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GET IT NOWMy Tandoori Chicken Recipe Makes The Classic Easy At Home
This tandoori chicken is probably my favorite Indian chicken recipe. It’s juicy and tender, has plenty of flavor thanks to a simple yogurt-and-spice marinade, and is a nice change of pace from the more common, swimming-in-sauce Indian dishes. Traditional tandoori chicken cooks in a tandoor (a.k.a. a clay oven), but I wanted to create a version you can easily make at home without special equipment. Here’s why this one is a winner:
- Warm, a little tangy, crispy, and incredibly juicy – The yogurt-and-lime marinade keeps the dark meat tender and juicy, while the skillet creates beautifully crisp skin. Then there’s the garam masala, turmeric, ginger, and cayenne for all the warm, savory flavor. If you like the warm spices in my chicken curry, the tenderness of my yogurt marinated chicken, and the crispy skin on my chicken leg quarters, this is like the best of all three.
- Easy stovetop-to-oven method – Unlike many tandoori chicken recipes that broil, grill, or even use an actual tandoor, I used my favorite stovetop-to-oven cooking method. (It’s the same one I use for steaks, like sirloin steak and filet mignon, and even stuffed pork chops.) Just sear the chicken first, then move the same skillet straight to the oven.
- Simple, natural ingredients – Some versions add artificial colors to make tandoori chicken look red. I prefer the natural golden-orange color from the turmeric and cayenne instead. And these are all ingredients I can find at any grocery store.
When I want Indian flavors but something a little different, this warmly spiced, juicy chicken is just the perfect dinner. Grab your cast iron skillet and make it with me!
“This is one of the recipes I always come back to. I’m a huge lover of Indian food and this one truly hits the spot! It’s very flavorful and filling.”
-Meagan
Ingredients & Substitutions
Here I explain the best ingredients for my tandoori chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken leg quarters – I used bone-in chicken leg quarters (drumsticks and thighs connected together) for this tandoori chicken recipe, which are sometimes called whole chicken legs. This is the traditional option, but you can really use any cut of chicken, such as chicken thighs, chicken breast, or chicken drumsticks. The cooking time will vary, depending on the cut, size, and whether or not there are bones.
- Olive oil – This is for searing the chicken. I use olive oil, but avocado oil or another heat-safe neutral oil works, too.
- Greek yogurt – The base of the tandoori chicken marinade. I prefer full-fat, unsweetened Greek yogurt because it makes a thick marinade that clings well to the chicken. Regular plain yogurt can work, but the coating will be thinner.
- Lime juice – The acid helps to tenderize the meat. Fresh lime juice tastes best, but bottled (I like this organic one) works for convenience. You could also use lemon juice.
- Garlic – Fresh minced garlic gives you the strongest flavor. Sometimes I use jarred minced garlic as a shortcut, though.
- Spices – My simple mix uses garam masala (most of the warm spice flavor), turmeric, ground ginger, cayenne pepper (for heat), sea salt, and black pepper. For a deeper red color, Kashmiri chili powder is commonly used in tandoori chicken, it’s just a specialty ingredient I don’t usually have. You can also add some paprika for color, or cumin if your garam masala doesn’t have enough.
How To Make Tandoori Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the tandoori chicken marinade. In a large bowl, stir together the Greek yogurt, lime juice, garlic, garam masala, turmeric, ground ginger, cayenne, salt, and pepper until smooth.
- Marinate the chicken. Add the chicken and turn it until coated on all sides. Cover and refrigerate for 1-2 hours, or overnight if you have time.
- Sear the chicken. Preheat the oven. Meanwhile, heat the oil in a cast iron pan until shimmering. Add the chicken pieces in a single layer, letting any excess marinade drip off (you can discard any left). Cook on each side until browned.
- Finish in the oven. Transfer the skillet to the oven and bake until cooked through and juicy. I like to finish my tandoori chicken with lime wedges and fresh cilantro, for a fresh contrast to the warm spices.
My Recipe Tips
- Marinating time matters here. This tandoori chicken recipe works after 1-2 hours, but I recommend leaving it overnight when you have time, so the spices have longer to season the chicken. The marinade does make the chicken more tangy over time, so I don’t usually like to go past 8-10 hours. The absolute max is 24 hours, as after that the texture of the chicken starts to get mushy.
