-25 minutes
- Best temperature: 425°F-450°F (220°C-230°C)
Conventional Oven (Tandoori Style)
- Bone-in pieces: 30-40 minutes
- Boneless pieces: 25-30 minutes
- Best temperature: 425°F (220°C)
Grill Method
- Bone-in pieces: 25-35 minutes
- Boneless pieces: 20-25 minutes
- Best heat: Medium-high
Common Mistakes to Avoid
I’ve made pretty much every tandoor mistake possible, so learn from my fails:
- Not preheating enough – The tandoor needs a full hour to reach proper temperature
- Overcrowding the tandoor – This lowers the temperature and creates steam instead of char
- Forgetting to rotate – Essential for even cooking
- Using pieces that are too large – They’ll burn outside before cooking inside
- Checking too frequently – Opening the tandoor releases heat
How to Tell When Tandoori Chicken is Done
Besides timing, here are my failproof ways to know your chicken is perfectly cooked:
- Meat thermometer: Should read 165°F (74°C) at the thickest part
- Visual check: The chicken should have charred spots but not be completely blackened
- Juice test: Pierce with a knife – juices should run clear, not pink
- Firmness: Properly cooked chicken feels firm but not rock hard
My Favorite Tandoori Chicken Tips
After years of practice, here are some extra tips I’ve picked up:
- Thread onion pieces between chicken on skewers to add flavor and prevent sticking
- Brush with ghee or butter halfway through cooking for extra richness
- Let the chicken rest for 5-10 minutes after cooking for juicier results
- If some pieces cook faster than others, remove them and keep cooking the rest
Don’t Have a Tandoor? No Problem!
While nothing beats a real tandoor, you can get close with these alternatives:
- Conventional oven: Use the broiler setting and a preheated pizza stone
- Grill: Set up for indirect heat and add wood chips for smoke
- Pizza oven: Gets hot enough to mimic tandoor conditions
Final Thoughts
Cooking chicken in a tandoor is both an art and a science. The exact timing depends on multiple factors, but with practice, you’ll develop an intuition for when your chicken is perfectly done.
Remember, the basics are:
- Preheat fully (one hour minimum)
- Cook bone-in pieces for 20-30 minutes
- Cook boneless pieces for 15-20 minutes
- Always check for doneness with a thermometer
Now excuse me while I go fire up my tandoor – all this writing has made me hungry for some tandoori chicken! Next time, I’ll share my secret marinade recipe that took me years to perfect. Stay tuned!
Can I bake chicken tandoori without an oven?
Most Indian kitchens dont have an oven. You can absolutely make good tandoori chicken on a stove on an iron tawa or cast-iron griddle. Use smaller cuts of chicken such as drumsticks, thighs, wings, etc., instead of whole chicken or chicken quarters, so that the chicken cooks faster and more evenly. Make sure your pan is properly seasoned before you place your marinated tikka or tandoori kababs on it. To do this, heat up the pan so that it is nearly smoking hot. Now pour a little neutral refined oil and coat the pan with this oil. The oil should start smoking immediately. Now you can cook your tandoori chicken on the pan without worrying about it sticking.
Is the spice mix for chicken and fish tikka the same?
Fish tikka requires fewer spices so as not to mask the delicate flavour of good fish. We have a separate fish tikka kabab video.
Tandoori Chicken | Whole Chicken Easy Recipe | How to Cook Chicken in Tandoor | Chicken for Dinner
FAQ
How long do you cook tandoori chicken?
Bake the tandoori chicken in the oven with high heat for fifteen minutes. Remove the tray from the oven. Brush some melted butter on the chicken, turn over the chicken, and continue baking for another thirty minutes or until the edges turn slightly charred. (The cooking time can be varied from oven to oven.
Can you cook chicken tandoori in a tandoor?
Traditionally, it is prepared in a tandoor, which is a clay oven. However, you can achieve equally delicious results by cooking chicken tandoori in a regular oven. In this article, we will guide you through the process of preparing this mouthwatering dish right in your kitchen. What is chicken tandoori? What ingredients do I need?
How long do you marinate chicken tandoori?
For the best results, marinate the chicken for at least 2 hours. However, for more intense flavors, you can marinate it overnight in the refrigerator. Which oven temperature should I preheat to? Preheat your oven to 450°F (230°C) for about 10-15 minutes before cooking the chicken tandoori. How do I cook the chicken tandoori in the oven?
How do you cook tandoori chicken in an air fryer?
In a large bowl, combine the tandoori paste, lemon juice, yogurt, and salt. Add the chicken, toss to coat, and let it marinate for about 30 minutes. Cook the chicken on a grill heated to high heat, in a 450-degree oven, or in your air fryer. High heat is key here. It quickly caramelizes the dairy sugars in the yogurt marinade.
Can you use boneless chicken for Tandoori?
Yes, you can use boneless chicken pieces for tandoori, but keep in mind that bone-in chicken tends to be juicier and more flavorful. What can I do with leftover chicken tandoori?
What is a tandoor oven used for?
A tandoor is a type of clay oven used in Indian cooking. A tandoor oven uses very high heat, which is what makes it so perfect for cooking things like chicken. The outside gets a bit charred and crisp, but the meat cooks quickly enough that it doesn’t dry out. Tandoori chicken is first marinated in yogurt mixed with spices.
How long do you cook tandoori chicken in a tandoor?
The cook time depends on the size of your chicken pieces. It takes about 27 to 30 mins to cook the Tandoori chicken fully. Insert a meat thermometer in the thickest part of the chicken and cook until it shows 165 F or 75 C. Brush with some butter or mustard oil.
How long to cook tandoori chicken on a pan?
Heat a large pan and once hot, add 1 tablespoon of oil. Next, add the chicken pieces in one layer. On high heat, sear the chicken for 4 minutes on one side and then flip to sear the other side for another 4 minutes Lower the heat to medium low and cover the pan and let the chicken cook through, about 25 minutes.
What temperature does a tandoor cook at?
Temperatures in a tandoor can reach 480 °C (900 °F; 750 K), and they are routinely kept lit for extended periods.
How many minutes to fully cook chicken?