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Tandoori chicken | Restaurant style tandoori chicken recipe

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Tandoori chicken is a world popular chicken starter originated from the Mughlai cuisine. Soft, juicy, flavorful and delicious grilled chicken that stole the hearts of many across the globe. I am sharing an easy recipe to make a tandoori chicken in an oven & on stove top.
tandoori chicken recipe
This mouth-watering delicious chicken is well known as murgh tandoor or tandoori murgh. The term murgh meaning chicken and tandoor is a clay oven. So this dish is all about marinating and grilling chicken in a tandoor.

This tandoori chicken recipe yields spicy chicken kababs that are soft and juicy with all the flavors of spices infused. These are spicy but not hot. Even kids can enjoy them. This recipe uses no food color or butter, making this a low fat chicken starter.

Most Indian homes do not own a oven and use the stove for their daily cooking. So I am sharing how to make tandoori chicken on stove and also in oven.

You can use store bought or ready made tandoori masala. However I have never used one to suggest. All the ingredients mentioned here for the masala will be present in most Indian kitchens. So try it from scratch, like I did.

You can serve this chicken tandoori as a starter or as a side with a meal.

For more Tandoori recipes you can check
Grilled chicken sandwich
Chicken kebab
Chicken tikka
Chicken shawarma
Szechuan chicken

Restaurant style tandoori chicken recipe

Tandoori chicken | Restaurant style tandoori chicken recipe

Tandoori chicken is a chicken starter that is marinated with spices and yogurt. It is them grilled in a oven or stove top.

Print
Course Appetizer / starter
Cuisine Mughlai
Prep Time 10 minutes
Cook Time 30 minutes
Marinating time 6 hours
Total Time 40 minutes
Servings 4
Calories 540 kcal
Author swasthi

Ingredients (240 ml cup used)

  • ½ kg chicken (or 500 to 700 grams)
  • ½ cup yogurt (or hung curd or greek yogurt)
  • ¾ tbsp ginger garlic paste
  • 1 tsp garam masala
  • 1 tsp red chilli powder
  • ¼ tsp pepper powder
  • 1 tsp coriander powder (or daniya powder)
  • ¼ tsp salt (taste marinade & add more)
  • ¼ tsp Turmeric (or haldi)
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 1 tbsp lemon juice
  • 1½ tbsp oil (or mustard oil)

For grilling

  • 1 tbsp oil

For color

  • 1 tsp red chili powder
  • 1 tbsp oil

How to make the recipe

Marinade for tandoori chicken

  1. To a mixing bowl, add thick yogurt or hung curd. If you do not have it, then line a thin cloth over a sieve. Pour 1 cup curd. Wring it gently and strain off the whey (water). Make a knot and hang it to a hook for 45 mins. Then use half cup here.

  2. Next add in ginger garlic paste, garam masala, red chili powder, salt, turmeric, kasuri methi, pepper powder and coriander powder.

  3. Pour oil and lemon juice as well.

  4. Mix everything well. The marinade has to be thick and not of dripping consistency. Taste it and add more salt and chili powder if needed.

  5. Make deep gashes over the chicken and add it to the bowl.

  6. Marinate the chicken well into the gashes.

  7. Cover and set aside for at least 6 hours. If you reduce the marination time, chicken will not turn soft and juicy. It may not get cooked well if making on tawa.

How to make tandoori chicken

  1. For the stove method, please follow the step by step instructions after the recipe card. Preheat the oven at 240 C for at least 15 mins.

  2. Place a foil on the tray. Next grease it.

  3. Place the chicken pieces oven the foil or greased wire rack. If using a wire rack place a tray under it to hold the drippings.

  4. Grill the chicken for about 15 mins.

  5. Mix together 1 tsp red chili powder with 1 tbsp oil.

  6. Then baste the red chili oil over the chicken. Grill for 5 mins.

  7. Flip the chicken to the other side and baste the red chili oil.

  8. Grill for another 6 to 10 mins.

  9. The last 5 mins, you can move it to the top most rack. This gives the charred look. You can also burn a char coal piece and place it in a small cup. Keep that in the chicken tray. Cover with a large utensil. Allow it to smoke for 5 to 7 mins.

  10. Restaurant style tandoori chicken is ready. Serve with onion and lemon wedges. 

Nutrition Facts
Tandoori chicken | Restaurant style tandoori chicken recipe
Amount Per Serving
Calories 540 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 9g 45%
Cholesterol 130mg 43%
Sodium 360mg 15%
Potassium 413mg 12%
Total Carbohydrates 3g 1%
Sugars 2g
Protein 32g 64%
Vitamin A 17.4%
Vitamin C 7%
Calcium 6.8%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Marinade for tandoori chicken without oven

1. Firstly transfer hung curd or greek yogurt to a large bowl. It is nothing but curd that has been strained of all the liquid. Please check this link for making hung curd.

