Tandoori Chicken Recipe: Juicy, Flavor-Packed, and Easy to Make at Home

Tandoori chicken recipe fans—this is the flavorful, juicy version you’ve been craving. Whether you’re aiming to replicate restaurant-style tandoori chicken or you’re a home cook ready to master this classic Indian dish, you’ve come to the right place. In this guide, I’ll walk you through the full process—from the marinade that infuses every bite with bold flavor to the cooking method that guarantees juicy, smoky results even without a tandoor oven. If you’ve tried it in restaurants and wondered how they get that vibrant color and deep flavor, this article gives you all the secrets. You’ll also find helpful links to dishes like butter chicken and chicken biryani to help you create an Indian-inspired dinner everyone will love.

Tandoori Chicken Recipe: Juicy, Flavor-Packed, and Easy to Make at Home

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• Author: Olivia Bennett
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This juicy tandoori chicken recipe is packed with authentic Indian spices and easy to cook in the oven, grill, or air fryer.

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Ingredients

Scale 1x2x3x

2 lbs chicken (bone-in pieces)

1 cup plain full-fat yogurt

2 tbsp lemon juice

1 tbsp garlic paste

1 tbsp ginger paste

1 tbsp paprika

2 tsp ground cumin

1 tsp garam masala

1 tsp ground coriander

1 tsp chili powder

½ tsp turmeric

½ tsp cayenne pepper

1½ tsp salt

2 tbsp neutral oil

Optional: red food coloring

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Instructions

1. Score chicken with deep cuts.

2. Combine yogurt, lemon juice, garlic, ginger, and spices in a bowl.

3. Massage marinade into chicken and refrigerate at least 6 hours or overnight.

4. Preheat oven to 425°F or heat grill/air fryer.

5. Cook chicken 25–30 minutes in oven, or 18–20 minutes in air fryer.

6. Broil for 2–3 minutes for charred finish if desired.

7. Rest chicken for 5 minutes before serving.

Notes

For best flavor, marinate overnight.

Adjust chili powder to your spice preference.

Serve with rice, naan, and cooling yogurt sauce.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking, Grilling, Air Frying
• Cuisine: Indian

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 290
• Sugar: 2g
• Sodium: 560mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 29g
• Cholesterol: 110mg

Why This Tandoori Chicken Recipe Works Every Time

How a Vermont Girl Fell in Love with Tandoori Chicken

This tandoori chicken recipe means more to me than just food—it’s tied to some of my warmest kitchen memories. I grew up in a small Vermont town where “spicy” usually meant adding a bit of black pepper. But that changed the day my mom attempted her first tandoori chicken. I must’ve been ten. We didn’t have a tandoor oven, of course—just a basic gas stove and a dream. The kitchen smelled of cumin, garlic, and charred chicken, and I was hooked.

Soon after, my dad took over the recipe, bringing his barbecue skills to the table. He marinated the chicken longer, grilled it over charcoal, and called it “spicy summer chicken.” Now, years later, living in Asheville and still surrounded by cast iron skillets and spice jars, I’ve refined that original tandoori chicken recipe into something reliable, bold, and totally achievable.

Whether you’re using the grill, oven, or air fryer, this recipe delivers. The marinade infuses the meat with spice and tang, while the yogurt ensures tenderness. No tandoor? No problem. You’ll get a smoky flavor by simply broiling or grilling the chicken, just like we do in our backyard.

Make a Flavor-Packed Tandoori Chicken Recipe Without a Tandoor

One of the best parts about this tandoori chicken recipe is its simplicity. It uses ingredients most home cooks already have—think plain yogurt, lemon juice, garlic, paprika, cumin, and garam masala. The key is letting the marinade do its job. That’s what builds flavor and tenderness. And don’t worry, I’ll guide you on how long to marinate and exactly how to cook it for juicy results.

