Tandoori Chicken
The legendary red-hued roast chicken of the tandoor: bone-in pieces slashed deep, marinated overnight in spiced yogurt and roasted at blistering heat until smoky and charred. Recreated here in a home oven.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook without limits
Every recipe unlocked, full methods included · Hands-free cooking mode with step timers
Start your free weekContinue with free accessSlash and season
Cut 2–3 deep slashes into each piece of chicken, down to the bone. Rub with the lemon juice, salt and 1 tsp chili powder, pushing it into the cuts. Leave for 20 minutes.
Marinate overnight
Mix the yogurt with the ginger-garlic paste, remaining chili powder, garam masala, cumin, coriander, kasuri methi and mustard oil. Coat the chicken thoroughly, cover and refrigerate for 8–24 hours.
Roast very hot
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Baste and char
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Rest and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Slash and season
Cut 2–3 deep slashes into each piece of chicken, down to the bone. Rub with the lemon juice, salt and 1 tsp chili powder, pushing it into the cuts. Leave for 20 minutes.
Marinate overnight
Mix the yogurt with the ginger-garlic paste, remaining chili powder, garam masala, cumin, coriander, kasuri methi and mustard oil. Coat the chicken thoroughly, cover and refrigerate for 8–24 hours.
Roast very hot
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Baste and char
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Rest and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Tandoori chicken as we know it is credited to Kundan Lal Gujral, who cooked chicken in a clay tandoor at his restaurant in Peshawar and, after Partition in 1947, at Moti Mahal in Delhi's Daryaganj.
The dish became a sensation, served to politicians and visiting dignitaries, and soon spread to Indian restaurants around the world.
⭐ Why It's Famous
Tandoori chicken made the tandoor famous worldwide and gave rise to butter chicken and chicken tikka masala.
💡 Fun Fact
A real tandoor can reach temperatures above 400°C, which is why the chicken chars on the outside while staying juicy inside.
Peshawar & Delhi
28.64°N, 77.22°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!