Name: Authentic Tandoori Chicken Recipe
Prep time: 5 min
Cook time: PT-489385H33M43S
Total time: PT-489385H33M43S
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 perfectly smoky, spicy chicken with a burst of Indian flavors, you’re going to absolutely love this Authentic Tandoori Chicken Recipe. I remember the first time I tried making it at home—thinking it’d be complicated—but wow, it turned out just like the kind you’d order at your favorite Indian restaurant. It’s rich with spices, tender, and packed with flavor. Stick with me, and I’ll share everything you need to nail it in your own kitchen!

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Why You’ll Love This Recipe

Restaurant-Quality Flavor: This recipe hits all the notes of authentic tandoori without needing a special oven.
Simple Ingredients: You probably already have most of the spices in your pantry, making it easy to whip up anytime.
Quick and Easy: From marinade to perfect bake in under 30 minutes, it’s weeknight dinner-friendly.
Perfectly Tender Chicken: The yogurt-based marinade locks in moisture and creates that iconic tangy kick.

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, Indian Tandoori Chicken, Spicy Tandoori Chicken, Homemade Tandoori Chicken, Tandoori Chicken Marinade

Ingredients You’ll Need

Getting the balance right with the spices and marinade is what transforms this chicken into authentic tandoori magic. Each ingredient brings its own unique personality to the dish.

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, Indian Tandoori Chicken, Spicy Tandoori Chicken, Homemade Tandoori Chicken, Tandoori Chicken Marinade

Ginger: Fresh and minced, it adds that sharp zing that wakes up the other spices.
Garlic: Minced for bold flavor that harmonizes beautifully with the ginger.
Cumin: Ground cumin offers warm, earthy undertones essential to tandoori’s taste.
Cinnamon: Just a touch brings subtle warmth and sweetness.
Garam Masala: The soul of many Indian dishes, this aromatic blend ties all the spices together.
Ground Coriander: Adds citrusy brightness that balances richer flavors.
Salt: Enhances all the spices and helps tenderize the chicken.
Smoked Paprika: Gives that signature smoky color and taste without needing a tandoor oven.
Olive Oil: Helps the marinade cling to the chicken for even coating and juiciness.
Plain Yogurt: The secret ingredient that tenderizes and adds tang.
Chicken Quarters: Thighs and drumsticks are best for juicy, flavorful results.

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

One of the reasons I love this Authentic Tandoori Chicken Recipe is how easy it is to make it your own. Whether you’re adjusting for dietary preferences or just mixing it up, it’s all about keeping the core flavors intact.

Variation: Using boneless chicken breasts or thighs. If you’re short on time, boneless meat marinates faster and cooks quicker—just watch closely as it can dry out.
Variation: Adding Kashmiri red chili powder. For that bright red color and mild heat, sprinkle it in with the smoked paprika.
Variation: Making it dairy-free. I’ve swapped yogurt for coconut milk and an acidic splash of lemon juice for a twist that still tenderizes well.
Variation: Grilling instead of baking. To get that smoky outdoor flavor, especially when weather permits, grilling on medium-high heat is fantastic.

How to Make Authentic Tandoori Chicken Recipe

Step 1: Create the Ultimate Spice Marinade

Start by mixing minced ginger and garlic with cumin, cinnamon, garam masala, coriander, smoked paprika, salt, olive oil, and plain yogurt in a bowl. I like to use my hands here to really blend it all together — it wakes up the spices. The yogurt is key for tender chicken, but balancing it with the spices is what makes it sing.

Step 2: Marinate the Chicken Like a Pro

Make sure your chicken pieces are patted dry, then toss them right into the marinade bowl. This part is super important: coat every nook and cranny well. I often let mine marinate for a few hours but if you’re short on time, even 10 minutes at room temperature works – just be sure the spices get some love. For the best results, marinating overnight is magic.

Step 3: Prep Your Oven and Bake

Preheat your oven to 200°C (400°F). Cover two wire racks with tin foil to catch drips and place the chicken pieces on them, shaking off any extra marinade so it doesn’t pool and burn. Bake for 20-25 minutes, checking to see when the chicken edges start to char a bit—that’s when that tandoori magic is happening. Use a meat thermometer if you have one; the internal temp should hit 165°F for safe eating. Then, let the chicken rest a few minutes before serving so the juices settle.

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Pro Tips for Making Authentic Tandoori Chicken Recipe

Marinate Longer for Deeper Flavor: I’ve found marinating overnight really intensifies those classic tandoori flavors and tenderizes the meat beautifully.
Don’t Overcrowd the Pan: Giving the chicken enough space lets it roast and char properly, instead of steaming.
Use Smoked Paprika, Not Regular: It adds that smoky note without needing a tandoor, which is a game changer for home cooks.
Watch the Cooking Time: Checking early at 20 minutes prevents drying out—you want tender, juicy chicken with a slight char.

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, Indian Tandoori Chicken, Spicy Tandoori Chicken, Homemade Tandoori Chicken, Tandoori Chicken Marinade

Garnishes

I usually top mine with freshly chopped cilantro and a few thin slices of red onion tossed in lemon juice—adds a pop of freshness and color that contrasts perfectly with the smoky chicken. Sometimes a drizzle of mint chutney on the side takes it to another level.

Side Dishes

This chicken pairs wonderfully with naan bread, basmati rice, or even a simple cucumber raita if you want to cool down those spices. When I make a batch, I love to throw some roasted vegetables in for a complete meal.

Creative Ways to Present

Once, I plated this with a colorful pile of fresh salad greens and pomegranate seeds sprinkled on top for a special occasion. It made the dish feel festive and added a lovely texture contrast—your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

I usually place leftover tandoori chicken in an airtight container in the fridge, and it keeps well for 3-4 days. The flavors actually deepen, making for delicious next-day meals or snacks.

Freezing

Freezing works great if you want to meal prep. I wrap each piece tightly in foil then seal in a freezer bag. Just thaw overnight in the fridge before reheating, and it tastes almost as good as fresh.

Reheating

To reheat, I pop the chicken into a hot oven at 375°F for about 10 minutes to bring back that crispy char edge. Microwaving tends to dry it out, so I don’t recommend it unless you cover it well and check frequently.

FAQs

Can I use chicken breasts instead of thighs or drumsticks?

Absolutely! Chicken breasts will work, but keep in mind they cook faster and can dry out more easily. Marinate them well and watch your cooking time closely—usually 15-18 minutes should do it.
How do I get the vibrant red color typical of tandoori chicken?

Traditional tandoori chicken gets its red hue from Kashmiri red chili powder or food coloring. I prefer using Kashmiri chili powder or a mix of smoked paprika for a natural color without artificial dyes.
Do I need a tandoor oven to make authentic tandoori chicken?

Nope! This recipe is designed for your regular kitchen oven. The smoked paprika replicates the smoky flavor you’d get from a tandoor, and baking on a wire rack helps achieve that perfect char.
Can I make this recipe dairy-free?

Yes! Swap out the plain yogurt for coconut milk and add a bit of lemon juice or vinegar to mimic the tanginess. It won’t be exactly the same but still delicious and tender.

Final Thoughts

This Authentic Tandoori Chicken Recipe holds a special place in my heart because it brings a little spice and warmth to any dinner table. I love how easy it is to make yet delivers an explosion of flavors that feel impressive but accessible. If you’re looking to impress your family or just treat yourself, this recipe is my go-to. Give it a try—you’ll be surprised at how much better homemade tastes!