2. Put in all the spice powders. Garam masala, coriander powder, pepper powder, turmeric, chili powder and salt. Also add in ginger garlic paste and kasuri methi as well.

3. Add in lemon juice.

4. Pour oil as well.

5. Mix well and taste the marinade. Add any ingredient needed to suit your taste like salt and chili powder. The marinade has to be thick otherwise it will stick up to the pan. There may be lot of moisture that will let out.

6. Make sure the chicken has no dripping water. If needed wipe dry with a kitchen tissue. Next make deep gashes to the chicken.

7. Marinate it well so that the masala reaches deep inside. The marinade will tenderize the chicken. So make sure you do it properly.

8. Cover and refrigerate for at least 6 hours to over night. Do not reduce the time as the chicken will not get cooked and turn tender.

How to make tandoori chicken recipe without oven

9. Heat a pan. Spread 1 to 2 tbsp oil.

10. When the oil turns hot, place the chicken on the tawa. Regulate the heat to medium.

11. After 3 to 4 minutes flip the pieces. Smear the marinade.

12. Flip them again after 3 to 4 mins.

13. Meanwhile add red chili powder to a small bowl. Mix it with the oil. This is optional. Skip if you do not want spiced ones.

14. Smear that to the chicken.

15. Flip them. Cook on both the sides until soft and cooked. If it looks too dry, smear little soft butter.

Smoking tandoori chicken

16. This step is also optional, unless you want to smoke the chicken. Burn the charcoal.

17. When it turns hot, drop it in a cup. Immediately pour 1 to 2 tsps ghee.

18. It will begin to smoke immediately.

19. Finally cover it and allow to smoke for 5 to 7 mins.

20. Before smoking the chicken, do check if it is cooked well. The meat should fall off the bone easily.

Serve tandoori chicken with sliced onions, carrots and lemon wedges.
tandoori chicken

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Comments

  1. Dear Swasthi,
    Thank you so very much for sharing this wonderful recipe.
    Just spent 200 rupees for buying the chicken and all other ingredients were readily available at home
    It turned out to be more delicious than what I could get in a restaurant where they normally charge more than twice for same quantity
    Thank you very very very much.

    Reply

  2. Tried out this recipe today. It came out wonderful. I used the full chicken pieces and doubled the ingredients. Didnt have coal but otherwise came out like we get in the restaurant. Thanks for improving my cooking abilities.

    Reply

  3. Can this be cooked on barbecue (the coal one)too… ? If not can u help with the recipe for barbecue mix…

    Reply

    • Mrunalini
      Just go ahead and use the same recipe to grill on barbecue. Make sure the heat isn’t too high when you grill.

      Reply

  4. Hello Swasthi,
    Your recipes are really awesome. I always try out your recipes exclusI’ve lay when I want to try a new dish. Keep on posting new ones for us…

    Reply

    • Hi Aishwarya
      You can use bake option for grilling. The last 3 to 5 mins use broil if you like a slight charred look and flavor.

      Reply

  9. Hi I have bought chicken drumsticks with the skin.. should I take it off or should I proceed cooking or marinating with the skin.. kindly suggest

    Reply

  10. Ma’am, I’m just a normal, busy college student who doesn’t go to the kitchen much. but whenever my parents are out of town, that’s when I go mad in the kitchen because i love to cook. i keep trying different recepies but most of them don’t turn out to be what is shown in the pictures probably because that particular chef hasn’t mentioned some secret trademark. But let me tell you this. your recepie is a super hit! It’s come out just the way it is in the pictures, and it’s really tasty. i wanted to try a small portion out before my parents come back home so that i can surprise them, and I have suceeded. Thank you so much for sharing this. I would definitely recommend this to anyone and keep preparing it myself over and over again. Thank you again.

    Reply

    • Welcome Marshall
      Thanks a lot. Yes not only this recipe, all the recipes will turn out the same as you see in the pictures. I also share all the secrets of the recipes so that readers don’t go wrong and ruin their time and money. Thanks again for the comment.

      Reply

  11. Hi!
    Delicious recipe..tried it today, came out great. Aamchur powder was a good addition. The only slight issue was, that some pieces became a little dry. Can you suggest a way to ensure that they become juicy?

