Tandoori Chicken
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Juicy on the inside, crisp on the outside, and seasoned to perfection, tandoori chicken is delicious and easy way to spice up your family dinners.
Tandoori chicken is a traditional Indian dish of chicken marinated in yogurt, citrus, and spices, and then roasted in a tandoor, a cylindrical clay oven. The chicken gets its signature reddish hue from the combination of spices, the flavor of which is further enhanced by toasting them in a pan prior to incorporating into the marinade. Tandoori chicken is a simple dish to prepare, and you can replicate the tandoor environment at home by roasting in a high-heat oven. In this recipe, adapted from Food & Wine, the chicken is deliciously seasoned with super-crispy skin.
Instead of making a traditional green chutney, I serve store-bought mango chutney alongside – it adds a gingery sweetness that complements the spices. Serve tandoori chicken with naan, basmati rice pilaf with dried fruits and almonds (or simple basmati rice), and a refreshing cucumber mint salad. Kids love this one, too!
Table of Contents
“This is the best tandoori chicken recipe you will find. It is definitely restaurant quality, or better.”
What You’ll Need To Make Tandoori Chicken
- Paprika, Garam Masala, Cumin, Coriander, Turmeric, Cayenne Pepper: This blend of spices creates the signature flavor of tandoori chicken, providing warmth, depth, heat and a vibrant color.
- Fresh Ginger and Garlic: Both are key aromatics in the dish, adding a punch of flavor.
- Greek Yogurt: Acts as the base for the marinade, tenderizing the chicken thanks to its acidity. It also helps the spices adhere to the meat and contributes to the dish’s creamy texture.
- Lime Zest and Juice: Adds a citrusy brightness to the marinade.
- Chicken Drumsticks: Serve as the protein in this dish, chosen for their juiciness and ease of eating. Bone-in chicken thighs would also work, and the cook time would be about the same.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by combining the spices in a small skillet.
Toast for a few minutes until the spices are fragrant. This step really enhances the flavor.
Next, zest the lime and chop your fresh ginger and garlic (the ginger and garlic will get blended in a food processor, but they won’t fully pulverize unless you give them a rough chop first).
Combine the toasted spices, ginger, garlic, yogurt, lime juice, lime zest, oil and salt in a mini food processor or blender.
Pulse until smooth.
Then, using a sharp knife, make slashes in the drumsticks. This increases the surface area of the chicken, so the marinade can penetrate the meat.
Toss the drumsticks with the marinade, cover and refrigerate for at least 3 hours or overnight.
Line a baking sheet with heavy duty aluminum foil and place a greased oven-proof rack over top. Arrange the marinated drumsticks on the rack, leaving a bit of space in between them.
Cook for 45 minutes, turning once, until the chicken is cooked and the skin is quite crisp.
Finally, flash the chicken under the broiler for about 5 minutes, until the skin is super-crisp and a bit charred.
Serve with mango chutney and lime wedges on the side.
Frequently Asked Questions
The chicken is best marinated for a few hours or overnight, but if you’re in a time crunch, you can simply coat the chicken with the marinade and cook it immediately; it will still be packed with flavor.
That’s correct, traditional tandoori chicken is typically made with ground Kashmiri chili pepper, a spice found only in Indian grocery stores and some supermarkets. Paprika makes an excellent substitute and is readily available, so I use that instead.
Yes, besides drumsticks, bone-in chicken thighs are an excellent choice due to their juiciness and flavor, which stand up well to the high heat required for cooking. Thighs also tend to remain tender and moist, making them a preferred option over chicken breasts, which may not fare as well under the intense heat and could become dry.
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Tandoori Chicken
Juicy on the inside, crisp on the outside, and seasoned to perfection, tandoori chicken is delicious and easy way to spice up your family dinners.
Ingredients
- 1 tablespoon paprika
- 1 tablespoon garam masala (substitute curry powder if you can't find it)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper (use ¼ teaspoon for less heat)
- 3 tablespoons peeled and roughly chopped fresh ginger (see note)
- 7 garlic cloves, peeled and roughly chopped
- ¼ cup whole milk Greek yogurt
- Zest and juice from one lime (about 1 teaspoon zest and 2 tablespoons juice)
- ¼ cup vegetable oil
- 2½ teaspoons salt
- 12 chicken drumsticks (about 4 pounds)
- 1 (9 ounce) jar mango chutney, for serving (optional)
- A few sprigs cilantro, for garnishing the platter (optional)
- Lime wedges, for serving (optional)
Instructions
- In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
- Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
- Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
- Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
- Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Transfer the chicken to a platter and garnish with cilantro sprigs and lime wedges, and serve with mango chutney on the side.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
Pair with
Nutrition Information
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- Serving size: 3 drumsticks (nutritional data does not include chutney)
- Calories: 807
- Fat: 53g
- Saturated fat: 11g
- Carbohydrates: 8g
- Sugar: 1g
- Fiber: 2g
- Protein: 73g
- Sodium: 1884mg
- Cholesterol: 369mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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We made these with chicken thighs and were thrilled with the results – tender and savory. I decided to cook them in the pan and then grill them – couldn’t find the rack! Served with jasmine rice and the cucumber mint salad. And thanks for the suggestion about the red onions. I will always do that!
