Main Course

Tandoori Chicken

The iconic flame-kissed chicken marinated in yogurt and spices - a Punjabi classic that defined Indian grilling worldwide.

Prep Time

30 mins + marinating

Cook Time

35 mins

Servings

4-6 people

Difficulty

Medium

Ingredients

For the Marinade

For Serving

Instructions

Prepare the Chicken

5 mins

Make deep cuts in the chicken pieces to allow the marinade to penetrate. If using whole chicken, score it deeply on all sides. Pat dry with paper towels.

First Marinade

20 mins

Rub the chicken with lemon juice and salt. Let it sit for 15-20 minutes. This helps tenderize the meat and allows better absorption of the main marinade.

Prepare Main Marinade

5 mins

In a large bowl, whisk together hung yogurt, mustard oil, ginger-garlic paste, all spices, and kasuri methi. Add food color if using. Mix until smooth.

Marinate the Chicken

6+ hours

Coat the chicken thoroughly with the marinade, working it into the cuts. Cover and refrigerate for at least 6 hours, preferably overnight for best results.

Cook the Chicken

30 mins

Preheat oven to 240°C (475°F) or heat a grill to high. Thread chicken onto skewers or place on a wire rack. Cook for 25-30 minutes, turning halfway, until charred and cooked through.

Finish and Serve

7 mins

Brush with melted butter and cook for 2 more minutes. Let rest for 5 minutes. Serve hot with lemon wedges, onion rings, green chutney, and a sprinkle of chaat masala.

Chef's Tips

Hung yogurt is essential - it prevents the marinade from being too watery
Mustard oil gives authentic flavor but you can substitute with vegetable oil
Overnight marination makes all the difference
High heat is crucial for that characteristic charred exterior
Kashmiri chili gives color without excessive heat

The Story Behind Tandoori Chicken

Tandoori Chicken was invented in the 1920s by Kundan Lal Gujral in Peshawar (now in Pakistan). After partition, he brought his recipe to Delhi and opened Moti Mahal restaurant, where the dish gained legendary status and gave birth to Butter Chicken as well.

The tandoor - a cylindrical clay oven that reaches extreme temperatures - is the secret to the dish's characteristic smoky flavor and charred exterior. While traditionally cooked in a tandoor, home cooks can achieve excellent results using a very hot oven or grill.