Indian Tandoori Chicken

Ingredients

• 1 kgchicken thighs (or a mix of thighs and drumsticks)
• 45 ml (3 tablespoons)Kashmiri red chilli powder (see note 1 for substitutes)
• 7.5 ml (1½ teaspoons)ground coriander
• 7.5 ml (1½ teaspoons)garam masala
• 2.5 ml (½ teaspoon)ground turmeric
• 2.5 ml (½ teaspoon)freshly ground black pepper
• to tastesalt
• 60 ml (¼ cup)mustard oil (see note 2 for substitutes)
• 60 ml (¼ cup)thick yoghurt
• 10 ml (2 teaspoons)ginger-garlic paste
• 15 ml (1 tablespoon)lemon juice
• 30 g (2 tablespoons)butter

Instructions

1. 1

   Score the chicken

   Use a sharp knife to make 2–3 slits in each piece of chicken.

2. 2

   Warm the oil

   Heat the mustard oil until medium-hot, but not smoking. Oil that is too hot can burn the spices straight away.

3. 3

   Bloom the spices

   Put all the dry spices in a bowl, pour in the hot oil and mix. Leave for 5 minutes so the flavours infuse.

4. 4

   Mix the marinade

   Add the yoghurt, ginger-garlic paste and lemon juice, then whisk until combined.

5. 5

   Marinate the chicken

   Add the chicken and rub the marinade over the pieces. Cover and refrigerate for at least 4 hours or overnight.

6. 6

   Bring to room temperature

   Take the marinated chicken out of the refrigerator at least 1 hour before cooking.

7. 7

   Choose a method

   Cook the chicken using the oven, grill or stovetop method below.

8. 8

   Heat the oven

   Preheat the oven to 180°C (375°F).

9. 9

   Prepare the tray

   Line a baking tray with foil and place a grill rack on top.

10. 10

    Arrange the chicken

    Shake excess marinade from the chicken pieces and arrange them on the prepared rack.

11. 11

    Bake until cooked

    Bake for 20–25 minutes, or until done.

12. 12

    Broil until charred

    After 20 minutes, remove the chicken from the oven and brush it with melted butter. Move it to the top rack and broil at 200°C (400°F) for 5 minutes, or until char marks appear.

13. 13

    Heat the grill

    Preheat a grill to 220°C (425°F) and clean the grill grates.

14. 14

    Grill the first side

    Grill the chicken for about 10–12 minutes.

15. 15

    Turn and finish

    Flip the chicken, brush it with melted butter and cook for another 8–10 minutes, or until the centre of the thickest part registers 74°C (165°F).

16. 16

    Heat the pan

    Heat a grill pan or cast-iron pan on the hob and lightly grease it with a brush.

17. 17

    Cook the first side

    Arrange the chicken in the pan top-side or skin-side down. Cook over medium heat for 10 minutes.

18. 18

    Turn and finish

    Flip the chicken, brush it with melted butter and cook for another 15 minutes, or until clear juices run from the sides.

19. 19

    Follow the video

    For detailed step-by-step instructions, watch the tandoori chicken video at the end of the original recipe.

What is tandoori chicken?

Tandoori chicken is an Indian dish named for the tandoor, a clay oven traditionally used to cook marinated meat at high heat. The yoghurt-and-spice coating gives the chicken its distinctive flavour and helps it stay moist as it cooks.

This version adapts the approach for a home oven, grill or stovetop pan. Kashmiri chilli brings colour and warmth, while a final brush of butter and a brief high-heat finish help create a browned surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 488 calories, 28g protein, 1g carbs, 41g fat.

The chicken supplies most of the protein, while the mustard oil and butter account for much of the fat. The recipe has very little carbohydrate; serve it with vegetables or salad for a lighter plate, or add rice or flatbread for a more substantial meal.

Why warm the oil?

Spice bloom: stirring the dry spices into warm mustard oil helps release their aromas before they meet the yoghurt. Keep the oil medium-hot rather than smoking, as the chilli and other spices can scorch quickly.

Cool before mixing: let the spiced oil sit for 5 minutes as directed. Then whisk in the yoghurt, ginger-garlic paste and lemon juice to make an even coating.

Getting the marinade right

Score the meat: the 2–3 slits give the marinade more surface to cling to. Rub the mixture thoroughly over every piece, including around the cuts.

Allow time: marinate for at least 4 hours, or overnight in the refrigerator. Taking the chicken out 1 hour before cooking gives it time to lose some of its chill.

Choosing a cooking method

Oven: arrange the chicken on a rack over a foil-lined tray so excess marinade can drip away. The short broil at the end adds char marks; keep an eye on it as it can colour quickly.

Grill or pan: the grill cooks the chicken over direct heat, while a grill pan or cast-iron pan works on the hob. Follow the separate timings for each method rather than combining them.

Checking for doneness

Temperature: for the grill method, check the centre of the thickest piece and look for 74°C (165°F). Keep the thermometer away from the bone for a useful reading.

Visual cues: the oven instructions call for chicken that is done, with char marks after broiling. On the stovetop, the recipe uses clear juices as its cue; use a thermometer as well if you are unsure.

Serving the chicken

Fresh sides: serve with lemon wedges, salad or vegetables to add a bright, crisp contrast to the rich spiced chicken. Rice or flatbreads make a heartier accompaniment.

Sauces: a cooling yoghurt dip can temper the chilli, while extra lemon at the table lifts the savoury flavours.

Recipe notes & tips

• Use a tray beneath the rack to catch drips and make washing up easier.
• Shake off excess marinade before cooking so it does not collect on the tray or pan.
• Melt the butter before brushing it over the chicken.
• Leave space between pieces so they cook more evenly.
• Check the thickest piece for doneness rather than relying only on the cooking time.

Variations

• Adjust the heat: use less Kashmiri chilli powder for a milder result.
• Try another oil: follow the original recipe's note 2 for a mustard oil substitute.
• Use a thigh-and-leg mix: combine both cuts as suggested in the ingredient list.
• Add a citrus finish: serve with extra lemon juice at the table.
• Choose your equipment: cook the same marinated chicken in the oven, on a grill or in a grill pan.

Common mistakes to avoid

• Smoking-hot oil: it can burn the spices; heat it only until medium-hot.
• Short marinating: the recipe calls for at least 4 hours in the refrigerator, so allow time before cooking.
• Skipping the slits: make 2–3 cuts in each piece so the marinade can coat more of the surface.
• Crowded pieces: leave space on the rack or pan so the chicken cooks rather than steaming against other pieces.
• Guessing doneness: check the thickest part of a piece, aiming for 74°C (165°F) on the grill method.

How to store

Refrigerate leftover chicken in a covered container and eat within 3 days. Reheat until piping hot throughout, in an oven or covered pan; avoid reheating it more than once.

Frequently asked questions