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Spice up the dinnertime with this smoky and perfectly juicy tandoori chicken. Marinated in yogurt and cooked in the oven, this recipe comes together in minutes!
We love our Indian recipes, especially those with chicken.
If you’ve tried my butter chicken, chicken saag, or chicken tikka masala, you are in for a treat: this tandoori chicken recipe will be a new dinnertime favorite.
Table of Contents
What is tandoori chicken?
Tandoori chicken is, in my opinion, the most popular and tasty Indian dish ever. It features chicken marinated in yogurt and spices. Traditionally, the chicken is then cooked in a tandoor, which is a clay oven.
In my version, I oven-bake it, and it honestly tastes like something from a restaurant! Here are some reasons why I love this recipe:
- Healthy. Marinated in yogurt and roasted in the oven, tandoori seasoned chicken is a healthy way to cook chicken.
- Juicy and flavorful. Yogurt works well for tenderizing chicken and making it moist and juicy. The warm spices used in the marinade make the chicken super flavorful.
- Any chicken cut works. You can use any chicken cut for this recipe. I typically use chicken quarters or chicken legs, but leaner cuts like chicken thighs also work very well.
What I love about this recipe is just how authentic it tastes. Sure, cooking it in a tandoor oven would make things complete, but this oven-baked version tastes just as good!
Ingredients needed
This recipe calls for very simple ingredients and pantry spices. Besides the chicken itself, you’ll likely have everything on hand. Here is what you’ll need:
- Chicken. I prefer using chicken leg quarters for this recipe because they are fatty, flavorful, and has the bone intact. You can also use a mix of chicken legs and drumsticks. If you want boneless chicken, opt for chicken thighs.
- Yogurt. Plain Greek yogurt or natural yogurt. It goes without saying but please do not use flavored yogurt.
- Lemon juice. Optional, but if your yogurt is NOT on the tard side, add 1 teaspoon of lemon or lime juice.
- Ginger and garlic. Freshly minced. Fresh ginger and garlic give the chicken Asian notes and add great flavor. Use fewer or more garlic cloves, depending on your preferences.
- Spices. The spice blend I prefer using for my tandoori chicken recipe consists of garam masala, cumin, cinnamon, ground coriander, turmeric, and smoked paprika. While you can customize the spice blend for tandoori chicken, I recommend you never skip the garam masala, as it gives the dish an authentic Indian feel.
- Olive oil. For the marinade. You can use butter or ghee but I find it firms up a little too much for my liking.
- Salt. To taste.
Find the printable recipe with measurements below.
How to make tandoori chicken
Besides marinating the chicken, this recipe calls for barely any hands-on time. The oven takes care of all the hard work! Ready to bake some chicken?
Step 1- Prepare the marinade. Add the yogurt to a mixing bowl. Add the spices, freshly minced ginger and garlic, and olive oil. Give the mixture a good mix.
Step 2- Marinate the chicken. Pat dry the chicken pieces and put them in the marinade. Mix well to get the chicken completely coated. Cover and marinade for up to 24 hours in the fridge. If you are in a hurry, let the chicken sit in the marinade for around 10 minutes.
Step 3- Assemble. Preheat the oven to 200C/400F degrees. Line the wire racks with tin foil. Remove the chicken cuts from the yogurt mixture and shake off the excess marinade. Place the chicken on the wire rack.
Step 4- Bake. Bake for 25 to 30 minutes or until the chicken is nicely charred and cooked through. Allow the chicken to rest for 5 minutes and serve with naan and coconut rice.
Alternative cooking methods
During the warmer months, I like to grill the chicken instead of baking it, and it only needs a few minor tweaks. I’ve also tested this out in the air fryer AND the instant pot, which are both great for speedy cooking.
Grill method: Once the chicken is marinated, place it on a preheated charcoal grill or grill pan. Grill on high heat for 8 minutes per side.
