10 Tandoori Chicken Recipes You Must Try

Fire up your taste buds and get ready for a culinary adventure with these 10 tandoori chicken recipes you absolutely must try! From classic tandoori chicken marinated in yogurt and spices to exciting modern twists featuring unique flavor combinations, this collection of tandoori chicken recipes will tantalize your senses and leave you craving more. Whether you’re a seasoned chef or a kitchen novice, these easy tandoori chicken recipes are perfect for any occasion. Explore the vibrant world of Indian cuisine and discover the magic of tandoori chicken with these irresistible recipes.

Easy Oven-Baked Tandoori Chicken

This recipe provides a simple method for creating delicious tandoori chicken at home using your oven. It requires minimal ingredients and delivers tender, flavorful chicken with a classic tandoori taste.

Ingredients

• 5-6 chicken drumsticks or thighs
• 2 tbsp tandoori masala
• Salt to taste
• Chili paste to taste
• 1 tbsp oil
• 1.5 tbsp plain yogurt

Instructions

1. Marinate the Chicken: In a bowl, combine the tandoori masala, salt, chili paste, oil, and yogurt. Mix well. Add the chicken pieces and ensure they are evenly coated with the marinade. Cover the bowl and refrigerate for 12-24 hours to allow the flavors to penetrate the chicken.
2. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a baking tray.
3. Bake the Chicken: Arrange the marinated chicken pieces on the prepared baking tray. Bake for approximately 20 minutes. Then, rotate the chicken pieces to ensure even cooking and continue baking for another 20 minutes, or until the chicken is fully cooked and the juices run clear.

Tip: For best results, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

Easy Oven-Baked Tandoori Chicken

This recipe provides a simple and affordable way to enjoy delicious tandoori chicken at home. Using readily available ingredients and a straightforward cooking method, you can create a flavorful and satisfying meal.

Ingredients

• 1 pound chicken leg quarters
• 2 cups yogurt
• 1/2 teaspoon each of the following ground spices: Makrut lime leaves, cloves, cardamom, ginger, cumin, paprika, coriander, curry powder, salt, peppercorns
• 1/2 teaspoon garlic paste
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Instructions

1. Spice Preparation: In a hot cast iron skillet, roast the ground spices for about three minutes, or until fragrant. Pour the yogurt over the spices and mix well.

2. Chicken Marinating and Baking: Place the chicken leg quarters in a deep cast iron skillet. Pour the yogurt-spice mixture over the chicken, ensuring it’s well coated. Cover the skillet with a lid. For a complete meal, add 2 quartered potatoes to the skillet alongside the chicken. Place the covered skillet in a cold oven. Turn the oven to 425°F (220°C).

3. Cooking: Bake for 20 minutes once the oven reaches 425°F. Remove the lid, flip the chicken, and cover again. Continue baking for another 20 minutes. Flip the chicken once more and bake uncovered for about 5 minutes, until golden brown. After cooking, butterfly the leg quarters and remove the bones. This ensures everyone gets both drumstick and thigh meat.

4. (Optional)

   Zero-Waste Tip: Discard bones in a garden fermenter for composting.

5. Serve: Serve the tandoori chicken and enjoy!

Cost and Zero-Waste Notes: This recipe is designed to be budget-friendly. Frozen chicken leg quarters are often a great value. Making your own yogurt can also help reduce costs. The spice quantities are small, further contributing to the affordability. Composting the bones is a great way to minimize waste.

Oven-Baked Tandoori Chicken

This recipe provides a simple and healthy way to make delicious Tandoori chicken at home using your oven or even a gas stovetop.

Ingredients

• 10-15 Chicken leg pieces
• 2-3 tbsp red chili powder
• 2 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1/2 tsp black pepper powder
• 3 tbsp ginger garlic paste
• 1 tsp green chili paste
• 1/2 cup thick curd (yogurt)
• 2 tsp dried mint leaves
• Salt to taste
• 1/4 tsp turmeric powder
• 2 tsp lemon juice
• 2 tbsp oil

Instructions

1. Prepare the Chicken: Wash and clean the chicken legs. Do not remove the skin. Make 2-3 slits in each piece to allow the marinade to penetrate.