    Reply

    • Hi Aditi
      Thanks
      You can smear some butter immediately on the hot chicken, as soon as you bring it out of oven. You can also prevent dryness by basting oil or butter more often while grilling

      Reply

    • Hi Sagar
      It is good to go with the weight of the drumsticks rather than the number. The recipe is for 1/4 kg chicken breasts or fillets. The same holds good for drumsticks too. So just scale up the recipe proportionately with the weight of the chicken using. Just a word about grilling them. A few readers had a trouble grilling them on stove top in a pan. They didnt cook well. So suggest using oven. If grilling on stove top then make sure you marinate overnight and use medium size drumsticks.

      Reply

      • Thanks swasthi garu…
        It came out excellent… did 1.5 kilo..done @240 degrees in oven .. worked out best for me… an i made awadhi biryani and paneer makhani. all my guests were impressed…. and they complimented that it is just like professional cooking…

        Reply

  13. Hi Swasthi, may I use the same marinade and baking method for tofu ? The cake kinds sold in supermarkets.

    Thanks so much.

    Delia !

    Reply

    • Welcome Delia
      Yes you can use. Choose firm tofu, you will have to experiment with the timing as I have never tried it. Hope this helps

      Reply

  14. Hi

    I have a question. Some guest e coming to my place nd I have to prepare both chicken drumstick nd paneer tikka. Is it ok if I cook them both partially nd then finish it at the time of serving.

    Reply

    • Sorry Deepti
      I am late in replying. I dont think they will taste good if you cook partially. Probably you can cook completely and broil them on highest temperature for few mins just before serving to the guests

      Reply

  15. Hi swasthi

    I tried ur reciepes of chicken drumstick, chicken tikka nd paneer tikka and they were awesome. My son loved it.

    Reply

  16. Hi swasthi

    I m making this reciepe. I kept the chicken in grill mode for 15 mins. Now after this I have to bake it also for 10 mins.

    Reply

    • Hi Deepti
      You have to preheat for 15 mins, then grill for 15 mins. smear the oil and then repeat baking for 5 mins. Flip them to otherside and bake for another 6 to 10 mins until slightly charred and cooked completely

      Reply

      • U wrote baking for another 5 mins. Here I m getting confused that i I have to grill it for another 5 mins n again for 10 mins or I have to bake it in convection mode.

        Reply

        • Deepti
          Not sure about your oven options. Actually bake and grill mean the same and are used interchangeably . but refer to different kinds of food. Like bake a cake and grill meat. If there are both bake & grill options in your oven then, I understand that bake is without fan and grill is with fan. Go ahead and use only grill option for the entire time.

          Reply

  17. Hi Swasthi- thank you for including the details in a very easy to understand manner!
    While making tandoori drumsticks in oven, I often see blood starting to ooz out during the baking proces. Do you have any tips on how to prevent this? We buy organic chicken from local grocery stores (in US).
    Thanks a lot!!

    Reply

  18. Hi swasthi

    I love your reciepe reciepe but I was little confused whether to bake it or grill it or have to go for both the options (grilling and baking)

    Reply

    • Hi Deepti
      Do you have 2 different options in your oven – grill and bake.
      If you have grill option, go for it with top and bottom heating elements turned on. If you need further help, do tell me a bit about your oven. Hope this helps.

      Reply

      • I have samsung microwave oven with all the three option. So after preheating the oven I have to go for grill option

        Reply

          • Ok thanks. I need one more help. Whilerpreheating the oven we have to kept lower rack inside the oven or it should be empty.

          • I usually do not prefer to heat the racks or trays. I heat the empty oven and then put the meat inside along with the rack and tray.

  19. I love how fool proof your recipes are!

    I live in the US and the oven i have doesn’t have a “grill” button,/option. It’s just bake or broil. So then do I just bake for half an hour or so?

    Thanks!

    Reply

    • Welcome Abha
      Thanks for the compliment. Yes you will have to just bake it, if you have a option, choose top and bottom both the heating elements.

      Reply

  21. Hi Swasthi,
    My first ever homemade tandoori chicken was magical despite a lil hiccup. I tried cooking the drumsticks in the pan but wasn’t sure if they were properly cooked so I popped them in the oven. Anyway, will try it again next time. It is finger licking good, seriously.
    Thank you for sharing.

    Reply

    • Welcome Natcha
      Actually for the best tandoori chicken it has to be done in a oven. Doing it on the stove works good if the chicken is young and tender with long hours of Marination which also helps to cook it well. Flat cuts of chicken is good for stove top. I will update the post with more details.
      Thanks for trying and sharing the outcome.
      🙂

      Reply

    • Hi Syed
      if you have not done the second marination yet, then immerse the chicken in 1 cup of buttermilk (2 to 3 tbsp curd/ dahi with 3/4 cup water).
      Remove it off and discard the buttermilk.
      Just go ahead with second marination along with salt and lemon juice.
      If you have done the second marination as well, then too follow the above procedure with 2 to 3 cups of buttermilk and redo the second marination.

