Classic Tandoori Chicken
Traditional dish · Indian
A quintessential North Indian dish featuring chicken marinated in yogurt and a blend of aromatic spices, then traditionally cooked in a tandoor (clay oven) for a smoky, charred flavor. This recipe captures the authentic taste with readily available ingredients.
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Ingredients
- Chicken (bone-in, cut into pieces)1 kg
- Full-fat yogurt1 cup
- Ginger-garlic paste2 tbsp
- Lemon juice2 tbsp
- Tandoori masala2 tbsp
- Kashmiri red chili powder1 tbsp
- Garam masala1 tsp
- Turmeric powder1/2 tsp
- Cumin powder1 tsp
- Coriander powder1 tsp
- Saltto taste
- Vegetable oil or ghee2 tbsp
- Fresh cilantro (for garnish)for garnish
- Lemon wedges (for serving)for serving
Steps
- 1
Prepare the marinade: In a large bowl, combine yogurt, ginger-garlic paste, lemon juice, tandoori masala, Kashmiri red chili powder, garam masala, turmeric powder, cumin powder, coriander powder, and salt. Mix well.
- 2
Marinate the chicken: Add the chicken pieces to the marinade and coat them thoroughly. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
- 3
Preheat oven to 220°C (425°F) or prepare a grill/tandoor.
- 4
Cook the chicken: Thread the marinated chicken onto skewers. Brush with oil or ghee. Place skewers on a baking sheet lined with foil (for oven) or directly on the grill grates. Cook for 20-25 minutes, turning occasionally, until the chicken is cooked through and has charred edges. If using an oven, you can broil for the last few minutes for extra char.
- 5
Rest and serve: Let the tandoori chicken rest for a few minutes before serving. Garnish with fresh cilantro and serve hot with lemon wedges.