2. Make the Marinade: In a large bowl, combine all the ingredients and mix thoroughly.

3. Marinate the Chicken: Coat each chicken piece generously with the marinade. Marinate for 4-6 hours, or preferably overnight, in the refrigerator.

4. Prepare for Baking/Cooking: Remove the chicken from the refrigerator 1 hour before cooking. Arrange the chicken pieces in an oven-safe pan. Alternatively, you can cook the chicken in a regular pan on the gas stovetop over medium heat for 20-25 minutes, flipping regularly.

5. Oven Baking: Bake at 400°F (200°C) for 20 minutes. Flip the pieces, brush with oil, and bake for another 20 minutes.

6. Broil for Crispiness (Optional): For a crispier skin, broil the chicken for 2 minutes on each side after baking.

7. Serve: Your delicious, healthy, and less-oily Tandoori chicken is ready! Enjoy with Ranch dressing or tomato ketchup.

Air Fryer Tandoori Chicken

This recipe provides a simple and delicious method for making tandoori chicken using an air fryer. The result is tender, flavorful chicken with a vibrant, authentic tandoori color.

Ingredients

Chicken

• 6 Chicken Marylands (skin and fat removed)
• ½ cup Vinegar (for cleaning)

Tandoori Marinade

• 1 cup Yogurt
• 2 tbsp Garlic & Ginger Paste
• Juice of 1 Lemon
• 1 tbsp Chili Powder
• 1 tbsp Paprika Powder
• ½ tbsp Turmeric Powder
• ½ tbsp Cumin Powder
• 1 ½ tbsp Coriander Powder
• Pinch of Orange or Red Food Coloring (optional)
• Salt to Taste
• ¼ tbsp Black Pepper Powder (optional)

Garnish

• 1 Spanish Onion (sliced)
• Fresh Mint leaves
• Fresh Coriander leaves

Instructions

Prepare the Chicken: Remove the skin and excess fat from the chicken pieces. In a bowl, add the chicken and vinegar. Rub the vinegar thoroughly over the chicken, let it sit for a few minutes, then rinse with cold water.

Make the Tandoori Marinade: In a separate bowl, combine all the ingredients listed under “Tandoori Marinade.” Mix well to form a smooth paste. Taste and adjust seasonings as needed.

Marinate the Chicken: Add the cleaned chicken to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 6 hours, or preferably overnight, for maximum flavor.

Air Fry the Chicken: Remove the marinated chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature.

Place the chicken pieces in the air fryer basket in a single layer, ensuring they aren’t overcrowded.

Cook for 15 minutes at 160°C (320°F).

Increase the temperature to 180°C (356°F) and cook for another 15 minutes.

Finally, reduce the temperature to 100°C (212°F) and cook for a final 10 minutes. This helps to ensure the chicken is cooked through and the juices are sealed in.

Serve: Transfer the cooked tandoori chicken to a serving platter. Garnish with fresh mint and coriander leaves and sliced Spanish onion. Serve hot and enjoy!

Easy Homemade Tandoori Chicken

This recipe provides a simple and delicious way to make tandoori chicken at home. With a blend of aromatic spices and yogurt, this dish is perfect for a weeknight meal or a special occasion.

Ingredients

• 2 lbs skinless, boneless chicken thighs
• 4 tablespoons natural yogurt
• 3 cloves garlic, minced
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 2 teaspoons turmeric
• 1 teaspoon chili powder
• 1 tablespoon garam masala
• 2 tablespoons paprika
• Juice of 1 lemon
• 1/2 teaspoon salt
• 3 tablespoons groundnut (or sunflower or canola) oil

Instructions

1. Prepare the Chicken: Trim any excess fat from the chicken thighs and cut them into roughly equal thirds.

2. Make the Marinade: In a small bowl, combine the yogurt, minced garlic, ground coriander, ground cumin, turmeric, chili powder, garam masala, paprika, lemon juice, salt, and oil. Mix well.

