Easy and Authentic Tandoori Chicken Meal At Home

Ingredients

• 112 g Water (warm to about 95°F (35°C))
• 25 g Granulated Sugar (2 tbsp)
• 9 g Instant Yeast (2.5 tsp)
• 112 g Full-Fat Yogurt (½ cup, plain)
• 45 g Vegetable Oil (3 tbsp, neutral oil)
• 11 g Fine Sea Salt (1.5 tsp)
• 380 g Bread Flour (2.5 cups, high protein)
• 60 g Ghee (¼ cup, clarified butter for naan brush)
• 3 cloves Garlic (finely chopped)
• 3 g Fresh Cilantro (1 tbsp, very finely chopped for garlic butter)
• 336 g Full-Fat Yogurt (1½ cups, for chicken marinade)
• 23 g Fresh Ginger (≈1‑inch knob, grated)
• 5 cloves Garlic (grated)
• 1 pinch Freshly Ground Black Pepper
• 15 g Lemon Juice (≈1 tbsp, freshly squeezed)
• 8 g Coriander Powder (1½ tsp)
• 13 g Garam Masala Powder (1½ tsp)
• 9 g Cumin Powder (1½ tsp)
• 34 g Kashmiri Chili Powder (2 tbsp, mild red color)
• 40 g Kosher Salt (2 tbsp)
• 1 tsp Red Food Coloring (optional, for authentic color)
• 30 g Paprika (2 tbsp)
• 120 ml Vegetable Oil (½ cup, for chicken coating)
• 4 pieces Chicken Leg Quarters (≈1.2 kg total, skin on)
• 200 g Basmati Rice (1 cup, long grain)
• 15 g Ghee (1 tbsp, for toasting rice)
• 1 tsp Cumin Seeds (optional, for rice)
• 140 g Full-Fat Yogurt (1 cup, for raita)
• 1 tsp Lemon Zest (zest of one lemon)
• 5 g Fresh Cilantro (≈2 tsp, finely chopped)
• 0.5 medium Cucumber (seedless, finely diced)
• 1 pinch Ground Coriander
• 1 pinch Ground Cumin
• 15 g Lemon Juice (from one lemon, for raita)
• 80 g Fresh Cilantro (1 bunch, for green chutney)
• 15 g Mint Leaves (≈1 cup loosely packed)
• 3 cloves Garlic (for chutney)
• 25 g Roasted Peanuts (2 tbsp, unsalted)
• 2 pieces Serrano Chilies (roughly chopped, seeds optional)
• 5 g Ginger (≈¼ inch knob, peeled)
• 1 g Ground Fennel Powder (1 tsp)
• 10 g Lime Juice (juice of half a lime)
• to taste Salt
• as needed Water (for adjusting chutney consistency)

Instructions

1. Activate Yeast

   In a large bowl combine 112 g warm water (95°F), 25 g sugar, and 9 g instant yeast. Whisk until dissolved.

   Time: PT5M

2. Add Yogurt and Oil

   Stir in 112 g full‑fat yogurt, 45 g vegetable oil, and 11 g fine sea salt. Mix until smooth.

   Time: PT3M

3. Incorporate Flour

   Add 380 g bread flour to the wet mixture. Mix by hand until a rough shaggy dough forms.

   Time: PT5M

4. Knead Dough

   Knead the dough on a lightly floured surface for about 3 minutes until smooth, elastic, and extensible.

   Time: PT3M

5. First Rise

   Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour, or refrigerate overnight for more flavor.

   Time: PT1H

6. Divide and Rest

   Punch down the dough, divide into eight equal pieces (~87 g each). Shape each piece into a ball, cover, and rest for 5 minutes.

   Time: PT5M

7. Roll Naan Discs

   On a floured surface roll each ball into an 8‑inch circle. If dough resists, let rest an additional 10 minutes before continuing.

   Time: PT15M

8. Prepare Garlic‑Ghee Butter

   Melt 60 g ghee in a small saucepan over low heat (≈200°F). Remove from heat, stir in 3 finely chopped garlic cloves and 3 g cilantro. Set aside to cool slightly.

   Time: PT5M

   Temperature: 200°F

9. Cook Naan – Tandoor Method

   If using a tandoor, heat the wood‑coal base until the inner wall near the coals reaches ~600°F, tapering to ~400°F at the top. Place a naan directly on the inner wall, pressing it flat. Cook for 20‑30 seconds until puffed and lightly charred, then brush immediately with garlic‑ghee.

   Time: PT5M

   Temperature: 600°F

10. Cook Naan – Skillet Alternative

    Heat a cast‑iron skillet over medium‑high until very hot. Slide one rolled naan onto the skillet, cook 30‑40 seconds until bubbles form, flip and cook another 30‑40 seconds. Brush with garlic‑ghee while hot.

    Time: PT5M

11. Toast Basmati Rice

    Rinse 200 g basmati rice until water runs clear. Heat 15 g ghee in a medium pan over medium heat, add rice and a pinch of salt, and toast, stirring frequently, for about 5 minutes until grains turn light golden.

    Time: PT5M

12. Cook Rice

    Transfer toasted rice to a rice cooker, add 225 g water (and optional cumin seeds). Start the cooker and let it finish the cycle.

    Time: PT20M

13. Make Raita

    In a bowl combine 140 g yogurt, lemon zest, 5 g cilantro, diced cucumber, a pinch each of ground coriander and cumin, juice of one lemon, and salt to taste. Whisk until smooth.