- Adjust the salt based on your spices and chicken weight. None of my spices had any added salt, so I used about a tablespoon of salt for 5 pounds of bone-in chicken. If you use boneless chicken or your spice mix has salt, you may need to adjust the added salt. This may also be the reason one reader mentioned the recipe was bland — my previous version of this tandoori chicken recipe didn’t specify how much salt to use, and not using enough will make it taste bland.
- If you have time, let the chicken come to room temperature before cooking. This is not required, but it does help with even cooking.
- Let excess marinade drip off before searing. A thick yogurt coating makes this step a little messier than searing bare chicken, and it can burn if the layer is very thick. I shake it over the bowl gently to remove any extra before placing the chicken in the pan.
- Use a cast iron skillet if you can. You can make this tandoori chicken recipe in any oven-safe pan, but I highly recommend cast iron. It has the best heat distribution for the perfect sear and a juicy inside. This is the pan I have and love.
- Preheat and oil the pan well. This marinade sticks more than plain chicken, so starting with a hot pan and enough oil is key to prevent sticking.
- Don’t crowd the skillet. I keep the chicken in a single layer, with no pieces stacked on each other. That gives the surfaces more contact with the hot pan instead of trapping steam between pieces.
- Use a meat thermometer and cook to 170 degrees F. I check the thickest part of the thigh, away from the bone, with this instant-read thermometer (love it, reads so fast!). The safe internal temperature for chicken is 165 degrees F, but for dark meat like this tandoori chicken, I highly recommend 170 degrees F for the juiciest results.
Tandoori Chicken (Easy Oven Recipe)
My easy tandoori chicken recipe has a simple spiced yogurt marinade and skillet-to-oven method for juicy meat, crispy skin, and warm flavor.
Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, add the marinade ingredients and stir until combined.
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Add chicken to the marinade bowl and coat the chicken on all sides. Cover with plastic wrap. Allow to marinate in the refrigerator for 1-2 hours, or overnight if you have time.
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Preheat the oven to 400 degrees F (204 degrees C).
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In a large cast iron skillet, heat the olive oil over medium heat until shimmering. Add the chicken legs. Cook for about 5 minutes, flip and cook for about 5 minutes more, until chicken is browned.
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Transfer the pan to the oven and cook for an additional 25-35 minutes, until the chicken is cooked through (time will vary depending on the size of your chicken legs). For the juiciest results, cook until it reaches an internal temperature of 170 degrees F (recommended for juicy dark meat).
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 piece of tandoori chicken
- Tips: Check out my recipe tips above to help you get the juiciest tandoori chicken.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days.
- Meal prep: You can mix the marinade up to 5 days ahead, or marinate the chicken overnight before cooking. Sometimes I portion the cooked chicken in meal prep containers with sides for lunch.
- Reheat: My favorite way to reheat this is actually in the air fryer, but the oven works, too. I recommend 350 degrees F.
- Freeze: You can freeze the cooked chicken, or place it in marinade and freeze in the marinade. Either way, it’s good for up to 3 months. Thaw overnight in the refrigerator before reheating or cooking.
- Note on nutrition info: I calculated it with 1/4 of the marinade discarded, as that’s how much was usually left behind in my testing.
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Tandoori Chicken
What To Serve With Tandoori Chicken
I like to keep the sides simple, so the warm spices stay front and center. Here are a few easy ways to round out the meal:
- Rice – Basmati rice is a classic pairing. For a lighter option, I often use cauliflower rice or cilantro lime cauliflower rice.
- Naan or flatbread – You can make regular naan, or my almond flour naan for a gluten-free option.
- Sheet pan dinner – I tried this recently and while it’s not traditional, I might never go back. The 25-35 minute roasting time of this tandoori chicken is just perfect for roasted vegetables, or for a heartier option, a mix of diced potatoes and onions. After searing, transfer the chicken to a sheet pan, arrange oil-and-seasoned veggies around it, and roast everything together.
38 Comments
Meagan Gomez
1This is one of the recipes I always come back to. I’m a huge lover of Indian food and this one truly hits the spot! It’s very flavorful and filling. I also pair it with your keto naan bread every time I make it, which makes the meal even better.
Wholesome Yum D
0Meagan, I love that this one’s a regular for you! Pairing it with the keto naan sounds like the perfect combo!
Shelly
1Absolutely delicious 😋. I served it over cauli rice. Next time I make this for dinner, I definitely plan on trying your keto Naan recipe. Thanks for another family winner 🏆 💖💖
Wholesome Yum D
1That sounds delicious, Shelly! And yes, the keto naan would be perfect with it next time. So glad it was a win for the whole family!