Made these on the grill instead of the oven, and they were perfection. For those wanting to try them on the grill, set the grill to high and get your grill marks. Then set the burners to low to make sure the meat is cooked all the way through. Drumsticks are forgiving that way. Thank you for an excellent recipe.
When you say roast, what temp is the oven setting on? Looking forward to trying this recipe. Just found your site, thank you!
Kate
Hi Kate, Oven temp is 450°F.
Perfect recipe for drumsticks that were on sale this week. Followed recipe as given, but did not make the mango chutney and was only able to marinate 4 hours. Listed cooking time was spot on and excellent flavor even with the short time in the marinade. I will add more cayenne to increase the heat a bit next time and make sure to plan ahead to marinate overnight. Served with savory mashed butternut squash.
My family loved the chicken. I didn’t have any mangos so I didn’t make the chutney, but will definitely make the chicken again. Two-year old approved!
I made the Tandoori chicken recipe for a family get together, and to say it was a hit would be a gross understatement. The spice mix is so flavorful and easy. The last time I had a good “curry” was in Europe, and this was up there with those. I have a British friend at work who tried it and is now using this recipe. She said it’s the closest to Indian food at home she’s had since being in the US. Next time, I’m going to double the marinade just to have extra after cooking for on rice. I did use thighs with skin and bone rather than the drumsticks since that’s what I had on hand. I made the Naan bread to go with it. This recipe is fantastic and a total keeper!! Thank you!!
Have made these several times. Delicious. Goes well with raita. Jenn, you need to develop a biryani recipe too!
Can I marinate the tandoori chicken and then freeze it in the marinate for another time? If the answer is “yes” does that mean I can do the same with all the chicken marinated recipes. Many thanks.
Hi Vi, I would not freeze a yogurt based marinade. You can, however, freeze oil based marinades.
Can I cook the Tandoorie Chicken Drumsticks with NO SKIN
Hi Vi, Yes, but you’ll miss the crispy skin, which is the best part 🙂
Hi,
Can lime juice and zest be substituted for lemon? Also, how can you tell whether a rack is oven safe? Thanks.
Hi Emily, Yes, lime will definitely work. My oven-safe racks are metal with no plastic coating.
Is it okay to substitute Greek yogurt with regular yogurt or the taste will be different?
Hi Sabeen, I’d stick with Greek yogurt as it will coat the chicken better.
Hi Jenn, if I baked it in the oven without the rack and in its own juices, would I use the same baking time? (I dont have a baking rack).
Hi Mona, Yes, the cook time would be the same but the skin won’t crisp up unless the drumsticks are cooked on a rack. Enjoy!
Please let me know if I can substitute yogurt with something else and still have a good taste. I do not mix meat with milk products. THanks.
Hi Nina, Unfortunately, there’s no good sub for the yogurt in this recipe. Sorry!
A fabulous blend of flavours. The chicken was very tender and delicious. A definite keeper.
Growing up, I didn’t enjoy it when my parents made chicken Tandoori (I did eat all other curries though!) But I needed something easy to add to my Indian menu for entertaining a group of friends, and found this easy recipe. The drumsticks were pretty simple and SO GOOD. Slashing the meat and marinating for 24 hours when a long way. I will be making these again soon.
This looks great! Would it work as well with other chicken parts, like wings or breast?
Hi Jane, I think it would work well with wings — breasts might dry out.
Hi Jenn,
Can these be made as an appetizer? I need to bring something to a party next weekend and most of the food will be finger food?
I am loving everything I make from your site, over and over again!
Hi Mary, So glad you’re enjoying the recipes! They would be delicious as an appetizer!
Hi Jenn,
I should have asked earlier, can these be served at room temp? We will be going by boat and I am wondering whether I will need to reheat them when I get there?
Thanks,
Mary
They will be delicious at room temp — only problem is the skin won’t stay crisp. I would probably reheat to crisp up the skin 🙂
These had great flavour! I marinaded for 5 hours and served over basmati rice with steamed broccoli. I left out the coriander as I’m not a fan.
