Tandoori Chicken
An authentic non-vegetarian recipe from Punjab, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
1200g Whole chicken, cut into 8 pieces
200g Thick yogurt (hung curd)
15g Kashmiri red chilli powder
40g Ginger-garlic paste
30ml Lemon juice
30ml Mustard oil
5g Cumin powder
5g Coriander powder
5g Garam masala
3g Turmeric powder
10g Tandoori masala powder
10g Salt
30g Butter for basting
1piece Charcoal for smoking (optional)
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Score the chicken pieces deeply with a sharp knife — make 2–3 cuts on each piece down to the bone. This allows the marinade to penetrate and ensures even cooking.
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Rub the chicken with lemon juice and salt. Let it sit for 15 minutes. This first marinade tenderises the meat.
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In a large bowl, combine hung curd, Kashmiri red chilli powder, ginger-garlic paste, mustard oil, cumin powder, coriander powder, garam masala, turmeric, and tandoori masala. Mix into a smooth marinade.
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Add the chicken pieces to the marinade and coat thoroughly, pushing the marinade into the scored cuts. Cover and refrigerate for at least 4 hours, preferably overnight.
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Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature.
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Preheat your oven to its highest setting (240–250°C) or heat a grill to high. Place the chicken on a wire rack over a baking tray.
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Cook for 20–25 minutes, turning once halfway through, until the chicken is charred at the edges and cooked through.
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Baste with melted butter during the last 5 minutes of cooking for a glossy, rich finish.
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For authentic tandoor smokiness: place a small piece of lit charcoal in a foil cup, set it among the cooked chicken pieces, drizzle a few drops of ghee on the charcoal, and cover immediately for 2 minutes to infuse smoke.
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Serve hot with sliced onion rings, lemon wedges, mint chutney, and naan or roomali roti.
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Chef's Tips
Hung curd (yogurt drained of whey) is essential — watery yogurt makes the marinade slide off and prevents proper charring.
Kashmiri red chilli powder gives the iconic deep red colour without excessive heat; it cannot be replaced with regular chilli powder for the same visual effect.
The longer the marination, the more tender and flavourful the chicken — overnight marination is strongly recommended.
Cooking at very high heat is key to achieving the characteristic charred exterior while keeping the inside juicy; do not cook at a low temperature.
About This Dish
Tandoori Chicken is a traditional non-vegetarian dish from Punjab, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Hung curd (yogurt drained of whey) is essential — watery yogurt makes the marinade slide off and prevents proper charring. - Kashmiri red chilli powder gives the iconic deep red colour without excessive heat; it cannot be replaced with regular chilli powder for the same visual effect. - The longer the marination, the more tender and flavourful the chicken — overnight marination is strongly recommended. - Cooking at very high heat is key to achieving the characteristic charred exterior while keeping the inside juicy; do not cook at a low temperature.
Category
Non-Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium