tandoori chicken

I’m a big fan of Indian food. I grew up on it so it’s in my blood. Homestyle Indian, mind you. Not what you get in restaurants. Tandoori chicken was always going on. It’s the Indian equivalent of a backyard barbecue.

That’s why I don’t understand why it’s never very good in restaurants. My parents had a backyard grill. Restaurants have a tandoor oven. They should win. Makes no sense.

Maybe it’s because my parents cooked over charcoal. Maybe it’s a happy filter I put on my childhood. I don’t know. But I do know I can make better tandoori chicken at home and so can you.

Watch how to make tandoori chicken

Tandoori chicken needs high temperature – set your grill on max

Charcoal grills help a lot. It will work with gas but it won’t have that charcoal magic to push it over the top. I know. I’m annoying on this subject.

Perfect tandoori chicken every time.

But I just love the taste of anything cooked over charcoal. And this tandoori chicken is no exception.

No matter what grill you use, high heat is key. A tandoor is blazing hot. Hotter then you can get your grill. So crank it up when you make tandoori chicken. Maximum, indirect heat.

tandoori chicken on cast iron with mint raita

Tandoori marinade from scratch

You can buy tandoori masala. Add some oil. Mix it up with your chicken. That’s not bad. You can also buy tandoori pastes. I use a bit in the marinade. Also not bad.

But you can do better. Way better. Make it from scratch. I know. It’s a long list of ingredients. Daunting. Don’t let that put you off. This is seriously good marinade.

This is probably going to take a trip to an Indian grocer. If you are getting into cooking Indian you will need to start doing that anyway. Probably pretty regularly at first.

And in a pinch, you can leave one or two ingredients out if you can’t get them easily. It will still work. Different. But still good.

Keep the acid for the end

Don’t use acidic ingredients for long marinates. Yoghurt and lemon  are great for short marinations. If you use them for more than an hour or two you get mushy chicken.

You have no hope if you put chicken in lemon for 24 hours. This is where I think the restaurants are falling down.

I was actually in India when I figured this out. I was at a tandoori kebab restaurant and loved what I was eating. So I started asking questions.

They told me they didn’t use yoghurt in the marinade. That’s when the light came on for me. No yoghurt. No mushy chicken. That fixed my tandoori chicken once and for all.

You may think that’s sacrilege. A violation of the manifesto of tandoori chicken. Guess that makes me a heretic. That’s a role I’m good with. Leave yoghurt out. Add lemon at the end. Dare to be different.

Tandoori chicken on a board with green chilies.

Pay attention to your grilling for the best tandoori chicken

Grilling technique matters here.  Cook over indirect heat until your chicken is almost done. Move it over to direct heat to get a bit of char right at the end.

Start your thighs 5-10 minutes before the white meat and drumsticks. You don’t want to overcook the more delicate pieces before the thighs are done.

That’s pretty much it. Marinate. Grill. Enjoy. You’ll never look back.

Tandoori chicken on a board from above.
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4.94 from 15 votes

tandoori chicken

Tandoori chicken can be great. Don't let mediocre restaurant chicken put you off something wonderful. You can make it way better than they can.
Course Main
Cuisine Indian
Keyword tandoori chicken
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 620kcal
Author romain | glebekitchen


Tandoori chicken

  • 1 3-4 lb chicken or a mix of chicken parts
  • tandoori marinade recipe below
  • 1/2 lemon juice
  • 1-2 tbsp ghee to brush (optional)

Tandoori marinade

  • 1 Tbsp cumin powder
  • 1 Tbsp coriander powder
  • 2 tsp hot curry powder - Madras curry powder
  • 1 tsp turmeric powder
  • 2 tsp kashmiri chili powder
  • 1 Tbsp kasoor methi - dried fenugreek leaves
  • 2 tsp salt
  • 1 tsp mint sauce - Google Coleman's mint sauce
  • 1 Tbsp cilantro leaves/stems
  • 1 Tbsp Pataks tandoori paste - optional
  • 1 Tbsp garlic ginger paste
  • 3 Tbsp oil - neutral oil like vegetable or canola
  • 4-6 Tbsp water - to make a runny paste
  • 1 pinch red or orange food colouring - optional


  • Combine all the ingredients in the tandoori marinade except the lemon. The lemon goes in at the end. Lemon is acidic. It "cooks" the chicken as it sits. You don't want this.
  • Cut the chicken into 10 pieces. Quarter the chicken. Cut the drumstick from the thigh. Cut the wings off the breasts. Halve the breasts. Remove the skin from the breasts, drumsticks and thighs. Leave the skin on the wings.
  • Combine tandoori marinade with chicken. Refrigerate for at least 1 hour and up to 12 hours.
  • Add the lemon juice right before you light the grill.
  • Light your grill. Build a two zone fire if using charcoal. Turn your gas grill to max on all the burners except one. You want high, indirect heat. If you can get your grill over 500F that's perfect.
  • If you have a kamodo grill experiment with higher temperatures. I'm not saying go to 800F and walk away though. The hotter the grill, the more you have to pay attention. Gets pretty tricky above 600F.
  • Different chicken pieces cook at different rates. Keep that in mind. Start your thighs first. Breasts and drumsticks next. Wings last. And don't just check one piece with your thermometer. Move it around. And pull your chicken pieces when they are ready. Perfect tandoori chicken means all the pieces are cooked perfectly.
  • Grill the chicken over indirect heat until almost done - around 20-25 minutes. This depends on how hot your grill is so use your instant read thermometer and cook to about 155F. Always use an instant read thermometer.
  • Move the chicken over direct (high) heat and grill an additional 2-4 minutes, turning every minute. You want a bit of char but you don't want it to burn or dry out.
  • Brush with a bit of ghee if using. Serve garnished with a bit of cilantro and thinly sliced white onion or shallot. A bit of raita works nicely too.