Dear Jenn,
I just tried this recipe and this is my first recipe that I tried from your website.It is absolutely delicious.I’ve been doing Tandoori chicken from the past 5 yrs with the packaged tandoori mix.But I always had a guilt of using packaged mix as it has lot of color in it though it tastes good. Luckily I found this website while browsing for the recipe ‘kale and chickpea salad’ and I happened to see this tandoori recipe.I thought I should try it because of the fresh ingredients used in the recipe but little doubtful about the taste. I did almost exactly followed the detailed step by step instructions. After my first bite I was so happy that I tried the recipe.It is excellent and my 7 yr old picky eater certified this as ” super delicious and yummy” and declared that this tandoori is going into his favorite food list.It even tastes much much better than the one with packaged mix.
Thank you so much Jenn for the wonderful recipe and I am so glad I found this website. In the next couple of months I am going to try everything in this website and review whenever I can.
So happy you liked it, Mani! Hope you continue to enjoy the recipes on the site — and I greatly appreciate the reviews. Thank you!
Hello,
Do you know the nutrition stats on this? Specifically protein, carbs, and fat?
Thank you!
Hi Kristina, The nutritional data has been added underneath the recipe. Hope you enjoy the dish.
Absolutely delicious! Have made this several times for my picky eaters and it turns out perfect every time.
Actually every recipe I have ever made off your site has been amazing and has turned out perfectly.
Thank you!
Made this for my family that typically doesn’t like to try new things. They loved it!!! I have made a few more recipes from this site and now I have become one of its biggest fans.
Excellent job, keep up the good work
I served these for super bowl with the cucumber mint salad and some crispy baked potato chips. If you do not find mango chutney and you are in a rush, Kraft has a Mango Chipotle salad dressing that does the job (I put some of it in a Ramekin with a spoon as pictured).
Everybody favored these drumsticks over chicken wings!
A tip from me to you: don’t ignore the recommendation to turn on the exhaust fan (or maybe even open a window!) because it does get pretty smoky.
Hello, this looks great. I have whole coriander and cumin seeds, I’ve only used them once so not sure how they work to replace the jarred spices. Do you think I could use the fresh ground seeds or are the dried spices better? Thank you!
Hi Sandi, Fresh ground is always better. Hope you enjoy!
All I can say about this recipe is WOW! It was absolutely amazing. I followed the recipe step-by-step and the chicken legs were amazing. Not only did I gobble up every bit, but my kids loved it! I would highly recommend this recipe to anyone.
This will become a staple in my household.
Instead of mixing the chicken in a bowl, I put them all in a gallon sized Ziplock bag and then added the marinade. Zipped it shut and mixed it all together. Once it was well mixed I just tossed the bag in the fridge and let it sit until I was ready to put them on the sheet.
I loved how easy and delightfully tasty this chicken was. I now have started toasting my spices for other recipes , thank you
Hi Jenn
I have made Tandoori chicken using this recipe twice and it turned out aweeeesome. My daughters were so happy and excited. I skipped the Mango Chutney , but it was still awesome.
Thanks for the delicious recipe.
Madhuri.
I made the tandoori chicken but used chicken breasts since that’s all that’s was available at the time. The chicken came out tasty and moist. The spices in the recipe make the dish flavorable and authentic. I served it with cauliflower and naan bread. Definitely will make again.
I have made this twice each time with chicken thighs. The second time I upped the heat a bit, but both times it was delicious. I thought on having the leftovers another night, but guess what, when I went to get them they were gone – taken to work for a certaiN someone’s lunch. Each time I have doubled the recipe with no problems. I have emailed the recipe to my family in the UK – they are huge eaters of Indian food – no more Friday night take out. T hanks jenn
These were amazing! Perfect blend of spices – we bought a large pack of drumsticks from Costco, marinated overnight, froze half in a large ziplock (with the marinade) for a future meal, and cooked the other half. They were devoured – the whole family including our 5 year old twins – couldn’t stop eating them. The mango chutney is the perfect compliment for the spices; served your Naan Bread on the side – super easy & tasty.
Quick follow up to my review above. We pulled the frozen (marinated) drumsticks out to thaw last night & they were, once again, fantastic. Took them to a friend’s house (along with the naan) for a potluck & they were a hit. I’ll be doubling & freezing half from now on – super quick & delicious meal to have on hand. Many thanks for such a great recipe!
First, I have to tell you that every recipe I’ve tried from your site has been amazing and easy to prepare with the clear instructions. Thank you!
My question about this Tandoori Chicken is do you think it could be made on the grill, and if so, how long should it be grilled, when should it be turned?
