Smoky Restaurant-Style Tandoori Chicken
This smoky, juicy, and perfectly spiced Indian grilled chicken is marinated in traditional spices and baked in your oven, no tandoor required. Low in carbs and high in protein, Tandoori Chicken is a healthy dish ideal for lunch, dinner, or your next gathering.
Equipment
- 2 Mixing bowls
- 2 Whisk or spoon
- 1 Knife and cutting board
- 1 Oven
- 1 Parchment paper or aluminum foil
- 1 Baking tray
- 1 Grill pan or stovetop pan (optional, for alternative cooking)
- 1 Small steel bowl or foil cup (for dhungar method)
- 2 Tongs or spatula
- 1 Pastry brush (for basting)
Ingredients
- 500 grams chicken pieces bone-in or boneless
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 tablespoon grated garlic 4–5 cloves
- 1 tablespoon grated ginger
- 2 tablespoons fresh lemon juice
- ½ cup hung curd strained thick yogurt
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 1 teaspoon red chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon amchur powder or lemon juice
- ½ teaspoon kasuri methi crushed dried fenugreek leaves
- Optional: Pinch of edible red or orange food color
- 1 tablespoon ghee or vegetable oil
- 1 small onion sliced into rings
- 2 tablespoons fresh cilantro chopped
- ½ lemon for squeezing
Instructions
- Clean and pat dry chicken. Make deep slits in chicken pieces for better marinade penetration.
- For first marinade, mix salt, red chili powder, grated garlic, ginger, and lemon juice. Rub onto chicken evenly. Let it sit for 30 minutes.
- For second marinade, mix hung curd with garlic, ginger, chili powder, cumin, garam masala, amchur, kasuri methi, and food color (optional). Coat the chicken evenly. Cover and refrigerate for at least 2 hours (or overnight).
- Heat a small charcoal piece till red-hot.
- Place in a bowl in the marinated chicken, pour ½ tsp ghee, and cover tightly. Let it sit for 5–8 minutes.
- To bake the chicken, preheat oven to 400°F (200°C). Arrange chicken on a lined tray, drizzle oil/ghee, and bake for 35–40 minutes, flipping halfway. For a charred effect, increase to 450°F (230°C) for the last 5 minutes.
- Mix sliced onion, cilantro, and lemon juice. Use for topping or serve on the side.
- Let the chicken rest before serving. Top Tandoori Chicken with garnish and enjoy it fresh.
Notes
- Cook on Grill: You can cook chicken over medium-high grill for 20–25 minutes, turning and basting with butter/ghee.
- Cook on Stovetop: Cook in grill pan over medium-high heat for 20–25 minutes, flipping and basting.
- You can use hung curd for a thick, rich marinade.
- Heat mustard oil slightly before mixing in marinade but it's optional.
- Marinate the chicken pieces overnight for best results.
- You can also use broil mode for a perfect char.
- Dhungar method adds authentic smoky flavor.
- Note: Nutrition values are estimates for Tandoori Chicken and can vary based on the type of chicke, yogurt thickness, and whether oil/ghee is added before or after cooking.