Air fryer method: Once marinated, place the chicken pieces in a single layer in the air fryer basket. Air fry at 200C/400F for 20 minutes, flipping once halfway through.
Instant pot method: Marinate the chicken then place it in the Instant Pot and switch on ‘saute’ mode. Sear the chicken on both sides. Add remaining marinade and set the pot to ‘pressure cook’. Cook the chicken for 8-10 minutes, before turning it off and allow it to naturally release for 10 minutes.
Recipe tips and variations
- Use even-sized chicken pieces to ensure even cooking. If you are using different cuts of chicken, I recommend cooking them in batches.
- Don’t overcrowd the baking rack so that the chicken pieces brown well on all sides.
- Have a thermometer at hand. Remove the chicken from the oven as soon as it reads 165F in the thickest part of the chicken.
- Resting the chicken is important because it allows the juices to redistribute amnd yield the most juiciest meat ever.
- For a fun twist on this chicken, shred it with two forks for pulled tandoori chicken.
- You may notice my recipe isn’t as red or pink as restaurant-style Tandoori chicken. The reason is I don’t use any red food coloring. If you want to make this with aesthetic purposes in mide, add 1-2 drops to the marinade.
- For some added spice, add some cayenne pepper or red chili powder.
How to store leftovers
To store: Leftovers can be stored in the refrigerator in airtight containers for up to five days.
To freeze: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to two months.
Reheating: Microwave portions of the chicken for 40-50 seconds or reheat in a preheated oven until hot.
Frequently asked questions
Tandoori chicken is one of the healthiest chicken recipes to make. As the chicken is marinated in yogurt and then baked and not fried, it doesn’t contain a high amount of saturated fats. You can use chicken breasts to make tandoori chicken lower in fat and calories and higher in protein.
Chicken tikka is another popular Indian dish that features yogurt-marinated chicken pieces. The pieces are threaded on skewers and then grilled or roasted. Unlike the tandoori chicken, chicken tikka is always made with boneless chicken.
Chicken tikka and tandoori chicken are both healthy. It all depends on the type of chicken cuts used to make them. The healthiest version of both dishes is made with skinless chicken breast.
Tandoori chicken is juicy thanks to the yogurt marinade and earthy due to the Indian spices, ginger, and garlic. Cooked over high heat, authentic tandoori chicken is also smoky. This is why I like to add smoked paprika to the marinade to make up for the smokiness that the traditional cooking method provides.
More delicious Indian dinners to try
- Chicken vindaloo– Spicy, tangy, and perfect if you love your curries spicy!
- Lamb Rogan Josh– Rich and creamy, the curry base is made up of tomatoes and yogurt.
- Lamb vindaloo– Similar to the chicken version, but swap out the meat for lamb.
- Paneer Tikka Masala– My family’s favorite veggie curry, the leftovers taste even better.
Perfect Tandoori Chicken
Video
Ingredients
Instructions
- In a mixing bowl, mix together all the ingredients, except for the chicken.
- Pat dry the chicken then add it to a large mixing bowl. Add in the marinade and mix very well, until all the chicken is completely coated.
- Either cover and marinate for up to one day, or if you are in a hurry, let it sit for 10 minutes at room temperate.
- Preheat the oven to 200C/400F. Place tin foil on two wire racks. Remove each piece of chicken from the bowl and shake off the excess marinade. Place them on the wire rack.
- Bake for 20-25 minutes, or until they begin to char around the edges.
- Allow the chicken to set for 5 minutes before serving.
Notes
Nutrition
Recipe originally published March 2015 but updated to include new photos, information, and video for your benefit.
Excellent first time of cooking this. Nice easy instructions perhaps it might have been better with a curry sauce as we are used to “wet curries” however we still enjoyed it .
Thank you
Made this for dinner last night – really tasty & easy to make. Will definitely be using this receipe again!
