There is something truly magical about the Tandoori Chicken Recipe that captures the essence of Indian cuisine in every bite. Juicy chicken legs marinated in a vibrant blend of spices, creamy Greek yoghurt, and zesty lemon juice come together to create a dish bursting with flavor, color, and texture. Whether you grill it on a barbecue, broil it in your oven, or air fry it for convenience, this recipe is guaranteed to become a trusted favorite at your dinner table. Let me walk you through the steps to achieve the perfect tandoori chicken that’s as vibrant as it is delicious.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the ingredients right is the heart of this Tandoori Chicken Recipe. Each item is thoughtfully chosen to contribute to the marinade’s rich aroma, the chicken’s tenderness, and the dish’s stunning red hue. Don’t let the list intimidate you—these are staples that bring depth and harmony to the dish.
- Greek yoghurt (100 g / 1/2 cup): Acts as the creamy base for the marinade, tenderizing the chicken and balancing the spices.
- Ghee or neutral oil (1 tbsp): Adds richness and helps the spices meld beautifully into the chicken.
- Minced ginger (1 tbsp): Brings a zesty, warming bite that brightens the marinade.
- Garlic paste or minced garlic (1 tbsp): Infuses savory depth and a wonderful aromatic boost.
- Garam masala (1 tbsp): A fragrant mix of spices essential for authentic Indian flavor.
- Kashmiri chili powder (1 tsp): Provides vibrant color without overpowering heat.
- Paprika (1 tsp): Adds smokiness and enhances the red hue of the chicken.
- Ground coriander (cilantro powder) (1 tsp): Lends a subtle citrusy, nutty flavor that rounds out the spice profile.
- Ground turmeric (1/2 tsp): Offers earthiness along with a glorious golden tint.
- Salt (1/2 tsp): Key for seasoning and balancing the marinade’s taste.
- Ground black pepper (1/2 tsp): Adds a mild heat and complexity.
- Ground cinnamon (1/4 tsp): Injects a warm sweetness that balances the spices.
- Juice of a lemon: Brings acidity to tenderize chicken and lift all the flavors.
- Chicken legs (4 pieces): The star ingredient with skin-on for succulent, crispy results.
- Fresh coriander, lemon slices, and sliced red onion: For finishing touches that add freshness and zing when serving.
How to Make Tandoori Chicken Recipe
Step 1: Prepare the Marinade
To get started with the Tandoori Chicken Recipe, mix all the marinade ingredients—Greek yoghurt, ghee, minced ginger, garlic paste, garam masala, Kashmiri chili powder, paprika, coriander powder, turmeric, salt, pepper, cinnamon, and lemon juice—together in a large bowl until you have a smooth, even mixture. Don’t be shy to taste as you mix to balance the flavors to your liking.
Step 2: Score and Marinate the Chicken
Make some deep slices in each chicken leg to help the marinade penetrate deeply, ensuring every bite is bursting with flavor. Then, add the chicken legs to the marinade and massage thoroughly so they’re fully coated. Cover the bowl and refrigerate for at least 6 hours—overnight is even better for maximum flavor infusion.
Step 3: Choose Your Cooking Method
When it’s time to cook, you have several delicious options depending on your equipment and mood. Each method will give you slightly different textures and char, but all remain splendidly flavorful.
Step 4: Cooking on the BBQ
Preheat your barbecue to high heat and brush the grill with oil to prevent sticking. Place the marinated chicken legs directly over the coals and cook for about 25 minutes, turning a couple of times to get that perfect char and cooking through to an internal temperature of 80–85°C (175–185°F). Remove and let rest for 5 minutes before serving with fresh coriander.
Step 5: Cooking Under the Grill (Broiler)
If you don’t have a BBQ, no worries! Preheat your oven’s grill (broiler) to around 240°C (460°F). Line a baking sheet with foil and place a wire rack on top to help air circulation and charring. Lay out the chicken on the rack and cook in the oven’s middle rack for 25 minutes, flipping halfway through. Rest for 5 minutes before sprinkling with coriander and serving.
Step 6: Cooking in the Air Fryer
For a quick and modern twist, preheat your air fryer to 200°C (400°F). Spray the basket with oil, place chicken legs in a single layer (you may need batches), and air fry for 20 minutes, turning halfway. Make sure the chicken reaches the ideal internal temperature and then let it rest for 5 minutes before serving.
How to Serve Tandoori Chicken Recipe
Garnishes
The secret to making your Tandoori Chicken Recipe look and taste extraordinary after cooking is in the garnishes. Fresh coriander scattered over the chicken adds a vibrant green color and herbaceous freshness. Add thin slices of red onion for crunch and tang, and don’t forget lemon wedges for that extra zing guests can squeeze on just before eating.
Side Dishes
Tandoori chicken pairs wonderfully with a variety of sides. Cool cucumber raita or a simple yogurt dip is perfect to balance the spices. Serve alongside fragrant basmati rice, warm naan bread, or a fresh salad with tomatoes and cucumbers for a wholesome and satisfying meal experience.
Creative Ways to Present
To wow at your next dinner, consider presenting your tandoori chicken atop a bed of saffron rice sprinkled with toasted nuts and fresh herbs. Layer a few lemon slices and fresh coriander sprigs around the plate for an inviting and colorful presentation that’s sure to spark conversation.
Make Ahead and Storage
Storing Leftovers
Store any leftover tandoori chicken in an airtight container in the refrigerator for up to 3 days. Keep the chicken separate from any garnishes or sides to maintain freshness and texture when reheating.
