This easy Tandoori Chicken Recipe is my version of a classic that everyone loves! With a 10-minute prep, 30-minute marinating time, and 20-minute cook time, you'll want to add this recipe to your weekly menu rotation!
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Tandoori Chicken is the accidental creation of a man named Kundan Lal Gujral. A restaurant worker in the Punjab region of what is present-day Pakistan, Kundan Lal fled to New Delhi After the Pakistan/India war of 1947 to open his restaurant Moti Mahal.
Per timesofindia.indiatimes.com his recipe for chicken marinated in a blend of yogurt and spices gained worldwide fame around the 1960's. Many famous people, amongst them President Nixon, President John F. Kennedy, and even Gandhi have been reported as diners at the original Moti Mahal.
Some other popular recipes created by Kundan Laal include Butter Chicken and Daal Makhani.
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Why you'll love this recipe
- Quick and easy recipe - This recipe requires nothing other than mixing and stirring a handful of ingredients together. It doesn't get any better than this.
- Many options for cooking methods - Grill it outdoors, cook it in a grill pan, bake it or air fry it.
- Lots of menu pairing options - Pair the chicken with some kali masoor ki daal and basmati rice, or some Hyderabadi bagara baingan and mash ki daal with warm naan.
- Wonderful for meal prep - This is a great recipe for meal prep. Marinate it and freeze it in batches, defrost it in the fridge all day, and then cook it in just 20 minutes at dinner time.
- Great leftovers for the next day - Add leftover tandoori chicken to a salad, make it into a sandwich or a wrap with some cilantro mint chutney, or shred it and fill it in some puff pastry and pair it with some chicken corn soup.
Ingredient notes
- Chicken - I use chicken tenderloins as they cook quickly and are a healthier option than many other cuts.
- Ginger and Garlic - These two ingredients add a delicious pungent flavor to the tandoori chicken recipe.
- Spices - The spices above combine to make a very balanced tandoori masala blend that has warm, spicy, citrusy, and sweet notes all in one. For the sake of keeping this recipe easy, I decided to stick to powdered spices for this recipe versus using whole spices.
- Lemon - A meat tenderizer and flavor enhancer, this is an essential ingredient for this tandoori marinade.
- Yogurt - Yogurt is another wonderful tenderizer that also helps provide moisture and keeps the tandoori chicken moist and juicy.
- Beet Root Powder - Since I'm opposed to red food dye, I like to add a little bit of beetroot powder to enhance the color of my tandoori chicken.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
- Use bone-in chicken - Make this tandoori chicken recipe the traditional way and use bone-in chicken thighs or legs. You will need to cut diagonal slits in the chicken to help it marinate better and add about 15-20 minutes to your cooking time if you opt for this cut.
- Try the recipe with shrimp or fish - Try my tandoori shrimp with some extra large peeled shrimp or use this marinade on some meaty fish. Tilapia, Mahi Mahi, and Grouper are my 3 favorite varieties.
- Try the recipe with mustard oil - The peppery taste of mustard oil tastes just as delicious in this tandoori chicken recipe as it does in my bihari kabab recipe.
Step-by-step instructions
First Step - Add all of the ingredients for the tandoori masala together in a small roasting pan.
Second Step - Mix till everything is well blended for a smooth marinade.
Third Step - Toss the chicken tenderloins in the tandoori marinade, cover with foil, and place in the fridge for 30 minutes to marinate.
Fourth Step - Preheat a grill pan, drizzle some oil on it, and start cooking the chicken tenderloins in batches.
Fifth Step - Cook for about 10 minutes on each side on high to get a good char.
Sixth Step - Cook the tandoori chicken to a minimum internal temperature of 165 degrees Fahrenheit.
Expert Tips
- Smoke the chicken - Place the cooked tandoori chicken in a pot with a cover, and place a small bowl in the center. Heat a piece of charcoal till it's red. Place it in the bowl and pour some cooking oil over it to make it smoke. Cover the pot for 5 minutes to flavor the chicken and then remove and discard the charcoal and oil.
- Use a meat thermometer - To make sure your tandoori chicken is cooked through but not overcooked, use a meat thermometer.
- Add some ghee to the marinade - To add a rich taste and more moisture to the tandoori chicken, add 1 tablespoon of ghee per pound of meat.
Recipe FAQS
Hot fresh Naan, onions, a drizzle of lemon, and one of my many chutneys like the cilantro-mint-chutney, mint chutney, or sugar-free tamarind chutney is the simplest way to enjoy this tandoori chicken recipe.
The tandoori chicken you're used to eating in restaurants has a lot of red food dye added to it. I prefer not to use the dye and add a little beetroot powder instead. If you want the chicken to be a deep red just add food coloring or more of the beetroot powder than I've used in this recipe.
The leftover chicken can stay in the fridge for up to 3 days and frozen for 6 weeks. To reheat, simply defrost and microwave.
Other recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below. If you take a picture then tag me on Instagram! Thank You.
Tandoori Chicken Recipe
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Ingredients
- 2.5 lb boneless chicken (see notes)
- ¼ cup avocado oil
- 1 ¼ cup plain full fat yogurt (see notes)
- 1 lemon
- 1 tablespoon ginger paste (see notes)
- 1 tablespoon garlic paste (see notes)
- 2 teaspoon red chili powder
- 2 teaspoon Kashmiri chili powder
- 2.5 teaspoon salt
- 2 teaspoon cumin powder
- 2 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon beetroot powder (optional)
Instructions
- Mix all of the above ingredients and then apply the mixture to the chicken pieces.
- Marinate this for 30 minutes in the refrigerator.
- Heat the grill pan and drizzle a little bit of the avocado oil on it.
- Place the chicken pieces evenly on the pan and cook on each side for 10 minutes, or until the chicken is 165 degrees fahrenheit when checked with a meat thermometer.
- Do this in batches, using the cooking oil as necessary, till all of the chicken is cooked.
Notes
- Outdoor Grill - Preheat the grill to 450 degrees, brush the chicken with oil, and cook for 7-10 minutes on each side. Use a meat thermometer to check that the chicken is done. An ideal reading for poultry is 165 degrees Fahrenheit.
- Oven - Preheat your oven to 450 degrees Fahrenheit and place the chicken in a roasting pan with a rack. Bake for 15 minutes and then broil for 5 minutes on high for a charred look. Check the internal temperature of the meat and ensure it's cooked to 165 degrees Fahrenheit.
- Air fryer - Preheat your air fryer to 350 degrees and cook the chicken for 4-5 minutes on each side. Check the internal temperature with a meat thermometer to be sure the chicken is cooked to 165 degrees Fahrenheit.
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