I’m so sad, I make the shredded tandoori for my family a lot but it looks like you’ve changed this recipe where it’s not even shredded anymore and switched to marinating the chicken and using yogurt instead of coconut milk. Im not sure if that was a mistake or not but if you could, would you mind posting the older recipe again?
Hi Arman,
Your original Pulled Chicken Tandoori recipe is a family favorite at our house (in fact, it’s the recipe that introduced me to BMW!). I haven’t made it in a few month and needed a recipe refresher but I can’t find it on your website (oh the horror!) Has this one replaced that original recipe? I’m hoping you can help because I’ve started making it for dinner tonight.
THIS RECIPE ROCKS! It was so good. I was a bit intimidated by all of the spices, but it turned out great. Thanks again!
Thanks for the feedback, Barry!
Would you eat this over rice? I have littles and I saw the tip about putting it over a salad and making wraps but I’m trying to think something more kid-friendly. So I’m thinking I should serve over rice with a side! If you have suggestions I’d love to hear
Oh absolutely!!
My husband and I loved this dish. Served it with rice but open to suggestions for other sides.
So welcome, you could try it with cauliflower rice or a couscous casserole, both on my website!
This looks wonderful! Won’t try it without macros though. Can you post? Thanks.
this was spicy, but delicious. I paired it with carrot rice.
Carrot rice sounds fabulous 🙂 Cheers, Ana!
This is so yummy and interesting pulled tandoori chicken. I tried this kind of recipe before but this is unique. Instead of 1 tsp smoked paprika i took 2 tsp.! Thx for sharing! I will try your variant, Arman! I’m also gonna pin this post on my Pinterest board my followers will love it.
My daughter saw the picture and asked me to make it. Made it yesterday was quick and easy will become a staple in our family.
Today my kids asked for it for lunch again.
This will become a regular in food rotation thanks so much
I wanted to thank you so much for taking the time to post this recipe. I made this tonight after I got home from work. Was SO easy and my family LOVED it. Had it with a side salad. Next time we’ll probably use cauliflower rice. Can’t tell you enough how grateful I am for this recipe and what a nice feeling when your family enjoys what you make to share at the end of the day. 🙂
Thank you SO much for your kind words- Your family are blessed to have someone like you to share homemade dinners 🙂
I just made this for dinner tonight, it was so spicy and yummy!!
This is soooo yummy!!! I paired it with fried riced cauliflower for my lunches this week. I’m loving every bite.
That sounds delicious, Trisha! 🙂
You could tag this as Keto friendly also!
This is our very favourite meal. We eat it almoste every week. Sometimes with rice, sometimes with udon noodles, and also with quinoa. YUMMY!!!! And so super easy! Thanks for the recipe!
Thanks so much for your kind words, Anna- Stoked to hear you are a fan of it and LOVE the vehicles for it!
What’s a good vegetable to pair with this?
I LOVE this with some roasted cauliflower and potatoes- A very satisfying meal 🙂
Oooooooh! Yum.
Enjoy, Corinne!
This was my FIRST Whole30 meal, and I loved it! Well done!!
😀 So glad you enjoyed it, Kathryn!
I love that you can make this on the stove!! I have a day off and thought I’d try it in the slow cooker. Would you cook the ck in the broth and then add the tandoori sauce at the last half hour after shredding? Or would you just cook it in the tandoori sauce for the whole time – if you did that would you cut down on the broth then? Thanks for your help!
Hi Jessica! I’m so sorry for the delayed reply- Either would work, I’d play it by ear- I find the longer it sits, the more liquid it needs because it soaks it up 🙂
This is my favorite chicken! I make it every month! Love it!! ???
Thanks so much for the feedback, Polina 🙂 I make it often too, extra spicy! 🙂
Killer! Doubled up on the portions and meal prepped my protein for the week along w/Turkish meatballs w/almost the exact ingredients. Slow cooked, cause I like the smell to linger and think it soaks in a bit better. Delicious brother. Thanks!
