Name: Authentic Tandoori Chicken Recipe
Prep time: 5 min
Cook time: PT-489387H33M4S
Total time: PT-489387H33M4S
Cuisine: Indian
Ingredients: 1 inch ginger (minced); 2 cloves garlic (minced); 1 teaspoon cumin; 1 teaspoon cinnamon; 1 teaspoon garam masala; 1 teaspoon ground coriander; 1 teaspoon salt; 1 teaspoon smoked paprika; 1 tablespoon olive oil; 1 cup plain yogurt; 2 pounds chicken quarters (or a mix of thighs and drumsticks)

If you’ve ever craved that smoky, spicy, restaurant-quality chicken that just melts in your mouth, you’re going to flip over this Authentic Tandoori Chicken Recipe. I absolutely love how this turns out every time—juicy, flavorful, and with that perfect char that makes tandoori chicken so irresistible. Whether you’re a seasoned cook or just looking to impress at your next dinner, this recipe is straightforward and totally doable in your own kitchen.

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Why You’ll Love This Recipe

True Authenticity: Captures the classic tandoori flavors with a simple homemade marinade that tastes just like the real deal.
Super Easy to Make: No special equipment required—your oven and a wire rack do all the magic.
Juicy & Tender: The yogurt-base marinade keeps the chicken moist and flavorful all the way through.
Quick Cooking Time: Ready to enjoy in under 30 minutes, perfect for busy weeknights or spontaneous gatherings.

There is a round black plate with four grilled chicken leg quarters on it. The chicken pieces are golden brown with some dark grill marks and a slightly shiny texture, showing they are cooked well. On the plate, next to the chicken, are three lime wedges, light green with juicy white edges. Around the plate, on the white marbled surface, are thin purple onion rings, some green cilantro leaves, half a lime, and two small white bowls—one with orange-colored chutney and the other with white sauce. In the bottom right corner, part of a white bowl filled with bright yellow rice with black mustard seeds is visible. Photo taken with an iphone --ar 2:3 --v 7 - Authentic Tandoori Chicken, Tandoori Chicken recipe, Indian tandoori chicken, spicy tandoori chicken, homemade tandoori chicken

Ingredients You’ll Need

The magic behind this Authentic Tandoori Chicken Recipe lies in balancing fragrant spices with creamy yogurt, which tenderizes the chicken beautifully. I always recommend getting fresh ginger and garlic to really bring the flavors alive, and whole spices if you can, but ground works perfectly fine.

Flat lay of fresh raw chicken quarters with smooth pink skin, bright fresh ginger root with light brown knobby skin and pale yellow flesh exposed, two plump garlic cloves with papery off-white husks, a small heap of vibrant reddish-brown smoked paprika powder, scattered aromatic warm brown cumin seeds, fine dusty cinnamon powder in soft tan shades, a small mound of golden-yellow garam masala powder, and sprigs of fresh green coriander leaves with delicate serrated edges, all naturally arranged with slight overlaps and small shadow play, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Authentic Tandoori Chicken, Tandoori Chicken recipe, Indian tandoori chicken, spicy tandoori chicken, homemade tandoori chicken

Ginger (minced): Fresh ginger offers that subtle warmth and zing that’s essential in tandoori marinade.
Garlic (minced): Fresh garlic adds a deep, aromatic punch—you can’t fake this with powders.
Cumin: Ground cumin gives a nutty, earthy base note that ties everything together.
Cinnamon: Just a touch balances the spices with a sweet warmth—don’t skip it!
Garam Masala: A classic Indian spice blend that adds complexity and that signature tandoori aroma.
Ground Coriander: Bright and citrusy, coriander lightens the marinade and layers the flavor.
Salt: Essential for seasoning and bringing out all the spices.
Smoked Paprika: This is my secret to mimicking the smoky flavor of a traditional tandoor oven in your home oven.
Olive Oil: Helps the marinade cling to the chicken and promotes a nice char during baking.
Plain Yogurt: Acts as a tenderizer and gives that creamy texture to coat the chicken perfectly.
Chicken Quarters (or thighs and drumsticks): Dark meat stays juicy and absorbs the marinade better—trust me, thighs and drumsticks are the way to go.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Authentic Tandoori Chicken Recipe depending on the occasion or what I have on hand. Don’t hesitate to make it your own – that’s part of the fun!

Spicy Kick: When my family wants it hotter, I add a pinch of cayenne or fresh chopped green chili to the marinade—just enough to make your nose tingle.
Dairy-Free Version: Swap the yogurt with coconut milk and a teaspoon of lemon juice for a creamy dairy-free marinade that still delivers on flavor.
Grilled Version: If you have a grill, cooking these over charcoal or gas adds an authentic smoky flavor that’s off the charts.
Vegetarian Option: Try this marinade with paneer cubes or cauliflower florets—you won’t miss the chicken!

How to Make Authentic Tandoori Chicken Recipe

Step 1: Mix the Perfect Marinade

Start by combining minced ginger and garlic with your dry spices—cumin, cinnamon, garam masala, coriander, smoked paprika, and salt—in a bowl. Then stir in the olive oil and plain yogurt until everything forms a smooth, fragrant paste. This marinade is the heart of your tandoori chicken, so take a moment to breathe in those amazing aromas—you’re building layers of flavor here.

Step 2: Coat the Chicken Thoroughly

Pat your chicken pieces dry with paper towels to help the marinade stick better. Add the chicken quarters or your chosen pieces to the bowl with the marinade. Use your hands (I love getting a little messy here) to rub the marinade all over every nook and cranny of the chicken. Make sure each piece is fully coated for even flavor. This is an important step—you’ll want every bite to be packed with spice.

