Tandoori chicken doesn't need an introduction. It is one of the most popular vibrant north indian dish of marinated chicken grilled to smoky perfection in a tandoor (a cylindrical clay oven). Serve with sliced onions, loom wedges and green chutney.
In this post, I am sharing a from scratch tandoori chicken recipe which comes out succulent, moist and outrageously delightful. You will be stunned by how easy tandoori chicken is to make at home in an air fryer or oven (instructions for both included).
However, if you are in a hurry and want to use a store bought tandoori powder, I got you. Including the instructions in recipe card for the same.
On evenings coming back from work, when the bus was running terribly behind schedule, I volunteerd to get down way before my stop and walk down home.The side walk still wet from the rain spells an hour or two before smelled of decaying earth and lush green foliage all along looked as fresh as just bathed.The moist breeze of monsoon evenings was a much sought break after spending the whole day in air conditioning.
The fastest way to home get to home was through of busy market surrounded by the yellow government quarters (apartments) which looked like tiny match boxes stuffed on top of each other. In India, such streets are dotted with places to eat and these little food joints have been around for so many years that they turn into local favorites.
There used to be is a take out restaurant which was one of our favorites for non vegetarian food in the area. All you notice as a passerby were two or three young men wearing colored vests standing in front of the clay oven (tandoor)on one side, their hands stained in spices skewing marinated birds and tikka on to the slender iron bars, and some making rumali roti (paper thin flatbreads) on the other side. The aroma of smoke & cooked dough clinged to the blanket of air surrounding the entrance and the eternal long queue at the coupon station was a common sight.
When we went to Delhi last year, I made sure that the husband tastes the food from there. I remember we ordered garlicy naan, butter chicken and tandoori chicken for home delivery. Its been quite a while and we still talk about the meal from that night so you know what I mean. There must be thousands of places in Delhi serving bestest tandoori chicken but this little restaurant thriving in a tiny pocket of big city is where most of my family memories are woven around - of celebration, of laughter of cheerful Sunday meals around the table.
This recipe took me quite a few attempts to get together. In India,the tandoori is more charred in appearance than the orange or red hued you see out here at restaurants. Infact, if you use good quality turmeric and kashmiri chilli powder, ideally the reddish-orange color should comenaturally from spices during high heat roasting.
In India, we do not eat chicken skin, so whenever making tandoori, use skinless chicken, the meat should be succulent and moist on the inside & chewy on the outside (not crispy).
How To Make Tandoori Chicken (Step By Step Pictures)
Tandoori Chicken (Air fryer & Oven)
Ingredients
- 2 lb (~12 pieces) chicken drumsticks or thighs bone - in, skinless
- Oil for brusting or spraying
For Serving Tandoori Chicken
First marinade
- 3 tablespoon lemon juice fresh
- ½ teaspoon salt
- 1.5 teaspoon kashmiri chili powder (mild) or paprika
Second marinade
- 5 tablespoon yogurt/hung curd full fat
- 1 inch fresh ginger
- 6 garlic
- 1 tablespoon mustard oil substitute with melted ghee
- 8-10 saffron strands optional
- 2 teaspoon salt adjust to taste
Spices (Substitute the below spices with 1-2 tablespoon of your favorite store bought tandoori spice blend)
- 10-12 black peppercorns
- 2 black cardamom seeds only, skip not available i
- 4 green cardamom seeds only or ½ teaspoon green cardamom powder
- 2 cloves
- 8 raw cashew or 2 tablespoon readymade fine cashew meal
- 1 inch cassia bark or ½ teaspoon cinnamon powder
- 1 tablespoon garam masala
- 1 tablespoon chaat masala
- 2 teaspoon kashmiri chili powder (mild) lends the color,not the heat
- pinch ajwain carrom seeds
- 1 teaspoon kasoori methi
- pinch nutmeg powder
Instructions
Marinate The Chicken
- Skin the chicken and using paper towels, completely pat it dry.Using a sharp knife, make few gashes in the chicken and place in a large bowl. Thoroughly rub the chicken with lemon juice, salt and kashmiri chili powder. Set in the refrigerator for 20 minutes
- Place black peppercorns, cardamom seeds, cloves and cinnamon in a small spice grinder. Add the broken cashews. Blend everything into a powder.
- In a medium bowl, add the ground spices along with yogurt, ginger, garlic, rest of the listed spices, mustard oil, saffron (if using)and salt.
- Combine everything very very well till a smooth paste is formed. Refrigerate this paste for 30 minutes for flavors to mix.(If its not very hot, you can leave it on the kitchen counter top else in the fridge so that yogurt does not turn sour). Your tandoori marinade is ready.
- Mix in the chicken and the 1 cup of marinade. Use your hands to rub the chicken with the marinade very well. Cover the bowl with a cling film and let marinate refrigerated for 18-24 hours (at least). This time of marination is really important. You could marinate up to 2-3 days in advance.
