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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Comments
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I made these wih the minted cucumber salad and served with multicolored store bought vegetable chips for an impromptu super bowl gathering at our house that my husband decided to hold 6 hours in advance. The drumsticks marinated for only a few hours and the recipe was a great success. Two of my guests were Indian and raved about the chicken, another “did not eat cucumber” until he tried the salad from his girlfriends plate and ended up going for seconds. Very grateful to you Jen!
I would like to make this with chicken thighs. How long would you suggest I bake them?
Hi Cheryl, are the thighs with or without bones?
With the bones.
I think it should take about the same amount of time.
Fantastic recipe!
I’ve been wanting to try this for some time now and finally made it tonight. Can I just say that the smoke in my apartment was totally worth it! I think and my husband thinks it’s probably the best chicken recipe we’ve had. I can’t count how many times he sad “mmmm” as he was eating. I made it with the rice and cucumber salad, amazing! Thank you for this wonderful recipe! I was wondering how this chicken would cook on the BBQ? Low and slow?
So glad you and your husband enjoyed it, Daniella! Yes, low and slow on the BBQ. Please lmk how it turns out if you try it that way.
I made exactly as written but I halved the whole recipe, was fantastic! Next time I might add just a little more salt out of personal preference. I was worried about the high temp with cook time would make the chicken dry but it certainly was not. Thanks for another great recipe!
What temperature do you bake these at?
Hi Fiona, They get baked at 450°F. Enjoy!
I made this recipe as is. No subs other than lime for lemon. I marinated it for about 20 hours. My husband liked it so much he told me to make it again! And we didn’t even use any chutney or other sauce. Served it with a side of veggies, naan (storebought) and yogurt. I will make this again!
This is our new favorite chicken dish! We have an Indian roommate and she ate this and the minted cucumber salad with her hands – an ultimate compliment! I didn’t change a thing, and I’ll always cook exactly as is! Thanks, Jenn!
This has now become my go-to recipe for chicken on the grill!!! Love it…..so easy and so very flavorful.
This recipe has become a family favorite that I know make weekly. I left the salt out of the recipe and could not see a difference in the taste. The first time I made it the store only had peach chutney so I used that – very delicious.
This chicken was delicious! I didn’t change anything with the recipe, but I was short on time and ended up using a premade mango salsa vs. the chutney. It complimented the chicken nicely.
Love this recipe! My family asks me to make it all the time. Perfect with the basmati rice pilaf!
Just ate this and it was lovely. i used chicken wings and cooked it for 10 mins less. my boyfriend made keema saag. we served it with raita and naan. it was a really nice combo?. very happy, and full. thanks for the recipe.
Excellent!
I’m Indian and have cooked many chicken dishes. Though I really liked the cooking method for this recipe, I didn’t find the flavor as “Indian” as I would like. I think the lime zest and lime juice give it a slightly sweet and Latin flavor…which is fine, but I want it to taste more Indian. My husband suggested using lemon juice instead, which is more commonly used in Indian dishes. I also plan to increase the turmeric, cayenne pepper, and maybe add a tbsp of tomato paste? to give it more red color.
I’d love to hear how it turns out with your tweaks!
Can this chicken be cooked on a Webber grill instead of an oven?
Definitely– enjoy!
I have used this recipe twice with rave reviews each time. My teenage sons think they are the best wings ever!
Thinking about using it again for a dinner party but want something a bit more sophisticated so thinking of bone in, skin on chicken breasts. Any thoughts on how to modify the cooking time/temp?
So glad you enjoy the chicken Tony! The recipe should work with bone-in chicken breasts; just start checking them for doneness after about 35 minutes. Hope the dinner party is a success!
Another winner! the whole family loved it. You are making me look good in the kitchen 😉
This tandoori is absolutely delicious! Thanks for a great recipe. Added 1-2 teaspoon of dried fenugreek leaves to give it a deeper depth flavor.
Hi, Jen,
I’ve never made your tandoori chicken but want to make it for my bookclub this Sunday. Can I make it ahead (maybe even day before) and reheat? I’d like to use bone-in thighs; do I have to slash them if I marinate overnight?
Thanks,
Avis
Yes Avis, you can make these ahead and reheat them. And you don’t have to slash the chicken, but it does help the marinade to penetrate the meat.
Jen,
I did make these last night for my book group and got rave reviews. One woman told me it was the best chicken she had ever had! I marinated thighs overnight (didn’t slash them since there’s no skin on the bottom) and wound up grilling them ahead and reheating quickly on the grill. Served with the mango chutney. Outstanding! Thanks for a wonderful recipe!
Avis
This chicken is absolutely delicious!!!
Served it with naan bought from a local restaurant and the basmati rice pilaf from this site. I didn’t think I’d care too much for the almonds in the rice but to my surprise they added a very nice bit of crunchy texture to the dish. Also, I really appreciate the pictures that accompany all of the recipes here. Well Done!!!