Step 3: Let it Marinate (the Longer, the Better)

If you have time, cover your bowl with plastic wrap and refrigerate it for up to a day. This deepens the flavors and tenderizes the chicken beautifully. If you’re short on time (I’ve definitely been there), even letting it rest at room temperature for 10 minutes helps jumpstart the flavor absorption.

Step 4: Bake to Smoky Perfection

Preheat your oven to 200°C (400°F). Line two wire racks with tin foil beneath to catch drips. Take each piece out of the marinade and gently shake off excess marinade—too much pooling will steam the chicken rather than letting it char. Arrange the pieces on the racks spaced out so air can circulate evenly.

Bake for 20-25 minutes until the chicken’s edges start to char and crisp slightly. A meat thermometer can be your best friend here; I usually check for an internal temperature of 165°F to be safe. The result is tender, smoky chicken with that gorgeous tandoori color.

Step 5: Rest and Serve

Just like any good roast, let the chicken rest for about 5 minutes once out of the oven. This helps the juices redistribute and keeps every bite juicy. Now, you’re ready to dig in!

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Pro Tips for Making Authentic Tandoori Chicken Recipe

Use Smoked Paprika for Smokiness: When I discovered smoked paprika, it transformed my homemade tandoori—giving it that charcoal-like depth without needing a tandoor.
Don’t Overdo the Marinade Pooling: Shaking off excess marinade before baking prevents soggy skin and helps achieve those crispy, charred edges.
Pat Chicken Dry Before Marinating: This little step keeps the marinade from sliding off and helps seasoning cling better to the meat.
Check Internal Temperature: Avoid overcooking by checking for 165°F—your chicken stays juicy and safe to eat.

How to Serve Authentic Tandoori Chicken Recipe

A black plate holds two grilled chicken legs with a dark orange and slightly charred skin, topped with herbs. Next to the chicken legs is a round mound of bright orange rice, garnished with green herbs, and two lemon wedges placed beside the rice. A small green herb leaf is near the rice. To the top left of the plate, there is a white bowl with more orange rice and a white bowl with red sauce positioned on a white marbled surface. A woman’s hand is seen holding a spoon, lifting some rice from the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Authentic Tandoori Chicken, Tandoori Chicken recipe, Indian tandoori chicken, spicy tandoori chicken, homemade tandoori chicken

Garnishes

I always garnish my tandoori chicken with fresh lemon wedges—the citrus squeezes add a bright contrast that cuts through all that richness. Chopped fresh cilantro sprinkled on top adds freshness and color. Sometimes, I toss a few thinly sliced red onions on the side for a little crunch and bite.

Side Dishes

My favorite way to serve this is with warm naan bread or basmati rice to soak up all the juices. A simple cucumber raita or cooling yogurt dip is a must-have to balance the spices. If you want to make it a full meal, some roasted vegetables or a fresh green salad rounds things off perfectly.

Creative Ways to Present

For special occasions, I’ve layered sliced tandoori chicken on a large platter with colorful grilled veggies, sprinkled pomegranate seeds over the top for a juicy pop, and arranged lemon wedges around the edges. It’s fun to serve it family-style, and everyone gets to pick and enjoy the vibrant colors and textures.

Make Ahead and Storage

Storing Leftovers

I store leftover tandoori chicken in an airtight container in the fridge for up to three days. Pro tip: keep the chicken pieces separate from any wet sides like raita to avoid sogginess. When you’re ready to eat, the flavors have even had more time to develop—it’s delicious cold, too if you prefer!

Freezing

Freezing works great here. I usually freeze cooked pieces in freezer bags, separating layers with parchment to avoid sticking. When you thaw and reheat, you still get that smoky flavor, though the texture changes slightly. It’s perfect for meal prep or when you want to stock your freezer with easy dinners.

Reheating

To keep the chicken from drying out, I reheat it gently in a 350°F oven for about 10-15 minutes, covering loosely with foil. This warms it through nicely while preserving moisture and those crispy edges. I avoid microwaving because it tends to turn the chicken rubbery.

FAQs

Can I use chicken breasts instead of thighs or drumsticks for this Authentic Tandoori Chicken Recipe?

You can definitely use chicken breasts if you prefer white meat. Just keep in mind that breasts tend to be leaner and can dry out faster, so watch the cooking time closely—check internal temperature early, and consider marinating a bit longer to keep them tender.
How long should I marinate the chicken for the best flavor?

For maximum flavor and tenderness, marinate the chicken for at least 4 hours, ideally overnight. However, if you’re short on time, even 10 minutes at room temp helps the spices start soaking in. The longer the better, but don’t skip the marinating step entirely.
Can I make this recipe spicier?

Absolutely! To spice things up, add cayenne pepper, chili powder, or fresh diced green chilies to the marinade. I like to increase heat incrementally—test your tolerance so it’s spicy but still enjoyable for everyone.
What if I don’t have a wire rack for baking?

If you don’t have wire racks, you can place the chicken directly on a baking sheet lined with foil, but be aware that the chicken won’t crisp up quite as well and might cook more unevenly. To help, flip the pieces halfway through baking for even color and texture.
What’s the best way to achieve that smoky, charred flavor without a tandoor oven?

Using smoked paprika in the marinade is a great trick to mimic that smoky depth. Baking at a high temperature on a wire rack lets the edges char naturally. If you have a grill or broiler, finishing the chicken there for a few minutes adds extra smoky char as well.

Final Thoughts

Honestly, this Authentic Tandoori Chicken Recipe has become one of my go-to dishes whenever I want big flavor with minimal fuss. I love sharing it because it always impresses without needing exotic ingredients or complicated steps. I hope you try it soon and make it your own—you’ll be surprised at how easy it is to get restaurant-quality tandoori right at home. Trust me, once you taste that juicy, charred chicken infused with all those warm spices, you’ll be hooked just like I am!