Fantastic- Thanks so much for the feedback, Hugh! Turkish meatballs too? I’m jealous!
How many servings does this make?
Hi Annie! I made around 4 servings, but I have a large appetite 🙂
Making it in a regular saucepan, we’ll see how it’ll turn out. :))
Hi Polina! It definitely works in a regular saucepan- I do this often because I am lazy 🙂
Aww, mine doesn’t look as pretty as yours ;( still tastes good, though. Thanks for the recipe, so much better than waiting for the chicken to marinate! I’m having to fight the urge to pair it with a flour tortilla ( Mexican household, no naan). What vegetables go well with this?
You are so welcome 🙂 I LOVE (when I’m doing paleo) serving it over cauliflower rice with a big scoop of the sauce to soak- It’s delicious! Otherwise, sauteed peppers, broccoli and cauliflower with a dash of pepper is delicious 🙂
Hi, I’m looking to make this to have for lunches during the week. I have a question about the sauce. When you make the sauce you prepare in a bowl and mix all ingredients. I see that you keep chicken and sauce separate if not eating right away. When you reheat the chicken to add the sauce then? or is the sauce supposed to be cold?
Hi Tara! When reheating, I would add the amount of sauce over the chicken. The reason for not keeping them together is that I found the coconut milk would firm up and not distribute nicely 🙂 Enjoy!
Thank you! That’s what I thought but wanted to make sure. I prepped everything today and will be having for lunch tomorrow 🙂
I have never tried tandoori chicken and so didn’t know what to expect. But my husband is tired of my go to chicken recipes so I gave this a try. It’s actually quite tasty, but it’s hot!! Funny enough I tried it with just a 1/2 tsp of cayenne pepper first but decided to add the other half and it really is better hot. But if you aren’t used to spicy stuff, be warned. It’s not for wimps. My 10 yr old son complains about dinner just about every night but he and my husband both liked this and created a competition as to who could take the most bites without their eyes watering lol. We will definitely make again. Next time I may use the Greek yogurt over the coconut milk simply because coconut isn’t my favorite flavor and you can taste it slightly in the sauce. Great job and thanks for sharing!
Hi Melody!!! Thanks so much for the feedback and thank YOU for the reality check – I often forget my level of spiciness is so different to others (I grew up with chilli sauce over ketchup as a condiment!)- I’m so glad it worked out well in the end, I will be amending the instructions 🙂 We love it with yogurt over coconut milk too 🙂
This is so delicious! Did you know that if you put the chicken in the pot and use your regular beaters (like you would use to make cookies) It makes the perfect shredded meat!
Oh wow- That is such a good idea, Mary- I’ve been using forks and having an arm workout!
Thank u, I’ll be trying that!
I make a pot of chicken broth every single week (GAPS Diet). I am so sick of eating boiled (and then shredded) chicken, although sometimes I do turn it into a stir fry or add other seasonings. I am going to try this sauce on it to mix things up. Can’t wait until I make the next batch of broth this weekend.
Oh fantastic- I can imagine how redundant that would be- Hope you enjoy this version!
I just got done making this for lunch using the boiled chicken, heating it all in a in a large pan. Perfection! It was a big hit with my 10 year old daughter, along with slices of cucumber, roasted cauliflower, and fermented carrots. Even with all the sides, she ate 3 heaping portions of the chicken and told me that she definitely wants me to make this recipe often. I did add a teaspoon of ginger too (fresh grated ginger would have been amazing, but was looking for quick and easy today). This dish would be great on top of rice, for those who eat rice, or riced cauliflower, or zucchini noodles. I am looking forward to trying some more of your recipes. The Persian chicken looks delicious too!
I’m thinking about all the ways I could use this pulled chicken! Looks so good!
Oh yay! enjoy!
I can’t wait to try this recipe. The onus is that I have every single ingredient.
I love to use the pressure cooker because it’s so easy and the meats is so tender. What do you think?
