This tandoori chicken recipe captures the bold, smoky flavors of your favourite Indian takeaway—no tandoor oven required. Juicy meat with charred edges, marinated in a spiced yoghurt mix, makes this dish feel special whether it’s a midweek treat or a weekend BBQ. It’s a flavour bomb and simpler than you might think.
Nicky’s Recipe Notes
I’ve always loved tandoori chicken from the BBQ—its aroma and colour are irresistible. The secret is a simple marinade that tenderises and flavours the meat: spiced yoghurt, lemon juice, garlic and ginger. You don’t need a clay tandoor; an oven, grill or air fryer will all deliver excellent results.
Why this recipe works:
✅ High impact, low effort – the marinade does the hard work.
✅ Flexible cooking – great in the oven, on the BBQ or in an air fryer.
✅ Always popular – perfect for a fakeaway, weeknight supper or outdoor feast.
Table of Contents
- Nicky’s Recipe Notes
- 📋 Ingredients
- The KEY steps for making Tandoori Chicken
- Note on the Kashmiri Chilli Powder
- Pro Tip
- Tandoori Chicken Recipe
- Different Cooking methods
- 🍽️ How to serve with Tandoori Chicken?
- 🍲 More fantastic Indian Chicken Dishes
- ? Frequently Asked Questions
📋 Ingredients
To make this easy tandoori chicken you’ll need:
The best cut of chicken for Tandoori Chicken?
Bone-in, skinless chicken legs (thighs and drumsticks) are ideal. Dark meat stays juicy and soaks up the marinade and high heat beautifully. You can also use a spatchcocked whole chicken if you prefer.
The KEY steps for making Tandoori Chicken
Full recipe details are included in the recipe card below.
How to prepare the chicken
Loosen the skin at the thick end and pull it down toward the narrow end—kitchen roll helps with grip. Score the meat with deep cuts so the marinade penetrates and the chicken cooks evenly.
Scoring the legs also speeds up cooking and increases surface area for charring.
The Tandoori marinade
The marinade combines:
- Greek yoghurt – thick, acidic and great for tenderising without thinning the mix.
- Lemon juice for brightness.
- Ghee or neutral oil for richness and charring.
- Garlic and ginger for depth.
- Spices: garam masala, ground coriander, Kashmiri chilli powder, paprika, turmeric, cinnamon, salt and pepper.
Mix the marinade well, rub it into the scored chicken and under the skin, then cover and chill to marinate.
Note on the Kashmiri Chilli Powder
Kashmiri chilli powder gives a deep red hue and a gentle heat; it’s milder than many regular chilli powders and provides the classic tandoori colour without overpowering spice.
Pro Tip
Bring the marinated chicken to room temperature before cooking. Letting it sit for about 30 minutes helps the chicken cook evenly so the outside won’t overcook before the centre reaches the right temperature. This helps keep the meat juicy and tender.
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Tandoori Chicken Recipe
Ingredients
For the marinade
- 100 g (1/2 cup) Greek yoghurt
- 1 tbsp ghee (or neutral oil)
- 1 tbsp minced ginger
- 1 tbsp garlic paste (or 3 minced garlic cloves)
- 1 tbsp garam masala
- 1 tsp Kashmiri chilli powder
- 1 tsp paprika
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ tsp ground cinnamon
- juice of a lemon
The chicken
- 4 chicken legs (see notes)
To Serve
- fresh coriander
- lemon slices
- sliced red onion
Instructions
Marinade the chicken
- In a large bowl mix the marinade ingredients until combined. Add the chicken and massage the marinade into the cuts and under the skin. Cover and leave to marinate for 6–24 hours.
- Make fairly deep slices in the chicken so the marinade penetrates.
Cooking on the BBQ
- Preheat the BBQ to a fairly high heat and oil the grill to prevent sticking.
- Cook the chicken over direct heat above the coals for about 25 minutes, turning a couple of times so it chars evenly.
- Remove when the internal temperature reaches 80–85°C (175–185°F) and rest for 5 minutes before serving with fresh coriander.
Cooking under the grill (broiler)
- Preheat the grill to high (around 240°C / 460°F). Line a tray with foil and use a wire rack if you have one.
- Place the marinated chicken on the rack and cook on the middle shelf for 25 minutes, turning once halfway.
- Rest for 5 minutes once the internal temperature is 80–85°C (175–185°F), then serve with fresh coriander.
Cooking in the Air Fryer
- Preheat the air fryer to 200°C/400°F. Spray the basket lightly with oil and place the legs in a single layer—cook in batches if needed.
- Air fry for 20 minutes, turning halfway through. Ensure the chicken is piping hot and reaches 80–85°C (175–185°F) internally.
- Rest for 5 minutes, then serve with fresh coriander.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Different Cooking methods
Grilling under the oven broiler or using an air fryer are convenient and weather-independent. My favourite is the barbecue for the extra smoky flavour and char. If you can, fire up the BBQ for the best results.
🍽️ How to serve with Tandoori Chicken?
Serve the charred chicken legs with lemon wedges, sliced red onion and chopped coriander. Good accompaniments include:
- Mint chutney and/or raita
- Pilau rice
- Chapati or garlic naan
🍲 More fantastic Indian Chicken Dishes
Street Food
Chicken Pakora Recipe
Street Food
Chicken Tikka Recipe
Dinner
Chicken Biryani
Curries
Chicken Madras
Curries
Chicken Tikka Masala Recipe
Curries
Chicken Pathia
? Frequently Asked Questions
Not necessarily. You control the heat. Kashmiri chilli powder provides colour and a gentle warmth—reduce it for milder flavour while keeping plenty of spice from the other aromatics.
Kashmiri chilli powder gives a vibrant red colour with mild heat. Some restaurants use food dye, but the natural combination of Kashmiri chilli and paprika gives an attractive hue without artificial colouring.
Yes—marinating overnight improves flavour and tenderness. Keep the chicken refrigerated in a sealed container and bring it to room temperature before cooking for even results.
Bone-in, skinless chicken legs (thighs and drumsticks) are best for flavour and juiciness, especially with longer marinades and high-heat cooking.
Some links in the original post may be affiliate links, which can earn a small commission at no extra cost to you. Nutrition info is approximate and depends on ingredients and portion sizes.