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    Home » Recipes » Chicken Recipes

    Best Tandoori Chicken

    Published: Oct 13, 2019 || Modified: Jun 14, 2021 by Farrukh Aziz

    16970 shares
    Jump to Recipe

    Tandoori Chicken - an iconic restaurant style smoky grilled chicken appetizer dish. It's authentic, easy and the best.

    This is definitely going to become your one of the favourite chicken recipes this winter season.

    Oh yes! Make it in an oven or gas stove, airfryer or instant pot, you are going to love it in every way.

    Authentic Tandoori chicken masala on round black tray, saffron rice, onion rings, lemon and chutney on side.

    Jump to:
    • About the recipe
    • The best chicken pieces for this recipe
    • How long should we marinate the chicken?
    • Storage and freezing this grilled chicken
    • Important Tips to follow
    • Side dish to serve
    • How to make Tandoori Chicken
    • How to bake it in the oven?
    • How to make it on gas stove in pan?
    • How to make it in the Airfryer?
    • How to make it in the Instant Pot?
    • More delicious chicken recipes for you :
    • 📖 Recipe

    Often it tends to happen that we crave for tandoori dishes and most of the time it's tandoori chicken.

    Not to mention, almost all the non-vegetarians would have had a piece of it. Isn't it? And still would be wanting more.

    Most of the time, my family particularly asks me to make it at home. Believe me, they can eat it almost every day. They are so much fond of this delicious smoky grilled chicken legs.

    Undoubtedly, it is an easy and the best recipe that I am sharing here. And, there is absolutely no secret of any store bought tandoori masala behind it. At home, it easily comes together without any fuss.

    In this process, nothing is complicated at all. And I swear, this is no philosophy but truth. And so, returning back to the ocean of flavors and masalas let’s get into the waves.

    About the recipe

    Tandoori chicken is a crazy good and smoky chicken appetiser that you will love truly. Traditionally, it is prepared by roasting or grilling the marinated chicken in a clay oven or tandoor.

    The marinade consists of thick yogurt (curd/dahi), few handy basic spices and powders and the secret star ingredient - Mustard oil.

    Now, let me disclose this to you. In restaurants, chefs use mustard oil for most of the tandoori and tikka recipes.

    Myself being from the family of chefs and great home cooks, we all have been following this tip since many years.

    The Indian restaurants and the dhabas makes the use of red food colour in the marinade. The addition of food color gives nice bright and fiery red appeal to the tandoori chicken.

    But, the recipe that I am sharing with you today has no artificial colour at all. All that beautiful red colour you see here is due to the use of good quality Kashmiri red chili powder.

    The marination actually is done in two steps - the first marination and the second marination. The double marination process gives the best result.

    As we proceed further, I shall show every step in detail to make the best tandoori chicken recipe at home.

    Don't you have modern oven or traditional clay oven at home? Do not worry! Go on ahead to make it on gas stove in grilling pan or regular pan.

    There will be NO disappointment ever and of course there will be no looking back.

    Because, you will find this one to be the best than the other tandoori recipes on the net. And I don't make false claims. 🙂

    This Tandoori Chicken is

    • Easiest and the Tastiest.
    • Healthy.
    • Without any artificial food colour.
    • Traditional and authentic version.
    • Low in carbs.
    • Keto friendly.
    • Gluten free.
    • Exactly like that of Indian restaurants or Dhabas.
    • Can easily be made in clay tandoor, in oven, on a gas stove in pan, in air fryer, Instant pot or Mealthy multipot.

    The best chicken pieces for this recipe

    Traditionally and ideally, the best chicken cut to go for is the whole chicken legs (chicken drumsticks with thigh).

    Do you know why? Because, that cut of chicken meat has higher fat content making it juicy, moist and more flavourful.

    However, you can also go for chicken breasts for the healthier version. All you need to do is follow the same procedure, thats it. Cooking time in the may vary couple of minutes here and there.

    How long should we marinate the chicken?

    As we do the two marinations here in this process, let the first marination be for 45 minutes - 1 hour under refrigeration. But, nothing less than at least  30 minutes only in the case of strict crunch of time.

    For second marination time, please let the chicken peacefully rest in the yogurt and spices for good 8 hours or overnight under refrigeration.

    Similarly, only in strict case of short of time, still I would insist you to let it marinate for minimum 4 hours.

    Honestly, I do not really want to compromise on it's flavors. So, I always go for at least 45 mins of first marination time and 8 hours for second marination time.

