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Authentic Indian Chicken Tandoori - Smoky, Juicy, and Full of Flavor

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 lb (900 g) bone-in, skinless chicken thighs and drumsticks
  • 1 1/2 tsp kosher salt, divided
  • 2 tbsp fresh lemon juice (plus more for serving)
  • 1 cup plain full-fat yogurt (Greek or hung curd preferred)
  • 1 tbsp ginger-garlic paste (or 1/2 tbsp each grated ginger and minced garlic)
  • 2 tsp Kashmiri red chili powder (or 1 tsp paprika + 1/2 tsp cayenne for color and heat)
  • 1 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 tsp garam masala
  • 1/2 tsp black pepper
  • 1–2 tbsp neutral oil (mustard oil if available for authentic flavor)
  • 1 tsp kasuri methi (dried fenugreek leaves), crushed (optional but recommended)
  • 1/2 tsp sugar or honey (optional, for balance)
  • Red food color, a tiny pinch (optional, for the classic hue)
  • Fresh cilantro and lemon wedges, for serving
  • Sliced red onion, for serving

Method
 

  1. Prep the chicken: Pat the chicken dry. Make 2–3 shallow slashes on the thickest parts to help the marinade penetrate. Don’t cut too deep or the juices will escape.
  2. First seasoning: Toss chicken with 1 tsp salt and the lemon juice. Let it sit for 15 minutes. This brightens the flavor and starts tenderizing.
  3. Mix the marinade: In a bowl, combine yogurt, ginger-garlic paste, Kashmiri chili, cumin, coriander, turmeric, garam masala, black pepper, oil, kasuri methi, remaining 1/2 tsp salt, and sugar or honey if using. Add a tiny pinch of red food color if you want the signature look.
  4. Marinate: Coat the chicken thoroughly, working the marinade into the slashes. Cover and refrigerate for at least 4 hours, preferably overnight. The longer it sits, the better the flavor.
  5. Bring to room temp: Take the chicken out 20–30 minutes before cooking so it cooks evenly.
  6. For oven cooking: Preheat to 450°F (230°C). Line a baking sheet with foil and set a rack on top. Arrange the chicken on the rack, shaking off excess marinade. Bake for 20 minutes, flip, brush with a little oil, and bake 10–12 minutes more. Broil for 2–3 minutes at the end for char.
  7. For grilling: Preheat the grill to medium-high and oil the grates. Grill covered for 6–8 minutes per side, turning as needed. Move to indirect heat if pieces char too fast. Aim for light char marks and juicy centers.
  8. For air fryer: Preheat to 400°F (200°C). Arrange in a single layer. Cook 10 minutes, flip, then another 8–10 minutes until cooked through with slight char.
  9. Check doneness: Internal temperature should reach 165°F (74°C) at the thickest part. Juices should run clear.
  10. Rest and serve: Rest 5 minutes to let the juices settle. Sprinkle with chaat masala if you have it, garnish with cilantro, and serve with lemon wedges and sliced onion.