Tandoori Chicken
Real tandoori chicken isn't about a single spice or technique—it's about the time the marinade spends on the meat. The yogurt breaks down proteins and keeps everything tender, while the char from high heat creates a crust that seals in juices. This recipe works with what you have: a home oven at 500°F does the job just as well as a clay tandoor.
Marinating is the entire recipe.
Tandoori chicken needs at least 8 hours in the yogurt marinade, ideally overnight. The yogurt's acidity and enzymes soften the meat and carry flavor deep into the flesh. Rush this step and you'll taste the difference.
- Large bowl or zip-top bag
- Cast-iron skillet or heavy baking sheet
- Meat thermometer (optional but recommended)
- Tongs
What goes in.
- 2 lbchicken thighs and drumsticks (skin-on, bone-in)
- 1 cupGreek yogurt (full-fat)
- 3 tbspfresh lemon juice
- 2 tbspginger-garlic paste
- 2 tspground cumin
- 2 tspground coriander
- 1½ tsppaprika or Kashmiri chili powder
- 1 tspgaram masala
- ½ tspcayenne pepper
- ½ tspturmeric powder
- 1 tspkosher salt
- ½ tspblack pepper
- 2 tbspneutral oil
- fresh cilantro and lime wedgesfor serving
Yogurt marinade carries the flavor and tenderizes the meat
Mix yogurt with acid (lemon juice), ginger-garlic, and spices into a paste. The yogurt's lactic acid breaks down muscle fibers, making the chicken tender no matter how long you cook it. The fat in Greek yogurt keeps moisture in during high-heat cooking.
The method.
Make the marinade.
In a large bowl, whisk together yogurt, lemon juice, ginger-garlic paste, cumin, coriander, paprika, garam masala, cayenne, turmeric, salt, and pepper. Stir until smooth and no lumps remain.
Score the chicken.
Pat chicken pieces dry with paper towels. Using a sharp knife, make 2–3 shallow cuts (about ¼ inch deep) into the thickest part of each piece. This lets the marinade penetrate deeper and helps the exterior char more evenly.
Marinate.
Place chicken in a large zip-top bag or bowl. Pour marinade over, making sure every piece is coated. Refrigerate for at least 8 hours, ideally overnight. Turn the pieces once halfway through if using a bowl.
Prepare to cook.
Remove chicken from the refrigerator 20 minutes before cooking. This brings the meat closer to room temperature so it cooks evenly. If using an oven, preheat to 500°F.
Oil the pan.
If baking: Brush a cast-iron skillet or heavy baking sheet with oil and place it in the oven for 3 minutes until very hot. If grilling: Oil the grates and heat until smoking.
Cook the chicken.
Carefully place chicken skin-side up on the hot pan or grill. Do not move it for the first 3–4 minutes. You want the skin to char. The exterior will look dark and charred—this is correct. Bake at 500°F for 20–25 minutes (for thighs and drumsticks), or grill over medium-high heat for 12–15 minutes per side, rotating halfway through.
Check for doneness.
The internal temperature at the thickest part (without touching bone) should be 165°F. The skin should be deeply browned and crispy, almost blackened in spots. Chicken thighs are more forgiving than breast meat—they stay juicy even when fully cooked.
Rest and serve.
Let the chicken rest on a cutting board for 5 minutes. Scatter fresh cilantro over the top and serve with lime wedges. The meat will be warm and tender, the exterior crackling.
Other turns to take.
Tandoori chicken breast
Use chicken breasts instead of thighs, but pound them to an even ½-inch thickness so they don't dry out. Reduce cooking time to 12–15 minutes in the oven. Breast meat is leaner, so don't skip the rest step—it redistributes juices.
Skewered tandoori (chicken tikka)
Cut marinated chicken into 1½-inch cubes, thread onto metal skewers, and grill or broil for 8–10 minutes, turning every 2 minutes. Smaller pieces char faster and cook through before the outside burns. Serve as an appetizer with yogurt sauce.
Tandoori chicken with butter sauce
After cooking, shred the meat and simmer it in a sauce of butter, tomato puree, cream, and garam masala. This moves toward butter chicken territory—richer and more restaurant-style.
Milder version for sensitive palates
Reduce cayenne to ¼ tsp and omit it entirely if needed. Keep the paprika for color and the ginger-garlic for depth. The spice level is adjustable without losing flavor.
When it doesn't go to plan.
Don't skip the yogurt rest. Even 4 hours makes a difference, but 12–24 hours is when the yogurt really opens up the meat's texture.
Bone-in, skin-on thighs are the best cut for tandoori—they stay moist and the skin crisps beautifully. Breast meat is leaner and dries faster.
If your oven doesn't have a broiler or won't go above 475°F, you'll still get good chicken, just less char. A cast-iron skillet on the stovetop at high heat can finish the job—3 minutes skin-side down in the pan after baking gives you that char.
The marinade can be made up to 2 days ahead. The chicken can marinate for up to 48 hours; the flavor deepens but the texture doesn't change after about 24 hours.
Leftover cooked tandoori chicken shreds beautifully and works in salads, wraps, or rice bowls. Store in an airtight container for up to 3 days.
The ones that keep coming up.
Can I use store-bought ginger-garlic paste?
Yes. It's a convenient substitute for fresh ginger and garlic minced together. Use the same amount. If you're making paste from fresh, mince equal parts ginger and garlic very fine, or pulse in a food processor until it's a coarse paste.
What if I don't have Kashmiri chili powder?
Regular paprika or chili powder works. Kashmiri chili is milder and adds color without much heat—use it if you can find it, but don't hunt for it. Adjust cayenne up or down to control spice level.
Can I marinate in less time?
Four hours is a realistic minimum, but the flavors won't penetrate as deeply as they do overnight. If you're short on time, at least let the yogurt marinade sit on the chicken for 2 hours—it's better than nothing.
Why does my chicken skin not crisp up?
The oven temperature might not be hot enough, or the pan wasn't preheated. Make sure your oven is truly at 500°F (use an oven thermometer if you doubt it) and let the baking sheet heat for at least 3 minutes. If grilling, the heat needs to be medium-high with dry grates.
Can I cook this without an oven or grill?
Yes. Heat a cast-iron skillet over medium-high heat for 2 minutes, add oil, and sear the chicken skin-side down for 3–4 minutes until dark. Flip, reduce heat to medium, cover loosely with foil, and cook for 15–18 minutes until the internal temperature hits 165°F. You'll get less of the tandoor char, but the chicken will still be tender.
Is there a substitute for Greek yogurt?
Regular full-fat yogurt works, though it's thinner—the marinade will be looser, but flavor is similar. Avoid low-fat or non-fat yogurt; the fat is part of what keeps the chicken moist and carries flavor. Sour cream can work in a pinch.