    Time: PT5M

14. Make Green Chutney

    Blend 80 g cilantro, 15 g mint, 3 garlic cloves, 25 g roasted peanuts, 2 serrano chilies, 5 g ginger, 1 g fennel powder, juice of half a lime, and salt. Add water gradually to reach a smooth sauce consistency.

    Time: PT5M

15. Prepare Chicken Marinade

    In a large bowl whisk together 336 g yogurt, grated ginger, grated garlic, black pepper, lemon juice, coriander powder, garam masala, cumin powder, Kashmiri chili powder, kosher salt, optional red food coloring, paprika, and 120 ml vegetable oil until homogeneous.

    Time: PT10M

16. Marinate Chicken

    Carefully slip the skin off each chicken leg quarter, leaving it attached at the tip. Rub the yogurt‑spice mixture under the skin and over the meat, ensuring every crevice is coated. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.

    Time: PT30M

17. Cook Chicken – Tandoor

    Thread each leg quarter onto a tandoor skewer, tie off with cooking twine if needed. Place skewers against the inner wall of the tandoor, rotating every few minutes. Roast 15‑20 minutes, moving as needed, until internal temperature reaches 165°F and the surface is charred.

    Time: PT20M

    Temperature: 600°F

18. Cook Chicken – Grill/Pan Alternative

    Heat a grill pan or outdoor grill over medium‑high until very hot. Lightly oil the grates. Sear each side of the chicken for 2‑3 minutes until nicely colored, then finish in a 375°F oven for 8‑10 minutes, or until internal temperature hits 165°F.

    Time: PT15M

    Temperature: 375°F

19. Plate and Serve

    Arrange warm naan on a serving platter, brush with remaining garlic‑ghee. Place cooked chicken leg quarters beside the naan, garnish with thinly sliced white onion, lemon wedges, and fresh cilantro. Serve with a bowl of toasted basmati rice, raita, and green chutney.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

85 g

Fat

32 g

Fiber

6 g

Ingredient Substitutions

• Instead of Granulated Sugar: Honey, Maple syrup (use less)
• Instead of Instant Yeast: Active dry yeast (use 1.25× amount)
• Instead of Full-Fat Yogurt: Greek yogurt (full‑fat)
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Fine Sea Salt: Kosher salt
• Instead of Bread Flour: All‑purpose flour (slightly less rise)
• Instead of Ghee: Unsalted butter (may add moisture)
• Instead of Garlic: Garlic paste (½ tsp)
• Instead of Fresh Cilantro: Fresh parsley
• Instead of Full-Fat Yogurt: Greek yogurt
• Instead of Fresh Ginger: Ground ginger (½ tsp)
• Instead of Lemon Juice: Lime juice
• Instead of Coriander Powder: Ground cilantro
• Instead of Cumin Powder: Ground cumin seeds
• Instead of Kashmiri Chili Powder: Paprika + cayenne mix
• Instead of Kosher Salt: Sea salt
• Instead of Red Food Coloring: Paprika (for color)
• Instead of Paprika: Smoked paprika
• Instead of Vegetable Oil: Canola oil
• Instead of Chicken Leg Quarters: Bone‑in thigh pieces
• Instead of Basmati Rice: Jasmine rice
• Instead of Ghee: Unsalted butter
• Instead of Full-Fat Yogurt: Greek yogurt
• Instead of Fresh Cilantro: Fresh parsley
• Instead of Cucumber: Zucchini (peeled)
• Instead of Lemon Juice: Lime juice
• Instead of Roasted Peanuts: Cashews
• Instead of Serrano Chilies: Jalapeño
• Instead of Ground Fennel Powder: Fennel seeds (ground)
• Instead of Lime Juice: Lemon juice

Equipment Needed

• Kitchen Scale
• Mixing Bowl
• Whisk
• Plastic Wrap
• Rolling Pin
• Saucepan
• Cast Iron Skillet (optional)
• Tandoor (optional)
• Tandoor Skewers (optional)
• Cooking Twine (optional)
• Blender
• Rice Cooker (optional)
• Oven
• Tongs
• Instant‑Read Thermometer
• Baking Sheet or Plate (optional)
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Activating yeast with warm water and sugar
• Kneading dough to a smooth, extensible texture
• First rise until dough doubles in size
• Preparing garlic‑ghee butter without overheating
• Cooking naan quickly at high heat to achieve char
• Marinating chicken under the skin for full flavor penetration
• Cooking chicken to an internal temperature of 165°F
• Brushing hot naan with garlic‑ghee immediately

Chef Tips from the Video

• Use a kitchen scale for all measurements; naan dough is sensitive to water content.
• If you don’t have a tandoor, preheat a pizza stone in a 500°F oven and bake naan on the stone for a similar char.
• Add a pinch of smoked paprika to the garlic‑ghee for an extra depth of flavor.

Troubleshooting

Storage

Refrigerator: Cooked chicken and naan keep 3‑4 days in airtight containers; raita and chutney last up to 5 days.

Freezer: Uncooked naan dough freezes well for up to 2 months; thaw overnight before rolling. Cooked chicken freezes for up to 2 months, reheat gently.

Room temperature: Freshly cooked naan is best served within 2 hours; otherwise it will dry out.

Make-Ahead Tips

• Prepare the naan dough a day ahead and refrigerate; it develops better flavor.
• Marinate chicken overnight for deeper spice infusion.
• Raita and green chutney keep well refrigerated; make them up to 24 hours in advance.

Frequently Asked Questions