Tandoori Chicken
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Authentic and thoroughly delicious, this Tandoori Chicken recipe is a total showstopper. Positively bursting with complex and delicious flavors, it rivals the tandoori at your favorite Indian restaurant!
Along with Chicken Tikka Masala and Butter Chicken, this Tandoori Chicken is one of the most popular and most requested Indian dishes!
Look no further for the ultimate authentic Tandoori Chicken recipe!
I created this recipe through careful trial and experimentation, both the ingredients, ratios and the cooking method. If you like tandoori chicken, you are going to love this! And if you’ve never had tandoori chicken before, prepare to fall in love! (Just make sure to be honest with your spouse about your new love affair.)
What is Tandoori Chicken?
Before we continue let’s take a brief look at the origin of this dish. Tandoori Chicken (or Tandoori Murgh in India), is named after the cylindrical clay oven in which the dish is traditionally prepared, called a tandoor, which commonly gets up to almost 500 degree F in temperature. Western chefs have had to modify the cooking method, either grilling or roasting the chicken. This recipe roasts the chicken in the oven and achieves fabulous results.
Tandoori Chicken is attributed to Kundan Lal Gujral and his partner Kundan Lal Jaggi, who ran a restaurant in present day Pakistan in the 1920’s. They ended up having to flee as Hindu refugees to India. There, in Delhi, they set up a new restaurant and did something experimental. Up to that point, tandoors had only been used to bake naan bread. They started using it to cook this special chicken dish. Its fame was immediate. Their “tandoori murgh” so impressed the first Prime Minister of India, Jawaharlal Nehru, that he requested it on a regular basis at his official banquets. Other visiting dignitaries likewise enjoyed this wonderful dish when they visited, including Presidents Richard Nixon, John F. Kennedy, as well many other nation’s leaders throughout the world.
Tandoori Chicken has since become popular throughout the world and is commonly found on most any Indian restaurant menu.
The versions of Tandoori Chicken eaten in India, Bangladesh and Pakistan are usually quite spicy. Kashmiri chili powder is used to give it heat as well as give it it’s reddish hue. Western versions are more mild, and food coloring is often used to create color, although paprika and turmeric create nice coloring as well. I don’t like food coloring and I didn’t use it here. Instead, I stick to the more traditional methods of using generous amount of paprika and turmeric as well as Kashmiri chili powder (but cayenne pepper can be used instead).
As for the long list of spices in our tandoori chicken marinade, don’t feel intimidated! They are simply spices, no more difficult to utilize than any other common spice on your spice rack. The more Indian food you cook, the more familiar these will become to you.
Where do you buy Indian spices? If you’re fortunate enough to have an Indian store where you live, you will find everything you need right there. If not, many grocery stores carry a variety of Indian spices, but you will more than likely need to buy some of them online. I generally buy my spices in bulk, usually 16 oz bags, because I use them a lot and because buying them in bulk is MUCH cheaper than buying small amounts. I’ve made some recommendations in the recipe box below.
I always recommend buying your spices whole and then toasting and grinding them yourself. It makes a HUGE difference in the intensity and richness of the flavor. And whole spices also last significantly longer than ground spices.
For our tandoori chicken the secret the amazing marinade. The flavor of this marinade packs will absolutely WOW your dinner guests!
This marinade can also be used in other delicious ways. For example, to make Tandoori Roasted Potatoes or Tandoori Roasted Tofu.
I’ll also brush this marinade on summer squash or zucchini and grill it to make a delicious vegetable side dish.
And for another great side dish or appetizer, I use this tandoori marinade to make these Tandoori Breaded Fried Mushrooms with Yogurt Dipping Sauce!
Tandoori Chicken Recipe
To make tandoori chicken the first step is to make the marinade:
- Heat a dry skillet over medium heat. Add the cloves, cumin seeds, coriander seeds, cardamom seeds, fenugreek, and fennel. Stir the seeds regularly to prevent them from scorching and roast them until they’re very fragrant, about 3 minutes. Transfer the spices to a dish to cool. Once cool, use a coffee or spice grinder to grind the spices to a powder.
- Put the yogurt in a medium bowl and add the spice powder along with the remaining marinade ingredients. Stir to thoroughly combine.
Next prepare the chicken:
- Cut deep diagonal slices into the tops of each piece of chicken, about 3 slashes per piece, depending on the size.
- Place the chicken pieces in a shallow, nonreactive baking dish and pour the marinade over them. Make sure they are thoroughly coated on all sides, and rub the marinade inside each of the slashes. Cover and refrigerate for at least 4 hours, preferably 6-8. (This allows the marinade to fully penetrate the chicken and optimize flavor.)
Now it’s time to cook the chicken:
- Preheat the oven to 500 degrees F.
- Place the chicken pieces on the grates of a roasting rack, or cover a baking sheet with aluminum foil and place the chicken on it. Drizzle the vegetable oil over the chicken (this prevents burning). Roast the chicken for 30 minutes, or until the juices of the chicken run clear when a knife is penetrated in the thickest part near the bone.
Serve immediately with steamed rice and/or naan with some cucumber raita. For dessert serve a refreshing mango lassi or some fruit chaat!
Enjoy!
