Mom's Best Recipes
Recipe

Ultimate Tandoori Chicken

Deeply spiced, yogurt marinated chicken with charred edges and a bright, cooling sauce. Oven, grill, or air fryer friendly.

Author By Matt Campbell
4.9
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Tandoori chicken is one of those dishes that feels like a restaurant flex, but it is secretly a weeknight win if you treat the marinade like your best friend. It does the heavy lifting while you do literally anything else.

This version is rich and savory from bloomed spices, tangy from yogurt and lemon, and just spicy enough to keep things interesting. You get that signature tandoori vibe with crisp edges, juicy meat, and a hit of brightness at the end. No tandoor required, just a hot oven or a grill and the willingness to taste as you go.

Why It Works

  • Yogurt marinade = tender chicken. The lactic acid and salt gently season and soften the meat without turning it mushy when you keep the time reasonable.
  • Bloomed spices = bigger flavor. Warming the spices briefly in oil wakes them up, so the chicken tastes layered instead of dusty.
  • High heat = the char you want. A hot oven, grill, or air fryer gives you those browned edges that make tandoori chicken feel legit.
  • Finishing acid = balance. Lemon at the end keeps the richness in check and makes leftovers taste fresh.

Pairs Well With

  • Basmati Rice

  • Warm Naan

  • Cucumber Raita

  • Tomato Cucumber Salad

Storage Tips

Refrigerate: Store cooked tandoori chicken in an airtight container for up to 4 days.

Freeze: Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge for best texture.

Reheat: For the best crisp edges, reheat on a sheet pan at 425°F for 8 to 12 minutes, or in an air fryer at 375°F for 4 to 6 minutes. Microwave works, but you will lose the char.

Meal prep move: Slice leftover chicken and use it in wraps, rice bowls, or salad with a spoon of yogurt sauce and a squeeze of lemon. It stays bold even on day three.

Common Questions

Can I use chicken breast instead of thighs?

Yes. Use boneless, skinless breasts and cut them into thick cutlets or large chunks so they do not dry out. Start checking for doneness early. Pull at 165°F in the thickest part.

How long should I marinate tandoori chicken?

Minimum 30 minutes, best 6 to 12 hours. If you go much past 24 hours, the texture can get a little too soft, especially with lemon in the mix.

Do I need red food coloring?

No. Traditional restaurant color often comes from coloring, but flavor does not. This recipe uses Kashmiri chili for a natural warm red hue. Smoked paprika also helps.

What if I cannot find Kashmiri chili powder?

Use sweet paprika plus a small pinch of cayenne for heat. Kashmiri is mild and vibrant, so that combo gets you close.

Is this very spicy?

It is medium as written. For mild, skip cayenne and use paprika only. For spicy, add more cayenne or a pinch of hot chili powder.

How do I get more char in the oven?

Use a wire rack over a sheet pan and cook hot. Then broil for 1 to 3 minutes at the end, watching closely. Yogurt can go from bronzed to burned fast.

The first time I tried making tandoori chicken at home, I was chasing that exact restaurant moment: smoky, tangy, and a little messy in the best way. I did not have a tandoor, I did not have fancy charcoal, and I definitely did not have the patience for complicated steps on a weeknight. What I did have was yogurt, a spice drawer that has seen some things, and a hot oven.

Once I realized the marinade is basically a flavor cheat code, it became a repeat recipe. I make it when friends are coming over because it feels special, and I make it when it is just me because leftovers turn into absurdly good wraps. Either way, there is always lemon involved and I always, always taste the marinade first.