Tandoori Chicken is a classic Indian dish known for its bold and vibrant flavors. Marinated in aromatic spices, ginger, garlic, and yogurt, the chicken is baked in the oven until tender and juicy.
The result is a deliciously spicy and savory dish perfect for any occasion. So whether you're looking to impress your guests with a flavorful Indian feast or want to enjoy a delicious meal at home, Tandoori Chicken will satisfy your cravings.
How to Make Tandoori Chicken
Note: The full instructions are provided in the recipe card below.
Combine the yogurt, cucumber, basil, mint, cilantro, honey, cumin, garlic, and salt in a food processor and pulse just enough to break down the cucumber and herbs slightly (the raita should still have texture).
Do not over-mix, or the raita will become too runny. Refrigerate for at least 20 minutes to allow the flavors to come together and for the raita to firm and settle.
Combine the paprika, garam masala, cumin, coriander, turmeric, cinnamon, and cayenne pepper in a small pan over medium-low heat. Cook, frequently stirring, for about 2 minutes, until spices are fragrant.
Add the spices to a food processor, along with the ginger, garlic, onion powder, Greek yogurt, lime, zest, juice, oil, and salt; process until smooth. With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1 inch apart.
Place the chicken in a large ziplock bag and pour the marinade over the chicken. Seal and toss to coat evenly, cover tightly with plastic wrap, and refrigerate for at least 4 hours and up to 24 hours, tossing occasionally. Preheat the oven to 450 °F.
Line a baking sheet with heavy-duty aluminum foil (for easy clean-up) and set an oven-proof rack over the top. Spray the rack with nonstick cooking spray or grease with canola oil. Arrange the chicken on the rack, leaving space between the pieces.
Spoon any marinade left evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through.
Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp. Serve the Tandoori Chicken with rice, salad, naan bread, and raita on the side for a delicious Indian feast.
Enjoy our Tandoori Chicken.
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Recipe
Easy Tandoori Chicken
Ingredients
- 2 tablespoons paprika
- 1 tablespoon dehydrated chopped onion or granulated onion powder
- 1 teaspoon Saigon ground cinnamon powder
- 2 tablespoons garam masala (substitute curry powder if you can't find it)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 tablespoon ground cayenne pepper
- 1 teaspoon ground Saigon cinnamon
- 3 tablespoons peeled and roughly chopped fresh ginger or 2 tablespoons ground ginger
- 7 garlic cloves , peeled and roughly chopped
- ½ cup whole milk Greek yogurt
- 1 tablespoon honey
- Zest and juice from one lime (about 1 teaspoon zest and 2 tablespoons juice)
- ¼ cup extra virgin olive oil
- 1 tablespoon kosher salt
- 4 to 4½ pounds of chicken drumsticks
- ¾ cup coarsely chopped cilantro
- Lime wedges , optional, for serving
For the Cucumber, Mint, and Basil Raita:
- 16 ounces plain Greek yogurt
- 1 medium seedless cucumber , peeled and finely diced
- ½ cup chopped fresh basil
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh cilantro
- 1 teaspoon honey
- ½ teaspoon ground cumin
- 1 clove of garlic , minced
- ½ teaspoon kosher salt , to taste
Instructions
- For the Cucumber, Mint, and Basil Raita: Combine the yogurt, cucumber, basil, mint, cilantro, honey, cumin, garlic, and salt in a food processor and pulse just enough to break down the cucumber and herbs slightly (the raita should still have texture). Do not over mix, or the raita will become too runny. Refrigerate for at least 20 minutes to allow the flavors to come together and for the raita to firm and settle.
For the Tandoori Chicken:
- In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook, frequently stirring, for about 2 minutes, until spices are fragrant.
- Add the spices to a food processor, along with the ginger, garlic, onion powder, Greek yogurt, lime, zest and juice, oil, and salt; process until smooth.
- With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart. Place the chicken in a large ziplock bag and pour the marinade over the chicken. Seal and toss to coat evenly, cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, tossing occasionally.
- Preheat the oven to 450 °F. Line a baking sheet with heavy-duty aluminum foil (for easy clean-up) and set an oven-proof rack over the top. Spray the rack with nonstick cooking spray or grease with canola oil.
- Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through.
- Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve the Tandoori Chicken with rice, salad, naan bread, and raita on the side for a delicious Indian feast. Enjoy our Tandoori Chicken.
Notes
- To store: Place Any leftover Tandoori Chicken in an airtight container in the refrigerator for up to 3 days.
- To reheat: Place the Tandoori Chicken in a microwave-safe dish and cover it with a damp paper towel for reheating. Microwave on high for 1-2 minutes or until the chicken is heated. When reheating on the stovetop, heat a non-stick skillet over medium heat. Add a splash of oil or chicken broth to the skillet and add the Tandoori Chicken. Cook, occasionally stirring, for 5-7 minutes or until the chicken is heated through.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