Thanks, Margaret! So glad you are enjoying the recipes. This chicken can definitely be made on a grill. I would start the grill on medium-high heat (grease the grates by lightly dipping a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated). Place the chicken on the grill, then cover and cook, turning occasionally, until the skin is browned and crisp but not charred, about 10 minutes. (Keep an eye on it in case there are any flare-ups.) Turn the chicken pieces again, then either turn the heat down to medium-low or move the chicken to a cooler part of the grill. Continue cooking, covered, until the chicken is cooked through, about 15 minutes more. Hope that helps and please let me know how it turns out!
I’m doing this on a charcoal grill with wings for a football game. Just do them indirect no coals under the meat until they are cooked through and then spread the coals out for the final sear, mimics the oven/ broiler method.
Do you think this recipe would work with salmon/fish or with shrimp? I remember eating tandoori seafood once and thought this would be a great recipe to try and replicate that. Thanks!
Hi Ana, Yes, just reduce the marinating time to 20-30 minutes. Please come back and let me know how it turns out 🙂
I made this for my husband and son today and they loved it. Thank you!
My husband is a huge tandoori chicken fan – it’s what he always orders at an Indian restaurant. After I made this dish last night, he proclaimed it better than any Indian restaurant we had ever visited (and we have some very good ones in our area). This recipe will be a regular at our house!
So glad you all enjoyed it, Gail!
From the moment I read the list of ingredients on this recipe, I knew it was a winner. It reminds me of a Pakistani dish a friend of mine taught me to make. Her ingredients included ginger & garlic paste, yogurt, chat masala and cayenne pepper. Though the chicken was quite tasty, your recipe is superb! The fresh ginger blended w/ the toasted spices are so fragrant and delicious. My children were all calling for more, more, more. Any day you can please everyone in our kitchen is definitely a great cooking day!
Thanks for sharing Jenn 🙂
I made this, along with the Basmati rice pilaf, last night and it was AMAZING! My boyfriend, who is a chef, raved about both of them! The rice pilaf was a perfect accompaniment to the chicken. Thank you!
So glad you enjoyed, Melissa!
This was terrific! Made it with drumsticks and bone-in thighs and marinated overnight. Tons of flavor and just the right amount of heat…The crispy skin was indeed the best part.
Made this for dinner over the weekend using chicken thighs and they were GREAT! I served it with the Basmati Rice with nuts and dried fruit (which was a huge hit) and the cucumber salad. I think next time I would replace with cucumber salad with cucumber raita.
Yum, this was a hit with the kids and family. I used both drum sticks and thighs and chicken breast. It turned out best for pieces with the bone in.
The mango chutney and nan bread go great with this.
Made this tonight for my husband and two teenage boys and it was devoured. Thanks, Jenn…it’s a keeper!
I try this recipe last night, (marinate overnight) and it comes out good. Maybe next time i will add a little bit hot cayenne or paprika to have more kick. My son who is picky he loves it. Thanks
Hi all: I made these with both drumsticks and thighs (skin-on) and they turned out perfectly! I forgot to buy mango chutney but made up a quick raita sauce (yogurt and cucumber) and it was the perfect balance to the yummy spices of the chicken. Thanks Jen for the fantastic recipe!
Thanks for being the first to review, Michelle. Love your idea to serve with raita.
I have fallen in love with your website. Such GREAT!!! Recipes. I fixed the Pecan Shortbread Squares over the Christmas Holidays. My family loved them.
Any suggestion on what I can substitute the yogurt with since I have a dairy allergy?
Thanks so much
Hi Annie, Could you use a non-dairy yogurt?
Hi Jenn,
Have you tried receipe with chicken thighs? I don’t like drumsticks 🙂
Kathy G
Hi Kathy, I haven’t but think it would work just fine — cook time would be about the same.
Can you cook this recipe on the outside grill?
Yes, absolutely!
How would we do this for breast meat? straight substitution? looks yummy.
Hi Stephanie, The recipe should work with bone-in breast meat; just start checking for doneness after about 35 minutes. Hope you enjoy, and please let me know how it turns out 🙂
Tried these with bone in chicken breasts as per your suggestion and they were delicious. Served with rice and naan. I found them a bit spicy (but I can’t tolerate any sort of heat :), but my daughter and husband loved them. Thanks. Am enjoying your site.
Can I use Tandori powder that they sell in the indian grocery store?
Hi Anjli, There is so much variation in spice blends; I think it’s best to stick with the spices in the recipe so you get the same result.
Could this marinade be used with other pieces of chicken ie – skinless thighs or breasts?
Thanks!
Love your recipes.
Hi Jude, For this recipe, I think dark meat is best so I’d stick with bone-in thighs or drumsticks. I haven’t tried skinless but it should work; just won’t get real crispy.
My family doesn’t really like drumsticks. Would like to try this with thighs. How would that effect the cooking time (if at all)?
Hi Tracy, Cook time should be about the same. Hope you all enjoy!