    Storage and freezing this grilled chicken

    Now, honestly, if we talk about freezing the cooked or grilled chicken here, then I would strictly say NO.

    Rather, I would highly recommend you to freeze the marinated chicken in the freezer in a clean air tight container or zip pouches in portions.

    Whenever, you plan to have a meal with it, thaw it overnight in the refrigerator or for few hours on the counter. Go on ahead with cooking as per the method you prefer and then enjoy.

    Marinated chicken stay very well in the freezer for good 2-3 months.

    Important Tips to follow

    Always, clean and wash the chicken pieces well.

    Ensure to pat dry the chicken meat to avoid any excess liquid in to it.

    Always, use sharp knife to make deep cuts on meat pieces. The cuts ensures the deep penetration of marinade making it perfect and juicy.

    The secret behind the best tandoori chicken recipe is it's marination process and the use of mustard oil.  So follow the two step marination exactly the way mentioned below.

    Always use thick curd, either the hung curd or the greek yogurt to make the marinade.

    If you do not have the access to Kashmiri red chili powder, use any medium hot chili powder to the marinade. You can also choose to use smoked paprika powder or cayenne pepper as well.

    For the best taste and flavors, make sure to use mustard oil only. However, if it not available in your part of the world, then you can go ahead to use any vegetable oil of choice. You can use melted butter as well.

    The longer you marinate the chicken, the better will be the flavor always. So, follow the marination time accordingly. If, in case you have the crunch of time, then try to marinate it for minimum 4 hours at least.

    Let me tell you the secret that I follow most of the time to make the tandoori chicken smoky. I always prefer to give charcoal dhungar just before grilling/cooking them or right after the cooking is over.

    So, the either way works best and you get nice smoky murgh tandoori at home.

    Side dish to serve

    Sprinkle some chaat masala over the tandoori chicken and serve it with saffron rice or Zafrani Pulao along with some onion rings, lemon wedges and mint yogurt chutney or Green Chutney on the side.

    You can also, serve it with nan or or any Indian flat bread. Enjoy it on its own as an appetiser/starter with chutney.

    How to make Tandoori Chicken

    For the recipe, we need to do the double marination as mentioned above in the post. The method involves the series of steps that I shall be mentioning in detail below.

    So, here's how to make the best tandoori chicken at home in 4 ways.

    Preparation of Marinade

    To start off, First, clean, wash and make cuts on the chicken using a sharp knife. (photo 1)

    For the 1st marination process, we need - Ginger garlic paste, Kashmiri red chili powder, lemon juice and salt. In a large bowl, whisk all these 5 ingredients  and mix well. (photo 2 and 3)

    Add chicken and mix it very well in the marinade, then, cover the bowl with a plastic cover and leave it for 45-1 hour under refrigeration. (photo 4)

    Step by step picture collage of the process for the preparation and first marination of chicken.

    Coming to the second marination of chicken, we need -  Roasted cumin powder, ginger paste and garlic paste, Kashmiri red chili powder, Coriander Powder, Garam masala powder, thick or hung yogurt (curd), black salt and pepper powder, Mustard oil.

    In another bowl, add all the ingredients of a second marination and mix it very well. (photo 5 and 6)

    Once the first marination is done, transfer the chicken in this second marinade. (photo 7)

    Cover the second bowl also with a plastic cover and refrigerate for 7-8 hours or overnight. (photo 8)
    Note:  Remove the marinated meat from the refrigerator 45 minutes before you plan to cook it.

    Step by step collage for the process of second marination to make chicken tandoori.

    Smoking the marinated Chicken

    Now comes the interesting part, if you wish to give smoky flavor to the dish, then simply give the charcoal smoke to the marinated chicken just before cooking it.

    Place a small steel bowl oven the chicken and put 1 teaspoon of ghee over the live charcoal. Immediately cover the bowl with lid and allow it to rest for 8-10 minutes. (photo 1 and 2).

    However, you can choose to do this charcoal smoking step after the meat is cooked.

    But, personally I prefer doing this process before cooking it in the oven or pan or instant pot or air fryer.

    step by step collage of the process to smoke the marinated chicken.

    How to bake it in the oven?

    If you do not have Tandoor oven or Angethi (Coal Barbecue), it is totally okay. But, if you have an oven, you have the right alternative to make this tandoori chicken recipe.

    Pre-heat the oven at 220 degrees centigrade.

    Remove the chicken from the marinade and arrange it on a baking tray or a wire rack. Photo 1 and 2.

