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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I thought 40 mins w/o broiling was plenty; more and the meat would get dried out. But the flavors were delicious and the skin was crispy. Served with a spicy homemade chutney, rice, steamed veg, sliced golden kiwi & raspberries. Delicious, thank you!
I made this yesterday with a combination of boneless thighs and breasts. We grilled them, and they came out beautifully! I have been a fan of your blog for years, and I am STILL finding new treasures to add to my favorites. Thank you!
Fantabulous!
Another amazing recipe! I made this along with the mint & onion cucumber salad. I went ahead and marinated it for 24 hours. The only change that I made was that I cooked it in the air fryer instead of the oven because it crisps up the skin so nicely. In case anyone wants to try it – Air fryer: 400 degrees until it reaches 165 degrees, about 15-20 minutes, flipping once or twice while it’s cooking. I also basted it after about five minutes into cooking with a little avocado oil. It came out picture perfect and everyone loved the flavors and thought the cucumber salad was really refreshing. I served it with mango chutney but my wife didn’t think it needed it because it was so good on its own. I’ll definitely be making this again. Thanks Jenn!
Thank you! I was just checking to see if anyone had done this with an air fryer
Amazing!!! You just nail it every time Jenn. Everyone loved this dish. So flavoursome, juicy and delicious. 5 stars.
Amazing!!! These drumsticks have so much flavor and are tender. I made it per the recipe without modifications (although I did only marinate for 7 hours, not overnight).
Hi Jenn,
Is it possible to freeze some of the uncooked drumsticks in the marinade and then defrost them before cooking? I wasn’t sure because of the yogurt and I only need about 5-6 drumsticks.
Yes, I think that should be fine. 🙂
Hi Jenn,
What are your thoughts for making this recipe into chicken skewers/Kabobs and grilling them? Thanks!
Hi Brooke, I think that would work. I’d love to hear how it turns out this way!
Hey Jenn! Just wanted to add that this technique (slashing/marinating/cooking on 450) works beautifully for any marinade! I had some leftover General Tso sauce I made so I used your technique, slathered it on and cooked according to your directions. It turned out perfectly!
This recipe turned out perfect. For Garam Masala, I used my homemade Garam Masala. It consists of one part freshly ground cardamom, one part freshly ground cloves and one part cinnamon powder. I used fresh ginger garlic paste. Thanks Jenn. This recipe is now going to become a regular with naan.
Made this recipe this weekend with a few tweaks – 1/4 tsp. cayenne (my dad can’t take much heat), more cumin in place of the turmeric, and no broiling at the end. It came out great! Crisp skin, juicy interior, and just the right amount of spice. Most of the family enjoyed these plain, but a couple of the crew liked the drumsticks with duck sauce. Thanks, Jenn! This recipe’s one for the regular rotation. 🙂
Hi! I’d like to make this recipe with chicken breasts. I saw someone asked about skinless and you said it wouldn’t work. I’m wondering if I can use bone-in, skin on, chicken breasts. Also, can I use fat free yogurt? Thank you! This looks delicious.
Hi Krista, bone-in, skin-on chicken breasts should work (although cook time will be different). And the whole milk yogurt adds more richness to this, but you can get away with fat-free. Please report back with how they turn out!