Chicken Tandoori

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You must have gone through those mouth-watering and truly joyful experiences when that plate of your favorite Chicken Tandoori has been served to you at the restaurant. Famous at any Indian restaurant or cafe, they may be served as snacks depending on how you want them.

Let’s take a look at how we can prepare this delightful snack/dish at your own house and enjoy it anytime you want.

Recipe Facts



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What is Tandoor?

Tandoor is a hollow cylindrical clay-type oven where food gets cooked from heat emanated due to the burning charcoal placed deep inside. These tandoor ovens can be made within the ground by digging up the mud and laying down clay walls along the sides, or they can be made as a separate oven outside. Foods like flatbread, stick to the sides of the oven or hang just above the charcoal.

Tandoors are commonly found in South Asian and middle eastern regions to prepare some of their authentic and amazing delicacies. These delicacies are called tandoori because of the unique taste it presents.

The inner part of the tandoor is made of bricks that are coated with clay. A thick cloth ball, stick, or iron rod is used to take the food in and out of the oven. Foods that are cooked in a tandoor give a smoky and charcoal flavor to the dish which tastes quite amazing. A lot of non-veg recipes are prepared in tandoor where the meat is first marinated with spices, curd, and oil and then placed into the tandoor. The meat is cooked in the tandoor over long durations in its own juice next to the flaming charcoal and hot smoke.

Using oven instead of tandoor to make Tandoori recipes like Tandoori Chicken

It’s very uncommon to find a tandoor in an average house. Due to minimal lifestyle and small houses, people wouldn’t prefer wasting a lot of space just for a huge oven. Especially in modern homes.

But to have that traditional essence and taste of a tandoor we can still substitute conventional ovens for tandoor ovens and still pull it off. Here we will be using the broiling section of the oven to get the same texture and flavor of tandoori chicken.

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Broiling of Tandoori Chicken

Here, we will be broiling our chicken in the oven to get a flavor similar to the one captured from a tandoor. Broiling is a process where we place the chicken underneath the top heated grill. This type of cooking is similar to that of a tandoor (directly next to the heat source). In this recipe, we are marinating the chicken with all the spices, curd, and a little food color for at least 2 hours (you may also keep your chicken marinated overnight). Make some slits on the chicken so that the spices and masala can get absorbed deep into the chicken and the chicken gets cooked evenly.

Broiling the chicken is an easy and quick method of grilling/roasting the chicken. For this recipe, we place the marinated chicken under the top second grill layer so that the chicken does not end up getting cooked on the outside with the insides still raw (since heat falls directly on the outer layers of the chicken). But the broiling temperature can vary from oven to oven so if your oven’s broiling temperature is lesser comparatively you can place the chicken on the top layer. Although broiling requires lesser time to cook than tandoor, it still comes out with the same effect.

Due to direct heat from the grill, the chicken will have a nice dark brown layer with juicy insides. Always keep a baking tray with aluminum foil under the chicken so that when the juice drips down they don’t fall onto the oven’s insides giving nasty stains.

The authentic way of preparing Tandoori Chicken

Tandoori chicken is believed to be authentic Punjabi cuisine and prepared in a long cylindrical earthen oven in the heat of flaming wood and charcoal. First, the chicken will be marinated in curd, spices, red chili, and also some red food color for a great presentation. Marination can be done for few hours or overnight. Then it will be placed into the tandoor using long iron skewers or hung on the side walls with long iron hooks. The chicken is cooked under the intense heat of flaming charcoal until it gets a smoky flavor.

These days, tandoori chicken is widely served in restaurants, hotels, streets, parties, and also for different occasions. Similar to tandoori chicken, chicken tikka can also be prepared in tandoor. They are an amazing delicacy and an awesome starter dish. The tikka in chicken tikka masala and chicken tikka biryani can be prepared in tandoor to get that charcoal and smoky flavor to it. In tandoor, the chicken will get roasted from outside with deep and bright color while the insides get juicy and well cooked.