Pair your tandoori chicken with a refreshing Mediterranean cucumber salad or serve it beside chicken shawarma sheet pan dinner for a full feast. Feeling creative? Try leftovers stuffed into flatbreads with yogurt sauce or added to a chicken salad with grapes.

So, if you’ve searched for the best tandoori chicken recipe, this one’s it. Juicy, bold, smoky, and packed with flavor—no clay oven required.

Tandoori Chicken Recipe Marinade & Ingredients Breakdown

Essential Ingredients for the Best Tandoori Chicken Recipe

When it comes to a flavorful, authentic tandoori chicken recipe, it all begins with the marinade. This mixture is where the magic happens. The combination of yogurt and spices tenderizes the meat while layering it with rich, smoky, and aromatic flavor. Below are the ingredients I use every single time, and they never fail.

Ingredients (for 4 servings):

• 2 lbs chicken (thighs, drumsticks, or a whole chicken cut into pieces)
• 1 cup plain full-fat yogurt
• 2 tbsp lemon juice (fresh is best)
• 1 tbsp garlic paste (or 4 minced cloves)
• 1 tbsp ginger paste (or 1-inch grated ginger)
• 1 tbsp paprika (for color)
• 2 tsp ground cumin
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 tsp chili powder (adjust to taste)
• ½ tsp turmeric
• ½ tsp cayenne pepper (optional for heat)
• 1½ tsp salt
• 2 tbsp neutral oil (like avocado or canola)
• Optional: a few drops of red food coloring (for a classic tandoori hue)

This marinade is the foundation of your tandoori chicken recipe. If you want to simplify prep next time, double the marinade and freeze half for later.

Step-by-Step Instructions for Cooking Tandoori Chicken at Home

1. Score the chicken.
Make deep cuts into the chicken pieces. This helps the marinade penetrate and gives that signature look.

2. Mix the marinade.
In a large bowl, combine the yogurt, lemon juice, garlic, ginger, and all spices. Stir until smooth.

3. Coat the chicken.
Toss the chicken in the marinade, massaging it into the cuts. Cover and refrigerate for at least 6 hours or overnight for maximum flavor.

4. Preheat your cooking method.

• Oven: Preheat to 425°F. Place chicken on a wire rack over a baking sheet. Bake 25–30 minutes, turning once halfway.
• Grill: Preheat to medium-high. Grill chicken for 5–7 minutes per side or until lightly charred and cooked through.
• Air Fryer: Set to 375°F. Air fry for 18–20 minutes, flipping halfway.

5. Broil for char (optional).
For that classic smoky finish, broil the chicken for 2–3 minutes after cooking to get crisp, charred edges.

6. Rest and serve.
Let the chicken rest 5 minutes. Garnish with fresh cilantro and lemon wedges.

Want to turn this meal into a full Indian feast? Serve it with lemon chicken or chicken enchiladas for a flavorful spread everyone will remember.

Tandoori Chicken Recipe Cooking Methods & Variations

How to Cook Tandoori Chicken Without a Tandoor

You don’t need a clay oven to get that bold, charred flavor. This tandoori chicken recipe is versatile and works beautifully with whatever equipment you have at home. The cooking method you choose does affect the texture and taste slightly, so let’s break down the three best ways to make it.

1. Oven-Baked Tandoori Chicken (Most Accessible)
If you’re using a standard oven, preheat it to 425°F and place your marinated chicken on a wire rack over a foil-lined baking sheet. Bake for 25–30 minutes, flipping once halfway. To get that slightly crispy edge, broil on high for 2–3 minutes at the end.

2. Grilled Tandoori Chicken (Best Flavor)
Nothing beats the flavor of open flame. Preheat your gas or charcoal grill to medium-high. Grill the chicken over direct heat for 5–7 minutes per side. Then move to indirect heat to finish cooking if needed. The grill adds real smoky depth to this tandoori chicken recipe—perfect for summer gatherings.

