Tandoori chicken restaurant style recipe
Tandoori Chicken Recipe (Oven, Grill & Air Fryer – Restaurant Style at Home)
Updated 20-12-2025
Tandoori chicken is one of the most iconic Indian dishes, loved worldwide for its smoky, juicy, and spicy flavor. Traditionally cooked in a clay tandoor, this dish gets its signature red color from Kashmiri red chili and its tenderness from a double marination.. And the best part is you don't even need a tandoor to make it at home. With just an Oven or stovetop you can recreate the same restaurant style taste at home. If you are looking for such a tandoori chicken recipe, you have come to the right place. Here I bring you the step by step guide on how to make tandoori chicken at home without a tandoor.
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Why This Tandoori Chicken Recipe Works
- Double marination = juicy chicken
- Works in oven, air fryer, grill
- Authentic flavor with easy substitutions
- Tested restaurant technique
What is Tandoori chicken
Tandoori chicken is a chicken dish prepared by roasting or grilling either a whole chicken or only leg and breast part over charcoal fire in clay oven (tandoor). Chicken pieces are first marinated in a spiced yogurt based marination and typically roast till it get crisp golden from outside, tender and juicy from inside. The red color hue it gets from the use of Kashmiri Red chilli Paste used in the marinade.
Is Tandoori Chicken Spicy?
In the professional kitchen, we distinguish between 'spicy' and 'hot.' Tandoori chicken is deeply spiced—meaning it’s packed with aromatic layers like cumin, coriander, and garam masala—but it is not inherently 'mouth-on-fire' hot. Think of it as a complex, savory profile with a smoky finish rather than a stinging heat.
Chef’s Note for the Kids
"We want the next generation to love these flavors. For a kid-friendly version, replace the red chili powder entirely with sweet smoked paprika. It keeps the vibrant color and 'cool' factor of the dish without any of the bite. Serve it with a sweet mango chutney—it’s the perfect 'dip' to bridge the gap for picky eaters."
Tandoori chicken ingredients
- Chicken : Generally Chicken leg and breast piece are used to make it. In some places a whole chicken is often used to make tandoori chicken. In this recipe I have used whole leg and breast with bone. Avoid chicken breasts if you can; without the skin or a bone, they tend to dry out before you get that beautiful charred finish we're looking for.
- Yoghurt : Less sour yogurt is best and use a hung curd(Greek yogurt) for best result.
- Spice powder : Most common spice powder are red chili powder, cumin powder, garam masala powder, coriander powder, turmeric powder and black pepper powder.
- Lemon juice : A must have ingredient.
- Oil : Use any good quality vegetable oil or mustard oil.
- Red chilly paste : To give the tandoori chicken the distinct red color use kashmiri chilly paste. If it's not available, a 50/50 blend of Smoked Paprika and Cayenne does the trick. It provides the smoke and the hue without requiring a trip to a specialty market.
- Other : Salt and chat masala
- Ginger Garlic paste : Freshly made. Otherwise use grated or finely chopped ginger and garlic.
Secrets to juicy tandoori chicken
- Always make deep cuts on chicken so the marinade seeps inside.
- Use hung curd (thick yogurt) for a rich coating.
- Two-step marination (first with salt & lemon, then with spiced yogurt) is the key.
- Mustard oil adds authentic flavor, but you can replace with regular oil.
- For best results, marinate overnight.
Tandoori chicken recipe video on gas top
Steps to make the recipe
Step 1. Cutting and cleaning
Clean and cut the chicken and remove the Leg and Breasts part separately.
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 flavors of the marinade.
Step 2. Marination Process
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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 flavors of the marinade.
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Step 2. Marination Process
First marination (Tenderizing Marinade)
Take the chicken pieces in a mixing bowl. Add half of the red chili powder, ginger garlic paste, lemon juice and salt. Mix them nicely with the chicken pieces. Then pour half of the cooking oi and mix gently. Keep them aside for half an hours. These process will make the chicken pieces get tenderized quickly and they become soft and juicy. Due to the presence of Lemon juice, the chicken pieces get rapidly tenderized.Second marination (Spiced Yogurt Marinade (Tandoori Masala)
Second marination gives the chicken all spicy flavors and help to get cooked properly. In this process, you need to make a masala paste with greek yogurt called as tandoori masala. Why it is called as a red masala ? Because this gives the distinct authentic red color to tandoori chicken. Due to the use of Kashmiri red chili 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.
Add yoghurt in a mixing bowl first and then add ginger garlic paste, Kashmiri chilly paste, red chili powder, cumin powder, Garam masala powder, coriander powder and black pepper powder. Next add lemon juice, cooking oil or mustard oil, chat masala and salt. Mix everything with a whisk to make a thick masala.
Now bring the first marinated chicken pieces 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.
Now bring the first marinated chicken pieces 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.
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Keep the chicken refrigerated for at least 3 hours or overnight for best results. After the said time bring the marinated chicken pieces out of the fridge and keep at room temperature for 10 minutes.
