Name: Authentic Tandoori Chicken Recipe
Prep time: 5 min
Cook time: PT-489144H13M50S
Total time: PT-489144H13M50S
Cuisine: Indian
Ingredients: 1 inch ginger, minced; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon cinnamon; 1 teaspoon garam masala; 1 teaspoon ground coriander; 1 teaspoon salt; 1 teaspoon smoked paprika; 1 tablespoon olive oil; 1 cup plain yogurt; 2 pounds chicken quarters (or a mix of thighs and drumsticks)

If you’re craving a dish that’s bursting with flavor and has that perfect smoky, spiced edge, you’re in the right place! This Authentic Tandoori Chicken Recipe is my go-to whenever I want something that tastes like it’s fresh off the grill in India, but made easy in my own oven. Trust me, once you try this, you’ll wonder why you ever thought restaurant-made was the only way to go.

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Why You’ll Love This Recipe

Deliciously Authentic: Every bite delivers the true tandoori flavors I grew up loving.
Simple Ingredients: You don’t need an endless spice rack to make this—just pantry staples you probably have.
Quick and Easy: The marinade does most of the work, and the oven finishes it quickly with great results.
Perfectly Juicy Chicken: The yogurt keeps the chicken tender and juicy every single time.

There is a round black plate with four grilled chicken leg quarters on it. The chicken pieces are golden brown with some dark grill marks and a slightly shiny texture, showing they are cooked well. On the plate, next to the chicken, are three lime wedges, light green with juicy white edges. Around the plate, on the white marbled surface, are thin purple onion rings, some green cilantro leaves, half a lime, and two small white bowls—one with orange-colored chutney and the other with white sauce. In the bottom right corner, part of a white bowl filled with bright yellow rice with black mustard seeds is visible. Photo taken with an iphone --ar 2:3 --v 7 - Authentic Tandoori Chicken, Indian Tandoori Chicken, Spiced Tandoori Chicken Oven, Easy Tandoori Chicken, Homemade Tandoori Chicken

Ingredients You’ll Need

This recipe comes together beautifully because the spices and yogurt work hand-in-hand to create that classic tandoori flavor and tender texture. A few key tips on selecting your ingredients can take this to the next level.

Flat lay of fresh raw chicken quarters with smooth pink skin, bright fresh ginger root with light brown knobby skin and pale yellow flesh exposed, two plump garlic cloves with papery off-white husks, a small heap of vibrant reddish-brown smoked paprika powder, scattered aromatic warm brown cumin seeds, fine dusty cinnamon powder in soft tan shades, a small mound of golden-yellow garam masala powder, and sprigs of fresh green coriander leaves with delicate serrated edges, all naturally arranged with slight overlaps and small shadow play, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Authentic Tandoori Chicken, Indian Tandoori Chicken, Spiced Tandoori Chicken Oven, Easy Tandoori Chicken, Homemade Tandoori Chicken

Ginger: Use fresh and finely minced for the best aroma and zing.
Garlic: Freshly minced really makes a difference in flavor here.
Cumin: Ground cumin adds warmth; toasting your own can boost flavor if you have the time.
Cinnamon: Just a hint to deepen the spice profile without overpowering.
Garam Masala: This blend is the heart of the authentic taste—freshly ground if possible!
Ground Coriander: Adds a citrusy nuttiness that balances the richness.
Salt: Enhances all the flavors; adjust according to your taste.
Smoked Paprika: This is the secret to that beautiful red hue and subtle smoky flavor.
Olive Oil: Helps the marinade coat the chicken evenly and aids in crisping.
Plain Yogurt: Thick, plain yogurt tenderizes and keeps the chicken moist and flavorful.
Chicken Quarters: Skin-on thighs and drumsticks work best for juiciness, but you can mix it up.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Authentic Tandoori Chicken Recipe to suit everyone’s tastes and dietary needs. Feel free to customize it, and you might discover a new favorite version!

Variation: For a dairy-free option, I’ve swapped yogurt with coconut milk—though it changes the slight tang, it keeps the chicken juicy and flavorful.
Herb Twist: Sometimes, I toss in some fresh mint or cilantro at the end; it adds a fresh brightness that cuts through the spices beautifully.
Heat Level: If you enjoy it spicy, adding a pinch of cayenne or fresh green chili works wonders without overpowering the dish.
Grill Instead of Oven: For that authentic char, grilling the chicken is fantastic. Just watch the cooking time to avoid drying it out.

How to Make Authentic Tandoori Chicken Recipe

Step 1: Prepare Your Marinade Magic

Start by combining freshly minced ginger and garlic with your spices: cumin, cinnamon, garam masala, ground coriander, smoked paprika, and salt. Stir in olive oil and plain yogurt until you have a smooth, aromatic marinade. I find that mixing everything well—no lumps—is key. This ensures every inch of your chicken gets kissed by all these wonderful flavors.