Recipe Card

Tandoori Chicken

Course: Appetizer, Side DishCuisine: IndianDifficulty: Easy


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Learn how to make this awesome street-style Tandoori chicken at your home – following Urban Teapot’s easy steps! Using your home Oven – cook a delicious Tandoori Chicken that tastes the same as the street style tandoor Cooked chicken – Enjoy 😃


  • Preparing the Chicken
  • 600 gm Chicken thigh

  • 2 tbsp Lemon juice

  • 1 tsp Salt

  • 1/2 tbsp Kashmiri red chili powder

  • Preparing the Curd Mixture
  • 3/4 cup Curd

  • 1 tsp Coriander powder

  • 1 tsp Cumin powder

  • 1/2 tsp Turmeric powder

  • 1 tsp Vinegar

  • 1 tsp Black pepper powder

  • 1 tbsp Ginger garlic

  • 1/2 tsp Garam masala powder


  • Preparing the Chicken
  • Into a bowl take chicken thigh 3 pc 600 gm, lemon juice 2 tbsp, salt 1 tsp, Kashmiri red chili powder 1/2 tbsp mix well and keep aside for 30 minutes.
  • Preparing the Chicken Marination
  • Into a bowl take curd 3/4 cup, coriander powder 1 tsp, cumin powder 1 tsp, turmeric powder 1/2 tsp, vinegar 1 tsp, garam masala powder 1/2 tsp, red food color 1/2 tsp, ginger garlic 1 tbsp, black pepper powder 1 tsp mix all the spices well into the curd and add this curd masala into the first marinated chicken. And keep it for marination for 1 hour.
  • Preparing the Tandoori Chicken
  • Fix aluminum foil on the baking tray to avoid chicken juices falling directly on it.
  • Place the oven grill on top of the baking tray and apply cooking oil on the oven grill.
  • Place marinated chicken on the greased grill and put it into the oven to broil.
  • Place the grill tray with chicken on the top second layer of the oven.
  • Broil the one side for 8-10 minutes.
  • Then pull out the tray – flip the chicken – put it back to broil the other side for 8 – 10 minutes.
  • After, take out and apply butter on the chicken – put back to broil for 5-6 minutes.
  • After 6 minutes take out, flip the chicken – apply the butter and let it broil for last 5-6 minutes.
  • The Tandoori chicken is ready to serve.

Recipe Video


    Nutrition Facts

    Nutrition Facts

    3 servings per container


    • Amount Per Serving% Daily Value *
    • Total Fat 15.5g 24%
      • Saturated Fat 4.7g 24%
    • Cholesterol 65mg 22%
    • Sodium 1124mg 47%
    • Amount Per Serving% Daily Value *
    • Potassium 205mg 6%
    • Total Carbohydrate 7.9g 3%
      • Dietary Fiber 4.4g 18%
      • Sugars 0.4g
    • Protein 25.1g 51%
    • Calcium 4%
    • Iron 11%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Frequency Asked Questions

    Why is tandoori chicken prepared in an oven?

    Besides it being the traditional method of preparation, the actual idea behind cooking it in the oven is to simply give it that smoky taste of the chicken marinated in the tandoori masala. It’s a whole lot different than just frying or any other preparation style.

    For what purpose have the chicken pieces been slightly cut before marination?

    Its done so that the masala fills into these cuts and gets soaked into the chicken properly.

    Can we use chicken with skin for this recipe?

    Not recommended, because the masala wouldn’t sit well with the skin on. There are other more efficient ways to prepare chicken with skin. With very slight variations in cooking preparation.

    Chicken skin gets stuck on the grills in the oven. What to do?

    You have to properly apply oil on the grills before placing the chicken on them, this can easily prevent the chicken from getting stuck onto the grill while in the oven.

    Why are only legs used in this recipe? Can we use other parts as well?

    Chicken legs have a good amount of fat and thus have fewer chances of getting overcooked. You may definitely try other parts of the chicken for making tandoori chicken, but make sure you keep checking the oven 5-6 mins in because unlike the legs these get cooked faster.

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