Step 3. Cooking Methods
1. Air Fryer Tandoori Chicken (Juicy & Smoky)
Making tandoori chicken in an air fryer is one of the easiest and most reliable methods for US home cooks. The high, circulating heat of the air fryer mimics the intense heat of a tandoor, giving you beautifully charred edges while keeping the chicken juicy inside.
This method works best with well-marinated chicken and requires very little oil, making it a healthier alternative to traditional roasting.
How to Make Tandoori Chicken in an Air Fryer
- Preheat your air fryer to 390–400°F (200°C) for 3–5 minutes.
- Lightly grease the air fryer basket with oil to prevent sticking.
- Remove excess marinade from the chicken and place the pieces in a single layer. Do not overcrowd.
- Air fry at 400°F for 8–10 minutes.
- Flip the chicken pieces, brush lightly with butter or oil, and air fry for another 7–10 minutes.
- The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part.
For extra char, brush with butter and air fry for an additional 1–2 minutes at the end.
Chef’s Tips for Air Fryer Tandoori Chicken
- Bone-in chicken legs or thighs stay juicier than boneless cuts at high heat.
- Always leave space between pieces to allow proper air circulation.
- If using boneless chicken breast, reduce cooking time slightly to prevent drying.
- Let the chicken rest for 5 minutes after cooking so the juices redistribute.
2. Tandoori Chicken using Oven
You can also cook Tandoori chicken in an oven.
- Preheat the oven to 464° F (240°C ) for at least 15 minutes .
- Place silver foil on a baking tray and grease it with oil or butter. You can also place a wired rack over the tray.
- Now place the marinated chicken pieces over the foil and grill for 10-12 mins.
- After 12 minutes, flip the chicken pieces to the other side and cook for another 10 - 12 minutes busting some butter over them.
- When the chicken pieces get charred, insert an instant read thermometer into the thickest part of the chicken and it should read 165°-170°F (74-75°C).
- Bring them out and serve hot with your preferred accomplishments.
3. Stove top ( Cast-iron Skillet or Tawa) method:
Take a pan and heat oil in medium flame. When the oil become hot add the marinated chicken pieces one by one on the pan. Roast them for 5 minutes on low flame heat.
After five minutes flip the chicken pieces and cook for another five minutes. You can use a lid to cover the pan while cooking.
Grease a BBQ grill ( jali) with oil and place over a gas top. Then place the chicken leg piece over it. Brush some butter on both side of the chicken leg.
Switch on the gas and roast for 1 minutes on both side or till all the masala become dry and the chicken become crisp.
Remove and garnish in a plate to serve hot .
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After five minutes flip the chicken pieces and cook for another five minutes. You can use a lid to cover the pan while cooking.
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Grease a BBQ grill ( jali) with oil and place over a gas top. Then place the chicken leg piece over it. Brush some butter on both side of the chicken leg.
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Switch on the gas and roast for 1 minutes on both side or till all the masala become dry and the chicken become crisp.
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Remove and garnish in a plate to serve hot .
4. Using Charcoal grill ( Authentic)
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 Tikka, mutton , Seekh Kebab, fish Tikka and paneer Tikka. To cook food items in tandoor, Skewer are used which are generally made with iron. They come in different shapes.
Take a Shewer and thread the marinated chicken pieces one by one. Keep a minimum gap between them. This ensures the chicken pieces will get cooked evenly.
Now place 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 heat temperature cook them . Rotate the Shewer while cooking them at regular intervals . This will help them to get cooked evenly from all sides.
Take a Shewer and thread the marinated chicken pieces one by one. Keep a minimum gap between them. This ensures the chicken pieces will get cooked evenly.
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Now place 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 heat temperature cook them . Rotate the Shewer while cooking them at regular intervals . This will help them to get cooked evenly from all sides.
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 place them inside 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.
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How to Know When Tandoori Chicken Is Done
- Safe temp: 165°F (74°C)
- Bone-in thighs can go to 175–180°F
- Juices should run clear
- Rest for 5 minutes
What to Serve with Tandoori Chicken
- Indian Breads : Garlic Naan and Laccha Paratha
- The 'Pantry' Substitute: If they can't find Indian breads, a thick flour tortilla or Greek pita toasted over an open gas flame is a respectable 'Chef’s hack' to get that char and chew.
- Western Sides (The Fusion Twist) : Turmeric Roasted Potatoes, Grilled Asparagus or Broccoli and Cumin-Lime Slaw.
- Sauces & Dips : The Classic Mint-Cilantro Chutney, Cucumber Raita, Hot Honey or Mango Chutney.
Storage, Freezing & Reheating Tandoori Chicken
Tandoori chicken is excellent for meal prep and leftovers when stored properly. Follow these guidelines to maintain flavor, texture, and food safety.
How to Store Leftover Tandoori Chicken
- Allow the cooked chicken to cool completely before storing.
- Transfer to an airtight container.
- Refrigerate for up to 4–5 days.
How to Freeze Tandoori Chicken
You can freeze tandoori chicken either before cooking (best option) or after cooking.
- Freezing uncooked (marinated) chicken: Store the marinated chicken in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before cooking.
