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Smoky Restaurant Style Tandoori Chicken Recipe

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3.8 from 7 reviews

This authentic Tandoori Chicken recipe delivers a smoky, flavorful experience reminiscent of popular Indian restaurants. Featuring marinated skinless chicken thighs or legs with a blend of vibrant spices, yogurt, and herbs, the chicken is oven-roasted to juicy perfection with a charred exterior. Perfectly simmered with garam masala, Kashmiri red chili, and kasuri methi, this dish makes for a delightful meal served with chutney, rice, and fresh accompaniments.

Ingredients

Chicken

  • ¾ kg (1.5 lbs.) skinless chicken thighs or legs

Marinade

  • ½ cup Greek yogurt (hung curd)
  • 1 tablespoon ginger garlic paste (or ¾ tbsp each grated ginger and garlic)
  • 1 teaspoon garam masala (more if preferred)
  • 1 to 2 teaspoons Kashmiri red chili powder (or paprika, adjust to heat preference)
  • ¼ teaspoon black pepper, crushed or powdered
  • 1½ teaspoons coriander powder (daniya powder)
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon sea salt (adjust more to taste, or use ¼ tsp each sea salt and black salt/kala namak)
  • ¼ teaspoon turmeric powder (haldi, optional)
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • 1 tablespoon lemon juice (or 1 teaspoon amchur/dried mango powder or ½ teaspoon chaat masala)
  • 1½ tablespoons neutral oil (avocado, grapeseed, refined coconut, or mustard oil)

For Cooking and Garnish

  • 1 teaspoon Kashmiri red chili powder (for basting)
  • 1 to 2 tablespoons neutral oil (or mustard oil, for basting)
  • 1 tablespoon chopped coriander leaves (for garnish)

Instructions

  1. Prepare Tandoori Marinade: In a large mixing bowl, combine Greek yogurt, ginger garlic paste, garam masala, Kashmiri red chili powder, sea salt, turmeric powder, kasuri methi, black pepper, coriander powder, cumin powder, oil, and lemon juice or chaat masala. Mix thoroughly. Taste and adjust salt and spice levels according to preference.
  2. Marinate Chicken: Pat dry the chicken pieces with paper towels. Make deep slits (3 to 4 on larger thighs or 2 to 3 on smaller pieces) to allow flavors to penetrate. Add the chicken to the marinade and coat well with the mixture. Cover and refrigerate for at least 6 hours or overnight for best flavor.
  3. Preheat Oven and Prepare Rack: Preheat your oven to 470°F (240°C). If using a smaller oven like an OTG, preheat to 430°F (220°C). Line a baking tray with foil and place a wire rack over it. Spray the rack with oil to prevent sticking.
  4. Bake Chicken: Arrange the marinated chicken pieces on the oiled wire rack. Roast the chicken in the oven for 12 to 15 minutes initially. After this, baste the chicken with leftover marinade or chili oil/melted butter to enhance flavor and moisture.
  5. Continue Roasting and Broiling: Turn the chicken to the other side after basting and roast for another 12 to 15 minutes. Then move the chicken to the top rack and broil for 3 to 4 minutes to achieve the signature charred spots. Cooking times may vary depending on oven and chicken size, so adjust accordingly.
  6. Check Doneness: Insert an instant-read thermometer into the thickest part of the chicken. It should register between 165°F to 170°F (75°C) to ensure it is fully cooked and safe to eat. Optionally, you can add a smoky flavor by following additional smoking steps as described in the author’s post.
  7. Finish and Garnish: Brush the cooked chicken with melted butter or drippings to keep it moist and glossy. Garnish generously with chopped coriander leaves.
  8. Serve: Serve the Tandoori Chicken hot with cilantro chutney or pudina mint chutney, accompanied by fresh onion and lemon wedges. For a fuller meal, pair with turmeric rice, kachumber salad, and cucumber raita.

Notes

  • Marinating the chicken overnight results in deeper flavor and more tender meat.
  • Using hung curd or Greek yogurt helps achieve a thick marinade that clings well to the chicken.
  • Kashmiri red chili powder provides vibrant color with moderate heat; adjust to your spice tolerance.
  • Cooking on a wire rack allows air circulation and even roasting around the chicken.
  • Basting midway through roasting keeps the chicken moist and flavorful.
  • Broiling at the end adds a characteristic char and smoky flavor similar to traditional tandoor ovens.
  • Use an instant-read thermometer to ensure proper doneness and avoid overcooking.
  • For added smokiness at home, smoking the chicken briefly with charcoal is an option.

Find it online: https://marthatasty.com/smoky-restaurant-style-tandoori-chicken-recipe/