Authentic tandoori chicken recipe is easy, super flavorful and is fabulous made into different meals. The best tandoori chicken recipe!
Today, we are going back to basics. The basic yet classic tandoori chicken without a tandoor.
I dream of owning my own tandoor oven built in the backyard where I can cook naans, kulchas, tandoori chicken, paneer tikka to my heart's content. A girl can dream, right?
As of now, it is the outdoor grill or oven to the rescue!!
This has been my go to tandoori chicken recipe for as long as I can remember. It is a HUGE HIT every single time!
Why is this the best authentic tandoori chicken recipe?
- Easy
- Authentic
- Spicy
- Healthy
- Moist
- Flavorful
- D-E-L-I-S-H
( This chicken recipe first appeared here. It was time for a face lift with better pictures)
What ingredients are in tandoori chicken?
Chicken - My choice of chicken is boneless skinless chicken thighs. They cook so juicy, moist and tender when compared to chicken breast.
Yogurt - I use greek yogurt, since it so thick and delicious. But, any plain thick yogurt will work. '
Lime juice - Or lemon juice. The acidity is one of the main ingredients in making a tender chicken
Spices - Coriander and cayenne pepper powder
Ginger, Garlic - The "mirepoix" of Indian cooking
Kasoori methi - Dried fenugreek leaves which contributes a unique buttery flavor and is a MUST in making an authentic tandoori chicken recipe. It can be found in all Indian grocery store and Amazon. However, if you cannot get hold of kasoori methi then here is a good substitute - 2 tablespoons of finely minced fresh cilantro and 2 tablespoons of finely minced fresh mint.
Orange food color - It is used to give the tandoori chicken the iconic deep orangish - red color. This is purely optional.
The tandoori chicken marinade is delicious used for cauliflower or paneer as well. I always love to eat Tandoori chicken whenever we dine out, here are more take out recipes that you can make at home.
How to make authentic tandoori chicken at home?
Step-1: Make marinade - Mix all marinade ingredients together, until thoroughly combined
Step-2: Toss boneless skinless chicken thighs along with the marinade and refrigerate overnight.
Step-3: Broil in oven or cook on a outdoor grill
Done and DONE.
How easy was that?
Expert tips:
Use boneless, skinless chicken thighs for moist, tender cooked tandoori chicken.
Greek yogurt makes a thick marinade. If you are using regular yogurt, then try using thick variety.
I will highly recommend using kasoori methi to make an authentic tandoori chicken in oven. However, look for substitute in the recipe notes.
Tandoori chicken REQUIRES the overnight marination for all the flavors to infuse into the chicken. Do not try to cut short the marination time.
This recipe is great on the outdoor grill. Follow the instructions below to grill-
- Make authentic tandoori chicken marinade. Marinade chicken (follow the recipe)
- Preheat grill to medium-high heat (about 400°F to 425°F)
- Brush grill grates with oil.
- Place the chicken on the grill over direct heat and cook undisturbed for about 5 minutes. Flip the chicken and grill until the second side is browned, 5 minutes more, or until cooked through and internal temperature is at least 165F.
- Remove from grill and set aside, covered, for 5 minutes.
To make ahead - Leftover cooked and cooled tandoori chicken can be refrigerated for up to 4 days or frozen in a zip lock bag.
Serving instructions?
- With some Cashew Mint Chutney
- Made into a Tandoori Chicken Sandwiches
- Made into Tandoori Chicken Naanwich
- Made into Tandoori Chicken Salad
Frequently asked questions:
Tandoori chicken is originally made with ground deep red hued chilly pepper which gave the iconic reddish orange color. However, orange/red food color along with the red pepper are more commonly used in present times.
Tandoori chicken is one of the healthy chicken preparations, since it is marinated with an array of spices along with yogurt & lime juice and cooked in a tandoori oven or grill. It is very low in fat.
Chicken tikka is cut up smaller pieces of boneless chicken threaded into a skewer and then cooked over a charcoal grill or in oven. Whereas, tandoori chicken is made with large chunks of chicken (with or without bones).
Authentic Tandoori Chicken in Oven
Ingredients
- ½ cup plain yogurt
- 1 tablespoon vegetable oil
- 1 tablespoon lime juice
- 1 tablespoon dry fenugreek leaves (kasoori methi), optional refer notes
- 2 cloves garlic, grated
- ¼ inch piece ginger, grated
- 2 teaspoons coriander powder
- 1 and ½ teaspoons salt
- 1 teaspoon cayenne pepper powder
- ⅛ teaspoon orange food color, optional
- 4 to 5 boneless skinless chicken thighs
Instructions
- Add all tandoori chicken ingredients (except chicken) in a medium bowl and mix well. Add chicken and toss around, to coat well with the marinade. Cover bowl with a plastic wrap and let marinade in refrigerator for at least 6 hours or overnight.
- Position an oven rack about 6 inches from heat element and turn on broil.
- Place a oven-safe wire rack on a baking sheet ( this will allow all excess moisture drip down) and place chicken thighs on the wire rack. Place baking sheet in the oven (6-inches from heat element) and broil for about 20 minutes, until slightly charred and cooked. (Alternatively, you can cook chicken on an outdoor grill - refer notes)
- Remove baking sheet from oven and place on a wire rack to cool completely.
Notes
- Make authentic tandoori chicken marinade. Marinade chicken (follow the recipe)
- Preheat grill to medium-high heat (about 400°F to 425°F)
- Brush grill grates with oil.
- Place the chicken on the grill over direct heat and cook undisturbed for about 5 minutes. Flip the chicken and grill until the second side is browned, 5 minutes more, or until cooked through and internal temperature is at least 165F.
- Remove from grill and set aside, covered, for 5 minutes.
Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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Kelly @ Kelly Lynns Sweets and Treats
Love that this can be made in a regular oven! I will have to try this out. Your chicken looks so full of flavor. Yummmm!
Madie
This looks so good, will definitely be giving it a try, thank you for sharing!
Just curious, what do you do with the leftover marinade? Would you use it to baste the chicken when you flip it mid cooking or just throw it out?
Maria Doss
Hi Madie, There will not be much marinade leftover. Basting might make the chicken more spicier! However, if you do not want to waste any marinade, then you could increase the amount of chicken or toss some cauliflower florets and cook them separately. Hope it helps, Maria
Cynthia
Delicious, with just enough spice.
Maria Doss
Thank you Cynthia, Maria