Tandoori Chicken Recipe

OMG, this homemade tandoori chicken recipe is like a flavor explosion in every bite! Marinate that chicken overnight, and trust me, your taste buds will be doing the happy dance with all those spices and the tangy lemon notes.

I love to make Tandoori Chicken because it’s a wondrous mixture of flavors and spices. The delicious marinade tenderizes the chicken remarkably well, combining tangy yogurt with zesty lemon juice and an intoxicating mix of spices—star anise, nutmeg, and more—that’s unlike a marinade you’ve ever encountered.

I guarantee it. In fact, this is the marinade that keeps on giving, flavor-wise.

Tandoori Chicken Recipe Ingredients

• Chicken: A lean source of protein, rich in essential amino acids.
• Plain yogurt: Adds creaminess and tang, aids digestion.
• Lemon juice: Provides a zesty flavor, high in vitamin C.
• Garlic: Imparts a pungent aroma, known for heart health benefits.
• Ginger: Offers warmth and spiciness, aids in reducing inflammation.
• Ground cumin: Earthy spice, good source of iron.
• Ground coriander: Provides citrusy flavor, rich in antioxidants.
• Paprika: Adds color and mild sweetness, rich in vitamin A.
• Turmeric powder: Bright yellow spice, anti-inflammatory properties.
• Cayenne pepper: Adds heat, boosts metabolism.
• Garam masala: Warm spice mix, enhances aroma.

Tandoori Chicken Recipe Ingredient Quantities

• 1 kg chicken (whole or cut into pieces, skinless)
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 4 cloves garlic (minced)
• 1-inch piece of ginger (grated)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon cayenne pepper (adjust to taste)
• 2 teaspoons salt (adjust to taste)
• 2 tablespoons vegetable oil
• 2 tablespoons fresh cilantro (chopped, for garnish)
• Lemon wedges (for serving)

How to Make this Tandoori Chicken Recipe

1. In a big bowl, mix the yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, paprika, garam masala, turmeric powder, cayenne pepper, salt, and vegetable oil. Stir well to create a smooth marinade.

2. Cut deeply into the chicken pieces to allow the marinade to penetrate. Put the chicken in a bowl with the marinade and thoroughly coat each piece. See to it that the marinade reaches the cuts.

3. Wrap the bowl in plastic and put it in the refrigerator. Marinate the chicken for at least 4 hours, although overnight is better.

4. Prepare the oven by bringing it to a temperature of 220°C (430°F). Get a baking tray and cover it with aluminum foil. Take a wire rack and place it on top of the tray.

5. Set the marinated chicken pieces on the wire rack, ensuring they are not touching and are spaced apart so that they can cook evenly.

6. Put the chicken in the preheated oven. Roast it for 25-30 minutes. Turn the pieces halfway through to ensure even cooking.

7. If you want a charred effect, set the oven to broil for the final 5 minutes, watching the chicken closely to keep it from burning.

8. When the chicken is cooked, take it out of the oven and let it sit for a few minutes.

9. Add flavor and visual appeal to tandoori chicken by eating it with garnish of freshly chopped cilantro.

10. Serve steaming with lemon wedges on the side to intensify the flavor with fresh citrus notes. Relish your delectable homemade tandoori chicken!

Tandoori Chicken Recipe Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Garlic press or knife and cutting board (for mincing garlic)
4. Grater (for ginger)
5. Spoon or spatula (for mixing)
6. Plastic wrap
7. Refrigerator
8. Baking tray
9. Aluminum foil
10. Wire rack
11. Oven
12. Tongs or cooking turner (for turning the chicken)
13. Knife and cutting board (for cutting and chopping cilantro)
14. Serving platter or dish

FAQ

• What kind of chicken is best for Tandoori Chicken?You can use a whole bird cut into pieces or individual pieces like thighs or drumsticks for the most flavorful and textured results.
• Can I use Greek yogurt instead of plain yogurt?Plain yogurt is the perfect substitute. If you can’t find it, use Greek yogurt in the following way:

  – Thin it with water or milk (1:1 ratio) to achieve a similar consistency to yogurt.
  – Use it in the same amounts as you would for plain yog.

  If you don’t have these ingredients, then go ahead and use the next best thing.

• Is there a substitute for garam masala?If you’re out of garam masala, don’t fret; it’s easy to cobble together a substitute with spices you probably have on hand. Allspice and nutmeg make a good stand-in, as do any combination of spices that are even remotely aromatic and exciting. Think cumin, coriander, and cardamom, or just black pepper and cloves.
• How long should I marinate the chicken?Marinating the chicken for at least 4 hours is optimal, but to achieve the best flavor, marinate it overnight in the refrigerator.
• Can I make this in an oven instead of a tandoor?Bake the marinated chicken in a preheated oven at 400 °F (200 °C) for around 25–30 minutes, or until the chicken is cooked through. For a charred effect, follow the baking with a few minutes under the broiler.
• How do I adjust the spice level?Feel free to adjust the cayenne pepper to suit your taste, whether that means using it to create a dish with some heat or toning it down to make a dish milder.

  If you have a nut allergy, you can substitute the nut butter with sunflower seed butter or tahini.

• What should I serve with Tandoori Chicken?It complements naan, rice, and a side of fresh salad or raita, which balances the flavors nicely.

Tandoori Chicken Recipe Substitutions and Variations

Yogurt. Plain Greek yogurt or an equal amount of coconut milk can be used to replace yogurt. This option creates a dairy-free product.
Lemon Juice: Substitute lime juice or apple cider vinegar.
Cumin: Substitute ground caraway seeds or ground coriander for a somewhat different flavor.
Smoked paprika will give you a smoky flavor, or you can use mild chili powder if you want some heat.
Garam Masala: Replace with a blend of equal amounts ground cumin, coriander, and cinnamon.

Pro Tips

1. For extra depth of flavor, toast the whole spices (cumin, coriander) in a dry pan before grinding them. This will bring out their aromatic oils and enhance the marinade.

2. Use Greek yogurt instead of plain yogurt for a richer and thicker marinade, which will help the spices adhere better to the chicken.

3. If possible, use a meat thermometer to ensure the chicken reaches an internal temperature of 75°C (165°F) to guarantee that it is cooked through without becoming dry.

4. Consider adding a touch of smoked paprika to the marinade for a subtle smoky flavor and an appealing color.

5. Save some marinade before adding the chicken and use it as a sauce. Heat it with a bit of water and butter to mellow the spices before serving with the cooked chicken.