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Authentic Tandoori chicken masala on round black tray, saffron rice, onion rings, lemon and chutney on side.
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4.66 from 35 votes

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.
Prep Time5 mins
Cook Time30 mins
Marination time9 hrs
Total Time9 hrs 35 mins
Course: Appetizers, Starters
Cuisine: Indian
Keyword: Tandoori Chicken
Diet: Gluten Free, Low Carb, Non Vegetarian, Nut-free
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
  • 3/4 teaspoon Black Salt or regular salt
  • 1/2 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

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.
    (yogurt, ginger-garlic paste, red chili powder, garam masala powder, black salt, cumin powder, mustard oil)
  • 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.

How To Make Tandoori Chicken

  • 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).

Tandoori Chicken in 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 fo 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