Tandoori chicken restaurant style recipe

How to make Tandoori chicken recipe

Garnished Tandoori chicken pieces for Tandoori chicken recipe

Tandoori chicken recipe using charcoal Tandoor, in an Oven and on stove top or gas top at home.

Tandoori chicken also known as Tandoori Murgh is a world famous dish which is loved by all generation of people. It has a distinct red colour appearance due to the use of kashmiri red chilly paste. This chilly paste make tandoori chicken red.

What is Tandoori chicken

 Tandoori chicken is a chicken dish  prepared by roasting or grilling either a whole chicken or leg and breast pieces of a chicken over charcoal. Chicken or its pieces are marinated in a spice based yogurt marination and typically roast in a ovalclay tandoor till crisp golden.

Origin of tandoori chicken 
The dish is originated in Indian subcontinent in Peshawar , now in Pakistan, where Kundan Lal Gujral worked in a restaurant. There Mr kundan Lal Gujral invented the tandoori chicken. But due to partitions( India Pakistan) he left and moved to Delhi where he opened a restaurant named Moti Mahal.
It was from there this tandoori chicken become so popular that some world's great leader like Nixon , John F. Kennedy and Gandhi visited it

Tandoori chicken is very popular in Punjab state and  also called a Punjabi dish.
How to make a juicy tandoori chicken recipe
A juicy succulent tandoori chicken recipe totally depends on it marination. If you use a proper good marination procedure then your chicken will be juicy . Lemon juice is an important factor to make tandoori chicken juicy.

Cook tandoori chicken in a medium slow temperature tandoor , use two step marination procedure to make a juicy tandoori chicken.
Authentic tandoori chicken
To make authentic tandoori chicken you need a good and proper marination. You need to make a yoghurt based tandoori masala with some spices. Garam masala, cumin powder, coriander powder, small pinch of black pepper powder are important ingredients in addition to other spices. Mustard oil, kashmiri chilly paste are used while making a authentic tandoori chicken. And it is cooked over charcoal tandoor till crisp golden.  This is a traditional Indian tandoori chicken recipe made with tandoori masala paste and cooked over a charcoal tandoor. And serve with green chutney, lemon wedges and Lachcha onion 

Steps to make the recipe

Cutting and marinating

Clean and cut the chicken and remove the Leg and Breasts part separately.

Clean 2 chicken legs and 2 chicken breast pieces for Tandoori chicken recipe

 Remove the excess fats from the side of the leg and breast using a knife. Using a sharp knife make 3 - 4  incision to the Leg and Breast part of the chicken. These incision can help to absorb the flavours of the masalas marination.

Incision marks on chicken legs and breasts for Tandoori chicken recipe

First marination

Take the chicken pieces in a mixing bowl and add half of the Red Chilly powder, Ginger Garlic paste, Lemon juice and salt and mix well. Also add the half of the Cooking oil and keep  it refrigerated for at least 1 hours. These process will  make the chicken pieces tenderized, soft and juicy. Due to the presence of  Lemon juice, the chicken pieces get rapidly tenderized.
 The second marination 
Second marination gives the chicken all spicy flavors and  help  to get  cooked properly. In this marination , you need to make a masala paste with the yogurt  called tandoori masala or tandoori red masala. Why it is called a red masala ? Because it gives the distinct authentic red color to tandoori chicken. Due to the use of Kashmiri red chilly paste in tandoori masala , the chicken become  red in color. You can use artificial red color to give it the said color but that is not advisable.

Use of color in food products has been strictly prohibited by law. These food color are harmful for health.
Bring out the chicken pieces from the refrigerator and mix well with this tandoori masala mixture. Coat the masala properly so that it can enter inside the chicken  pieces using the incision marks to get marinated finely.
Chicken in red masala marination for Tandoori chicken recipe

Keep the chicken pieces  refrigerated again for  at least 3 hours to marinate. After the said time bring the marinated tandoori chicken pieces out of the fridge and keep in room temperature for 10 minutes.

Cooking the chicken

Tandoori chicken on gas stove or in tawa 
Take a pan and heat oil in medium flame. Add the marinated chicken pieces one by one. Roast for 5 minutes.

Cooking Tandoori chicken on pan for Tandoori chicken recipe on gas top

After five minutes flip the chicken pieces and cook for another five minutes. You can use a lid to cover the pan while cooking.

Roasted tandoori chicken on pan for Tandoori chicken recipe on stove top

Grease a BBQ grill ( jali) with oil and place over gas top. Then keep the chicken leg piece over it. Brush butter on both side of the chicken leg.

