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Home » Recipes » Dinner » Indian

Published: Nov 7, 2022. Post Updated: Jul 16, 2024

Home » Recipes » Dinner » Indian

Easy Restaurant Style Tandoori Chicken - Oven, Air Fryer or Stove Top

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Easy Restaurant Style Tandoori Chicken - Oven, Air Fryer or Stove Top - Tandoori Chicken/Tandoori Murgh is something we have grown up on and a recipe my mum still makes quite a lot. With it’s signature red hue, this homemade delicious recipe will show you exactly how to make the most tender, juicy and flavourful Tandoori Chicken that tastes exactly like the ones you would get in good Indian restaurants! Smoky flavour included. It is delicious served with a Coriander and Mint Chutney and very easy to make at home.

Tandoori Chicken Legs on a plate

Tandoor

Tandoori Chicken is usually made in a tandoor - a cylindrical shaped clay oven.

The fuel used for cooking the food is charcoal or firewood which also adds its own smoky flavour to the food that is cooked in it.

That is why the chicken cooked in it is called Tandoori Chicken. But most people (including me) don’t have a Tandoor!

So how do we recreate tandoori chicken at home without it? Read on to find out.

Easy Homemade Tandoori Chicken Recipe

The Chicken pieces (usually skinless Chicken thighs Chicken Drumsticks or Chicken Legs) are pierced all over, then marinaded in a spiced yoghurt sauce.

The Red hue that it is knows for, is achieved by using food colouring.

If you have reservations about using food colouring, using Kashmiri Chilli Powder will also add some red colour. It just won't be as intense.

It is most often eaten as a starter or side but it can be served as a main too with Kachambur, Naan, Rice and Raita.

Some people do a double marinade - the initial one being just salt, garlic ginger paste, chili powder, and lemon juice. This is done for 30 minutes before the main marinade is added. I skip this step because I don't feel it is necessary.

Below I talk through 3 methods to cook the Chicken and how to add the smoky flavour.

Ingredients in Tandoori Chicken

The marinade ingredients here are simple and the actual recipe is even easier. A simple spiced yoghurt based marinade is basted onto the chicken and then baked in the oven. It is that easy!

Chicken

We use Skinless Bone in Chicken Thighs and Legs or Drumsticks.

Yoghurt

I use Plain Yoghurt. This is used for 2 reasons - to tenderise the meat and to help the spices (mariande) cling to the chicken.

Lemon Juice

This helps to tenderise the Chicken but also adds a slight tang. You can add Lime Juice instead.

Oil

Mustard Oil is what is traditionally used but you can also use a Vegetable/Rapeseed/Olive/Corn Oil instead.

Ginger and Garlic

Fresh, Defrosted Frozen or a pre made Paste.

Onion

We add this to the Ginger and Garlic to make a paste.

Mint

Fresh Mint Leaves or a Mint Paste.

Coriander

Leaves and Stems to create a Green paste to add to the Chicken.

Ground Spices

Turmeric, Salt and Black Pepper, Coriander Powder, Cumin Powder, Kashmiri Chilli Powder, Tandoori Masala Powder and Garam Masala Powder.

How to Make Tandoori Chicken

There are several ways to make Tandoori Chicken - In the Oven, On the hob, In an Air Fryer, On a BBQ, On a Grill.

In this post, we cover - Hob, Oven and Air Fryer.

Marinade

Make a few deep slashes in the Chicken.

Add the Chicken to  bowl.

Make a paste from the Garlic, Ginger, Onion, Mint and Coriander.

Add it to the Chicken along with the remaining ingredients for the marinade and use your hands to smother the marinade all over the Chicken.

Green Paste added to Chicken

OIl, Green Paste and Yoghurt added to Chicken in bowl

Spice Mixes added to bowl

Tandoori Chicken in bowl

Marinade for 2 - 3 hours.

To cook on the Stove Top

Add Oil to a pan.

Once hot, add the marinaded Chicken.

Cook on medium high for 3 minutes on each side.

Cover the pan.

Turn the heat right down and cook over low heat for 40 minutes or until cooked through.

To cook in the Oven

Preheat the oven to 200 C.

