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 have made this so many times and it is such a tasty dish. The marinade is so flavorful. Would it work for wings and thighs and if so, what would be the cooking time and would I use 4 lbs of the other chicken pieces?
Hi Renee, So glad you like this! Wings and thighs should work here as well. The wings will take slightly less time– I’d check them at about 35 minutes. Assuming the thighs are bone-in, I’d stick with the cooking time in the recipe for them. (And I’d still buy 4 pounds of chicken, total.)
I’ve made this scrumptious dish so many times, I know the spice blend by heart. This is the family favorite as far as drumsticks go. There’s never any leftover chicken in our house, but I bet it would make a great chicken salad with curry mayo, golden raisins and red onion.
This was fantastic. I added a bit of Kashmiri Chili and fenugreek leaves to the marinade, otherwise I followed it exactly. And I only had 8 drumsticks, so there was extra marinade and it was sooooooo good. My partner and I wanted to keep eating it but we had to save some for lunches!! Thanks for the great recipe 🙂 🍗
Hello Jenn,
Happy Thanksgiving from your neighbor to the north!
Silly, silly question, but, I have to ask it…I’m going to use thighs for this recipe and I wanted to know if you would make cuts to the thighs as you suggest for the drumsticks?
Thank you and Happy Holidays!
Hi Diana, Not a silly question! I would still make the cuts, as it allows the marinade penetrate the meat. Enjoy!
Can you substitute sour cream for the Greek yogurt?
Sure!
Made exactly per the recipe but cooked on the grill as I don’t have a great kitchen exhaust fan and didn’t want a house full of smoke. It was okay. If I made it another time I would use boneless chicken thighs but unlikely that I will make it again as I have another recipe with a similar marinade that I like better.
Made it for a family party dinner and everybody loved it! This Tandoori Chicken had just the right amount of spice and heat to make the dish very flavorful. I also made your recommended pairings: Cucumber Salad with Mint and Basmati Rice Pilaf with Dried Fruit and Almonds, and both dishes complimented the chicken nicely. I will definitely make this trio again! Thank you, Jenn.
Easy and delicious! Made it exactly as written and baked somewhere in the 40-43 min range. Broiled on high for two minutes each side. Family enjoyed it!!! Thank you 🙂
This was delicious!! I have never cooked with these spices, the house was smelling so good! I marinated the chicken overnight. Instead of cooking it on 450, I placed the chicken in a roasting pan and cooked it on 300 because my exhaust fan doesn’t work. When it was done I took the top off and placed it under the broiler for about 5 min. it browned so beautifully! I promise your recipes make me so happy! They are something that I can prepare and I can’t cook, but with your recipes, I feel like an amateur chef! I cooked white rice and poured the juice off the chicken over the rice! I also made the cucumber mint salad that you suggested with it and it was a very wholesome delicious meal! I am so appreciative of you! Can you freeze the marinade in batches? It’s a must-have and would be so easy to thaw and marinate the chicken in!
So glad to hear you enjoyed it and that you’ve had success with the recipes! Typically, I’d discourage you from freezing a marinade that has yogurt in it, but some readers have successfully frozen marinades in other recipes that contain yogurt, so I think it’s worth a try (but I’d probably start with one batch of it to make sure you like the way it thaws).
Thanks!!
Made this whole meal with Tandori chicken, basmati & dried fruit- apricots- & almonds, cucumber mint salad and naan.
Excellent directions, advice and photos. A huge thumbs up from me and all my guests.
We’ll done💫👍