Tandoori Chicken
Tandoori Chicken is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by HomeCookingShow on YouTube.
Prep: 5 hrs 25 min | Cook: 1 hr 20 min | Total: 7 hrs
Cost: $13.52 total, $3.38 per serving
Ingredients
- 1 kg Chicken (bone‑in thigh and leg joint) (Whole joint with thigh and leg; can be cut into two pieces for easier handling)
- 300 g Whipped Yogurt (plain) (Full‑fat, smooth yogurt; can use Greek yogurt)
- 0.5 medium Onion (Roughly 50 g, chopped)
- 4 Garlic Cloves (Peeled and roughly chopped)
- 2 inches Ginger (Peeled and chopped)
- 2 large Green Chilies (Deseeded for less heat if desired)
- 2 tablespoons Homemade Tandoori Masala Powder (Freshly ground from spices; see channel description for spice blend)
- 2 teaspoons Salt (Fine sea salt; divided between rub and marinade)
- 1 Lemon (Juice only, about 2 tablespoons)
- 2 tablespoons Ghee (Clarified butter; used for charcoal smoke and basting)
- 1 small piece Charcoal (Lump charcoal; creates authentic smoky flavor)
- 1 tablespoon Vegetable Oil (Optional, if you prefer oil over ghee for cooking)
Instructions
Grind Spice Paste
Place the chopped onion, garlic, ginger, and green chilies into the food processor and blend into a smooth paste, adding 2 teaspoons of water if needed to help it blend.
Time: PT5M
Prepare Yogurt Marinade
In a mixing bowl combine 300 g whipped yogurt, 2 tablespoons homemade tandoori masala powder, ½ teaspoon salt, and the freshly ground spice paste. Mix until smooth.
Time: PT5M
Prep the Chicken
If using a whole thigh‑leg joint, cut it in half if desired. Make shallow slits across the meat surface to allow the marinade to penetrate. Rub the pieces with 1½ teaspoons salt and the juice of one lemon.
Time: PT10M
Marinate the Chicken
Add the chicken pieces to the yogurt‑masala mixture, toss to coat every piece thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 4–6 hours (overnight is best).
Time: PT5M
Charcoal Smoke Boost
About 30 minutes before cooking, light a small piece of charcoal until it glows red. Place it in a heat‑proof cup, drizzle ½ tablespoon ghee over the hot charcoal, and set the cup inside the marinating bowl. Cover the bowl tightly and let the smoke infuse the chicken for 10–15 minutes.
Time: PT15M
Heat the Pan
Place the grill pan on medium heat and add 1 tablespoon ghee (or oil). Let it melt and coat the surface.
Time: PT5M
Temperature: Medium (≈350°F)
Cook First Side
Lay the chicken pieces skin side down (if skin is on) and cook for 20 minutes, basting occasionally with pan juices.
Time: PT20M
Temperature: Medium (≈350°F)
Flip and Simmer
Turn the pieces, cook for another 5 minutes, then cover the pan with a lid, reduce heat to low, and let simmer for 20 minutes.
Time: PT25M
Temperature: Low (≈300°F)
Final Char and Finish
Uncover, brush each piece with a little more ghee, and cook 4–5 minutes per side on medium‑high heat until a deep char appears.
Time: PT10M
Temperature: Medium‑high (≈400°F)
Rest and Serve
Remove the chicken from the pan, let rest for 5 minutes, then serve hot with mint chutney and sliced onions.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 5 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Gluten‑Free, High‑Protein, Keto‑Friendly
Allergens: Dairy
Ingredient Substitutions
- Instead of Chicken (bone‑in thigh and leg joint): Chicken breast (will be less juicy), Chicken drumsticks
- Instead of Whipped Yogurt (plain): Buttermilk (thinned), Coconut yogurt (for dairy‑free)
- Instead of Onion: Shallots
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Ginger: Ground ginger (1 tsp)
- Instead of Green Chilies: Jalapeño, Serrano pepper
- Instead of Homemade Tandoori Masala Powder: Store‑bought tandoori masala
- Instead of Salt: Kosher salt
- Instead of Lemon: Lime juice
- Instead of Ghee: Unsalted butter, Neutral oil
- Instead of Charcoal: Smoking gun (1 tsp liquid smoke)
- Instead of Vegetable Oil: Canola oil, Sunflower oil
Equipment Needed
- Food Processor
- Mixing Bowl
- Chef's Knife
- Cutting Board
- Small Heat‑proof Cup
- Grill Pan or Skillet
- Lid (for pan)
- Tongs
- Wooden Spoon
- Serving Plate (optional)
Critical Steps — Do Not Skip
- Grinding the fresh spice paste
- Making shallow slits in the chicken
- Marinating for at least 4‑6 hours
- Charcoal smoke infusion
- Basting with ghee during cooking
Chef Tips from the Video
- For extra color, add a pinch of Kashmiri red chili powder to the masala.
