How To Make Tandoori Chicken Recipe

Looking for the perfect tandoori chicken recipe? You've found it! This step-by-step guide shows you how to prepare restaurant-quality tandoori chicken at home using simple, pantry-friendly ingredients. Marinated with a blend of yogurt, mustard oil, aromatic spices, and a hint of lime, the chicken is cooked to perfection—juicy on the inside with a smoky, charred exterior.

But that’s not all! As a bonus, we’ve added a quick and delicious side dish of sautéed onions and green chilies, cooked in the leftover pan drippings for extra flavor. Pair this mouthwatering tandoori chicken with naan, tandoori roti, or steamed rice for a meal that’s sure to impress.

Whether you're hosting a dinner party or just treating yourself, this tandoori chicken recipe is easy to follow and guaranteed to deliver bold, authentic flavors. Try it today and take your taste buds on a culinary adventure!

Close-up of perfectly seasoned and juicy tandoori chicken being delicately brushed with glaze in a skillet, capturing the rich textures and savory aroma of the dish.

Ingredients:

• 1 whole chicken (cut into 4 pieces: 2 legs and 2 breasts, scored)

• Mustard oil: ¼ cup

• Ghee: 1 tbsp (plus 1 tsp for basting)

• Kashmiri red chili powder: 2 tsp

• Red chili powder: ¼ tsp

• Plain yogurt: 2 tbsp

• Garlic paste: 1 tbsp

• Ginger paste: 1 tbsp

• Pink salt/Bit lobon/Kala namak: ½ tsp

• Pepper powder: ½ tsp

• Cumin powder: 1 tsp

• Garam masala: 1 tsp

• Coriander powder: 1 tsp

• Lime juice: ½ lime

• Salt: to taste

• Sugar: ¼ tsp

• Besan (gram flour): 1½ tbsp

• Charcoal: for smoky flavor (optional)

Bonus Side Dish:

• Onion: 1 medium, thinly sliced

• Green chilies: 2, sliced

How To Make Tandoori Chicken Recipe

Instructions:

1. Prepare the Chicken:

   • Cut the chicken into 4 pieces (2 legs and 2 breasts).

   • Score the chicken pieces with a knife for better spice penetration.

2. Make the Marinade:

   • In a bowl, combine mustard oil, ghee, Kashmiri red chili powder, red chili powder, plain yogurt, garlic paste, and ginger paste.

   • Add pink salt, pepper powder, cumin powder, garam masala, coriander powder, lime juice, salt to taste, and sugar. Mix thoroughly.

3. Marinate the Chicken:

   • Add the chicken pieces to the marinade.

   • Use your fingers to ensure the marinade coats every part of the chicken, including the scored areas.

   • Add besan (gram flour) to the mixture and combine well.

4. Infuse Smoky Flavor (optional):

   • Heat a piece of charcoal until red hot.

   • Place it in a small bowl, pour a bit of ghee on top, and immediately cover the bowl with a lid.

   • Let it sit for 2 minutes, then remove the lid and discard the charcoal.

5. Cook the Chicken:

   • Heat a pan over medium heat and add a bit of oil.

   • Place the marinated chicken pieces in the pan. Cook for a total of 25 minutes, flipping every 6 minutes to ensure even cooking.

   • In a small bowl, mix 2 tbsp mustard oil with 1 tsp ghee and brush this mixture over the chicken each time you flip it.

6. Bonus Side Dish:

   • After removing the cooked chicken from the pan, add the thinly sliced onion and green chilies to the same pan.

   • Cook over medium heat, using the residual oil and spices left in the pan.

   • Stir briefly until the onions are softened and slightly caramelized, and the chilies are fragrant.

   • Serve the sautéed onions and chilies alongside the chicken for an added burst of flavor.

7. Serve:

   • Once everything is ready, transfer the chicken and side dish to a serving platter.

   • Pair it with tandoori roti, naan, or steamed rice for a complete and flavorful meal.

   
   

Enjoy your juicy and smoky tandoori chicken with a spicy and aromatic side of caramelized onions and chilies. It’s a winning combo!