Step 2: Coat the Chicken Like a Pro

Pat your chicken dry with paper towels—that’s a trick I learned early on to help the marinade stick better and the chicken to brown nicely. Toss the chicken quarters into a large bowl and pour the marinade over. Use your hands (or a spoon if you prefer) to mix and coat each piece thoroughly. The more evenly coated, the better the flavor throughout.

Step 3: Marinating Matters

If you have the time, cover and let it marinate in the fridge for several hours or even overnight—this is when the flavors really get to work and the chicken turns tender. But hey, I’ve been in a rush and let it sit at room temp for just 10 minutes, and it still tastes fantastic. You do you.

Step 4: Get Your Oven and Racks Ready

Preheat your oven to 200°C (400°F). Line two wire racks with foil underneath—you want to catch drip but let hot air circulate all around the chicken. Remove the pieces from the marinade, gently shake off any excess (but don’t wipe it off completely!), and place them spaced apart on the racks. This setup really helps you get that authentic char and crispy edges.

Step 5: Bake to Perfection

Bake for about 20-25 minutes. Halfway through, I like to peek to make sure my chicken is browning nicely—if you want extra char, the broiler for a minute or two at the end works wonders. Use a meat thermometer if you have one; it should hit 165°F to be safe and juicy. Let the chicken rest for 5 minutes before serving—it makes a difference for that juicy, mouthwatering bite.

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Pro Tips for Making Authentic Tandoori Chicken Recipe

Marinate Overnight: I found marinating for at least 6 hours dramatically boosts flavor and tenderness.
Use Wire Racks: Elevating your chicken helps the heat circulate evenly and helps with the charred edges.
Pat Dry Chicken: This little extra step helps the marinade cling better and prevents sogginess during cooking.
Don’t Overcrowd the Pan: Leaving space around each piece ensures crispy skin and avoids steaming your chicken.

How to Serve Authentic Tandoori Chicken Recipe

A black plate holds two grilled chicken legs with a dark orange and slightly charred skin, topped with herbs. Next to the chicken legs is a round mound of bright orange rice, garnished with green herbs, and two lemon wedges placed beside the rice. A small green herb leaf is near the rice. To the top left of the plate, there is a white bowl with more orange rice and a white bowl with red sauce positioned on a white marbled surface. A woman’s hand is seen holding a spoon, lifting some rice from the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Authentic Tandoori Chicken, Indian Tandoori Chicken, Spiced Tandoori Chicken Oven, Easy Tandoori Chicken, Homemade Tandoori Chicken

Garnishes

I love finishing this dish with a generous sprinkle of fresh chopped cilantro and a few lime wedges on the side. Sometimes I add thinly sliced red onions soaked briefly in lemon juice—it adds a little tangy crunch that contrasts beautifully with the rich chicken.

Side Dishes

My family goes crazy for this served with warm naan bread, cucumber raita, and a simple salad of tomatoes and onions. If you want to keep it light, steamed basmati rice or fragrant jeera rice pairs perfectly to soak up the juices.

Creative Ways to Present

For special occasions, I’ve plated the chicken on a bed of minted yogurt sauce and scattered pomegranate seeds over the top for a pop of color and sweetness—it always wows guests! Adding edible flowers or bright herbs also makes it gift-worthy and Instagram-ready.

Make Ahead and Storage

Storing Leftovers

Leftovers store well in an airtight container in the fridge for up to 3 days. I recommend removing the skin if it softens too much, but honestly, we rarely have leftovers!

Freezing

I’ve frozen marinated raw chicken before baking—just freeze it in the marinade in a ziplock bag—then thaw overnight in the fridge and bake as usual. It’s a real time saver when planning meals.

Reheating

To reheat, I pop leftover chicken in a preheated oven at 350°F for about 10-12 minutes to keep it crispy and juicy. Avoid microwaving if you can, as it tends to dry out the meat.

FAQs

Can I use boneless chicken for this Authentic Tandoori Chicken Recipe?

Absolutely! Boneless chicken thighs or breasts will work. Just keep an eye on the cooking time—it’ll be shorter since boneless pieces cook faster. Marinade time remains the same to ensure flavor and tenderness.
How important is yogurt in the marinade?

Yogurt is key because it tenderizes the chicken and gives a creamy texture that balances the strong spices. If you use something else, like buttermilk or coconut milk, it will still work but the taste and texture will be different.
What if I don’t have all the spices listed?

If you’re missing a few, don’t worry! The core flavors come from garam masala, cumin, and smoked paprika. You can adjust based on what you have, but try to include at least those to keep the authentic taste.
Can I grill this instead of baking?

Yes! Grilling adds a fantastic smoky char that really elevates the dish. Just watch the heat and cooking time so the chicken doesn’t dry out. Turning frequently helps achieve that perfect sear.

Final Thoughts

This Authentic Tandoori Chicken Recipe has truly become one of my kitchen staples—not just because it tastes heavenly but because it’s straightforward enough to make any night of the week. I love sharing it with friends who can’t believe something this good came from my oven, not a fancy restaurant. I hope you give it a try and enjoy every juicy, spiced bite as much as my family does. Happy cooking!