- Freezing cooked chicken: Cool completely, then freeze in shallow airtight containers for up to 2 months.
How to Reheat Tandoori Chicken
- Oven: Reheat at 350°F (175°C) for 8–10 minutes or until heated through.
- Air Fryer: Reheat at 350°F for 3–4 minutes for best texture.
- Microwave: Heat in short 30–40 second intervals to prevent drying.
Always reheat until the internal temperature reaches 165°F (74°C) for food safety.
Common Mistakes to Avoid
- Overcrowding: Don’t pack the pan. If the pieces touch, they steam instead of sear. Give them an inch of "breathing room" for that signature char.
- Skipping the Rest: Never slice immediately. Let the chicken rest for 5–8 minutes. If you cut too soon, the juices hit the plate and the meat hits the trash.
- Using Thin Yogurt: Runny yogurt slides off. Use Full-Fat Greek Yogurt so the marinade clings to the bird and forms a flavorful crust.
- Overcooking Breasts: Lean meat has zero backup. If using breasts, pull them at 160°F internal. Anything higher is just expensive cardboard.
Origin of tandoori chicken
The dish is originated in Indian subcontinent in Peshawar , now in Pakistan, where Chef Kundan Lal Gujral worked in a restaurant. 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 his restaurant.
Tandoori Chicken Smoky and Juicy
Published: Feb
★★★★★
4.9/5 stars (12 votes)
Tandoori Chicken is a classic Indian dish marinated in yogurt and spices, then roasted to perfection. Learn how to make restaurant-style tandoori chicken at home without a tandoor – juicy, smoky, and full of flavor.
Ingredients
- 1.3-1.5 lbs (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( paprika 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
Instructions
- First remove the skin from the chicken and cut to separate the leg and breast parts. Trimmed any unnecessary fats from them and make 3 to 4 deep incision on them about 1 1/2 inch long.
- Take the chicken pieces in a mixing bowl and mix with half of the red chili powder, ginger garlic paste, salt and lemon juice. This is first marination, keep them refrigerated for 1 hour.
- Now in a mixing bowl take the yogurt and mix with the remaining ginger garlic paste, red chili powder, lemon juice, salt, red chilly paste, garam masala, cumin powder, coriander powder, chat masala and oil. Whisk everything nicely to make a masala known as tandoori masala.
- 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.
- Using Air Fryer: Preheat your air fryer to 390–400°F (200°C) for 3–5 minutes.
- Lightly grease the air fryer basket with oil to prevent sticking. Remove excess marinade from the chicken and place the pieces in a single layer. Do not overcrowd.
- Air fry at 400°F for 8–10 minutes. Flip the chicken pieces, brush lightly with butter or oil, and air fry for another 7–10 minutes.
- The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part.
- Using Oven : preheat the oven at 464°F (240° C) for 15 minutes. Take a baking tray and cover with silver foil. Grease it with oil or butter. Bring the chicken pieces out of the fridge and place over the baking tray.
- Brush them with butter and place inside the oven and cook for 10-12 minutes. After that bring them out and flip to other side and brush butter. Place them again inside the oven and bake for another 10-12 minutes or till crisp golden.
- 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.
- Roast them for 5 minutes and then flip to another side and further roast for another 5 minutes or till crisp.
- 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. Switch on the gas flame and roast for one minute then flip and again roast for one minute or till all the masala dry.
- Remove and serve with mint chutney, lemon wedges and onion slices.
Chef's Notes
- Always make deep incisions for flavor.
- Avoid chicken >1 kg (remains undercooked).
- Mustard oil = authentic flavor, but can be replaced.
- Overnight marination = restaurant taste.Groceries
📊 Nutrition (Per 100g cooked)
| Calories | 181 kcal |
|---|---|
| Protein | 26g |
| Fat | 7g |
| Carbs | 3g |
Frequently Asked Questions
Q1. Why is tandoori chicken red?
The color comes from Kashmiri red chili powder. Authentic recipes avoid artificial colors.
Q2: Can I make tandoori chicken without oven or tandoor?
Yes! You can use a grill pan, regular tawa, or even an air fryer.
Q3. How long should I marinate tandoori chicken?
At least 4 hours. Overnight marination gives the best flavor.
Q4. Is tandoori chicken healthy?
Yes, it’s high in protein and cooked with little oil, making it healthier than fried chicken.
Q5. What is tandoori masala?
Tandoori masala is a spice mixture used in the marination of tandoori food items. It has two form one is the dry mix of spice powder and another one is a masala paste.
If you love more tandoori recipes then you must try and make the following popular recipes as well
NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!
I just discovered your blog fun. Love it...
Butchers Chicken
Wow, the recipe looks mouth-watering. The authentic Tandoori Chicken recipe is my all-time favorite. However, I prepare it in a slightly different way. I am going to try your recipe this time.
Love your blog. Just discovered it. Thanks a million for sharing so many tips.
Tried this one out. Must say, it's a really awesome and simple recipe!!
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Thanks for sharing tandoori chicken recipe. I must try this at home. This is one of the most famous Indian recipes.
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