Tandoori Chicken
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Juicy on the inside, crisp on the outside, and seasoned to perfection, tandoori chicken is delicious and easy way to spice up your family dinners.
Tandoori chicken is a traditional Indian dish of chicken marinated in yogurt, citrus, and spices, and then roasted in a tandoor, a cylindrical clay oven. The chicken gets its signature reddish hue from the combination of spices, the flavor of which is further enhanced by toasting them in a pan prior to incorporating into the marinade. Tandoori chicken is a simple dish to prepare, and you can replicate the tandoor environment at home by roasting in a high-heat oven. In this recipe, adapted from Food & Wine, the chicken is deliciously seasoned with super-crispy skin.
Instead of making a traditional green chutney, I serve store-bought mango chutney alongside – it adds a gingery sweetness that complements the spices. Serve tandoori chicken with naan, basmati rice pilaf with dried fruits and almonds (or simple basmati rice), and a refreshing cucumber mint salad. Kids love this one, too!
Table of Contents
“This is the best tandoori chicken recipe you will find. It is definitely restaurant quality, or better.”
What You’ll Need To Make Tandoori Chicken
- Paprika, Garam Masala, Cumin, Coriander, Turmeric, Cayenne Pepper: This blend of spices creates the signature flavor of tandoori chicken, providing warmth, depth, heat and a vibrant color.
- Fresh Ginger and Garlic: Both are key aromatics in the dish, adding a punch of flavor.
- Greek Yogurt: Acts as the base for the marinade, tenderizing the chicken thanks to its acidity. It also helps the spices adhere to the meat and contributes to the dish’s creamy texture.
- Lime Zest and Juice: Adds a citrusy brightness to the marinade.
- Chicken Drumsticks: Serve as the protein in this dish, chosen for their juiciness and ease of eating. Bone-in chicken thighs would also work, and the cook time would be about the same.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by combining the spices in a small skillet.
Toast for a few minutes until the spices are fragrant. This step really enhances the flavor.
Next, zest the lime and chop your fresh ginger and garlic (the ginger and garlic will get blended in a food processor, but they won’t fully pulverize unless you give them a rough chop first).
Combine the toasted spices, ginger, garlic, yogurt, lime juice, lime zest, oil and salt in a mini food processor or blender.
Pulse until smooth.
Then, using a sharp knife, make slashes in the drumsticks. This increases the surface area of the chicken, so the marinade can penetrate the meat.
Toss the drumsticks with the marinade, cover and refrigerate for at least 3 hours or overnight.
Line a baking sheet with heavy duty aluminum foil and place a greased oven-proof rack over top. Arrange the marinated drumsticks on the rack, leaving a bit of space in between them.
Cook for 45 minutes, turning once, until the chicken is cooked and the skin is quite crisp.
Finally, flash the chicken under the broiler for about 5 minutes, until the skin is super-crisp and a bit charred.
Serve with mango chutney and lime wedges on the side.
Frequently Asked Questions
The chicken is best marinated for a few hours or overnight, but if you’re in a time crunch, you can simply coat the chicken with the marinade and cook it immediately; it will still be packed with flavor.
That’s correct, traditional tandoori chicken is typically made with ground Kashmiri chili pepper, a spice found only in Indian grocery stores and some supermarkets. Paprika makes an excellent substitute and is readily available, so I use that instead.
Yes, besides drumsticks, bone-in chicken thighs are an excellent choice due to their juiciness and flavor, which stand up well to the high heat required for cooking. Thighs also tend to remain tender and moist, making them a preferred option over chicken breasts, which may not fare as well under the intense heat and could become dry.
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Tandoori Chicken
Juicy on the inside, crisp on the outside, and seasoned to perfection, tandoori chicken is delicious and easy way to spice up your family dinners.
Ingredients
- 1 tablespoon paprika
- 1 tablespoon garam masala (substitute curry powder if you can't find it)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper (use ¼ teaspoon for less heat)
- 3 tablespoons peeled and roughly chopped fresh ginger (see note)
- 7 garlic cloves, peeled and roughly chopped
- ¼ cup whole milk Greek yogurt
- Zest and juice from one lime (about 1 teaspoon zest and 2 tablespoons juice)
- ¼ cup vegetable oil
- 2½ teaspoons salt
- 12 chicken drumsticks (about 4 pounds)
- 1 (9 ounce) jar mango chutney, for serving (optional)
- A few sprigs cilantro, for garnishing the platter (optional)
- Lime wedges, for serving (optional)
Instructions
- In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
- Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
- Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
- 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 top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
- Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). 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. Transfer the chicken to a platter and garnish with cilantro sprigs and lime wedges, and serve with mango chutney on the side.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
Pair with
Nutrition Information
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- Serving size: 3 drumsticks (nutritional data does not include chutney)
- Calories: 807
- Fat: 53g
- Saturated fat: 11g
- Carbohydrates: 8g
- Sugar: 1g
- Fiber: 2g
- Protein: 73g
- Sodium: 1884mg
- Cholesterol: 369mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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I try this recipe last night, (marinate overnight) and it comes out good. Maybe next time i will add a little bit hot cayenne or paprika to have more kick. My son who is picky he loves it. Thanks
Hi all: I made these with both drumsticks and thighs (skin-on) and they turned out perfectly! I forgot to buy mango chutney but made up a quick raita sauce (yogurt and cucumber) and it was the perfect balance to the yummy spices of the chicken. Thanks Jen for the fantastic recipe!
Thanks for being the first to review, Michelle. Love your idea to serve with raita.
I have fallen in love with your website. Such GREAT!!! Recipes. I fixed the Pecan Shortbread Squares over the Christmas Holidays. My family loved them.
Any suggestion on what I can substitute the yogurt with since I have a dairy allergy?
Thanks so much
Hi Annie, Could you use a non-dairy yogurt?
Hi Jenn,
Have you tried receipe with chicken thighs? I don’t like drumsticks 🙂
Kathy G
Hi Kathy, I haven’t but think it would work just fine — cook time would be about the same.
Can you cook this recipe on the outside grill?
Yes, absolutely!
How would we do this for breast meat? straight substitution? looks yummy.
Hi Stephanie, The recipe should work with bone-in breast meat; just start checking for doneness after about 35 minutes. Hope you enjoy, and please let me know how it turns out 🙂
Tried these with bone in chicken breasts as per your suggestion and they were delicious. Served with rice and naan. I found them a bit spicy (but I can’t tolerate any sort of heat :), but my daughter and husband loved them. Thanks. Am enjoying your site.
Can I use Tandori powder that they sell in the indian grocery store?
Hi Anjli, There is so much variation in spice blends; I think it’s best to stick with the spices in the recipe so you get the same result.
Could this marinade be used with other pieces of chicken ie – skinless thighs or breasts?
Thanks!
Love your recipes.
Hi Jude, For this recipe, I think dark meat is best so I’d stick with bone-in thighs or drumsticks. I haven’t tried skinless but it should work; just won’t get real crispy.
My family doesn’t really like drumsticks. Would like to try this with thighs. How would that effect the cooking time (if at all)?
Hi Tracy, Cook time should be about the same. Hope you all enjoy!