Authentic Tandoori Chicken Recipe: A Punjabi-Mughlai Classic

Tandoori Chicken – marinated in yogurt and spices, then grilled to smoky perfection – is a star of North Indian cuisine.  Its vibrant red color and charred edges come from a blend of yogurt, Kashmiri chili, ginger, garlic and aromatic spices, all enhanced by the traditional tandoor (clay oven) cooking method.  This dish straddles Mughlai opulence and Punjabi flavor: yogurt-based marinades were a hallmark of Mughal kitchen feasts, and yet tandoori chicken became a Punjabi specialty after being popularized at legendary eateries like Delhi’s Moti Mahal.  Today it’s celebrated at weddings, festivals, and family gatherings across North India.  Our recipe stays true to tradition – two-stage marinade, high-heat grilling (oven or stovetop), and a final smoky finish – for juicy, tender chicken that truly transports you to a festive Indian table.

I still remember the first time I prepared this recipe at home for Diwali: the moment the chicken hit the hot grill, the air filled with a mouthwatering, smoky aroma that drew everyone out of the kitchen.  As the family gathered around the platter, lemon wedges in hand, the golden-red drumsticks came off the grill with perfect char marks.  There’s something deeply nostalgic about tandoori chicken – it was always the proud centerpiece of my grandmother’s celebrations, and recreating it at home still feels like passing on a beloved tradition.

Ingredients

Chicken: 2–3 lbs bone-in chicken legs or thighs (drumsticks & thighs). These cuts have enough fat to stay moist and juicy.

Yogurt & Dairy: 1 cup thick yogurt (dahi), strained or Greek (for thick marinade). Yogurt tenderizes the meat and adds tang.

Citrus: Juice of 1–2 lemons (adds tang and helps tenderize).

Aromatics: 2–3 tablespoons ginger-garlic paste (or finely minced).

Spices: 2–3 tablespoons Kashmiri red chili powder (for color and mild heat), 1 teaspoon turmeric powder, 1 tablespoon roasted cumin powder, 1 tablespoon coriander powder, 2 teaspoons garam masala.

Others: 1–2 teaspoons salt (to taste), ¼ teaspoon black pepper, 1 teaspoon black salt (kala namak, optional), 2 tablespoons mustard oil (optional, for authentic flavor) or other neutral oil.

Charcoal (for smoke): A small piece of charcoal and 1 teaspoon ghee (clarified butter), for the final “dhungar” smoking (optional but recommended).


Marinade – Two Stages

The secret to super-tender, flavorful tandoori chicken is double marination.  Marinate the chicken twice: first quickly with acidic ingredients, then deeply with the full spice-yogurt mixture.

First Marinade: Combine 2 tablespoons ginger-garlic paste, juice of 1 lemon, 2 tablespoons Kashmiri chili powder, and salt. Whisk into a smooth paste. Massage the chicken pieces with this mixture so they are evenly coated. Cover and refrigerate for 30–45 minutes (this lets the lemon juice and salt begin tenderizing the meat).

Second Marinade: Meanwhile, make the yogurt-spice mix. In a bowl whisk together 1 cup thick yogurt, 1 tablespoon roasted cumin powder, 1 tablespoon coriander powder, 2 teaspoons garam masala, the remaining Kashmiri chili, ¼ teaspoon black pepper and black salt, and 2 tablespoons mustard oil. The mustard oil adds authentic bite (many Punjabi chefs swear by it).  Add any leftover ginger-garlic from the first marinade if desired. Once the first marinade is done, transfer the chicken into this yogurt mixture and coat thoroughly.  Cover and refrigerate overnight or at least 6–8 hours (up to 24 hours is fine) to let the yogurt and spices deeply infuse the meat. Yogurt acts as a meat tenderizer and flavor carrier, ensuring each bite is tender and tangy.


The two-step process — first bright citrus, then rich spiced yogurt — really makes the meat melt-in-your-mouth.  If you’re in a hurry, a single long marination (overnight) will still work, but the double marinade yields the softest, most flavorful chicken.

Tip: When marinating, pierce the chicken in a few places with a fork or make small slits so the marinade penetrates deeply. Remove the chicken from the fridge about 30 minutes before cooking to bring it to room temperature.

Cooking – Tandoor, Oven or Grill

Traditionally, tandoori chicken is cooked at very high heat in a clay tandoor oven (which gives it its characteristic char and smoke).  You can mimic this at home using your oven broiler, grill, or a stovetop grill pan. Regardless of method, preheat to a high temperature (around 220°C/425°F for oven, or hot grill pan).

Oven Method: Line a baking sheet with foil and arrange the chicken pieces on a rack. Grill/bake at 220°C for about 20–25 minutes. Then switch to broil (or a hotter setting) for an additional 5–7 minutes to get a charred crust. Turn the pieces halfway so both sides get nicely browned. Always check that the internal temperature reaches 165°F (74°C) for safety.

Stovetop Grill/Pan: Heat a heavy grill pan or cast-iron skillet over medium-high. Brush it lightly with oil so the chicken doesn’t stick. Place the chicken on the hot grill and cover if possible. Cook 8–10 minutes per side, turning occasionally, until the juices run clear and edges are charred. For an extra smoky flavor, after one side is done, flip to cook the other side with the pan lid on so steam and smoke infuse the meat. Flip again to finish. The goal is a slight char on the outside while remaining juicy inside.

Charcoal Smoked “Dhungar” (optional): For authentic smoky aroma, use the dhungar method. Heat a small piece of charcoal on a flame until red-hot. Place it in a small metal bowl and set the bowl on top of (or next to) the cooked chicken. Pour 1 teaspoon of ghee over the hot coal, and immediately cover the chicken or oven to trap the smoke. Let it smoke for 5–8 minutes. This “smoking” step can be done just before or right after cooking and gives the chicken that classic tandoor-smokiness.


Whether you use oven or pan, remember that real tandoors cook incredibly fast at extreme heat, so a quick flash under a broiler or on a hot flame is key to getting charred edges without drying out the meat.

Garnish & Serve

Once the chicken is cooked through with beautiful char marks, transfer it to a platter. Garnish with thinly sliced red onion rings and fresh cilantro sprigs. Serve with lemon wedges – a squeeze of lime brightens the smoky flavors. No Punjabi platter is complete without naan or roti – soft flatbreads perfect for scooping up the chicken. (As one food blogger notes, *“Serve your tandoori chicken with a stack of naan bread for a filling meal.”*.)

Accompany the chicken with cooling dips: a vibrant green coriander-mint chutney (made of cilantro, mint, green chilies, lemon, and yogurt) is a classic pairing.  The tangy, herby chutney is often called an “unbeatable combo” for grilled chicken. You can also offer a simple onion raita (yogurt mixed with diced onion, cucumber and a pinch of cumin) to balance the heat. Arrange everything on the table – lemon wedges, naan, chutney and raita in small bowls around the platter – and let guests help themselves. The colorful presentation and interplay of smoky, spicy chicken with fresh garnishes is what makes tandoori chicken a crowd-pleaser at any gathering.

Enjoy this Tandoori Chicken hot from the oven or grill, just as it would come from the tandoor, and watch as your family and friends gather around – drawn together by that irresistible smoky aroma and rich flavor of this true North Indian classic.