Tandoori chicken leg piece on bbq grill ( jali) for Tandoori chicken recipe on gas top

Switch on the gas and roast for 1 minutes each on both side or till all the masala become dry and crisp.

Cooking Tandoori chicken over gas flame for Tandoori chicken recipe on gas top

Remove and garnish in a plate and serve hot .
Garnished Tandoori chicken for Tandoori chicken recipe on gas top

Traditional tandoori chicken recipe 

Traditional tandoori chicken is made using tandoor. 
What is tandoor?

Generally tandoor is a cylindrical  oval shaped clay pot where charcoal or woods are used to heat it up to cook food items such a tandoori roti , Naan , paratha . It is also used to cook chicken items like chicken Tikka, mutton , Seekh Kebab, fish Tikka and paneer Tikka.

 Authentic tandoori chicken is cooked in this  charcoal Tandoor till crisp golden and it gives the distinct smoky flavours for which it is so popular in the world.

 To cook food items in tandoor , Shewer are used . These Shewer are generally made with iron and are in different shaped .

Now  take a Iron  Shewer and shew the chicken pieces one by one in the Shewer.

Marinated chicken pieces in Shewer for Tandoori chicken recipe

 Put the Shewer inside a Preheated Tandoor and cook for 10 - 12 minutes busting oil or Butter over the chicken pieces at some regular intervals.

The temperature of the tandoor should not be high otherwise the chicken pieces will get burnt from outside and will not cooked from inside . In a medium low temperature cook the tandoori chicken . Rotate the Shewer while cooking the chicken pieces at regular intervals . It will help to get all side of the chicken pieces cook well.

After 7 to 8 minutes , remove the chicken with the Shewer from the tandoor and keep rested for one minute busting some clarified butter over them. Again insert it in the tandoor and cook till crisp golden. It will take around 6- 8 minutes more to get cooked.

 This is the standard tandoori chicken recipe in Indian restaurant and hotels or you can say Indian tandoori chicken recipe.

Shewering Tandoori chicken pieces cooking in Ovalclay Tandoor for Tandoori chicken recipe

How to make tandoori chicken in Oven 
You can also cook Tandoori chicken in an oven.  Preheat the oven at 240 degree celcius for at least 15 minutes . Place silver foil on a  baking tray and grease it with oil or butter.

Place the chicken pieces over the foil and grill for 8 minutes. After 8 minutes, flip the chicken pieces to the other side and cook for another 7 - 8 minutes busting butter over it.

Marinated chicken pieces for oven cooking for Tandoori chicken recipe

When the chicken pieces get crisp golden bring them out and serve in a plate hot.

Serve the tandoori chicken with Green chutney or Mint sauce

How to make tandoori masala ? 

Tandoori masala is a powder or paste to make tandoori chicken. You can brought it from any store or can make it as a paste at home to make tandoori chicken with tandoori masala.

 Take a mixing bowl and add the yoghurt first. Then add the ginger garlic paste, Kashmiri chilly paste, red chilli powder, cumin powder, Garam masala, coriander powder and black pepper powder. Mix  very well.

 Next add the lemon juice, cooking oil or mustard oil and salt. Mix everything to make a thick batter like masala . Taste the seasoning of the masala.

 Kashmiri chilly is red in color and it is not so hot in taste.  Due to its color property , it is widely used in restaurants and hotels.

And it gives our tandoori chicken the red in color appearance. So our tandoori chicken is red due to the uses of Kashmiri chilly paste .

You can read the following recipe to make Tandoori masala at home with step by step instructions with photos.
   How to make tandoori red masala
If you love  more tandoori recipes then read the following popular recipes
Tandoori chicken is soft , juicy and crisp but not hot. It  is served as a starter but can be taken as a side dish with Roti or Naan.

Tandoori chicken can be used to prepare chicken masala, butter chicken, Murgh makhani and tandoori chicken curry.

You can also prepare Tandoori chicken salad and  chicken briyani using it.

You can read the Butter Chicken recipe using Tandoori chicken pieces.
Delicious butter chicken recipe

Today I am going to share the authentic tandoori chicken recipe that served in restaurants. That is Indian tandoori chicken recipe.

 You can say restaurant style tandoori chicken recipe. It is pretty easy to make at home  over gas top or using an Oven.
Punjabi Tandoori chicken 

You can give it a Punjabi twist to make it Punjabi tandoori chicken.

 In the second marination use half teaspoon of carom seeds ( ajwain) and increase the amount of red chilli powder to make it more spicy . In place of clarified butter use desi ghee for busting it.  When cooked served the Punjabi tandoori chicken squeezing lemon juice over it  and sprinkle chat masala also.