3. Air Fryer Tandoori Chicken (Fastest Method)
For a healthier, hands-off approach, air fry your chicken at 375°F for 18–20 minutes, flipping halfway. This method gives great texture without drying out the chicken. It’s an excellent weeknight option.

Tip: Always rest the chicken for 5 minutes before serving. This keeps it juicy and lets the flavors settle.

Variations to Try with This Tandoori Chicken Recipe

Want to mix it up? Here are a few creative spins that still stay true to the spirit of the dish:

Boneless Tandoori Chicken Bites
Use boneless thigh or breast meat cut into large chunks. These cook faster and are perfect for skewers or wraps. Great with a side of dense bean salad or stuffed in naan.

Tandoori Chicken Drumsticks for the Kids
Drumsticks are fun, handheld, and great for kids. Reduce the chili powder slightly to keep things mild. Pair with air fryer banana chips for a balanced plate.

Low-Fat Yogurt Marinade
Want to lighten it up? Use low-fat yogurt and reduce oil by half. The result still tastes fantastic if marinated overnight.

Tandoori Chicken Wraps or Bowls
Leftovers? Shred the meat and add it to wraps, grain bowls, or salads. Add a drizzle of mint yogurt sauce for extra flavor.

This tandoori chicken recipe is not only flexible in preparation—it’s also a brilliant base for meal prep. You can even freeze the marinated chicken and cook it straight from frozen in the oven or air fryer.

Tandoori Chicken Recipe Serving Ideas for a Complete Meal

How to Serve Your Tandoori Chicken Like an Indian Feast

Once your tandoori chicken recipe is cooked to juicy perfection, it’s time to plate it with style—and substance. Tandoori chicken is incredibly versatile, and depending on how you serve it, it can be a light lunch, a hearty dinner, or the centerpiece of a dinner party.

Here’s how I like to serve it in my own kitchen:

1. Classic Indian-Style Platter
Start with warm naan or roti, spoon on some fragrant basmati rice, and top it with your freshly grilled tandoori chicken. Add a side of cucumber salad or dense bean salad for crunch and contrast. A dollop of raita (cool yogurt with cucumber and mint) balances the spices perfectly.

2. Tandoori Chicken Wraps or Bowls
Shred leftover tandoori chicken and stuff it into whole wheat wraps with crisp lettuce, red onions, and a drizzle of yogurt sauce. Or build a grain bowl with quinoa, chickpeas, and charred veggies. It’s great for meal prep and works for lunch or dinner.

3. Modern BBQ Plate
Pair your chicken with roasted sweet potatoes or air-fried veggies like in our air fryer chicken wings recipe.

4. Party Platter or Appetizer Tray
Cut the chicken into smaller pieces and serve with toothpicks, mint chutney, and lemon wedges. This is a hit at parties and pairs well with sparkling lemonade or mango lassi.

However you serve it, this tandoori chicken recipe always brings bold flavor, vibrant color, and smiles to the table.

FAQs About the Tandoori Chicken Recipe

Conclusion: Bring Home the Bold Flavor with This Tandoori Chicken Recipe

This tandoori chicken recipe brings together everything I love about cooking—bold spices, comforting textures, and memories that stretch from my mom’s Vermont kitchen to my backyard grill in Asheville. Whether you roast it in the oven, char it over flame, or crisp it in the air fryer, one thing stays the same: juicy, flavor-packed chicken with just the right amount of heat.

It’s a recipe that works for busy weeknights, relaxed Sunday dinners, and even small get-togethers. You don’t need a tandoor, special tools, or a spice shop run. Just a bowl, a few fresh ingredients, and a willingness to get a little messy in the kitchen.

If you’ve ever burned the naan, overcooked the rice, or stared blankly at a spice rack—welcome, you’re in the right place. Let this tandoori chicken recipe be the one you master, tweak, and share.

Now roll up your sleeves, marinate that chicken, and make something unforgettable tonight.

For more check this Tandoori Chicken