Tandoori chicken is one of my favourite Indian dishes. Whenever I visit an Indian restaurant for the first time, I often find it hard to resist ordering tandoori chicken as a starter. Tender, moist chicken with light charring and a balanced blend of masala and a touch of chilli is hard to beat.
The key to excellent tandoori chicken is a two-stage marinating process. The first, short marinade (about 20–30 minutes) helps tenderize the meat and keeps it moist during cooking. The second marinade is yogurt-based and carries most of the spices that infuse the chicken with flavor. Aim to marinate in the yogurt mix for 2–6 hours: less time won’t let the flavours penetrate, while much longer can cause the meat’s proteins to firm up and become tough.
Ingredients
- 6 skinless chicken breasts (or small legs)
1st Marinade (Garlic-Ginger Paste)
- 1 bulb garlic
- 5 thumb-size pieces fresh ginger
- 3 tablespoons lemon juice
- 4 tablespoons water
- 1 teaspoon salt
2nd Marinade (Tandoori Mix)
- 500 g natural yogurt
- 3 teaspoons hot red (Kashmiri) chilli powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon besan (chickpea flour)
To prepare the marinades, blend the first marinade ingredients into a loose paste using a food processor or mortar and pestle. Cut the chicken into bite-size pieces, combine with the garlic-ginger paste, and refrigerate for 20–30 minutes. While the chicken rests, mix the yogurt and spices for the second marinade in a bowl. For deeper spice flavour, briefly toast whole cumin and coriander seeds in a dry pan until aromatic, then grind before adding to the yogurt.
After the initial 20–30 minutes, add the chicken to the yogurt-based tandoori mix, ensuring each piece is well coated. Return to the fridge and marinate for 2–6 hours to allow the flavours to penetrate without over-toughening the meat. When ready, cook the chicken over high heat—traditionally in a tandoor—or roast/grill until slightly charred on the outside and cooked through. Serve hot with a side of fresh salad, lemon wedges, and chilled yogurt or raita for balance.
With this two-stage method you’ll get moist, flavourful chicken with the characteristic tandoori char and spice — a simple approach that delivers restaurant-quality results at home.