Tandoori Chicken Recipe

If you’re craving bold Indian flavors and smoky aromas, this tandoori chicken recipe is about to become your new favorite! It’s juicy, fiery, fresh, and absolutely mouthwatering from the first bite.

Here’s how I made it at home—and trust me, it tasted even better than restaurant-style. Oh, and while this isn’t an Chicken Alfredo Recipe, it’s just as comforting, flavorful, and fun to serve at any gathering!

I Tried This Tandoori Chicken Recipe – Here’s What Happened

When I first made this recipe, I was surprised by how easy it came together, even though it looked fancy! The marinade is rich with spices, tangy yoghurt, and fresh garlic and ginger. After a short sear and a quick roast, the chicken turned out juicy, smoky, and full of flavor.

The parsley yoghurt sauce gave it a cool contrast, and the chaat masala cauliflower brought the whole dish to life. It’s one of those meals that feels like a celebration.

Additional Tips to Make This Recipe Even Better

If you’re like me, you enjoy experimenting in the kitchen. Here are a few personal tips that really helped me improve the overall flavor and texture of this tandoori chicken:

• Marinate overnight if possible – I found that 8 hours gave the chicken deeper flavor and juicier texture.
• Use a grill for extra smokiness – If you can, finish the chicken on a charcoal grill for that authentic smoky edge.
• Don’t skip the searing step – Searing locks in the juices and gives a gorgeous crust.
• Add a touch of honey – Just a teaspoon in the marinade adds a slight caramelized sweetness once roasted.
• Use full-fat yoghurt – It clings to the chicken better and keeps it moist during roasting.

Flavorful Variations to Suit Your Style

Want to change it up or make it suit your dietary needs? No problem! Here are some tasty and flexible variations I’ve tested out or recommend:

• Dairy-free: Use coconut yoghurt or a plant-based alternative for a similar creamy texture.
• Low-fat version: Opt for low-fat yoghurt and use skinless chicken breasts.
• Spicier version: Add crushed chili flakes or extra tandoori masala.
• Milder version: Cut the masala in half and add a little tomato paste for a gentler flavor.
• Roasted veggie sides: Instead of cauliflower, try this with spiced carrots, potatoes, or even mushrooms.

You can also explore salad recipes like cucumber-onion raita or mint yoghurt salad to serve on the side for a refreshing contrast.

Kitchen Equipment You’ll Need

Make your cooking smoother with the right tools. Here’s what I used to get this dish just right:

• Mixing bowl – To prepare and store the marinade.
• Frypan – For searing the marinated chicken before roasting.
• Roasting tray + wire rack – Ensures the chicken roasts evenly without getting soggy.
• Food processor – To blend the parsley yoghurt into a creamy sauce.
• Oven-safe dish – For roasting the cauliflower until golden.
• Small bowl – To quick-pickle the onions with apple cider vinegar.

How to Serve Tandoori Chicken the Right Way

Presentation takes this already-amazing meal to the next level. Here’s how I like to plate it up for maximum appeal and taste.

• Serve it over steamed basmati rice for a comforting, fluffy base.
• Add a generous spoonful of parsley yoghurt on the side or drizzle over the chicken.
• Garnish with fresh coriander or parsley, lemon wedges, and thinly sliced onions.
• Plate with chaat masala roasted cauliflower for crunch and spice.
• You can even serve it with naan or roti, and it complements any Chicken Curry Recipe Indian style if you’re making a full spread!

How to Store Your Tandoori Chicken Leftovers

Want to enjoy this dish the next day or freeze it for later? Here’s what worked well for me:

Storing in the fridge

Place leftovers in an airtight container. The chicken stays fresh for up to 3 days. Reheat in the oven for the best texture.

Freezing

Freeze the cooked chicken (not the cauliflower or yoghurt sauce) in zip bags or containers. Stays good for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a 180°C (350°F) oven for 10–12 minutes or until heated through. You can also use a microwave, but the texture may be slightly softer.

Why You’ll Love This Tandoori Chicken Recipe

There are so many reasons this tandoori chicken will win a spot on your weekly meal list. Here’s why:

• Easy but impressive
  It looks like a restaurant dish but is surprisingly simple to make with basic ingredients.
• Perfect for meal prep
  You can marinate it in advance and cook it later. The leftovers are just as tasty!
• Flexible and customizable
  From spice levels to yoghurt types, you can adjust everything based on what you have.
• Healthier than takeout
  Roasting with minimal oil and using fresh ingredients makes this lighter than typical fried versions.
• Pairs with so much
  This recipe goes beautifully with rice, naan, or even as part of wraps and bowls.