Andie
1I was craving Indian takeout the other day, and thought I would try and find a healthier at-home option, so glad I found this delicious recipe! It was even better than take out!
Terry Thomas
0I love this recipe. I use the leftovers for my lunches.
Wholesome Yum D
0I’m so happy to hear that, Terry! Love that it’s tasty enough for dinner and makes great lunches too, such a win.
Melanie
0Love making this homemade recipe! Have made it in the oven, air fryer and on the grill.
Wholesome Yum D
0That’s awesome, Melanie! I love that you’ve tried it all three ways — so glad it’s a go-to for you!
Debbie
0I prepped the chicken with the marinade and placed it in the fridge for 24 hours. While cooking, the smell was amazing! The skin was crisp and the chicken was very moist. I was so looking forward to the first bite. While I was eating, I waited for any comments to see if it was just me who was greatly disappointed. It wasn’t. Unfortunately, no one thought it was good. The flavor was just lacking. Not sure why as the smell was glorious while cooking. This is the first recipe on this site that didn’t go down well for us. Oh well. Probably just our taste buds. On a positive note, the leftover chicken will make a great chicken salad!
Josey
0I ‘veganed’ it by using cluckless chicken breasts, scored and marinated. Served them sliced with salad and savoury rice. I used the leftover marinade as a dressing. SO good!
Detra Pearce
0Was a great dish. I used my Air fryer instead and turned out crispy and juicy.
Jamie
0Loved this tandoori chicken! So delicious with a rice pilaf and steamed veggies! My kids even gobbled it up!
Kristyn
0Oh, my goodness, this dish is so tasty!! Love the marinade!! Will be making again!
Sami
0This was a confusing recipe. How do you get a sear with yogurt marinade on chicken?
Wholesome Yum D
0Hi Sami, It is not uncommon to sear chicken after marinating. Make sure you are adding oil to your pan, it will be a little messy but it should work for you. You can watch the video on the recipe card to get more information.
Madison
0We love garam masala so this recipe was perfect for dinner! Loved using the chicken quarters too to get more out of each portion.
Gen
0Super delicious and just packed with flavor! The chicken stayed so moist using this method. Thank you!
Bella B
0Tandoori chicken is one of my favourite dishes when we eat out. I am glad I found your recipe so I can make it at home now! It was just so tasty!
Lisa
0I was looking for a new chicken dish and this one did not disappoint. It was full of flavor.
Gina
0I had no idea tandoori chicken was so easy to make at home! This came out wonderfully.
Lynniepooh2 Berchtold
0Making this delightfully smelling dish as we speak. Quick question…the chicken seems to be sticking to the skillet something awful. Any suggestions as to why or how I can keep it from happening with the next batch?
Wholesome Yum D
0Hi, Make sure you are using enough oil, plus maybe turn the heat down on the pan slightly, so the chicken doesn’t stick.
Christine Mittman
0If made ahead by hours, how would I reheat chicken tandoori in oven for dinner party.?
Thank you.
Wholesome Yum D
0Hi Christine, The dish is best served fresh but you can reheat in the oven at 350 degrees F.
Paula
0The flavor of this chicken was outstanding! Thanks
Natalie
0Such a delicious dinner option.
Kristyn
0That is the most flavorful marinade!! I will be using it more often!!
Natalie
0Love those flavors, so I am excited to make this! I know this is going to be a hit!
Katie
0So flavorful and a fun recipe to switch things up during the week. We love it!
Amy L Huntley
0The spice was just enough heat for our family. I have never made this recipe before and the kids are already asking when I will be making it again! I love the crispy outside and the tenderness inside the chicken.
Beth
0My family and I love love loved this recipe! Such a yummy and flavorful dinner! This was definitely a big hit here and I’ll be making this again soon!
Toni
0Such a tasty and delicious meal! It was a huge hit at my house.
Pam Greer
0Such an easy and delicious chicken recipe! So full of flavor!
Naiby
0Red coloring on chicken?! I wonder if authentic Indian cuisine is more natural. I love Indian spices esp. garam masala. It just makes everything taste good so quickly. Thanks for your recipe!
sw
0This baked tandoori chicken is really yum. Love it.
Scarlet
0This was my first time making tandoori chicken so thanks for the clear instructions. I loved the spices. So delish!
Bintu
0Tandoori chicken is so delicious and flavourful and I am LOVING this recipe. So good.