3. Marinate the Chicken: Place the chicken pieces in a large bowl or ziplock bag. Add the marinade and mix thoroughly to coat the chicken evenly. Cover the bowl with cling film or seal the bag and refrigerate for at least 1 hour, allowing the flavors to meld.

4. Bake the Chicken: Remove the chicken from the refrigerator and let it come to room temperature. Preheat oven to 180°C/356°F. Arrange the chicken pieces on baking trays, ensuring they are not touching. Bake for 30-35 minutes, or until cooked through and slightly charred.

5. Serve: Enjoy your delicious tandoori chicken with rice, naan bread, or a refreshing salad.

Making Delicious Tandoori Chicken

This recipe guides you through creating vibrant and flavorful tandoori chicken. The process involves preparing a rich curry paste, a tangy yogurt marinade, and finally grilling the chicken to perfection.

Ingredients

For the Curry Paste:

• 1 tbsp butter
• 3 cloves garlic, chopped
• 1/2 onion, chopped
• 1 tbsp or more turmeric powder
• 3 inches ginger root, chopped

For the Yogurt Marinade:

• 2 cups yogurt
• 2 tbsp salt
• 3 tbsp granulated sugar
• The cooled curry paste (made in the first step)

For the Red Color and Spice:

• 2-4 red scotch bonnet peppers, chopped
• 1-2 red chili peppers, chopped
• 2+ tbsp paprika powder
• 5-10 drops red food coloring (optional)
• Chili flakes (to taste)

For the Chicken:

• 6 boneless chicken thighs

Instructions

Step 1: Prepare the Curry Paste. Melt the butter in a small pan over medium heat. Add the garlic, onion, turmeric, and ginger. Stir until everything is coated in yellow and cook for 2-3 minutes until softened. Remove from heat, transfer to a bowl, and cool.

Step 2: Make the Yogurt Marinade. Combine the yogurt, salt, sugar, and the cooled curry paste in a blender. Blend until smooth. Taste and adjust seasonings as needed, remembering the flavor will mellow during marinating. Leave the mixture in the blender.

Step 3: Add the Red Ingredients. Gradually incorporate the red peppers, paprika, and food coloring (if using) into the yogurt mixture, blending after each addition. Adjust to your desired color and spice level.

Step 4: Marinate the Chicken. Cut the chicken thighs into smaller pieces (optional) and place them in a large ziploc bag. Pour the red yogurt marinade over the chicken, seal the bag tightly, removing as much air as possible. Massage the bag to ensure the chicken is fully coated.

Step 5: Refrigerate and Marinate. Place the bag of chicken in the refrigerator for at least 24 hours, ideally up to 3 days. Each day, massage the bag to redistribute the marinade.

Step 6: Grill the Chicken. Preheat your grill to a high heat (500+ degrees F) or a lower heat (200 degrees F). Grill the chicken for approximately 3 minutes per side on high heat, or 10-15 minutes per side on low heat, until cooked through.

Step 7: Serve and Enjoy! Your delicious tandoori chicken is now ready to be served.

Easy Tandoori Chicken Rolls

These savory Tandoori Chicken Rolls are surprisingly simple to make and perfect for a quick meal or party snack. The combination of flavorful tandoori chicken and melted mozzarella cheese, encased in a soft, homemade dough, makes for an irresistible treat.

Ingredients

For the Dough:

• 250g maida (all-purpose flour)
• 12g active dry yeast
• Salt (to taste)
• 1 egg
• Baking soda (amount unspecified – suggest ½ tsp)
• Oil (amount unspecified – suggest 2 tbsp)

For the Filling:

• 150g boneless, skinless chicken, chopped
• 2 tsp red chili powder
• 2 tsp tandoori masala
• Salt (to taste)
• 1 tsp garlic ginger paste
• Mozzarella cheese, shredded

Instructions

1. Prepare the Dough: In a large bowl, combine the maida (or all-purpose flour), active dry yeast, salt, egg, baking soda, and oil. Mix well and knead into a smooth dough. Cover the bowl and let it rise for one hour.

