How to Make Tandoori Chicken

When you think of tandoori chicken, a vibrant, smoky, yogurt-marinated chicken dish cooked in a clay oven and popular across India and worldwide. Also known as tandoori chicken recipe, it’s one of the most requested Indian dishes in homes and restaurants alike. The secret isn’t just heat—it’s the marinade. Yogurt tenderizes the chicken, while spices like Kashmiri red chili, cumin, and garam masala build layers of flavor that stick to the meat. You don’t need a tandoor oven to get that charred, juicy result. A grill, broiler, or even a hot skillet will do just fine.

What makes tandoori chicken different from chicken tikka? It’s the cut and the color. Tandoori chicken usually uses whole pieces—thighs, drumsticks, or breast—marinated longer and painted with red food coloring or Kashmiri chili for that iconic hue. Chicken tikka is often smaller cubes, cooked faster, and less intensely colored. The marinade for tandoori chicken always includes yogurt, lemon juice, garlic, ginger, and spices, but the key is time. Letting it sit overnight isn’t optional—it’s what turns ordinary chicken into something unforgettable. The yogurt breaks down proteins just enough to keep the meat moist under high heat, while the spices infuse deep into the surface. If you skip the yogurt, you’re just making spiced grilled chicken. And if you skip the time, you’re missing the soul of the dish.

You’ll find in the posts below real, tested methods from home cooks who’ve nailed this dish without fancy gear. Some use food coloring; others rely on beetroot or paprika for natural red. One post breaks down why yogurt works better than buttermilk. Another explains how to fix dry tandoori chicken before it even hits the pan. There’s also a guide on how to tell if your chicken is properly marinated, and why skipping the oil brush before grilling ruins the crust. You’ll learn how to get those signature black char marks without burning the meat, and why many restaurants add a touch of sugar to the marinade. These aren’t tips from chefs in Delhi—they’re from people cooking in Mumbai apartments, Bangalore balconies, and Delhi kitchens with no tandoor in sight. This collection gives you everything you need to make tandoori chicken that tastes like it came from a roadside dhaba, but without the wait or the grease.