More more delicious Indian recipes be sure to try our:
- Chicken Tikka Masala
- Egg Curry
- Butter Chicken
- Cucumber Raita
- Chicken Biryani
- Dal Palak
- Fruit Chaat
- Dosa
- Chicken Xacuti
- Masoor Dal
- Chana Masala
- Balti Chicken
- Eggplant Curry
- Pakistani Chickpea & Pistachio Fudge
- Saag Gosht
- Mango Chutney
- Mango Lassi
Save This Recipe
Tandoori Chicken
Ingredients
- 4 chicken drumsticks , skin removed
- 4 chicken thighs , skin removed
- neutral tasting oil
- For the Marinade:
- 4 cloves
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 3 green cardamoms , seeds only
- 1 black cardamom , seeds only
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon fennel seeds
- 1 cup whole milk plain yogurt
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons salt
- 1 tablespoon sweet paprika
- 1/2 teaspoon Kashmiri chili powder or cayenne pepper (add more according to heat preference
- 1 teaspoon ground turmeric
- 4 cloves garlic , minced
- 1/2 tablespoon fresh ginger , minced
- 1 teaspoon honey
Instructions
- Heat a dry skillet over medium heat. Add the cloves, cumin seeds, coriander seeds, cardamom seeds, fenugreek, and fennel. Stir the seeds regularly to prevent them from scorching and roast them until they're very fragrant, about 3 minutes. Transfer the spices to a dish to cool. Once cool, use a coffee or spice grinder to grind the spices to a powder.Put the yogurt in a medium bowl and add the spice powder along with the remaining marinade ingredients. Stir to thoroughly combine.
- Cut deep diagonal slices into the tops of each piece of chicken, about 3 slashes per piece, depending on the size.Place the chicken pieces in a shallow, nonreactive baking dish and pour the marinade over them. Make sure they are thoroughly coated on all sides, and rub the marinade inside each of the slashes. Cover and refrigerate for at least 4 hours, preferably 6-8. (This allows the marinade to fully penetrate the chicken and optimize flavor.)
- Preheat the oven to 500 degrees F.Place the chicken pieces on the grates of a roasting rack, or cover a baking sheet with aluminum foil and place the chicken on it. Drizzle the vegetable oil over the chicken (this prevents burning). Roast the chicken for 30 minutes, or until the juices of the chicken run clear when a knife is penetrated in the thickest part near the bone. Serve immediately with rice and/or naan and some cucumber raita.
Nutrition
Originally published on The Daring Gourmet January 9, 2013
Where’s the rice recipe? Just as important as the tandori
Great recipe! Tried it yesterday and it is absolutely delicious!
I’m so glad, Nikolai, thank you!
Great recipe. Have two tajines to try in the oven. Looking forward to trying it. Thanks
This is absolutely, hands down the best chicken tandoori i’ve ever made !!!! This will definitely be a staple in our house!!! Thank you so much for sharing this secret recipe!! It’s simply fantastic!!
Keep posting more and more chicken dishes
Awesome, thanks so much!
Mmm! I tried this recipe thinking it would be the best .. After reading the intro.. Wasn’t too impressed..
Have eaten and cooked tandoori chicken recipes before.. Hoped this would be the one.. :(
My search carries on.. Thanks for sharing anyway.. :)
This is so delicious! One of the unique features of Indian food I really love is that they mix a lot of spices in their food, making every dish have distinct flavors. Cheers~
– Luna Regina
Absolutely FANTASTIC! I’ve tried several recipes and this one hit the mark in every way. Thank you!
I’m so happy to hear that, Nathan, thank you!
Oh my goodness. Where did you get this recipe Kimberley ? In UK Tandoori has the status of a junk food. Bottled sauces etc. Chicken cooked in a restaurant Tandoori are better though. I’m already checking the spice cabinet in expectation of a good feed. Thank you.
Hi Paul, my recipes are all original, I develop them myself. Junk food, really?? That wasn’t my experience at all living in the UK for 7 years. I only ever had tandoori chicken in restaurants though. Some of the best Indian food I’ve had was in the UK – they really know how to make it there! :)
Hi,
I actually came on the board to apologize today. I reread the article and it clearly states you are the recipe owner! Sorry !
Tandoor cooked chicken is alive and well thank goodness but there is a lot of chilled pre cooked stuff in Supermarkets eaten as snacks.
No apologies necessary, Paul :)
This has got to be one of her best so far! Getting 500c out of my pizza oven is a big ask but a few fire bricks above the gas burner help and I can cook directly on the bricks.
Cheers from Hervey Bay QLD Australia, Ed
That sounds fantastic, Ed! As the aroma fills your backyard you’re going to be the envy of your neighborhood! :)
I’m wondering your thoughts of using a kamado style BBQ with a pizza stone below the grill racks for an indirect heat source. I can easily reach 500 degrees or higher with mine.
Since I use lump charcoal it might have a more traditional flavor.
Yes, Paul, that is perfect. I have a ceramic kamado grill also and want to experiment using that next for this tandoori chicken. The oven method of course is more accessible to the majority of home cooks and it yields great results, but going the kamado route with lump charcoal will take it to the next level – perfection.
I’m always looking for an excuse to buy more spices!
I cannot wait to try this! The flavors sound amazing!
This looks and sounds flavorful! Thanks for the tips when buying spices!
Love the idea of making Tandoori Chicken at home!
This sounds fantastic! I definitely want to try this recipe!