Line a deep oven tray with foil. Place the chicken on the tray. Cook for 20 minutes.

Place back in the oven and cook for 20 more minutes. Baste with marinade and butter before serving.

At this stage, you can place it under the grill for 5 minutes to get the charred effect.

Tandoori Chicken Legs on a plate

To Air Fry

Preheat the Air Fryer to 200 C. Add the Chicken to the basket. Cook for 15 minutes.

Baste with Butter and marinade before serving.

How to add the signature Smoky Flavour

Heat a piece of Charcoal over a flame. Once hot, add to a small dish and place that in the oven tray/pan/air fryer basket.
Add 1 - 2 tablespoon Ghee or Oil. Cover the dish with cling film, foil or a plate. Leave for 5 - 7 minutes. Uncover the bowl to let the smoke flavour the Chicken.

How to serve

This Chicken can be served as a side or starter to a meal like:

  • Mum’s Biryani – Lamb or Chicken
  • Dal Chawal

It can also be served as a main with:

  • Kachumber Salad
  • Onion Raita
  • Jeera Rice or plain Basmati Rice
  • Garlic Naan or Chapatti
  • Papadums

Storage

Tandoori Chicken is best served fresh but it also keeps really well in the fridge/freezer.

Fridge

The marinaded Chicken can be stored in an airtight container in the fridge for 1 day before cooking using one of the methods mentioned above.

The cooked Chicken can be stored in an airtight container in the fridge for 4 days.

Freezer

The marinaded Chicken can be stored in an airtight container in the freezer for 4 months.

The cooked Chicken can be stored in an airtight container for 3  - 4 months.

To cook uncooked chicken from the Freezer

Place the Chicken in the freezer to thaw overnight. Then cook using one of the methods mentioned above.

To reheat cooked chicken from the Freezer

Microwave

If you’re in a hurry, using the microwave to defrost the cooked chicken is always an option. Go with short increments and check it has warmed all the way through.

Oven

To reheat, place the chicken in a baking tray with high sides. Then, add 2 tablespoons of water along with any marinade.
Cover with foil and reheat until heated through at 200 C/Gas Mark 6. This can take anywhere between 20 - 40 minutes depending on the amount of Chicken.

Tips/Notes to make Tandoori Chicken

Use a Wire Rack - You can bake the Tandoori Chicken on a wire rack over an oven tray. What this does is helps the heat circulate around the Chicken. I don't do this myself but you can give it a try!

Easy Variation - If you are short on time you can use a Tandoori Paste or a powder mixed with Yoghurt instead.

How to make a Tandoori traybake with Potatoes

Follow the marinade recipe as above for the Chicken. Cut 6 Potatoes into quarters and boil for 10 minutes. Place on a tray, add the Chicken on top and cook as per the recipe.

More Delicious Indian Recipes:

Chicken Chaap

Tandoori Chicken Kebab

Lamb Karahi

Chicken Akni, One Pot Chicken and Rice

Chicken Pulao

Butter Chicken – Chicken Makhani

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Tandoori Chicken Legs on a plate

Easy Homemade Tandoori Chicken

Safira
Easy Homemade Tandoori Chicken - Tandoori Chicken/Tandoori Murgh is something we have grown up on and a recipe my mum still makes quite a lot. With it’s signature red hue, this homemade delicious recipe will show you exactly how to make the most tender, juicy and flavourful Tandoori Chicken that tastes exactly like the ones you would get in a good Indian restuarant! Smoky flavour included. It is delicious served with a Coriander and Mint Chutney and very easy to make at home.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Marinade Time 3 hours hrs
Total Time 4 hours hrs
Course Dinner, Lunch, Lunch/Dinner
Cuisine Indian
Servings 6
Calories 456 kcal

Ingredients
  

  • 1 ½ Kg Chicken Drumsticks Skinless

Green Paste

  • 6 cloves Garlic
  • ½ Onion roughly chipped
  • 1 inch Ginger
  • 4 Mint Leaves
  • Handful Coriander Leaves and stems