      Reply

  24. Hi, I love all your recipes, I want to try your tandoori chicken this weekend, I wanted to know can I add tandoori masala powder also along with all these ingredients, kindly let me know

    Reply

    • Hi Fathima
      Thanks. Usually ready store bought or packet tandoori masala comes with all the spices and some times food color too. It widely depends on the brand you have bought. It is just for mixing with yogurt and marinating. The recipe comes with the pack. You can check. It may or may not turn out good.
      My tandoori chicken recipe is to make from scratch at home without using any unhealthy ingredients like color etc. This recipe is for using as it is without altering the ingredients as well.
      Hope this helps.

      Reply

  25. Hey swastika… my husband loved it… every week I make ur style tandoori chicken for him… u make my day… thanx…

    Reply

  26. Hello Swasthi, i tried this recipe for my new year party n every one liked it very much. Thank you so much for all the delicious recipes n making it easily available for us. 🙂

    I’ll try your “Banana Cake Recipe” very soon.

    Reply

  27. Hi, thanks for sharing the recipe. I have a microwave oven at home with grill option. Please suggest whether I should use a rack (low or high) or not?

    Reply

    • Welcome Anurag
      You will have to grill it on the middle rack.
      The last 5 mins to get a charred effect, place it on the top rack

      Reply

  29. Hi Swasthi ,
    I am a great fan of your receipes.I am from Kolkata.can u please give us the receipe of authentic Kolkata style mutton biriyani on gas ‘, mutton rezala and chaap as well as.

    Reply

    • Hi Tithi
      Glad to know you. Thanks a lot.
      Yes I will be sharing Kolkata style mutton biryani and mutton chap next month after Diwali.

      Reply

    • Hi Rehma
      I mentioned Paprika for non Indians as they usually don’t stock red chili powder. Yes paprika gives a good color and mild heat. But what I have used in the above post is red chili powder. But if using red chili powder, it must be of good color and less heat and not like guntur chili powder which is very hot.. Hope this helps. Do try. Have a nice sunday.
      🙂

      Reply

  33. I am big fan of your blog. Helpful for a youngster like me. I need your advise. I am planning to buy a microwave oven. Almost all microwaves in the market have highest temperature of 200C. You have mentioned in many recipes that you preheat at 240C. Is it ok if I preheat at 200C. How would it effect? Thanks in advance.

    Reply

    • Hi Sreekanth
      Thank you. Usually oven / OTG comes with 250 C max which are good for grilling and baking. A microwave is good only for cooking and heating purposes and cannot grill. But a microwave convection can do both the jobs. However there are down sides to microwave cooking and is considered to be harmful to health due to electro magnetic radiation. So it depends on whether u believe it or not. So i suggest buying a OTG which is good for grilling meats, sandwiches, dum biryani, snacks etc. You will have to choose one that comes with 250 C, since meats have to be grilled at least at 220 to 240 c
      Grilling at 200 C may not cook the meat well, the heat may not be enough and makes the meat tough or harder. Hope this helps

      Reply

      • Thank you, thank you, thank you, Swasthi!!! was planning to buy a microwave convection, but now will buy a OTG(I didn’t know about their existence). On side note, please consider writing a book. Thanks again.

        Reply

  39. AWESOME! That was the verdict after tasting the chicken dish that I tried out last night. We like dry (no gravy) dishes when we are entertaining. So this was a dish that I had tried out for the first time and it was fantastic. I tried to register with your site so I could get all your recipes, but the message says that you have deactivated that option. So, I will have to visit your site regularly to pick up some more of your awesome recipes. Thank you so much for sharing your talent with the world.

    Reply

    • Hello Lousie
      You are welcome.
      Very happy to know it turned out good.. Yes temporarily the email subscription is deactivated. I will subscribe you when I activate it again Thanks for your interest in my recipes. Feeling really happy.
      Have a wonderful week ahead
      🙂

      Reply

  40. This worked great for me but i would like to know totally how much time should i keep the chicken in the oven. At what temperaturr should i keep this for Fahrenheit.

    Reply

    • Hi Niha
      The timing depends on the size of your chicken pieces and how tender or young the bird is. You will have to check it towards the end. Just follow the recipe. The ideal temperature is 425 F. Thanks for the feedback

      Reply

  46. Presentation. Of tandoori chicken. Is excellent. Maintain. The. Same to other recipes

    Reply

  47. Wow.. it looks more yummy then I usually had this tandoori chicken.
    Look at the colour.
    Its yum, tasty, delicious……
    Thank you

    Reply