Hi Sunny! I was actually inspired by my mum’s recipe which used a pressure cooker for this! To be honest, if I had time and patience, I’d cook this in there or a slow cooker, but for those in a time crunch, it works beautifully 🙂
Just stumbled across your blog via Pinterest and this recipe looks amazing. I’m always looking for new ways to mix up the basics, and since we eat a lot of chicken in my house (it’s easy, lean, and always available in bulk) it’s nice to have options that flavor it differently. Definitely saving this recipe for this week. Also, love the way your write your posts!
🙂 Oh madsnake!
Thanks so much, Nicole- Hope you enjoy it!
I can’t wait to try this, I’m all about the quick (and delicious) dinner. But don’t be hating on the slow cooker. I use mine all. the. time. Especially in the summer since my oven really heats up the house (and I live in Texas). It’s great because my husband can eat when he gets home early, and I can eat when I get home late. win-win.
I recently found your blog and really love all your healthy recipes. Keep them coming Arman.
Now, how do you make TahDig, the Persian rice with crunchy layer on the bottom?
Hi Trish! Thanks so much for your kind words!
Oh man, I’d need to ask my mum- I am very scared of making Persian style rice- There is some magic in it which makes it so fluffy haha! 🙂
Making this now and have a question- I know you say drain immediately but wanting to make sure I have this right- drain the chicken stock liquid and don’t use any of it or the onions for the shredded chicken?
You are welcome to use the onions there, but because the sauce works nicely to coat the chicken, I opt not to use the chicken stick liquid 🙂
Awesome! Thanks for the quick reply. About to shred my chicken now and eat with some roasted cauliflower and sweet potatoes. Smells yummy.
OH YUM! Joy, I’m offended you didn’t invite me over! 😉
I made this and then immediately text Jo to tell her I had made a recipe that was whole30 since she has been nagging at me about doing the whole plan. Blah blah blah. Not interested if wine isn’t part of the plan. BUT I will say this was a damn good meal. … And I served it with a half a bottle of wine 🙂
Hahaha love it- Thanks so much, Jan! Wine is pretty much activated water, so you’re all good!
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
Thanks Simon- simple and delicious!
Love Australia – just did a WH there… Anyhoo – about how many people does this recipe serve? I’m making it for a dinner party and don’t want to run out (or be drowning in it). Thanks so much!
Can you reuse the stock after cooking the chicken? I make homemade stock and the thought of throwing it down the drain saddens me…
I LOVE reusing the stock, Delphine! I love adding it to creamy soups or even cooking vegetables in it 🙂
Can I use dark meat chicken?
Hey Melissa! I LOVE using dark meat- The thighs and legs are perfect 🙂
We loved this Tandoori recipe! Very flavorful! Making again soon.
Thank you SO much for this feedback, Gayle- It’s much appreciated! 🙂
Could I substitute water for the broth? Or would that really affect the overall flavour? Thanks!
Hi Emma! I don’t see it not working- I’d just add extra salt/seasonings 🙂
Just found your recipe. Never had Tandoori sauce. Is it real spicy? Sounds like it. My husband sweats eating ketchup!
Hi Elenka! If you omit the chilli completely, it won’t be spicy- I promise! cumin is really delicious 🙂
This was WAY spicy and I love spicy food. I think that I will cut the spices in half next time. I added a little ghee and a few handfulls of spinach then served it over riced cauliflower and roasted sweet potatoes.
I made mine in the slow cooker and it turned out great. My husband is a sucker for tacos, so I put the tandoori chicken in a corn tortilla, topped it with a splash of lime and the tandoori yogurt sauce. (I made extra to act as a salsa or taco sauce). It got a thumbs up from both me and my husband. Thanks for the great recipe. 🙂
Thanks SO much for the feedback, Chantel- It means a tonne 🙂
wait, so (horrible/lack of knowledge of cooking) you put the chicken into the broth and and let it cook??
