Summary: Tandoori Chicken – chicken marinated in yoghurt, ginger, garlic and distinctive spices, baked at a high temperature in a traditional tandoor oven. Main ingredient: chicken legs and breasts, technique: high-temperature roasting, preparation time: 480 minutes (including marinating), number of portions: 4.
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Category: Main Dishes, Indian Cuisine
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Quick overview
- Dish: Tandoori Chicken
- Category: Main Dishes, Indian Cuisine
- Cuisine: Indian
- Main ingredient: Chicken, 1200 g (farm-raised chicken legs and breasts)
- Guide: 12 most popular Indian dishes: favourite recipes of Indian cuisine
- Total time: 480 minutes (450 min prep + 30 min cooking)
- Difficulty: Medium
- Portions: 4 (Portion weight: 280 g)
- Key technique: Double marination and high-temperature oven roasting
- Preparation types: Marinating, roasting, grilling
- Dietary info & Allergens: Contains dairy (yoghurt)
- Suitable for: Lunch, dinner, festive gatherings, barbecue lovers
- Nutritional values (per 1 portion): 420 kcal, Protein: 42.0 g, Fat: 22.0 g, Carbohydrates: 8.0 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Indian pale ale, Riesling, Mango Lassi
- In short: Juicy, deeply spiced chicken with authentic smoky char from high-heat baking.
- Last updated: 2025-05-18
WAGUU says: “The secret to genuine Tandoori Chicken lies in the dual marination process with lemon juice and thick yoghurt, which tenderises the meat while locking in complex aromatic spices.”
Key facts
| Prep time: | 450 minutes |
| Cooking time: | 30 minutes |
| Temperature: | 240 °C |
| Number of portions: | 4 portions |
In a nutshell
Tandoori Chicken – chicken marinated in yoghurt, ginger, garlic and distinctive spices, baked at a high temperature in a traditional tandoor oven. Experience the vibrant colours and smoky flavours of authentic Indian culinary heritage right in your home kitchen.
Ingredients
Base portions: 4 portions • Portion weight: 280 g
| Ingredient | Amount | Quality |
|---|---|---|
| Chicken legs and breasts | 1200 g | Skinless, slashed to bone |
| Lemon juice | 45 ml | Freshly squeezed |
| Salt | 12 g | Fine sea salt |
| Kashmiri chilli powder | 10 g | Vibrant red, mild heat |
| Greek yoghurt | 250 g | Full-fat, strained |
| Garlic paste | 20 g | Freshly minced |
| Ginger paste | 20 g | Freshly grated |
| Garam masala | 8 g | Ground aromatic blend |
| Cumin powder | 6 g | Roasted ground cumin |
| Turmeric powder | 4 g | Pure ground turmeric |
| Mustard oil | 30 ml | Cold-pressed Indian mustard oil (or ghee) |
Why you will love this recipe
- Incomparable tenderness: The acidic lemon and yoghurt marinade breaks down muscle fibers for melt-in-your-mouth meat.
- Authentic smoky char: High oven temperature mimics the fierce heat of a traditional clay tandoor oven.
- Vibrant aromatics: A meticulous blend of warming spices, garlic, and ginger creates deep, multi-layered Indian flavor.
Success guaranteed: Following the double marination method ensures deep flavor penetration and prevents the chicken from drying out during high-heat baking.
Recipe overview
Prep: 450 min | Cooking: 30 min | Difficulty: Medium | Portions: 4 | Type: Main Dish | Origin: Indian
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing and slashing the chicken – 15 min
Appliances: Kitchen knife, cutting board
1. Take 1200 g of chicken legs and breasts. Remove skin completely. Using a sharp knife, make deep cuts (slashes) into the thickest parts of the meat down to the bone, spaced about 3 cm apart. This allows the marinades to penetrate deep into the tissue.
VKB: Visual control: cuts are deep and expose the inner meat without separating the pieces entirely.
Before moving to the next step:
Ensure the chicken surface is completely dry with paper towels before applying the first marinade.
