Tandoori chicken is one of the most famous dishes in Indian cuisine. It is made by marinating chicken in yogurt and spices, then cooking it at a high temperature. The result is chicken that is juicy on the inside, slightly smoky, and full of flavour. Its bright colour and rich aroma make it easy to recognise and hard to forget.

Tandoori chicken is popular all over the world because it suits many tastes. It is not usually very spicy, making it enjoyable for beginners, while still offering bold Indian flavours. It can be grilled, baked, or cooked in a traditional tandoor, and it pairs well with naan, salad, or rice. Because it is flavourful, simple, and healthier than many fried dishes, tandoori chicken has become a favourite in Indian restaurants worldwide.

How Is Tandoori Chicken Made?

Tandoori chicken is made in a few simple steps, but each step is important for flavour and texture. It starts with choosing good-quality chicken, usually leg pieces or thighs. Small cuts are made in the chicken so the marinade can soak in properly. This helps the flavours reach deep into the meat instead of staying only on the surface.

The marinade is what gives tandoori chicken its famous taste. It is made using plain yogurt, lemon juice, garlic, ginger, and a mix of spices such as cumin, coriander, paprika, and garam masala. The yogurt keeps the chicken tender, while the lemon adds a light tang and the spices create a warm, smoky flavour. Everything is mixed together until the chicken is fully coated.

Marination time is very important when making tandoori chicken. The chicken needs time to absorb the flavours and become soft and juicy. Ideally, it should be left to marinate for at least a few hours, but overnight is best. The longer it marinates, the deeper and richer the taste will be when it is cooked.

 Ingredients

• 2–4 chicken legs or thighs
  
  
• 1 cup plain yogurt
  
  
• 2 tablespoons lemon juice
  
  
• 2 teaspoons grated ginger
  
  
• 2 teaspoons grated garlic
  
  
• 1 teaspoon cumin powder
  
  
• 1 teaspoon coriander powder
  
  
• 1 teaspoon paprika
  
  
• 1 teaspoon garam masala
  
  
• ½ teaspoon turmeric powder
  
  
• Salt to taste
  
  
• 1–2 teaspoons oil
  
  

Preparing the Chicken

1. Clean the chicken pieces thoroughly and pat them dry.
   
   
2. Make small shallow cuts in the chicken so the marinade can soak in and flavour every bite.
   
   

Making the Marinade

1. In a bowl, mix the yogurt, lemon juice, ginger, garlic, and all the spices.
   
   
2. Adjust the spice level to your taste – add more paprika or a pinch of chili if you like it hotter.
   
   

Marinating the Chicken

1. Coat each piece of chicken evenly with the marinade, making sure it gets into the cuts.
   
   
2. Cover the bowl and refrigerate for at least 2–3 hours. For the best flavour, leave it overnight.
   
   

Cooking Methods

• Oven: Preheat to 220°C (425°F) and bake the chicken on a rack or tray until done.
  
  
• Grill: Cook on a hot grill to get a smoky, charred flavour.
  
  
• Air Fryer: Cook at high temperature for a quick, juicy result with less oil.
  
  

Cooking Time and Temperature

• Cook the chicken at high heat so the outside becomes lightly charred while the inside stays juicy.
  
  
• Turn the chicken halfway through cooking to ensure it cooks evenly.
  
  
• Oven: 25–30 minutes | Air Fryer: 20–25 minutes (depending on piece size)

How to Make Tandoori Chicken at Home

Making tandoori chicken at home is easier than many people think. First, clean the chicken and make small cuts in the pieces. Prepare the marinade by mixing yogurt, lemon juice, ginger, garlic, and spices in a bowl. Coat the chicken well, making sure the marinade goes into the cuts. Cover and leave it to marinate for a few hours or overnight for the best flavour.

Once marinated, preheat your cooking method of choice. Place the chicken on a tray or rack and cook until it is fully done, turning once so it cooks evenly. The outside should be slightly charred while the inside stays juicy and tender.

You can cook tandoori chicken using an oven, grill, or air fryer. In an oven, baking at a high temperature works well. A grill gives a more authentic flavour with light charring. An air fryer is a quick and convenient option and still produces tasty results with less oil.

To get a smoky flavour without a tandoor, cook the chicken at a high temperature and allow it to char slightly. Using a grill pan, adding a small piece of charcoal for smoking, or finishing the chicken under the oven grill for a few minutes can also help recreate that traditional tandoori taste at home.

How to Cook Tandoori Chicken Properly

Cooking tandoori chicken the right way is important to get the best flavour and texture. It should be cooked at a high temperature so the outside cooks quickly while the inside stays moist. Whether using an oven, grill, or air fryer, high heat helps create the classic slightly charred finish.

To keep the chicken juicy, avoid overcooking it. Cooking times can vary depending on the size of the pieces, but the chicken should be turned halfway through so it cooks evenly. Using yogurt in the marinade also helps lock in moisture, while cooking on a rack allows heat to circulate properly around the chicken.

You can tell tandoori chicken is fully cooked when the meat is no longer pink inside and the juices run clear. The outside should look lightly charred and firm, but not dry. Letting the chicken rest for a few minutes after cooking also helps keep it tender and juicy before serving.

What Does Tandoori Chicken Taste Like?

Tandoori chicken has a rich and well-balanced flavour that stands out without being overwhelming. It tastes slightly smoky from the high-heat cooking, tangy because of the yogurt and lemon, and mildly spicy from the blend of Indian spices. The spices add warmth and depth rather than strong heat, which makes the dish enjoyable for many people.

The texture of tandoori chicken is one of its best features. The outside is lightly charred and full of flavour, while the inside stays juicy and tender. When it’s cooking, it gives off a warm, aromatic smell from the spices, garlic, and ginger, which is very inviting.

People love tandoori chicken because of its balance. It is flavourful but not too spicy, smoky but still fresh, and filling without feeling heavy. This balance makes it a favourite choice for both first-time Indian food lovers and those who enjoy traditional Indian dishes.

Serving Suggestions

Tandoori chicken is usually served with simple sides that allow its flavours to shine. Common side dishes include naan or roti, plain basmati rice, and a fresh salad made with onions, cucumber, and lemon. These sides balance the smoky and spicy taste of the chicken and make the meal more filling.

Popular sauces and accompaniments include mint chutney, yogurt raita, and a squeeze of fresh lemon juice. Mint chutney adds a cool, refreshing contrast, while raita helps balance the spices. Some people also enjoy it with a light curry sauce or pickled onions on the side.

In restaurants, tandoori chicken is often served on a hot sizzling plate or platter. It is usually garnished with sliced onions, lemon wedges, and fresh herbs. This presentation keeps the chicken warm and adds extra flavour, making it both visually appealing and delicious to eat.