Pin it
I mastered this Tandoori Chicken recipe after years of trying to recreate my favorite Indian restaurant flavors at home. The secret lies in that gorgeous marinade yogurt mixed with fresh lemon and warming spices that transform ordinary chicken into something absolutely incredible. While traditional tandoors reach blazing temperatures don't worry we can get amazing results right in your kitchen.
Why You'll Love This Recipe
Every time I make this chicken my whole kitchen fills with the most incredible aroma. The yogurt marinade works its magic making the meat so tender it practically falls off the bone. I love serving it with golden turmeric rice and cool raita it's the kind of meal that makes everyone at the table happy.
Ingredients You'll Need
- Chicken: Go for bone-in skinless thighs and legs they stay juicy and pick up all that fantastic flavor.
- Yogurt: Full fat yogurt here it helps tenderize the meat and carries all those beautiful spices.
- Lemon Juice: Fresh squeezed gives you that bright tang that makes everything pop.
- Spices: This is where the magic happens turmeric cumin coriander garam masala paprika and just enough cayenne for warmth.
- Garlic and Ginger: Fresh is best here grate them yourself for the most intense flavor.
- Optional Red Food Dye: For that classic restaurant look but totally optional.
Step-by-Step Instructions
- Prepare the Marinade
- Mix your yogurt with fresh lemon juice minced garlic ginger and all those gorgeous spices until smooth. Add a tiny drop of red food color if you want that classic look.
- Marinate the Chicken
- Make deep cuts in your chicken pieces this helps all that flavor get right in there. Coat every piece really well in the marinade cover and let it rest in the fridge overnight if you can.
- Cook the Chicken
- Fire up your grill or get your oven nice and hot. If you're using charcoal even better it adds that smoky flavor we're after. Cook until you see some nice char marks and the meat reaches 165°F inside.
- Rest and Serve
- Let your chicken rest for a few minutes the juices will settle back into the meat. Serve it up with some golden rice warm naan and cooling raita.
Tips for Success
Always use bone-in pieces they're more forgiving and stay juicier. Don't rush the marinating time longer is definitely better here. If you're using the grill try throwing some soaked wood chips on the coals for extra smokiness. And always let your chicken rest before serving it makes such a difference.
Pin it
Serving Suggestions
- With Rice: A bed of fragrant turmeric rice soaks up all those amazing juices.
- With Naan: Fresh warm naan bread is perfect for scooping up every bit of flavor.
- With Raita: Cool cucumber yogurt raita balances everything beautifully.
- With Salad: A simple cucumber tomato salad adds such nice freshness.
Storing and Reheating
If you somehow end up with leftovers they'll keep nicely in the fridge for about three days. Just warm them gently when you're ready to eat. You can even freeze portions for up to three months just thaw overnight before reheating.
Frequently Asked Questions
- → Why heat spices in oil first?
Blooming spices in oil releases their flavors and aromatics.
- → Why make cuts in chicken?
Allows marinade to penetrate deeper into meat.
- → Can I use other cuts?
Yes, but bone-in pieces provide best flavor and moisture.
- → Why not marinate longer than 8 hours?
Extended marinating can make meat too soft from yogurt's enzymes.
- → Can I make this without a grill?
Yes, can broil then finish in 325°F oven.