2. Cook the Chicken: In a separate pan, cook the chopped chicken with red chili powder, tandoori masala, salt, and garlic ginger paste for about 15 minutes, or until cooked through.

3. Assemble the Rolls: Roll out small portions of the dough into flat ovals or circles. Place a spoonful of the cooked tandoori chicken in the center of each piece of dough. Top with a generous amount of shredded mozzarella cheese.

4. Bake: Bake the rolls in a preheated oven at 200°C (400°F) for 10 minutes, or until golden brown and the cheese is melted and bubbly.

5. Serve: Enjoy your Tandoori Chicken Rolls hot, with your favorite dipping sauce, such as tomato sauce or mayonnaise.

Easy Pan-Roasted Tandoori Chicken

This recipe provides a simple method for creating delicious tandoori-style chicken at home using a pan-roasting technique. It requires minimal ingredients and delivers tender, flavorful results.

Ingredients

• 6 Chicken drumsticks
• ½ – 1 tsp Salt (adjust to the size of the chicken)
• 1 tsp Grated Garlic
• 1 tsp Grated Ginger
• 1-2 tbsp Plain Yogurt
• 1 tbsp Garam Masala

Instructions

1. Marinate the Chicken: In a bowl, combine the salt, grated garlic, grated ginger, plain yogurt, and garam masala. Add the chicken drumsticks and thoroughly coat them in the marinade. For optimal flavor and tenderness, marinate for at least 1 hour, or preferably overnight.

2. Pan-Roast the Chicken: Heat a small amount of oil in a pan over medium heat. Sear the marinated chicken drumsticks until lightly browned on all sides. Reduce the heat to low, cover the pan, and cook for approximately 20 minutes, or until the chicken is cooked through and the juices run clear.

Tandoori Chicken Noodle Stir-Fry

This recipe provides a quick and easy way to create a flavorful Tandoori Chicken Noodle Stir-Fry. It combines the savory taste of tandoori chicken with the convenience of instant noodles for a satisfying meal.

Ingredients

For the Tandoori Chicken:

• 150g Boneless chicken
• 1 tsp Garlic ginger paste
• Salt to taste
• 2 tsp Tandoori chicken masala
• 2 tbsp Oil
• 1/4 tsp Garam masala powder

For the Noodles:

• 2 packets Instant noodles
• 2 cloves Garlic
• 1 tsp Black pepper
• Salt to taste
• 1 packet Noodles masala (seasoning)

For Serving:

• Mayonnaise
• French fries

Instructions

1. Prepare the Tandoori Chicken: In a pan, combine the boneless chicken, garlic ginger paste, salt, tandoori chicken masala, oil, and garam masala. Cook for 10 minutes until the chicken is cooked through.

2. Cook the Noodles: Boil the instant noodles according to package directions. Once cooked, drain the water and set the noodles aside.

3. Stir-fry the Noodles: In the same pan used for the chicken (or a separate pan if preferred), add oil and sauté the minced garlic. Add the cooked noodles, noodles masala packet, black pepper, and salt. Stir-fry until everything is well combined and heated through.

4. Assemble the Dish: Transfer the stir-fried noodles to a serving dish. Top with the prepared tandoori chicken. Add mayonnaise and french fries as desired.

5. Serve immediately and enjoy your Tandoori Chicken Noodle Stir-Fry!

Flavorful Tandoori Chicken Masala

This recipe guides you through creating a delicious and aromatic Tandoori Chicken Masala. With a simple marination process and easy-to-follow steps, you’ll be enjoying this vibrant dish in no time.