Freezing
You can freeze cooked tandoori chicken, wrapped tightly in foil or placed in a freezer-safe container, for up to 2 months. Thaw in the refrigerator overnight before reheating thoroughly.
Reheating
For reheating, preheat your oven to 180°C (350°F) and warm the chicken on a tray for about 10–15 minutes to keep the skin crispy and the inside juicy. Avoid microwaving if you want to preserve the texture and flavor.
FAQs
Can I use chicken breast instead of chicken legs?
Absolutely! Chicken breast can be used but tends to dry out more quickly, so marinate thoroughly and watch cooking times carefully to keep it juicy.
What makes Kashmiri chili powder special?
Kashmiri chili powder is prized for its bright red color and mild heat, which helps give tandoori chicken its iconic look without overwhelming spiciness.
How long should I marinate the chicken?
For best results, marinate for at least 6 hours, preferably overnight. Longer marinating allows the flavors to deeply penetrate and tenderize the meat.
Can I prepare the marinade in advance?
Yes, you can mix the marinade ahead of time and store it in the fridge for up to 2 days before adding the chicken.
Is it necessary to rest the chicken after cooking?
Resting for about 5 minutes allows the juices to redistribute, ensuring juicy, flavorful chicken every time.
Final Thoughts
If you’re looking to bring a lively burst of flavor and authenticity to your meals, this Tandoori Chicken Recipe is an absolute must-try. Whether you’re a seasoned cook or just starting, the simple ingredients and straightforward steps invite you to enjoy the rich, smoky, and spiced tastes of this classic dish with ease. Trust me, once you master this recipe, it will quickly become your go-to for impressing friends and family alike!
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Tandoori Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 6 hours 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Description
This authentic Tandoori Chicken recipe delivers juicy, tender chicken legs marinated in a rich blend of Greek yoghurt, aromatic spices, garlic, and ginger. The marinade infuses the chicken with vibrant flavors and a lovely char when cooked over a BBQ grill, under a broiler, or in an air fryer. Perfect for a flavorful and colorful meal, served with fresh coriander, lemon slices, and sliced red onion.
Ingredients
Marinade Ingredients
- 100 g (1/2 cup) Greek yoghurt
- 1 tbsp ghee (or neutral oil)
- 1 tbsp minced ginger
- 1 tbsp garlic paste (or 3 minced cloves of garlic)
- 1 tbsp garam masala
- 1 tsp Kashmiri chilli powder
- 1 tsp paprika
- 1 tsp ground coriander (cilantro powder)
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground cinnamon
- Juice of a lemon
Chicken & Garnish
- 4 chicken legs (bone-in, skin-on preferred)
- Fresh coriander (cilantro), for garnish
- Lemon slices, for serving
- Sliced red onion, for serving
Instructions
- Prepare the Marinade: In a large bowl, combine the Greek yoghurt, ghee (or neutral oil), minced ginger, garlic paste, garam masala, Kashmiri chilli powder, paprika, ground coriander, turmeric, salt, black pepper, ground cinnamon, and fresh lemon juice. Mix thoroughly until you have a smooth, well-incorporated marinade.
- Marinate the Chicken: Make several deep cuts into each chicken leg to allow the marinade to penetrate. Add the chicken legs to the marinade bowl and massage the marinade into the chicken, ensuring they are evenly coated. Cover and refrigerate for at least 6 hours, preferably up to 24 hours for maximum flavor infusion.
- Cooking on the BBQ: Preheat your BBQ grill to a fairly high heat. Lightly brush the grill grates with oil to prevent sticking. Place the marinated chicken legs over direct heat, cooking for approximately 25 minutes. Turn the chicken a couple of times during cooking to ensure even charring and cooking. Use a meat thermometer to ensure the internal temperature reaches 80–85°C (175–185°F). Remove from the grill and let rest.
- Cooking under the Grill (Broiler): Preheat your oven’s grill (broiler) to high heat, about 240°C (460°F). Line a baking tray with foil and if available, place a wire rack on top to promote even cooking and charring. Arrange the marinated chicken legs on the rack and cook on the middle oven shelf for 25 minutes, turning once halfway through. Ensure the chicken reaches an internal temperature of 80–85°C (175–185°F). Remove and rest.
- Cooking in the Air Fryer: Preheat the air fryer to 200°C (400°F). Spray the basket lightly with cooking spray. Place chicken legs in a single layer inside the basket; work in batches if needed. Air fry the chicken for 20 minutes, turning halfway through to crisp both sides. Check that the internal temperature hits 80–85°C (175–185°F) and that the meat is no longer pink inside. Remove and let rest.
- Rest and Serve: Allow the cooked chicken to rest for at least 5 minutes to let the juices redistribute. Garnish with fresh coriander, lemon slices, and serve alongside sliced red onion for a vibrant, flavorful presentation.
Notes
- Making deep cuts into the chicken legs before marinating helps the flavors penetrate deeply for a juicier result.
- For best results, marinate the chicken overnight, although 6 hours is sufficient.
- If you don’t have ghee, neutral oil like vegetable or canola oil can be used instead.
- The internal temperature target ensures the chicken is fully cooked and safe to eat while remaining juicy.
- Using a wire rack during broiling helps the heat circulate evenly and produces a better char.
- You can adjust the chili powder quantity to control the heat level according to your preference.
- Resting the chicken after cooking is important to keep it juicy and flavorful.