This recipe is simple and incredible! Made it twice in one week. Used thighs and drumsticks. Served it with the basmati rice pilaf as recommended! My family loves And appreciates all of your wonderful recipes. My 1 year old son is crazy about your potato leek soup and is part of the reason why the tandoori chicken with rice was made twice!
Hello, I loved that she has used real Indian spices. And whoever eat chicken in India, likes this dish the most. But we don’t cook chicken with its skin. Use Garam Masala if you like spicy, that we offenly use for some dishes.
Some suggestions for Chutney : Instead of using Mango Chutney,
1. Chutney made from Corriander made from Carriander,Cayene Paper, salt,Lime(Spicy and tangy)
or
2.Schezwan Chutney
These both chutney fits and tastes real good with “Tandoori Chicken”
Loved the recipe!!!! I was uncertain about what to expect, seeing how I’ve never eaten anything Indian……if this is classified as an Indian dish. I followed the recipe as stated, the one thing i changed was, i made a homemade jalapeño mango chutney. I have to say, this meal was fantastic. My wife really enjoyed as well! One to go in the recipe box for sure!
Hello, I am not any professional Cook but I can give you some suggestions for this dish. I am an Indian so I hav eaten this kind of dish hundred of times. I liked this recipe but I didn’t like that it is baked with chicken skin. In India no one eat Chicken with its skin. I would say if you make Schezwan chutney or Corriander Chutney(both should be a bit spicy and Corriander chutney should be a bit sour too) and serve, it will taste real good.
Have a good day.
Absolutely fabulous, and good home-cook tandoor recipes are hard to find. I find most Indian restaurants’ tandoor is too dry. The recipe still requires a pretty robust spice cabinet (nothing I didn’t have on hand), but thanks for not using some of the most esoteric Indian spices, which are hard to find unless you live near an Indian grocery! I would say to readers to use smaller thighs or legs so there is more surface area for the marinade. I prefer skin-on thighs, but I tried this with (egads!) large skinless chicken breasts cut into 3 inch hunks, poked them with a fork and marinated in a zip seal bag for 24 hours. Cooked at 450 degrees but cut cook time down to 20 minutes followed by broiling both sides. Appropriately dry and lightly crispy on the outside, moist on the inside, and the marinade really permeated the meat. Can’t wait to repeat with thighs. My wife doesn’t like skin, and I think this would work well with skinless thighs.
This was very tasty and not difficult to prepare. Between my husband, my 9y/o, 6y/o and 4y/o sons, all 12 legs were gone within 30 min. I have 2 questions. I like to season meats overnight to make it flavorful, so chose to marinate for 24hr. By doing this, is slicing the chicken necessary? Also, would you recommend a cream-based or yogurt-based dipping sauce instead of mango chutney?
Hi Renee, So glad your family enjoyed the recipe. You could definitely skip slicing the chicken if marinating 24 hours. You might like a raita with it. This is a good one.
Fantastic recipe! Made this for dinner tonight and served with chapatis and salad and the overwhelming review from my four daughters and wife was ‘please make this again!’ Drumsticks are cheap and this took very little effort.
This chicken recipe looks amazing, going to try it tomorrow night.
I have to say I have never found a cooking blog or site where every recipe is fabulous. You’re truly a talent.
This chicken is absolutely amazing!
Made these last night, and they were fantastic. One of the best chicken recipes I’ve made, to be honest. The only modifications to the recipe I made included using chicken quarters (which are always moist and provide plenty of meat). I didn’t have any fresh ginger (which would have been optimal), but I did have dried ginger on hand, so I added a bit of that to the spices. As I was also roasting vegetables, I cooked the chicken at 400 degrees for an hour (45 minutes uncovered, then 15 minutes with foil lightly draped on top). Chicken was perfect and we loved it! Will be making again soon. Could eat this weekly.
So excited, currently have this marinade and chicken drumsticks setting in the fridge. Will be making it for dinner tomorrow. I have a quick question, I made the exact same mix of spices except used one fresh chillie as well, my marinade tastes quite bitter – is that normal? Just worried about it 🙂 I will find out when I cook it tomorrow!
Hmmm… maybe the lime is giving it a strong tangy flavor? Did you use the amount the recipe called for? If you’re concerned, you could always add a bit of agave nectar or honey to the marinade. Let me know how it turns out!
Today I made the tandoori chicken drumsticks to rave reviews from my husband, son and daughter-in-law. I followed the recipe as written and found it easy and fun to prepare. I also made the recommended side dishes which were all relished by my family, especially the naan. Thanks for a great recipe and accompanying menu suggestions.
