Perfect Tandoori Chicken Recipe At Home

Ingredients

• 1 Whole Chicken (about 1.5‑2 lb, skin on, cut into pieces as described)
• 1 cup Plain Yogurt (full‑fat, for tenderizing the chicken)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1/4 cup Kashmiri Chili Powder (provides deep red color and mild heat)
• 1 tablespoon Smoked Paprika
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Salt (plus extra to taste)
• 2 tablespoons Vegetable Oil (for the marinade; can use ghee for richer flavor)
• 3 cups All-Purpose Flour (for naan dough)
• 1 tablespoon Sugar
• 2 teaspoons Instant Yeast
• 1 cup Warm Milk (about 110°F / 43°C)
• 2 tablespoons Plain Yogurt (for naan dough)
• 2 tablespoons Oil (for naan dough)
• 1 cup Fresh Cilantro (Coriander) (packed, for chutney)
• 1/2 cup Fresh Mint Leaves
• 1/4 cup Sour Cream
• 2 tablespoons Plain Yogurt (for chutney)
• 1 Green Chili (optional, whole)
• 1 tablespoon Lemon Juice (for chutney)
• 1 pinch Salt
• a few Fresh Parsley Leaves (optional garnish on naan)
• 2 tablespoons Ghee (for cooking chicken and brushing naan)
• to taste Flaky Sea Salt (for finishing naan)
• 1/2 Red Onion (thinly sliced for serving)
• 2 Lemon Wedges (for serving)
• 2 Lime Wedges (for serving)

Instructions

1. Make the Tandoori Marinade

   In a large mixing bowl whisk together yogurt, lemon juice, lime juice, Kashmiri chili powder, smoked paprika, cumin, coriander, turmeric, garam masala, salt and oil until smooth and uniformly red.

   Time: PT5M

2. Break Down the Chicken

   Pat the whole chicken dry. Using a sharp knife, separate legs, thighs, drumsticks, wings and breasts as described, then make shallow cuts on the meat side of each piece to allow deeper flavor penetration.

   Time: PT10M

3. Marinate the Chicken

   Add the chicken pieces to the bowl, rub the marinade into every cut, crevice and under the skin. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

   Time: PT4H

4. Prepare Naan Dough

   In another bowl combine flour, sugar, salt and instant yeast. Add warm milk, yogurt and oil, then mix with hands until a shaggy dough forms.

   Time: PT10M

5. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 6‑8 minutes until smooth, elastic and slightly tacky.

   Time: PT8M

6. First Rise

   Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap and let rise in a warm oven (light on) for 1‑2 hours until doubled in size.

   Time: PT1H30M

7. Make Mint‑Cilantro Chutney

   Blend cilantro, mint, sour cream, yogurt, green chili (if using), lemon juice, salt and a splash of water until smooth and bright green.

   Time: PT5M

8. Portion the Dough

   Punch down the risen dough, divide into six equal pieces, roll each into a smooth ball, and place seam‑side down on the work surface.

   Time: PT5M

9. Rest Dough Balls

   Cover the dough balls with a damp paper towel and let rest at room temperature for 10‑15 minutes.

   Time: PT15M

10. Roll and Garnish Naan

    Flatten each ball on a lightly floured surface, wet your fingers, lightly brush the surface with water and press a few parsley leaves onto the wet side.

    Time: PT5M

11. Cook Naan

    Heat a heavy‑bottomed pan over high heat until smoking hot. Place naan seam‑side down, cook 30‑60 seconds until bubbles form, cover with a lid for 30 seconds, then flip and cook another 30‑60 seconds. Remove and keep warm.

    Time: PT30M

    Temperature: high heat

12. Cook Tandoori Chicken

    Add a thin layer of ghee to the same hot pan, place chicken pieces skin‑side down, press gently, and sear over very high heat until deep brown char appears, about 4‑5 minutes per side. Reduce heat slightly if pieces stick, then finish cooking until internal temperature reaches 165°F (74°C).

    Time: PT15M

    Temperature: high heat

13. Finish and Serve

    Brush each hot naan with melted ghee and sprinkle flaky sea salt. Arrange chicken, naan, chutney, sliced red onion, fresh cilantro, lemon and lime wedges on a platter. Serve family‑style.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

20 g

Fiber

4 g