Tandoori Chicken Recipe Guide: From Traditional Clay Oven to Modern Kitchen

When you think of classic Indian dishes, the smoky, flavour-packed tandoori chicken stands tall as a favourite. Its bright red appearance, charred edges, and juicy, spicy bite make it a must-have at restaurants and family gatherings alike. But did you know you can make authentic tandoori chicken recipe at home, without a tandoor?

In this guide, we’ll walk you through how to create the perfect tandoori chicken, right from traditional clay oven methods to modern kitchen techniques like oven-baked and stove-top versions. You’ll also get expert tips on tandoori chicken marination for restaurant-like results.

What is Tandoori Chicken?

Tandoori chicken is a traditional North Indian dish where chicken is marinated in spiced yogurt and roasted in a tandoor (clay oven). The high heat gives it a smoky flavour and charred texture, while keeping the inside juicy and tender.

Today, with ovens, grills, and even air fryers at home, you can easily recreate this restaurant favourite in your kitchen.

Ingredients for Tandoori Chicken Recipe

• Chicken – 500 gm (preferably leg pieces or drumsticks)
• Ginger Garlic Paste – 1 tbsp
• Hung Curd – 100 gm
• Mustard Oil – 10 ml
• Red Chilli Powder – 1.5 tsp (use Kashmiri chilli for colour)
• Turmeric Powder – 1 tsp
• Cumin Powder – 1.5 tsp
• Coriander Powder – 1 tsp
• Garam Masala – 1 tsp
• Nutmeg Powder – 0.5 gm (a pinch)
• Lemon – 1/2 no.
• Salt – As required
• Pepper Powder – 1 tsp
• Kasuri Methi (dried fenugreek leaves) – 5 gm

Step-by-Step: Tandoori Chicken Marination & Cooking

Step 1: First Marination – The Foundation

• Score the chicken pieces with deep cuts for better flavour absorption.
• Rub with ginger-garlic paste, lemon juice, mustard oil, salt, and pepper.
• Cover and refrigerate overnight.

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Step 2: Second Marination – The Flavour Boost

In a bowl, mix hung curd, mustard oil, red chilli powder, turmeric, cumin, coriander powder, garam masala, nutmeg powder, and crushed kasuri methi.

• Coat the chicken thoroughly with this marinade.
• Refrigerate again for at least 2 hours.

This second marination creates the signature tangy, spicy crust of a good tandoori chicken recipe.

Step 3: Cooking the Chicken

Traditional Tandoor Method (If Available)

• Skewer the marinated chicken and cook in a preheated tandoor at 400°C for 10–12 minutes.
• Baste with butter occasionally.
• Rotate for even charring.
• The high heat gives an unmatched smoky flavour.

Oven Baked Tandoori Chicken (Home Method)

• Preheat oven to 230°C.
• Place chicken on a greased baking tray.
• Bake for 10–12 minutes, flipping halfway.
• Baste with butter for richness.
• For extra smokiness, broil for 2–3 minutes at the end.

Gas Stove Grill/Pan Method (Alternative)

• Heat a heavy iron pan or grill pan.
• Grease lightly with oil.
• Place chicken pieces and cook on medium-high heat.
• Flip and press gently for charred marks.
• For a smoky effect, use the dhungar method (coal smoke).

The Dhungar (Smoky Tandoori Chicken) Method

• Heat a small piece of coal until red hot.
• Place it in a small bowl within the tray of cooked chicken.
• Pour a spoon of ghee or butter over the coal.
• Immediately cover the tray with a lid or foil for 5 minutes.
• Remove and serve.

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How to Serve Tandoori Chicken

• Always serve hot with fresh green mint chutney.
• Add lemon wedges and onion rings on the side.
• Sprinkle a pinch of chaat masala for extra zing.
• Serve with butter naan, jeera rice, or as a starter.
• For a healthy option, pair with a fresh salad of cucumbers, radish, and tomatoes.

Pro Tips for Perfect Tandoori Chicken (TEDCO Recommended)

• Mustard oil is a must for that authentic smoky, sharp aroma.
• Use Kashmiri chilli powder for rich colour without excess heat.
• Hung curd ensures a thick marinade that sticks well.
• Kasuri methi and nutmeg add depth and complexity.
• Always score the chicken deeply for marination to penetrate.
• Resting after cooking keeps it juicy.

At TEDCO School of Culinary Arts, students learn these practical techniques to master tandoori dishes in professional kitchens and at home.

Oven vs Tandoor vs Pan: Which is Best?

• Tandoor: Best for flavour and texture. Ideal for restaurants.
• Oven Baked Tandoori Chicken: Convenient and consistent. Great for home cooks.
• Stovetop Pan: Practical, quick, with decent char and crispness.
• Air Fryer: Another modern option for healthy cooking with minimal oil.

No matter which method you choose, the marination process remains key to getting restaurant-style results.

Final Thoughts

Making authentic tandoori chicken at home is easier than you think. With proper marination, the right spices, and simple techniques, you can recreate the magic of oven baked tandoori chicken or even smoky flavours without a tandoor.

Whether you follow the traditional clay oven method or opt for modern kitchen appliances, the essence of tandoori chicken lies in its marination and cooking process. With tips from TEDCO, you’re all set to impress your family and guests with restaurant-style results at home.

So, gather your spices, fire up your oven or tawa, and bring the joy of smoky tandoori chicken straight to your plate.

FAQs on Tandoori Chicken

Q1. Can I use boneless chicken for tandoori chicken recipe?
Ans: Yes, but bone-in pieces stay juicier and more flavourful. TEDCO chefs recommend chicken leg or thigh for authentic texture and moisture retention.

Q2. Why is my tandoori chicken dry?
Ans: Overcooking or insufficient marination leads to dryness. Ensure proper marination time and cook on high heat for shorter durations. Basting with butter helps maintain juiciness.

Q3. How do I get the signature red colour without food colouring?
Ans: Use Kashmiri red chilli powder for a natural red hue. Some chefs also add a small pinch of beetroot powder for enhanced colour without affecting taste.

Q4. What’s the role of mustard oil in the marination?
Ans: Mustard oil adds a smoky, sharp flavour that defines tandoori dishes. Heating it before use reduces pungency and enhances aroma. TEDCO culinary experts stress its importance in traditional recipes.

Q5. Can I cook tandoori chicken on gas stove without oven or tandoor?
Ans: Absolutely. Use a grill pan or cast iron tawa. Cook on medium-high flame, pressing gently to get char marks. Use the dhungar method for added smokiness.

Q6. Is it necessary to marinate chicken overnight?
Ans: Overnight marination yields best results, but a minimum of 2 hours is essential. The first marinade tenderises, while the second infuses flavour deeply.

Q7. How do I know when the chicken is perfectly cooked?
Ans: The meat should be juicy, with clear juices running when cut. The outer layer should have slight charring. A meat thermometer should read 75°C at the thickest part.

Q8. Can I store and reheat tandoori chicken?
Ans: Yes, store in an airtight container in the fridge for up to 2 days. Reheat in an oven at 180°C or on a tawa. Baste with butter for moisture.