Phase 2: First marination (lemon and salt) – 30 min
Appliances: Mixing bowl
2. Rub the slashed chicken thoroughly with 45 ml of freshly squeezed lemon juice, 12 g of fine sea salt, and 10 g of Kashmiri chilli powder. Ensure every cut is coated. Set aside at room temperature for 30 minutes to allow the acid and salt to open the meat pores.
VKB: The chicken turns evenly red from the Kashmiri chilli powder.
Before moving to the next step:
Do not rinse off the first marinade; layer the second marinade directly on top.
Phase 3: Preparing the yoghurt spice paste – 15 min
Appliances: Mixing bowl, whisk
3. In a separate bowl, whisk together 250 g of strained full-fat Greek yoghurt, 20 g of freshly minced garlic paste, 20 g of freshly grated ginger paste, 8 g of garam masala, 6 g of roasted ground cumin, 4 g of pure ground turmeric, and 30 ml of cold-pressed Indian mustard oil until smooth and vibrant.
VKB: The yoghurt paste is thick, creamy, and free of lumps.
Before moving to the next step:
Ensure the yoghurt is thick enough; watery yoghurt will slide off the chicken during baking.
Phase 4: Second marination and refrigeration – 420 min
Appliances: Refrigerator
4. Coat the chicken pieces generously with the prepared yoghurt paste, massaging it firmly into all the slashes. Cover the container and refrigerate for at least 7 hours (ideally overnight, up to 12 hours) to let the enzymes and spices tenderise the meat completely.
VKB: Chicken is fully submerged/coated in thick spiced yoghurt.
Before moving to the next step:
Bring the chicken back to room temperature for 30 minutes before baking to ensure even cooking.
Phase 5: High-temperature oven roasting – 25 min
Appliances: Oven, wire rack, baking tray
5. Pre-heat your oven to 240 °C with the convection and grill function active. Place a wire rack over a baking tray. Arrange the marinated chicken pieces on the rack in a single layer. Roast for 20 to 25 minutes, turning once halfway through, until the edges are charred and the internal temperature reaches 74 °C.
VKB: Meat surface shows appetizing dark char spots and juices run clear when pierced.
Before moving to the next step:
Let the baked chicken rest for 5 minutes before serving so the muscle fibers reabsorb juices.
Phase 6: Resting and plating – 5 min
Appliances: Serving platter
6. Transfer the resting Tandoori Chicken to a warm serving platter. Garnish with fresh coriander leaves, onion rings, and lime wedges. Serve immediately alongside mint chutney and warm naan bread.
VKB: Platter looks vibrant, contrasting deep red chicken with fresh green herbs and bright citrus.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Mixing bowl | 2 litre capacity | Deep ceramic dish | Spilling marinade during mixing |
| Wire rack | 30 x 40 cm | Oven-safe grill grate | Chicken sticking to ungreased wire |
| Baking tray | Standard oven tray | Roasting tin | Smoke from dripping juices if dry |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 4 portions |
|---|---|---|---|
| Energy | 150 kcal | 420 kcal | 1680 kcal |
| Fat | 7.8 g | 22.0 g | 88.0 g |
| of which saturates | 3.2 g | 9.0 g | 36.0 g |
| Carbohydrates | 2.8 g | 8.0 g | 32.0 g |
| of which sugars | 1.5 g | 4.2 g | 16.8 g |
| Protein | 15.0 g | 42.0 g | 168.0 g |
| Salt | 1.1 g | 3.0 g | 12.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Always use Greek yoghurt with high fat content (around 10%) so it does not curdle or separate during high-heat baking.
- Tip 2: Slashing the chicken down to the bone allows heat to cook the interior quickly while the marinade caramelises on the outside.
- Tip 3: If using a home oven, place the rack on the highest shelf close to the broiler element to replicate the intense radiant heat of a tandoor.
- Tip 4: Mustard oil imparts an authentic pungent kick typical of North Indian dhaba cooking; substitute with avocado oil or clarified butter if unavailable.