Ingredients

• Chicken: 1 kg
• Red Chili Powder: 2 tbsp
• Salt: 1 tsp
• Ginger-Garlic Paste: 1 tsp
• Coriander Powder: 2 tsp
• Cumin Powder: 2 tsp
• Fenugreek Leaves: 1 tsp
• Garam Masala: 1/2 tsp
• Red Food Coloring: 1 pinch
• Lemon Juice: A few drops
• Oil: 3 tbsp
• Tomatoes: 2 medium
• Yogurt/Curd: 2 tbsp

Instructions

1. Marinate the Chicken: In a bowl, combine the chicken with all the ingredients listed above (except the oil, tomatoes, and yogurt/curd). Mix well and allow the chicken to marinate for at least 30 minutes. This allows the flavors to penetrate the chicken deeply.

2. Cook the Chicken: Heat the oil in a pan over medium heat. Add the chopped tomatoes and cook until they soften and form a mushy consistency. Add the marinated chicken to the pan and cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

3. Garnish and Serve: Once the gravy reaches your desired consistency, remove the pan from the heat. Garnish generously with fresh coriander leaves and serve hot with rice or naan.

History of Tandoori Chicken

Tandoori chicken, with its vibrant reddish-orange hue and smoky flavor, boasts a fascinating history rooted in the Indian subcontinent. While the exact origins are debated, most food historians point to the early to mid-20th century in the Peshawar region, which was then part of undivided India (now Pakistan). Kundan Lal Gujral is widely credited with its creation.

Gujral, a restaurateur, experimented with cooking chicken in a tandoor, a cylindrical clay oven traditionally used for baking bread. Prior to this innovation, tandoors were primarily used for vegetarian dishes. He marinated the chicken in yogurt and spices, giving it its characteristic tenderness and vibrant color, then cooked it in the tandoor, resulting in the smoky, charred flavor we associate with tandoori chicken today.

The dish gained popularity following the partition of India, as Gujral relocated to Delhi and opened the iconic Moti Mahal restaurant. It was here that tandoori chicken truly took off, eventually becoming a global culinary phenomenon. Even India’s first Prime Minister, Jawaharlal Nehru, was known to be a fan, further solidifying the dish’s prestigious status.

Over time, tandoori chicken recipes have evolved and adapted. The core elements remain consistent: yogurt marinade, the use of a tandoor, and the signature spice blend featuring ingredients like ginger, garlic, cayenne pepper, and garam masala. However, regional variations exist, showcasing the adaptability and enduring appeal of this classic dish.

Nutritional Content and Benefits of Tandoori Chicken

Tandoori chicken, with its vibrant color and flavorful spices, isn’t just a treat for your taste buds; it also offers some nutritional benefits. A typical serving is a good source of protein, essential for building and repairing tissues. It also provides micronutrients like niacin, vitamin B6, and selenium, which play important roles in various bodily functions.

The yogurt marinade used in tandoori chicken contributes to its nutritional value. Yogurt is a source of calcium, crucial for bone health, and probiotics, which can support gut health. Additionally, the spices used, such as turmeric, ginger, and garlic, boast antioxidant and anti-inflammatory properties.

While tandoori chicken can be a healthy addition to your diet, it’s important to be mindful of preparation methods. Restaurant versions can sometimes be high in sodium due to added salt and marinades. Opting for homemade versions allows you to control the ingredients and sodium content. Choosing skinless chicken further reduces the fat content. Finally, be mindful of portion sizes to manage calorie intake.

Tips for Choosing Quality Chicken

Selecting the right chicken is crucial for a delicious tandoori dish. Look for chicken that is fresh and plump. The skin should be a healthy, slightly translucent pink or yellowish color, and it should be free from any blemishes or bruises.

Smell is another important indicator of freshness. Fresh chicken will have a very mild, almost neutral scent. Avoid chicken with a strong, unpleasant, or sour odor.

When buying pre-cut pieces, check the texture. The meat should feel firm and spring back slightly when pressed. Avoid chicken that feels slimy or overly soft.

Consider the cut of chicken for your tandoori recipe. While legs and thighs stay moist during the cooking process, breasts can also be used if marinated properly to prevent drying out.

Finally, pay attention to the packaging. Ensure it is properly sealed and refrigerated. If buying frozen chicken, check for ice crystals, which can indicate thawing and refreezing, potentially compromising quality.