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Indian Tandoori Chicken

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Charred red-orange Indian tandoori chicken with lemon, onion, cilantro, and mint chutney.
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Tandoori chicken is an Indian favorite marinated in yogurt and spices, then cooked at high heat until the edges char and the meat stays juicy.

Score the chicken so the marinade reaches the meat, rest it long enough to absorb the spices, and roast or grill it hot for the characteristic smoky color.

Use a rack over a lined sheet pan so excess marinade can drip away. This helps the chicken char instead of steaming in its juices.

Serving Suggestions

Serve with mint chutney, lemon wedges, sliced red onion, cilantro, basmati rice, or warm naan.

Close-up of juicy charred tandoori chicken with lemon, sliced onion, cilantro, and mint chutney.

Recipe Notes

Marinate the chicken for up to 24 hours. Refrigerate leftovers for three days and reheat gently to avoid drying the meat.

Charred red-orange Indian tandoori chicken with lemon, onion, cilantro, and mint chutney.

Indian Tandoori Chicken

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Yogurt-marinated Indian chicken roasted at high heat with ginger, garlic, lemon, and warm spices.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Marinade
  • 2 lb bone-in chicken thighs and drumsticks skin removed, deeply scored
  • 1 cup plain full-fat yogurt
  • 2 tbsp fresh lemon juice
  • 4 cloves garlic finely grated
  • 2 tbsp fresh ginger grated
  • 1 tbsp paprika
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper adjust to taste
  • 1 tsp fine salt
  • 2 tbsp vegetable oil
To Serve
  • 1 medium red onion thinly sliced
  • 1 medium lemon cut into wedges
  • 1/4 cup fresh cilantro
  • 1/2 cup mint chutney

Equipment

  • Mixing bowl
  • Wire rack
  • Lined sheet pan
  • Tongs
  • Instant-read thermometer

Method
 

Marinate:
  1. Pat the chicken dry and score each piece deeply with a knife.
  2. Whisk the yogurt, lemon juice, garlic, ginger, spices, salt, and oil. Coat the chicken thoroughly, cover, and refrigerate for at least 2 hours or overnight.
Roast:
  1. Heat the oven to 450°F (230°C). Arrange the chicken on a wire rack over a lined sheet pan.
  2. Roast for 30 to 35 minutes, turning once, until charred in spots and the thickest piece reaches 165°F (74°C). Broil for 1 to 2 minutes if more color is needed.
Serve:
  1. Rest the chicken for 5 minutes. Serve with lemon wedges, onion, cilantro, and mint chutney.

Nutrition

Calories: 410kcalCarbohydrates: 10gProtein: 40gFat: 24gSaturated Fat: 6gCholesterol: 150mgSodium: 690mgFiber: 2gSugar: 4g

Notes

  • A pinch of red food coloring is traditional in some restaurant versions but is optional; paprika provides natural color.
  • The chicken can also be grilled over medium-high heat, turning frequently until cooked through.

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