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tandoori chicken recipe.
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Authentic Tandoori Chicken

My easy and authentic tandoori chicken recipe tastes like something from a restaurant. It's perfectly seasoned and bakes up in under 20 minutes. Watch the video below to see how I make it in my kitchen!
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings
Calories 250kcal
Author Arman Liew

Ingredients

  • 1 inch ginger minced
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon garam marsala
  • 1 teaspoon ground corriander
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 cup plain yogurt
  • 2 pounds chicken quarters or a mix of thighs and drumsticks

Instructions

  • Preheat the oven to 200C/400F.
  • In a mixing bowl, mix together the ginger, garlic, cumin, cinnamon, garam marsala, ground coriander, smoked paprika, salt, olive oil, and plain yogurt.
    tandoori chicken marinade in a bowl.
  • 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.
    raw chicken marinating in a bowl.
  • Either cover and marinate for up to one day or let it sit for 10 minutes at room temperature.
  • 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.
    marinated raw chicken on a wire rack.
  • Bake for 20-25 minutes or until they begin to char around the edges. You can also check the internal temperature and make sure it reaches 165F.
  • Allow the chicken to set for 5 minutes before serving.

Video

Notes

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.
TO STORE: Leftovers can be stored in the refrigerator, covered, 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.
TO REHEAT: Microwave portions of the chicken for 40-50 seconds or reheat in a preheated oven until hot.

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 3g | Protein: 17g | Fat: 19g | Sodium: 89mg | Potassium: 263mg | Fiber: 0.3g | Vitamin A: 233IU | Vitamin C: 0.5mg | Calcium: 52mg | Iron: 1mg | NET CARBS: 3g