This chicken is delicious. This recipe is worth 10 stars my family all ate seconds
I made this for dinner and it was tasty, but I only marinated the chicken for the minimum amount of time. I think the flavor could have been richer so next time I will adhere to the recommended time to marinate the chicken. This recipe is certainly worth making again.
i have never tried this, but we make drumstick chicken all the time. this looks absolutely amazing and my mouth instantly started to water lol.Thank you so much for sharing this and i will be sure to try this sometime next week.Can’t wait.i probably will try it sooner than later lol
Hi
I make tandoori chicken all the time…I tried yours and it came out real good.I added green chili,coriander and mint pastes too for that added flavour and heat.Also I serve my tandoori chicken with cucumber,dill and cumin seeds raita.Tastes yum!-Renu- Auckland-NZ.
Anyways,great recipe.
Yum, yum, yum
wonderful flavor, stopped me from downing a burger and I feel good good good!!!
Klyn
These drumsticks are delicious! I’ve made them several times now. Even my picky eater loved them. Having it with the naan is a must.
Jen is it okay to de-skin the drumsticks prior to making this dish? In the past whenever I’ve made Tandoori chicken that’s what I’ve done so making it with the skin on is a new concept for me. Wasn’t sure! Thanks!
You can Alka, but the crispy skin is the best part of this recipe :).
Hello,
This recipe sounds amazing and Ido like to try it soon. I recently visited a spice souk while traveling through Abu Dhabi and I picked up tandoori spice. I have a pretty large bag of seasoning and haven’t the slightest clue on how to use it. Using your recipe, since the spices seem to already be blended, would not just start from the garlic and ginger step, adding my tandoori to the yogurt blend? Thank you!
That should work, Victoria, but keep in mind that your tandoori spice will taste different than the blend I came up with here.
Thanks so much Jenn, Im going to try it on Sunday and I will come back and let you know! I cant wait to try the drunken french toast next weekend when my sisters are in town! I’ll review that as well! 🙂
I finally made these tandoori drumsticks the week before Christmas and I have been getting request for some more ever since! I used tandoori spice that I picked up in the UAE and followed the steps from hearing the spices on…I only marinated for about 5 hours, but the flavor was EVERYTHING! I also made naan and basmati rice. The naan was do easy and tasted amazing! I’ll be making more soon! (I wish knew how to post pics on here!)
I’m a relatively new to cooking and made this and could not believe that I made something that tasted so good! I followed the directions exactly as written. Just to make sure it tasted as good as i thought I did , I made some for my fantasy football draft and the fellas went crazy!! So needless to say this was a hit. I’ve made the basmati rice pilaf to go with this and it was amazing as well. I cooked mine on the grill. Thank you Jenn for helping a batchelor cook and eat some great food!!!
This is one of my family’s favorites. Easy to make and delicious. I follow the recipe exactly as given and it always turns out tender, juicy, and delicious.
THIS WAS SO DELICIOUS!! The only changes I made was using low fat Greek yogurt and curry. I live on the South East Side of Chicago and we don’t have a Whole Foods market. ? Oh and I could not find any mango chutney. I served this with some jasmine rice and it was a hit! I think I will try to master the grill and cook this outside during the summer. I will have to give this recipe 5 stars. ??????
I love this recipe! I was impressed at how easy it was to make.
I have made it marinating the chicken for three hours and as well for overnight however, for my family, three hours seems to appeal best to their taste.
Absolutely easy and delicious.
Made this without the Mango Chutney (horribly allergic to mangoes). Considered the Cilantro-Shallot relish, but taking medicine where I cannot eat green leafy vegetables (cilantro), so served with Tzatziki, and the side of Rice Pilaf. A great success. I really appreciate how well-written your recipes are, and how consistently they are wicked good.
Hi Can I bake it in the toaster oven? If yes please tell me the temperature and the cooking time. Thanks?
Not sure I would bake this in a toaster oven — there is quite a bit of splattering at the high temperature, which might cause some sparks/flames in a tiny little oven. Sorry!
Is this tandori chicken really spicy?
Not too spicy, Deann — my kids eat this.
Hi, can the spices be toasted outside on the grill? Also how long should I cook on a gas grill? Dumb question I know, but I have some sensitive noses, so I’d like to keep the cooking outside if I can 🙂 thanks Jennifer!
Hi Yvonne, Yes, they will be delicious on the grill; just be careful not to burn. Over medium heat, cook time should be about 30 minutes, but keep an eye on it and turn heat down if it browns to fast.
In response to the writer interested in using this recipe without mixing milk and meat, there is an answer. I suggest So Delicious Coconut Milk. It is a great tasting, thick, creamy & Greek-cultured pareve product.
Let me add that So-Delicious dairy free products are marked with the CK symbol, which is Kehilla Kosher of Los Angeles. It is however not kosher for Passover.