Hi Sarah, I can help you. Yes, just heat up the broth, put the chicken in and let it simmer gently (no rapid boiling), and it will cook. You are poaching the chicken.
Thanks Cheryl- You’re an absolute gem for advising Sarah 🙂
I’m so sorry for the delayed reply Sarah- yes you let it simmer as Cheryl mentioned 🙂
First time here and I’m so impressed. This is such a fabulous recipe, and your photos are stunning. I was reading your sidebar comment about Channing Tatum and laughed. My first thought was I bet Channing Tatum wishes he could cook like this guy. So there you go.
Kim, that means a tonne coming from you! Channing Tatum totally wishes he looked like me 😉 I mean, I am a latte coloured Hugh Jackman!
This is such a wonderfully done recipe. Love the presentation too.
Thank you so much- It took forever to hit the light properly- Damn orange tinge!
Arman, this was truly delicious! And so simple. Yet a complex flavor profile for “foodies”. My husband and son could not get enough! We served it along quinoa and a piece of high fiber naan. This is will be in our dinner rotation. Thank you!
Cheryl, this comment absolutely made my day- Thank you SO much and I hope you enjoy 🙂
This looks SO great! Cannot wait to give it a try – Pinned!!!
Arman this is a fantastic recipe, and kudos for making it so compliant across all different dietary preferences! The Tandoori sauce looks like a really nice balance between spicy and smooth (thanks to the coconut milk). Pinned!
I’ve never had tandoori chicken before but I am so seriously missing out! This looks perfect, saucy and spicy. Love!
STOP! IT! NOW! OMG I am in love. Hearts, stars, Pegasus-corns (combo of a Pegasus and Unicorn, my 5 year old taught me about them) all of it. I love this recipe. I
Love Tandoori chicken and love your spin using coconut milk! I bet it’s so delicious with that! Yum!
This was delicious! I’m working on a round-up of Whole30 recipes for my blog pretty soon and this will definitely be on the list. Made it with zoodles this time around and will be trying it with cauliflower next time. Yum!
Hi Valerie! I’m so glad you enjoyed it! Over cauliflower rice would be delicious!!!! Yum!
I don’t have turmeric, what else can I use?
Hi Mary! you can omit it and just add a dash more salt! 🙂
Made this today, very nice too. However, I would say that the taste was more mexican than tandoori.
Thanks so much for making it, Elsa! Interesting spin with the Mexican flavours!
We love us some tandoori up in this house. This recipe is getting made !
Please do, Josie! 🙂
Delicious, the failover it.
Thank you! 🙂
Oh yes please!! Since I am living on chicken at the moment on the specific carbohydrate diet this will make a lovely change from the usuals! Thanks for sharing the recipe. Pinning it to my board of inspiration for those on the SCD diet or GAPS diet…
Thanks so much for your kind words- Chicken on repeat can be boring, so I’m glad there’s this option for you 🙂
My better half likes the tandoori chicken wrap at one of the cafes we used to frequent… I’m sure he’ll love me more if I make this for him at home 😀
Please do, Angie- This is so easy and delicious!
That tandoori sauce is rocking! I have yet to give pulled chicken a try, but this looks sooo good, Arman 😀
Please do, Tammy- It’s delicious!
Made this last night and it was delish! Had it for lunch today (with the sauce – I used Greek yoghurt – mixed through) and it was still perfect. Nice, easy and also suitable for the summer-like weather here in Perth!
Eveline! Great seeing an Australian reader and so glad you used it with Greek yogurt- My sister makes this with Chobani 2% and loves it!
Send some of your weather over to our side! 😉
Greetings! I am one of your “newer” readers, and have yet to stop by for a comment, but I just have to on this recipe. I am so excited to make this. Love your blog, and looking forward to more of your recipes!