- Let the chicken rest after cooking; this makes slicing easier and juicier.
- Serve with a side of cucumber raita to balance the heat.
Troubleshooting
Chicken turns out dry.
Make sure to marinate for the full 4‑6 hours and brush with ghee or oil during cooking. Keep the heat medium‑low during the final simmer to retain moisture.
No smoky flavor.
Use the charcoal smoke step as described; if charcoal is unavailable, substitute with a smoking gun or add 1 tsp liquid smoke to the marinade.
Spice paste is too coarse.
Blend the paste longer or use a mortar and pestle for a finer texture. Adding a little water helps achieve a smooth consistency.
Storage
Refrigerator: Store cooked chicken in an airtight container for 3‑4 days.
Freezer: Raw marinated chicken can be frozen for up to 2 months; thaw before cooking.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 24 hours for deeper flavor.
- The charcoal smoke step can be done right before cooking; you can also use a smoking gun if charcoal is unavailable.
- Reheat leftovers gently on low heat with a splash of water to keep them moist.
Frequently Asked Questions
What is the cultural significance and history of Tandoori Chicken in Indian cuisine?
Tandoori Chicken originated in the Punjab region of India, traditionally cooked in a clay tandoor oven over charcoal. It became popular across the subcontinent for its smoky flavor and vibrant red color, symbolizing festive gatherings and street‑food culture.
What are the traditional regional variations of Tandoori Chicken in Indian cuisine?
In North India, the classic version uses yogurt and tandoori masala. In Rajasthan, mustard oil and fenugreek are added for extra heat. Coastal versions may incorporate coconut milk for a milder taste.
How is authentic Tandoori Chicken traditionally served in Punjab?
It is usually served hot off the tandoor with fresh lemon wedges, sliced onions, and a side of mint‑coriander chutney, accompanied by naan or rice.
What occasions or celebrations is Tandoori Chicken traditionally associated with in Indian culture?
Tandoori Chicken is a staple at weddings, festivals like Diwali and Eid, and family gatherings because it can be prepared in large batches and offers a festive, smoky centerpiece.
How does Tandoori Chicken fit into the broader Indian cuisine tradition?
It exemplifies the Indian love for spice‑infused, marinated meats cooked over high heat, showcasing the balance of heat, acidity, and aromatic masalas that define many Indian dishes.
What are the authentic traditional ingredients for Tandoori Chicken versus acceptable substitutes?
Traditional ingredients include yogurt, ginger‑garlic paste, red chili powder, garam masala, and mustard oil. Acceptable substitutes are Greek yogurt for thicker texture, ghee or neutral oil for cooking, and store‑bought tandoori masala if a homemade blend isn’t available.
What other Indian dishes pair well with Tandoori Chicken?
Tandoori Chicken pairs beautifully with buttery naan, jeera rice, cucumber raita, and a fresh salad of sliced onions, tomatoes, and cilantro.
What makes Tandoori Chicken special or unique in Indian cuisine?
Its signature smoky aroma, bright red hue from chili powders, and tender texture from yogurt‑based marination set it apart from other Indian curries that are sauce‑based.
How has Tandoori Chicken evolved over time in Indian cuisine?
While originally cooked in a clay tandoor, modern kitchens use ovens, grills, or stovetop pans with a charcoal‑smoke trick to mimic the flavor, making the dish more accessible worldwide.
What are the most common mistakes to avoid when making Tandoori Chicken at home?
Common errors include under‑marinating, cooking over too high heat which dries the meat, and skipping the charcoal smoke step which removes the authentic smoky taste.
Why does this Tandoori Chicken recipe use a charcoal smoke boost instead of just grilling?
The charcoal smoke adds the traditional tandoor’s smoky flavor that a regular stovetop grill cannot provide, creating the authentic aroma and char that define Tandoori Chicken.
Can I make Tandoori Chicken ahead of time and how should I store it?
Yes, you can marinate the chicken up to 24 hours ahead and keep it refrigerated. Cooked leftovers store in an airtight container in the fridge for 3‑4 days or freeze for up to 2 months.
What does the YouTube channel HomeCookingShow specialize in?
The YouTube channel HomeCookingShow specializes in easy‑to‑follow home‑cooked recipes from around the world, focusing on step‑by‑step tutorials that use everyday kitchen tools.
How does the YouTube channel HomeCookingShow's approach to Indian cooking differ from other Indian cooking channels?
HomeCookingShow emphasizes practical home‑kitchen adaptations, such as using a regular pan and a simple charcoal‑smoke trick, rather than requiring a professional tandoor or specialized equipment.
Last updated: September 6, 2026