You can buy it but garlic ginger paste is much better when you make it yourself.

Tandoori chicken in the oven

You can make tandoori chicken in the oven. A little extra oil helps though so add an extra tablespoon or two to the marinade. Pre-heat to 450. Place your baking dish in the oven to get nice and hot. Once it's hot place the chicken in the pan. Keep some room around each piece. Don't jam them all in.
Roast as you would any other chicken. When the chicken releases from the pan flip it. Flip it a couple extra times while the chicken cooks. When an instant read thermometer reads 155F remove the tandoori chicken from the oven. 
Fire up your broiler. Once it's rip roaring hot give your chicken a bit of char. Watch it carefully and rotate the pan to ensure even browning.


Serving: 4servings | Calories: 620kcal | Carbohydrates: 3g | Protein: 41g | Fat: 48g | Saturated Fat: 11g | Cholesterol: 172mg | Sodium: 1361mg | Potassium: 509mg | Fiber: 1g | Vitamin A: 1340IU | Vitamin C: 3.5mg | Calcium: 24mg | Iron: 4mg

21 thoughts on “tandoori chicken”

  1. The video shows chili powder as part of the marinade but it is not listen in the ingredients. How much chili powder is added?

  2. I made this today to test out the capabilities of my new offset charcoal grill/smoker. I had planned on grilling at 550F and charring at 700F (the limit of the apparatus). 550F was enough to cook and char the chicken in about 10 mins… (n.b. it is not direct heat, but hot air pushed by a fan)…

    The flavours in the chicken are 100% spot-on compared with any commercial Tandoori I have ever had, and they really come out once you let the pieces cool down to “warm”. I would say in fact they are more tender and flavourful than the “bone-dry” stuff from Tandoor ovens at restaurants.

    Thanks for this great recipe. I am anxious now to try the others.

  3. 5 stars
    Absolutely. Fabulous.

    Thank you so much for this recipe – where has it been all my life?

    I used skinless chicken thighs (some bone in and some without – just what I had in the fridge), I used mint jelly instead of the mint sauce (again just what I had in the fridge), added dried chilli flakes as we didn’t have any hot curry powder and ended up marinating it for about 18 hours before cooking over charcoal.

    You were completely right about not using yoghurt, our past efforts have always resulted in mushy chicken. All the ingredients? I cannot begin to describe the complexity of flavours that you achieve with them – amazing!

    Helping me eat the food were two others who have lived and travelled through India (mainly round Bangalore) and they described the chicken as ‘superb’ and said that it brought back memories of them of going to the local hotel and having a half (or whole) tandoori chicken with salad for lunch. I just thought it was delicious and for me it was the nicest Tandoori chicken I have ever eaten outside a restaurant and better than many that I’ve had inside as well (cough).

    Your garlic/ginger paste is now made and in the fridge ready for more of your recipes – thank you.

    • Ha. Maybe it’s a Bangalore thing. Great to hear you enjoyed it and that it brought back memories for your dining companions. I can’t ask for better than that!

    • All of it goes in. Just keep in mind the marinade is meant to drip off as it cooks (raised grill) so it can be a bit salty if you don’t do that. If you aren’t doing that roll back on the salt in the marinade recipe.

  4. This is brilliant. It is soo good, I have made it twice in a week. Thank you for all your great work and for an amazing website. The only problem I have is I don’t know what to try next. With best greetings from Shropshire in UK

    • Glad you liked it! Maybe give the hotel style curries a go? I’m really pleased with the results I’m getting with them!

  5. Exactly. This is what I have been trying to tell people. Acidic ingredients will make the chicken go rubbery. That’s what ruined my chicken tikka in the past. An expert tandoori chef once told me how he did it. 1) Add just ginger, garlic paste salt and spices. Leave for a while. 2) 30-60 min before cooking, THEN add the lime/lemon juice and a bit of yoghurt. You typically see restauranteurs making chicken literally swimming in yoghurt. There’s no need for it. The chicken should be just coated by the marinade so it clings onto it

  6. 5 stars
    I currently writing a post for the blog on different chicken​ recipes. I came across your great recipe and I’d love to feature it as one of the 8 recipes​, using one of your images.​ ​I​ ​w​on’t detail any part of the recipe, but​ will link back to your post and give your blog full credit, of​ ​course!

    If you would prefer me not to include your recipe in this post, please let​ ​me​ ​know and I’ll leave it out.​ ​The post will go live this Saturday, ​June​ 1​0​th.

    I look forward to hearing from you!
    All the best

  7. The weather here is finally awesome again and I plan to be grilling veeery soon so I am very excited about this recipe! I have never made tandoori chicken before so this will be quite the adventure! It looks incredible! What kind of sauce is that in the picture? 🙂

    • I think you will like this version. The sauce is just a mix of coriander green chili chutney (from any Indian grocery) and plain greek yoghurt with a bit of green chili and kashmiri chili powder sprinkled on top. Easy.

4.94 from 15 votes (12 ratings without comment)

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