Hey Kris and welcome here- Thanks so much for your kind words! I hope you continue to enjoy the upcoming recipes! 🙂
I love pulled meat too! I usually go for BBQ chicken but this looks amazing too. I really need to cook outside the box more often, and this seems like a delicious place to start.
Thanks Lauren! If I move to chicago, I’ll whip you up a …. pot.
OMG Arman.. this looks sooooooooooo good. Reminds me of Chipotle, we have that here, not sure if you guys do. Looks incredible.. I love tandoori chicken, coconut curry would be yum.
I was OBSESSED with Chipotle in America!
New fan here! Congrats on your move back to America, it seems like a natural fit for you! This tandoori chicken is a dream meal; a great way to use up leftover chicken. Who needs the crock-pot. Love the flavors. See you around the blogosphere!
Thanks so much for your kind words, Suzi! I’m so excited for this new endeavour!
Just pinned the recipe for making soon! Sounds very delicious and right up my alley 🙂
Okay but totally different topic – what’s so gross about the word moist? I don’t get it!
Please do, Juli!
Hahahaha i will tell you in person 😉
No tandoori oven involved??? Heck yeah – this means dinner is served sooner! This spice filled chicken sounds wonderful, Arman!
This looks awesome!! We eat lots of chicken and this would be a fun new way for us to try it.
Please do try it out, Kim- It’s delicious!
Dear Arman, I know this is something I would enjoy thoroughly! What a fantastic meal. Pinning!
I will personally make it for you in New York. Chelsea Market.
Is it just me or does “pulled meat” sound very dirty?! Looks delicious nonetheless haha!
Haha, regardless it’s delicious!
What gorgeous photos, Arman! Well done.
Thanks so much Kelly- you’ve been such an inspiration!
GiGi want. GiGi need. GiGi eat. GiGi love.
lol, legit on your blog now!
I’ve never thought of shredding tandoori chicken! This looks to die for!
Thanks Victoria- So simple and so good!
We love pulled chicken in my house and the tandoori is such a great idea!
Thanks Julia! Hope you try this version out!
This reminds me of all of my Indian food adventures while studying abroad in London.
Must. Try.
Please do, Anna! Indian food from the UK is absolutely divine!
This looks amazing, tons of great flavors in this dish! I’m all about repurposing leftovers 🙂
Thanks Nathalie- I promise it’s delicious!
I’m gonna try it on the slow cooker. Less heat in the kitchen> LOL! but that sauce.. oh bro! That sounds amazing. As always, you make food look DAMN good
You’re a gem. You make seafood/rice/water look DAMN good.
tandoori chicken is amazing. I’ve never made it at home though – I find Indian food intimidating to cook at home so I don’t use the flavours often.
Pulled chicken is right up there with pulled pork. Although, if you figure out pulled shrimp I want in on that shit.
We need to strike it rich before we can pull the damn shrimp…excluding pulling their heads off.
I LOVE that this is a stove top version!! We don’t even have a slow cooker, at least not an electrical one. But with this I guess you could even bake the chicken breast, you just have to get it cooked through:-D didn’t know that tandoori sauce is so easy to make – I even have all those spices here! I’d make a sandwich or maybe a lettuce wrap thing for a low carb version with it!
Yes! Thanks Ann! I just told my friend in Germany about this and she said what’s a slow cooker haha!
I always embrace the leftovers and then try to make them new and exciting. Your tandoori sauce sounds amazing.
You know what got a tandoori spanking today? Cauliflower. I tried to create it for the blog and need to redo- It was SO good!
We made this tonight over riced cauliflower and it was to die for – the sauce not only rocks the chicken, but that cauli was killer 😀
That makes me so happy, Jennifer- Thank you SO much for trying this out 🙂
And now I get to say the same to you! Why have I not found your blog before now?? And now you’re moving to America (so jealous).
I think I even love pulled meat almost as much as you. This looks amazing!
Thanks Nicole! I hope Australia gets more southern style restaurants opening up!