Important Details to Make This Recipe Work Every Time

Before you jump into cooking, here are a few extra tips that make a big difference in the final dish:

• Use fresh garlic and ginger – They give the marinade a real punch. Jarred versions are fine in a pinch but not as flavorful.
• Don’t overcrowd the pan – When searing, give each piece space so it browns properly.
• Watch your oven – Every oven is different, so start checking at 25 minutes to avoid overcooking.
• Use foil and a rack – This prevents sogginess and makes cleanup easier.
• Balance the flavours – The yoghurt sauce isn’t optional! It’s cooling and complements the spicy chicken beautifully.

Nancy

Tandoori Chicken Recipe

This bold, flavour-packed Tandoori Chicken recipe brings restaurant-style Indian cuisine straight to your table. Juicy chicken thighs are marinated in spiced yoghurt, then seared and roasted to smoky perfection. Paired with parsley yoghurt for freshness and roasted cauliflower seasoned with tangy chaat masala, it’s a complete and satisfying meal. Ideal for a cosy dinner for two or a small family feast.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 2

Course: Main Course

Calories: 350

Ingredients Method

Ingredients

  

• For the Tandoori Chicken Serves 2–3
• 850 g chicken thighs bone-in, skinless – bone-in keeps the chicken juicy
• 3 Tbsp tandoori masala – adds smoky spicy flavour
• 1 tsp ground turmeric – gives colour and earthy warmth
• 1 tsp ground cumin – enhances aroma and adds depth
• 1 tsp salt – balances the spices
• 1 cup plain yoghurt – tenderises and holds the marinade together
• 3 Tbsp lemon juice – adds brightness and helps tenderise
• 3 cm ginger grated – for a zesty bite
• 3 garlic cloves crushed – deep savoury flavour
• 1 Tbsp canola oil – for searing
• Steamed basmati rice – to serve as a fluffy neutral base
• For the Parsley Yoghurt
• Bunch of parsley – fresh and vibrant
• 1 garlic clove – adds depth
• Juice of 1 lemon – for tang
• 1/2 cup plain yoghurt – smooth texture
• 1/4 tsp salt – enhances flavour
• For the Roasted Cauliflower
• 1/2 red onion finely sliced – for a pickled finish
• 1/4 cup apple cider vinegar – gives a tangy kick
• 1/2 large cauliflower florets and leaves – choose fresh, firm cauliflower
• 2 Tbsp chaat masala – adds tang and warmth
• 1 tsp ground turmeric – for colour and mild bitterness
• 2 garlic cloves crushed – for punch
• 1/2 tsp salt – balances flavours
• Canola oil – for roasting

Method

 

1. The first step to making flavourful tandoori chicken is preparing a rich marinade. In a large bowl, combine the yoghurt, tandoori masala, turmeric, cumin, salt, lemon juice, grated ginger, and crushed garlic. Stir well until smooth. Cut 2–3 deep slashes into each piece of chicken so the marinade can seep in. Coat the chicken thoroughly, cover, and refrigerate for at least 2 hours, ideally up to 8.
2. Once the chicken has marinated, preheat your oven to 200°C fan-forced. Line a roasting tray with foil and place a wire rack on top. This setup helps air circulate around the chicken for an even cook. Heat a frypan with a drizzle of oil and sear the chicken for about 5 minutes on each side until browned. Then, place the chicken on the rack and roast for 15 minutes. Flip the pieces and roast another 15 minutes or until fully cooked.
3. While the chicken is in the oven, prepare the cauliflower. In a small bowl, soak the sliced red onion in apple cider vinegar and set aside. In a separate oven dish, toss cauliflower florets and leaves with turmeric, chaat masala, garlic, salt, and a splash of canola oil. Roast at 200°C for 20–30 minutes until golden and tender. Serve the cauliflower with the pickled red onion on top for added crunch and tang.
4. Now, make the parsley yoghurt. In a food processor, blend parsley and garlic until finely chopped. Add lemon juice, yoghurt, and salt, then blend again until smooth and creamy. This sauce adds freshness and a cooling contrast to the spiced chicken.
5. To plate, serve the tandoori chicken hot with steamed basmati rice, a side of roasted cauliflower, and a generous spoon of parsley yoghurt. Each bite is balanced, from spicy and smoky to creamy and tangy.