Scientific background
The dual marination process uses acid from lemon juice in the first stage to denature meat proteins, making them softer. The subsequent dairy coating in the second stage introduces lactic acid and calcium from yoghurt, further tenderising collagen. When exposed to 240 °C heat, the yoghurt solids and natural sugars undergo rapid Maillard reactions and caramelisation, producing the signature smoky char and complex savory flavor profile without drying out the interior.
Fine Dining – Professional techniques
- Plate composition: Serve charred chicken pieces on a dark slate board with artistically drizzled mint herb oil and charred lime halves.
- Textural contrasts: Pair the tender, succulent interior of the chicken with a crispy, caramelized crust and crunchy pickled red onions.
- Temperature contrast: Contrast piping hot roasted chicken with chilled, refreshing cucumber mint raita.
- Aromatic garnishes: Finish with micro-planed fresh lime zest and edible marigold petals for restaurant-quality presentation.
Sensory radar
- Appearance: Vibrant deep red and orange hue with charred edges and glossy surface sheen.
- Aroma: Pungent smoke, roasted garlic, warming garam masala, and tangy fermented dairy notes.
- Taste: Savory, tangy, moderately spicy with underlying warmth from ginger and cumin.
- Texture: Exceptionally tender and juicy interior encased in a flavorful, slightly charred exterior crust.
Pairing
- BEER: Crisp Indian Pale Ale (IPA) with citrus hop notes to balance the spiced heat.
- Off-dry German Riesling with residual sweetness to complement the smoky chilli profile.
- Traditional iced Mango Lassi with a pinch of cardamom.
Various preparation variants
- Tandoori Paneer: Substitute firm paneer cheese cubes for chicken for a delicious vegetarian alternative.
- Charcoal Smoke Infusion: Place a small metal bowl of burning charcoal with ghee in the center of the marinating chicken bowl and cover for 10 minutes for an authentic smokehouse flavor.
Allergens and dietary information
Contains: Dairy (yoghurt) • Gluten: Naturally gluten-free • Not suitable for: Lactose-intolerant individuals
Suitable for
Fitness enthusiasts, high-protein diets, weekend grilling feasts, and family dinners.
Substitution catalog
- Greek yoghurt: Coconut yoghurt for dairy-free diets
- Mustard oil: Ghee or neutral avocado oil
FAQ
Can I use chicken breast only?
Yes, but chicken breast cooks faster and can dry out easily. Reduce baking time by 5 minutes and watch closely.
Why do I need two marinades?
The first lemon-salt marinade opens up the meat structure, while the second yoghurt-spice marinade coats the exterior and locks in moisture.
Can I cook this on an outdoor charcoal grill?
Absolutely. Grilling over hot charcoal gives the most authentic smoky flavor comparable to a traditional tandoor.
How do I get the bright red color without food dye?
Authentic Kashmiri chilli powder provides a vibrant red hue naturally without needing artificial food coloring.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Prepare the chicken in two separate batches for baking to ensure proper air circulation and browning on the wire racks. • 20+ people: Marinate the chicken in large stainless steel hotel pans overnight and roast across multiple oven shelves, rotating trays halfway through cooking.
Sides and Serving
- Mint Raita – cooling yoghurt dip with fresh mint and cucumber (not included in the recipe)
- Garlic Naan – soft leavened flatbread baked in a tandoor (not included in the recipe)
Serving: Serve piping hot on a communal platter garnished with fresh coriander sprigs, lemon wedges, and sliced raw red onions.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Reheat in a preheated oven at 180 °C for 10 minutes until warmed through.
Author: WAGUU Petr & Team • Published: 31 Oct 2026
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Common mistakes
- Skipping the first marinade – Failing to use lemon juice and salt initially prevents spices from penetrating deep into the muscle fibers.
- Using watery yoghurt – Not straining yoghurt leads to a runny marinade that slides off the chicken during baking instead of forming a crust.
- Baking at too low temperature – Cooking below 200 °C dries out the chicken instead of quickly searing and charring the exterior like a tandoor.
- Omiting resting time – Cutting into the chicken immediately after baking causes all the juices to escape, resulting in dry meat.