Tandoori Chicken

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Get this all-star, easy-to-follow Tandoori Chicken recipe from Aarti Sequeira. Tandoori Chicken is a classic Indian dish known for its vibrant color, bold spices, and smoky flavor. Traditionally cooked in a clay tandoor oven, this dish has been a favorite in Indian restaurants worldwide. But what if you could make this restaurant-quality meal right at home? With this easy oven-baked Tandoori Chicken recipe, you can do just that! No need for special equipment—just an oven and a handful of flavorful ingredients will give you tender, juicy, and deeply flavorful chicken that rivals your favorite takeout.

The secret to great Tandoori Chicken is in the marinade. A mixture of yogurt, lemon juice, and traditional Indian spices like garam masala, cumin, and coriander infuses the chicken with rich flavor while keeping it moist and tender. The yogurt helps tenderize the chicken, while the spices and garlic-ginger paste bring a warm, aromatic depth that’s impossible to resist. To achieve that signature red hue, a little bit of paprika (or food coloring if you prefer) can be added, giving the chicken that iconic look without overpowering the taste.

Once marinated, the chicken is roasted in a hot oven, where it develops a slightly charred, smoky flavor, mimicking the effect of a tandoor. The result is a flavorful, moist chicken with crisp, slightly blackened edges—the perfect contrast of textures.

This Tandoori Chicken can be served as a main dish with naan bread and a side of cooling cucumber raita or sliced up as part of a vibrant salad or wrap. It’s incredibly versatile, delicious, and easy to make, making it a go-to recipe for weeknight dinners or special occasions.

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Tandoori Chicken

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Get this all-star, easy-to-follow Tandoori Chicken recipe from Aarti Sequeira. Tandoori Chicken is a must have recipe! It’s just as good as what you’d get at an Indian restaurant and it’s so easy to make!

The best homemade oven-baked tandoori chicken recipe ever! This authentic Tandoori chicken is tender, moist, juicy and better than Indian takeout!

 

  • Author: Aarti Sequeira
  • Prep Time: :20
  • Cook Time: :15
  • Total Time: :35
  • Yield: 4 1x
  • Category: Entree
  • Method: Broiler
  • Cuisine: Indian

Ingredients

Units Scale
  • 5 cloves
  • 2 dried guajillo chiles (if you can’t find these, then use 2 chiles de arbol, and more paprika for color)
  • 2 green cardamom, husks discarded, seeds retained
  • 1 black cardamom, husk discarded, seeds retained
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon fenugreek seeds
  • 1 cup whole fat plain yogurt
  • 1/4 cup peanut or canola oil
  • 2 tablespoons malt vinegar or lime juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground turmeric
  • Pinch cayenne pepper
  • 8 cloves garlic, minced
  • 2 -inch thumb ginger, peeled and minced
  • 1 packet boneless skinless chicken thighs (1 1/2 pounds usually)
  • 1 teaspoon honey
  • Salt and freshly ground black pepper
  • Couple of extra limes, for garnish

Instructions

  1. To make the marinade, toast the cloves, whole chiles, both types of cardamom seeds, coriander seeds, fennel seeds and fenugreek seeds in a cast-iron skillet until fragrant, 3 minutes or so, shaking the pan. Then, pour the spices into a spice grinder and grind them until you get a fine powder.
  2. In large bowl, whisk together the spice mixture you just made with the yogurt, oil, malt vinegar, salt, ground cinnamon, paprika, turmeric, cayenne pepper, garlic and ginger until well combined. It should smell amazing! Taste and adjust with more salt if it needs it.
  3. Reserve 1/3 cup of the marinade and set aside; you’re going to make a sauce out of this reserved marinade.
  4. Prick the chicken thighs with a fork. Add the thighs to the rest of the marinade, and toss to coat. Marinate at least 1 hour in the fridge, and at most overnight.
  5. When you’re ready to cook, line a baking sheet with foil, and turn your broiler on. Place each chicken thigh on the baking sheet, making sure each one is coated with the marinade, but isn’t swimming in it. Cook the chicken thighs under the broiler until starting to blacken, about 5 minutes. Then turn the oven to 350, and cook until a meat thermometer inserted in the meatiest part of the thigh registers 160 degrees F, another 10 minutes. Remove from the oven.
  6. While the chicken is cooking, pour the reserved marinade into a small saucepan, along with 1/2 cup water and the honey. Bring to a gentle boil over medium-low heat, whisking all the time. Taste and season with salt and pepper. Remove from the heat and pour into a small bowl or gravy boat for serving.
  7. Serve the chicken thighs on a platter with a fresh squeeze of lime and a drizzle of the sauce.

Notes

How to Store:

Leftover Tandoori Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a hot oven for a few minutes to warm through while keeping the chicken juicy and tender.

 

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