Tandoori Chicken in Oven
- Once ready to cook, leave the chicken out of the refrigerator for about 30 minutes.
- Line a large baking sheet with parchment (this makes cleaning easy) and set a rack over it. Preheat oven to highest temperature (600F in my case).
- Place the chicken pieces over the rack and roast for 20 -25 minutes or until done, basting liberally with oil. Liberally use oil for basting, this is very important for moist chicken. You will need to open up the oven door and brush the chicken 3-5 times, keep on turning it to cook on all sides. Alternatively you could grill the chicken outdoors, basting it at intervals.
Air Fryer Tandoori Chicken
- Preheat your air fryer to 375F for 2-5 minutes.
- Line the basket with a liner and place a few chicken pieces in a single layer. Liberally spray or drizzle with oil.
- Air fry for 10-12 minutes.
- Open the basket and using tongs, flip to other side. Spray some oil and again air fry for 8-10 minutes. By the end you will notice that the chicken starts loosening from the bone- an indication that its done. Keep in mind that each equipment is different and so is quality of chicken. Use experience with your air fryer or oven and chicken that you purchase and adjust timings accordingly.
- Serve immediately with chaat masala, onion slices, lemon wedges, fresh chopped cilantro etc.
Notes
- Indian cinnamon is quite sharp as compared to the sweet cinnamon used in the desserts, that's why I have noted a small quantity, adjust as per taste but do not go overboard.
- Black Cardamom has no substitute in this recipe. It has a woody, strong flavor and aroma much different that the sweet smelling green cardamom. If you do not have it simply skip it.
- Chaat Masala (comparable to tajin) is a tangy blend of spices which is used in indian chaat.In this recipe it makes the marinade thick as well as lends it distinct hints of tanginess and smokiness,if you do not have it, use some lemon juice in its place.
- You can make just the tandoori marinade and immediately freeze it up to a month. When using, thaw it in the refrigerator and mix in the proteins or vegetables you are using.
- You could use whole boneless thighs if you prefer those over bone in chicken.
Rosa Mayland
It looks ever so scrumptious! This is a dish I adore.
Cheers,
Rosa
livecook
Looks divine! I on the other hand use skin on chicken pieces when making tandoori chicken because it helps in getting the desired charred look when placed under the broiler.
Kishu Nagrani
excellent recipe; its good to see that other than a few added ingredients in your recipe as compared to mine the results are great. Made in my tandoor for many years. Agree chiciken breasts have to be barbecued delicately as it dries so fast and has to be eaten right away
Kiran @ KiranTarun.com
I'm a huge sucker for tandoori chicken! This is YUM! 🙂
Dixya @ Food, Pleasure, and Health
i have some chicken drumsticks in the refrigerator - i know what to do 🙂
Joyti
The words and the memories AND the photographs - they're all so beautiful! Thank you for sharing this 🙂
feedingthesonis
Yum!!! Nom! Nom! nom! drooling here 😋
Eha
Fascinated by the 'complexity' of the double marinade and just have to attempt this. One has to be 'organized' with the long marinade time, but otherwise it is easy and I cannot wait to see how it tastes!! Thank you 🙂 !
Crystal | Apples & Sparkle
Your stories never fail to transport me. This tandoori chicken looks amazing!
Nita
This looks so scrumptious and I can't wait to try your recipe!
spiceinthecity
Gorgeous pictures and recipe. I have to try this out very soon!
Carol at Wild Goose Tea
I totally enjoyed your post. You have to have the inside story on tandoori chicken, as far as I am concerned. The photos certainly looked fantastic. I pinned it. I might have mentioned that the nearest Indian restaurant in my corner of the world is about 2 hrs away.
Shumaila
Love the clicks! And I love Tandoori chicken!
Pang @circahappy
I <3 <3 <3 your photos. This chicken has to be one of the best looking one I have ever seen 🙂
NG
Hello, I have some tandoori chicken marinating in the fridge, for a potluck.Unfortunately, the event is postponed by 3 days. Can I just freeze it , thaw later and grill it? Thanks.
Tanvi
No Unfortunately, the yogurt and hence marinade will be watery once you thaw it later. The taste will change too.
I would suggest, oven cooking the chicken till 80% cooked.Cool completely and then freeze it taking cake that the pieces do not touch each other.
On the day of potluck, grill the thawed chicken on high to get nice char marks and until its completely cooked through. You should be good to go.
Hope this helps
NG
Thank you. I will do that.:)
Kat Jolliffe
Scrumptious! beautiful photography as well! Another recipe to add to my collection
Dipti
Thank you for sharing this delicious recipe, it has become one of my favourites. Would it be a good idea to dry roast the ingredients in the marinade and then use to marinate chicken?
Tanvi
The taste of roasted spices is a bit different. Cannot say since I have never done it but definitely its a good idea to try.
Dipti
Thank you for sharing this delicious recipe, it has become one of my favourites. Would it be a good idea to dry roast the ingredients in the second marinade and then use to marinate chicken?