 Punjabi Tandoori chicken recipe

Restaurant style Tandoori chicken recipe served with green chutney, lemon wedges and onion slices
Tandoori chicken

Tandoori chicken is a classic dish from Indian subcontinent made by roasting chicken legs and breasts pieces over charcoal tandoor till crisp golden. Chicken pieces are marinated in a tandoori masala first. It is generally served as an appetizer with cilantro mint chutney, onion slice and lemon wedges.

Prep time     cooking time.     Serving
10-12 min.     15 min.                      2
Author :- Mobasir hassan
  • 600 -700 gm one whole chicken
  • 1/2 cup hung curd ( Greek yogurt)
  • 1 teaspoon Kashmiri chilly paste
  • 1 teaspoon ginger garlic paste
  • 2 teaspoon Lemon juice
  • 1/2 teaspoon red chilly powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon cumin powder
  • 1/3 teaspoon coriander powder
  • 1/3 teaspoon black pepper powder
  • 2 teaspoon mustard oil ( cooking oil)
  • 1 teaspoon cooking oil
  • Salt to taste
  • 1/3 teaspoon chat masala
   How to make the recipe 
  1. First remove the skin from the chicken and cut to separate the leg and breast parts.
  2. Trimmed any unnecessary fats from them and make 3 to 4 deep incision on them about 1 1/2 inch long.e
  3. Take the chicken pieces in a mixing  bowl and mix with half of the red chilli powder, ginger garlic paste, salt and lemon juice. This is first marination, keep them refrigerated  for 1 hour.
  4. Now in a mixing bowl take the yogurt  and mix with the remaining ginger garlic paste, red chilli powder, lemon juice, salt, red chilly paste, garam masala, cumin powder, corriander powder, chat masala and oil.
  5. Whisk everything nicely to make a masala known as tandoori masala.
  6. Bring the first marinated chicken out of fridge and mix with this tandoori masala. Keep again refrigerated for 3 to 4 hours or overnight. This is the second  marination for tandoori chicken.

Making the tandoori chicken 

  1. Using Oven :  preheat the oven at 240° C for 15 minutes. Take a baking tray and cover with silver foil. Grease it with oil or butter.
  2. Bring the chicken pieces out of the fridge and place over the baking tray.
  3. Brush them with butter and place inside the oven and cook for 7 minutes. After that bring them out and flip to other side and brush butter.
  4. Place them again inside the oven and bake for another 7 - 8 minutes or till crisp golden.
  5. Using gas top :  heat a non stick pan or tawa over gas stove in medium flame. when hot enough place the marinated  chicken pieces over it after removing  extra marination.
  6. Roast them for 5 minutes and then flip to another side and further roast for another 5 minutes or till crisp.
  7. Grease a BBQ grill with oil and place over the gas top. Place the chicken leg over the grill and brush butter or oil on both sides.
  8. Switch on the gas flame and roast for one minute then flip and again roast for one minute or till all the masala dry.
  9. Remove and serve with mint chutney, lemon wedges and onion slices.

 Tandoori chicken recipe video on gas top

  • Calories :- 540 kcal
  •  protein :- 32 g
  • Fats :- 43 g | carbohydrate :- 3 g
  • Saturated fats :- 9 g | cholesterol :- 130 mg
 Tandoori chicken is a healthy food to eat as it is cooked over open fire and less amount of oil is used to cook it .  All the used oil get burnt while cooking it in the tandoor and the chicken pieces get cooked in its own juice in slow temperature.

          SERVING TIPS

• A Tandoori naan or garlic butter naan , steam rice and biryani are some side dishes that can be served with a tandoori chicken as side dish

• A hot tandoori chicken is served with green mint coriander chutney along with lemon wedges and onion slices.

           RECIPE NOTES

•  You can use Cooking oil instead of Mustard oil in this recipe as well.

 • Kashmiri chilly paste gives it the distinct Red colour appearance only. You can use Kashmiri chilli powder also in place of Kashmiri chilli paste. Kashmiri chilly paste make Tandoori chicken red in colour.

•  Incision to the chicken pieces is very important. It not only help to absorb all the flavours but also help to cook it.

•  Chicken breast pieces has a supreme part inside which need extra care for cooking. So if you make a good incision upto the supreme part, it will easily get cooked.

•  If you are using stove top method to cook tandoori chicken, it is very important to follow the incision procedure.

•  Always use chicken of having 700 - 800 gm of weight for tandoori chicken recipe.

•  Don't use chicken more than 1000 gm of weight. It will not cook properly and the chicken pieces will be hard.

•  Lemon juice is very important to tenderize the tandoori chicken.
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Mobasir hassan
I am a professional chef working with leading brand Radisson as a Sous chef.
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