    Note : If you are placing it on a wire rack, then place the dripping tray under the rack to collect the dripping over it. You can even line a baking sheet and use it.

    Grill the chicken in the oven for 25-30 minutes and then broil it for 5-7 minutes.

    Note: Turn the chicken once in a half way of grilling (after 15 minutes).

    The chicken is ready to serve. Photo 3.

    Step by Step picture collage of the process to make tandoori chicken in oven.

    How to make it on gas stove in pan?

    If you can’t resist roast chicken and you don’t have an oven either, do not worry at all. You must be having a gas stove at home.

    You may use a roasting grill. This roast grill is easily available in the supermarkets. So, fetch one and place it over your burner.

    Having said that, if you do not have a roast grill, thats fine, simply cook it in a pan and give charcoal smoke in the end.

    Furthermore, make a note to place a foil beneath the stove to avoid the platform getting oily and greasy.

    Firstly, heat the pan, and place the chicken on it. Photo 1.

    Then cover and cook until done, do flip it once in between. Photo 2.

    Grease the grill with oil so that the cooked chicken pieces does not stick over the grill. Place the cooked meat upon the grill and turn the flame to medium high. Then grill from both the sides until it is slight charred and release smoky aroma. Photo 3 and 4.

    Step by Step picture collage to make tandoori chicken at home on gas stove.

    How to make it in the Airfryer?

    You can also place the marinated chicken pieces in an air fryer if you possess one.

    First, pre-heat the airfryer at 200 degrees. Then, brush the airfryer basket with little oil or butter.

    Arrange the marinated chicken in the basket and air fry it 20 minutes or until charred. (you can flip it once in between).

    Step by Step collage of the process of cooking tandoori chicken in airfryer.

    How to make it in the Instant Pot?

    First, follow the marination step as mentioned above.

    If you see the photo 1 and 2 below, I have placed the trivet first, then I have placed a basket over the trivet. So, basically, you can either cook the chicken by placing it on trivet directly or in the basket. Either of the two works well. Photo 1 and 2.

    Now, add 1 cup of water in the inner pot of the IP. Then, place the trivet in the pot. Place the marinated chicken on the trivet, I have used fryer basket. Photo 3.

    It is absolutely fine if stack on each other, if you are making it in a little larger batch.

    Close the IP with lid, put the valve to sealing position and then pressure cook on high for 12 minutes. Photo 4.

    Once the IP beeps, turn the valve to vent, quickly release the pressure and open the pot. Photo 5 .
    Note: Now, if you wish to serve it as it is, then carefully dish out the chicken using tongs, sprinkle some chaat masala and serve.

    For crispier chicken, you can follow the either way.

    a) arrange them on the tray and pop it in pre-heated oven and broil for fo 7-8 minutes, until charred.

    b) Use Mealthy crisp lid to make them more crisp and delicious.

    Unplug the IP and plug the mealthy crisp lid, place it on the inner pot of IP.  You need to lower the handle of the crisp lid. Now, set the temperature to 200 degrees. Photo 6.

    Step by Step picture collage to make tandoori chicken in instant pot.

    Cook the chicken for 12 minutes. (As I love the crispier chicken, I cooked it for couple of more minutes extra)

    You can flip it once in between - first cook for 5-6 minutes on one side. Then, flip and cook for another 5-6 minutes on the other side. Crisp outer, so juicy within makes it outrageously delicious!

    step by step picture collage of making tandoori chicken in instant pot.

    Dish out, sprinkle some chaat masala over it and serve along with chutney, onion rings and rice or naan.

    More delicious chicken recipes for you :

    • Spicy Chicken Fry - So Crispy and Tasty!
    • Crispy Chicken Pakora
    • Afghani Tangdi Kabab
    • Best Chicken Cutlets | How to Make Chicken Cutlets

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    This post has been updated from the archives, was first published in March 2013.