Marinade

  • 3 tablespoon Oil Mustard, Veg, Corn, Rapeseed, Olive
  • 250 g Plain Yoghurt
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Coriander Powder
  • 1 ½ teaspoon Cumin Powder
  • ½ teaspoon Turmeric Powder
  • 1 ½ teaspoon Kashmiri Chilli Powder
  • 2 tablespoon Tandoori Powder Optional
  • 1 teaspoon Garam Masala Powder Mild, Optional
  • 1 - 2 teaspoon Salt
  • ¼ teaspoon Black Pepper Powder

Instructions
 

  • Make a few deep slashes in the Chicken. Add the Chicken to  bowl.
  • Blend the Garlic, Ginger, Onion, Mint and Coriander to form a paste.
  • Add it to the Chicken along with the remaining ingredients for the marinade and use your hands to smother the marinade all over the Chicken.
  • Marinade for 2 - 3 hours.
  • Preheat the oven to 200 C. Line a deep oven tray with foil. Place the chicken on the tray. Cook for 45 minutes - 1 hour.
  • At this stage, you can place it under the grill for 5 minutes to get the charred effect.

Smoke (Optional)

  • Heat a piece of Charcoal over a flame. Once hot, add to a small dish and place that in the oven tray/pan/air fryer basket. Add 1 - 2 tablespoon Ghee or Oil. Cover the dish with cling film, foil or a plate. Leave for 5 - 7 minutes. Uncover the bowl to let the smoke flavour the Chicken.

Notes

To cook on the Stove Top

Heat pan over medium high flame.
Once hot, add the Chicken.
Cook on high for 3 minutes on each side.
Cover the pan.
Turn the heat right down and cook over low heat for 40 - 50 minutes or until cooked through.
Baste with butter and turn 2 - 3 times throughout the cooking time.

To Air Fry

Preheat the Air Fryer to 200 C.
Add the Chicken to the basket.
Cook for 15 minutes.
Baste with Butter.
Cook for a further 10 minutes.
Baste with more butter and marinade before serving.

How to serve

This Chicken can be served as a side to a extravagant meal like:
Mum’s Biryani – Lamb or Chicken
Dal Chawal
It can also be served as a main with:
Kachumber Salad
Onion Raita
Jeera Rice
Naan or Chapatti
Papadums

Storage

Tandoori Chicken is best served fresh but it also keeps really well in the fridge/freezer.

Fridge

The marinaded Chicken can be stored in an airtight container in the fridge for 1 day before cooking using one of the methods mentioned above.
The cooked Chicken can be stored in an airtight container in the fridge for 4 days.

Freezer

The marinaded Chicken can be stored in an airtight container in the freezer for 4 months.
Store in an airtight container for 3  - 4 months.

To cook uncooked chicken from the Freezer

Place the Chicken in the freezer to thaw overnight. Then cook using one of the methods mentioned above.

To reheat from the Freezer

Microwave

If you’re in a hurry, using the microwave to defrost the cooked chicken is always an option. Go with short increments and check it has warmed all the way through.

Oven

To reheat, place the chicken in a baking tin with high sides. Then, add 2 tablespoons of water along with any marinade.
Cover with foil and reheat until heated through at 200 C/Gas Mark 6. This can take anywhere between 20 - 40 minutes depending on the amount of Chicken.

Tips/Notes to make Tandoori Chicken

Use a Wire Rack - You can bake the Tandoori Chicken on a wire rack over an oven tray. What this does is helps the heat circulate around the Chicken. I don't do this myself but you can give it a try!
Easy Variation - If you are short on time you can use a Tandoori Paste or a powder mixed with Yoghurt instead.

How to make a Tandoori traybake with Potatoes

Follow the marinade recipe as above for the Chicken. Cut 6 Potatoes into quarters and boil for 10 minutes. Place on a tray, add the Chicken on top and cook as per the recipe.

Nutrition

Calories: 456kcalCarbohydrates: 6gProtein: 32gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 184mgSodium: 2024mgPotassium: 529mgFiber: 1gSugar: 3gVitamin A: 555IUVitamin C: 5mgCalcium: 111mgIron: 2mg
Keyword Easy Tandoori Chicken, Homemade tandoori chicken, Tandoori Chicken
Tried this recipe?Let us know how it was!

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hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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