Man, I’d eat that any time of year, winter, spring, summer or fall! LOVE IT.
Thanks Michelle- I like your thinking!
I am so down to clown with that chicken, if you know what I mean, mmmmmmmmmmmmmmm
Go for it!
You have cooked this tandoori chicken to perfection Arman! I can only imagine how good it must have tasted.
Thanks Thalia!
Love this Arman! Big fan of tandoori chicken but I stopped eating it after I decided to avoid dairy- feeling kinda dumb now that I never thought to use coconut milk…good thing I have smarty pants like you in my life :)! Have you tried mixing pulled chicken with guac- SO delish!
Haha, no worries at all- I was testing out some dairy free recipes and found it to be a decent substitute! Love mixing pulled chicken with guac!
This looks insanely good, so flavorful and such awesome pics! I can think of a million different ways that I would love to enjoy it- can’t wait to see what you come up with!
Thanks Sonali! These were leftovers I actually didn’t mind!
Ooh I love pulled meat too. Especially with a side of baked beans and a hunk of cornbread. Something tells me those flavours wouldn’t really go with this recipe though haha. But it sounds awesome! I don’t think I’ve ever used tandoori flavours in cooking before but if it involves coconut milk, I know I’d like it.
I’d be game to try this with baked beans! You NEED to try tandoori flavours- I promise you’ll love it.
I do not believe I’ve ever tried Tandoori sauce, but it sounds scrumptious. Hey, if you need any advice if you’re moving anywhere to Arkansas (not likely, but…) I can help! And I agree, I’d eat pulled meat of any kind, especially if pulled shrimp or crab were an option. This needs to be invented.
Thanks so much- To be honest, I don’t even know where that is on the map (I literally don’t know where anywhere is lol!)
Let’s invent pulled shrimp!
As soon as I read this post and realized I had everything on hand, it was decided: this would be tonight’s dinner. Loved it – quick and easy to whip together and such great flavor with only a few ingredients. Another fantastic one, buddy!
I’m stoked you tried it out!!!!! I’m trialling a sweet and sour paleo one. I OD’d on the maple syrup so need to try again.
This looks incredible, Arman! I love pulled everything, too…I usually do it outside on the smoker, so as you can probably imagine, I’m pretty darned ready to break the smoker out from it’s winter hibernation cave. I’m digging the tandoori spices in here…I kinda wish I was having this for dinner tonight! (P.S. Your lighting in these shots looks awesome!)
Thanks heaps mate- I suck with photography and its pure luck when I get decent lighting!
I’m trying a sweet and sour pulled chicken recipe. It didn’t go very well…I accidentally tipped too much maple syrup.
pulled chicken cooked on the stovetop? in 20 minutes? yes please! Loving all the flavors going on in here. Forget 2-for-1 I can make like 5 different meals using this! Well done, my friend
Thanks Min! these were leftovers very much welcomed!
OMG! Delicious, and I’ve been craving Indian food for forever!
Hope you can have some- I loved the ones in LA!
I LOVE pulled meat as well 🙂 and love that you can do this over the stove! Slow cookers are supposed to be easy and convenient but I always forget to prep the ingredients, so I never have it ready when I want. Oops.
Haha I know, right? It’s a double edged sword.
Looks so flavorful and delicious! Pinned to try it!
Thanks so much, Mira!
Is that chopped Basil leaves peeking out of your tandoori pulled chicken?
Hi Diana! It’s actually chopped cilantro 🙂
Please clarify “one piece of ginger.” This could be anything from a teaspoonful to a cupful.
1 inch piece.
Again, making my day! Tandoori chicken is so so good. I too have a slow cooker that saw the light of day when I unwrapped it but hasn’t been used since. I mean, how often are you gone for just 8 hours during the work day? and is it just supposed to hang out there after? That’s a bitch move.
Such a bitch move. The slow cooker looks like a drag queen too.
Haha love it