    📖 Recipe

    Authentic Tandoori chicken masala on round black tray, saffron rice, onion rings, lemon and chutney on side.
    4.42 from 106 votes
    Print

    Tandoori Chicken Recipe

    Tandoori chicken or Tandoori Murgh - an iconic restaurant style smoky grilled chicken dish, that is authentic, easy and best! Perfect for party or gatherings. Here is how to make it on gas stove, Instant Pot, airfryer, oven, and tandoor.
    Course Appetizers, Starters
    Cuisine Indian
    Diet Gluten Free, Low Carb, Non Vegetarian, Nut-free
    Prep Time 5 minutes
    Cook Time 30 minutes
    Marination time 9 hours
    Total Time 9 hours 35 minutes
    Servings 6
    Calories 402kcal
    Author Farrukh Aziz

    Ingredients
     

    • 1 Kg Chicken Legs (de-skinned and trimmed fat, cut into serving pieces)

    For first marinade

    • 1 tablespoon Ginger Garlic Paste
    • 2-3 teaspoon Kashmiri Chili Powder (( I have added 1 tablespoon))
    • 1 tablespoon Lemon Juice
    • Salt To Taste

    For second marinade

    • 300 grams Greek Yogurt / Hung Curd
    • 1 tablespoon Ginger Garlic Paste
    • 2-3 teaspoons Kashmiri Red Chili Powder ((or any chilli powder that gives good colour))
    • 1 teaspoon Coriander Powder
    • 1 teaspoon Garam Masala Powder
    • ¾ teaspoon Black Salt or regular salt
    • ½ teaspoon Black Pepper Powder
    • 1 teaspoon Cumin Powder
    • ½ cup Mustard Oil
    • Red Food Colour (optional) (I have not used any food colour in this recipe)

    For Instant Pot Version Only

    • 1 cup Water
    Prevent your screen from going dark

    Instructions

    Preparation of Marinade

    • Clean, wash and make cuts on the chicken using a sharp knife. This will help the marinade to penetrate well in the chicken
    • In a large bowl, mix all the ingredients of first marinade. (ginger garlic paste, Kashmiri red chili powder, lemon juice and salt)
    • Add chicken and mix it very well in the marinade.
    • Cover the bowl with a plastic cover and leave it for 45 minutes - 1 hour under refrigeration.
    • In another large bowl, add all the ingredients of second marinade and mix it very well.
    • After a first marination is done, transfer the chicken in this second marinade. Cover the bowl with a cling film cover and refrigerate for 7-8 hours or overnight.
    • Take the chicken out 30-45 minutes prior to cooking.
    • Grill it either on a charcoal grill (tandoor) or in Oven or on gas stove. Here I have chosen to do it by roasting in the oven. 

    To bake it in the Oven

    •  Pre-heat the oven at 220 degrees centigrade. Remove the chicken from the marinade and place it on a baking tray or a rack.
    • Grill the chicken for 25 minutes and then broil it for 5 minutes or till done.

    On Gas Stove

    • First, heat the pan, and place the chicken on it.
    • Then cover and cook until done, do flip it once in between.
    • Grease the grill with oil so that the chicken does not stick over the grill. Place the chicken pieces upon the grill and turn the flame to medium high.
    • Grill from both the sides until aromatic. Tandoori chicken is ready to serve.

    In the Airfryer

    • First, pre-heat the airfryer at 200 degrees. Then, brush the airfryer basket with little oil or butter.
    • Arrange the marinated chicken in the basket and airfry it 25 minutes or until charred. (you can flip the chicken once in between).

    In The Instant Pot or Mealthy Multipot

    • Add 1 cup of water in the inner pot of the IP. Then, place the trivet in the pot. Place the marinated chicken on the trivet.
    • Close the IP with lid, put the valve to sealing position and then pressure cook on high for 12 minutes.
    • Once the IP beeps, turn the valve to vent and quickly release the pressure and open the pot.
    • Carefully dish out the chicken using tongs, sprinkle some chaat masala and serve.
    • For crispier chicken, you can follow the either way.
      a) arrange them on the tray and pop it in pre-heated oven and broil for 7-8 minutes, until charred.
      b) Use Mealthy crisp lid to make them more crisp and delicious.

    Crisping the Chicken using Mealthy Crisp Lid

    • Unplug the IP and plug the mealthy crisp lid, place it on the inner pot of IP.  You need to lower the handle of the crisp lid. Now, set the temperature to 200 degrees.
    • Cook the chicken for 12 minutes. (As I love the crispier chicken, I cooked it for couple of more minutes extra)
    • You can flip the chicken once in between - first cook for 5-6 minutes on one side. Then, flip and cook for another 5-6 minutes on the other side.

    Serving Suggestion

    • Sprinkle some chaat masala over it, and serve along with mint chutney, lemon wedges and onion rings. Enjoy it as is or pair it with some naan bread or saffron rice.

    Notes

    Add salt according to the consistency, as we are also adding rock salt. Avoid using salt in large spoons.
    Other refined oil can also be used instead of mustard oil during marination, but trust me the mustard would sensitize an altogether different set of taste buds than the usual ones.  You should, at least, try this once.
    Remove the chicken from the refrigerator 45 minutes before you plan to cook it.
    TIP: Basting is not needed as the required oil is already soaked in the chicken during marination.  This helps the chicken to be cooked well from within.  It will also make the chicken soft and juicy. If you feel you can still do it.  No harm.
     

    Nutrition

    Calories: 402kcal | Carbohydrates: 2g | Protein: 20g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 90mg | Sodium: 412mg | Potassium: 295mg | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 1.2mg | Calcium: 71mg | Iron: 1.1mg
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!
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    Reader Interactions

    Comments

    1. Gaurav

      November 05, 2018 at 10:20 am

      Great yaar , it's difficult to find this type of chicken in our local area as they still use old ways to cook the meat like ""sabji"" in some restaurants we find this but that is also very costly, I will try this recipe at home let see what's come.

      Reply
    2. Aatif

      October 01, 2018 at 9:58 am

      5 stars
      Eating is a Necessity but cooking is an Art...

      Tandoori Chicken is a very common dish known... Cooking it perfectly is an Art... Here is perfect way to Cook the most favourite dish...

      Thanks for sharing it and making things so simple...

      Reply
      • Farrukh Aziz

        October 01, 2018 at 5:02 pm

        Thank you so much for the lovely words of appreciaton dear Aatif 🙂

        Regards
        Farrukh

        Reply
    3. Nisha

      October 01, 2018 at 9:16 am

      5 stars
      I made it this weekend and my family found it to be exactly like the one we used to have it at dhaba. Thank you so much for this amazing recipe ❤

      Reply
      • Farrukh Aziz

        October 01, 2018 at 5:03 pm

        Thank you very much Nisha, I am so happy you all loved it:)

        Regards
        Farrukh

        Reply
    4. Swati Kolar

      October 01, 2018 at 8:05 am

      5 stars
      This is just too good. The steps shown to make it without an oven made it easy for me. Is there a specific brand of Kashmiri chili I should be using to get the beautiful red color?

      Reply
      • Farrukh Aziz

        October 01, 2018 at 8:34 am

        Thank you so much Swati, Glad you loved it 🙂
        Yes, actually I always use Everest bramd kashmiri red chili powder thats gives beautiful red colour to the dishes and yet low in spiciness level 🙂

        Regards
        Farrukh

        Reply
    5. Dhiraj Jayant Kotai

      December 08, 2017 at 1:13 pm

      Namaste Farrukh ji,

      Where I stay there's no way of getting mustard oil. Is there any way I can make it from the seeds I get. Please advice. ????????

      Reply
      • Farrukh Aziz

        December 10, 2017 at 4:42 am

        Hello Dhiraj ji,
        I guess we had a talk on this over Instagram 🙂

        Regards
        Farrukh

        Reply
    6. Shanthini Rajkumar

      March 03, 2016 at 5:55 pm

      Thanks for this super simple recipe. Can't wait to try. Tandoori chicken is a family favourite!

      Reply
    7. Sowmya

      March 01, 2016 at 10:01 am

      Hi ..this is a fantastic recipe
      I have a query. On what mode shld I cook this chicken in the oven. I have bake, toast and broil mode ?

      Reply
      • Farrukh Aziz

        March 01, 2016 at 10:03 am

        Hi Sowmya, thank you so much 🙂
        I would suggest broil mode Sowmya

        Reply
    8. Sunitha

      February 28, 2016 at 1:22 am

      Oh dear thank you so much for this delicious recipe???? That was awesomely yummy???? Just tried one batch and all praises from my hubby and kids . Going to tell my friends too about this recipe..this is the simplest yet perfect recipe for tandoori chicken I have ever tried????????
      The pictures on ur blog are really tempting to give a try for sure.
      Thanks again ????

      Reply
    9. madsad

      February 25, 2016 at 1:49 pm

      mmm....this is delicious

      Reply
    10. Rishi

      February 25, 2016 at 1:41 pm

      Thanks for the recipe. Should we add Mustard oil during first merinade or second?

      Reply
      • Farrukh Aziz

        February 25, 2016 at 2:27 pm

        Add it during second marinade Rishi 🙂

        Reply
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    I am Farrukh, the face behind this beautiful recipe blog Cubes N Juliennes. I am a microbiologist by qualification turned into a Food enthusiast... Know more about me ->

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