Tandoori chicken or Tandoori Murgh – an iconic restaurant style Chicken Recipe, a universal dish almost all non-vegetarians would have had a piece of it, and still would be wanting more. Indeed, it is an icing on the cake if the chicken comes out juicy, soft and finger licking. Especially, if you are a chickenatarian i.e. a chicken lover, you are going to drool over this amazing tandoori recipe. Often it tends to happen that we crave for tandoori dishes and more over chicken tandoori recipe. Quite a times, my family particularly asked me about making restaurant style chicken leg piece recipe at home. Undoubtedly, it is an easy and best recipe and there is absolutely no secret tandoori chicken masala behind it. Here is how to make tandoori chicken recipe at home step by step.

Finally, here is the most awaited tandoori chicken recipe for all non – vegetarian lovers. And I swear, this is no philosophy but truth. And so, returning back to the ocean of flavors and masalas let’s get into the waves.

How To Make Tandoori Chicken Recipe At Home

For the recipe of tandoori chicken, I do a double marination as it provides the best of its flavors and taste. Yes, the authentic chicken tandoori marinade is to done twice for best results. Also the first marination makes the meat tender and juicy. Note down the ingredients for marination

Tandoori Chicken Marinade:

for 1st marinade – Ginger and garlic paste, Kashmiri red chili powder, lemon juice and salt. These are the 4 ingredients that you need for your very first marination for chicken tandoori.

for 2nd marinade- Heading for the second marination, you require yoghurt (curd), ginger garlic paste, Kashmiri red chili powder, garam masala powder, black salt (rock salt also known as kaala namak), cumin powder and mustard oil. Your chicken tandoori marinade is ready, you can put them either on coal or in an Oven.

Tandoori Chicken In Oven:

If you do not have Tandoor or Angethi (Coal Barbecue), it is totally okay. But if you have an oven, you have the right alternative to make tandoori chicken recipe. Marinate your chicken with the ingredients mentioned and place them into your oven at 220 degrees centigrade. Do not forget to preheat the oven. Roast until the chicken is cooked well from both inside – out for about 25-30 minutes.

Tandoori Chicken Recipe Without Oven:

On Gas:

If you can’t resist without roast chicken and you don’t have an oven either, do not worry at all. You must be having a gas stove, you need a roasting grill. This roast grill is easily available in the supermarkets. So, fetch one and place it over your burner. Furthermore, make a note to place a plate or newspaper or foil beneath the stove to avoid the platform getting oily and greasy. (i haven’t done though, below in the steps pic :P)

Also, grease the grill with oil so that the marinated chicken does not stick over the grill. Place your chicken pieces upon the grill and turn the flame to high. Then, reduce the flame to medium as you see the chicken getting grilled / cooked. If the flame remains to be consistently high, the chicken might remain uncooked within

Chicken Tandoori In An Air Fryer:

You can also place the marinated tandoori murgh pieces in an air fryer if you possess one. Grease the nonstick basket of the fryer and place the meat over it. Set the temperature to up to 200 degree centigrade.  And cook for 25 minutes, flip the chicken after 12 – 15 minutes to get it cooked well on both the sides.

Side Dish To Serve With Tandoori Chicken:

Serve this smoky tandoori murgh with saffron rice or zafrani pulao along with onion rings, lemon wedges and mint yougurt chutney on the side. You can also, serve it with nan or enjoy it on its own as an appetozer /starter with chutney. Furthermore, you can also sprinkle some some chaat masala over the tandoori chicken and serve, if you wish to.

Grab your apron, and let’s get started with the delicious dhaba and restaurant style Chicken Tandoori recipe at our home.

Tandoori Chicken | How To Make Tandoori Chicken

Prep Time: 9 hours

Cook Time: 30 minutes

Total Time: 9 hours, 30 minutes

Cuisine: Mughlai, Indian

Serving Size: 4-6 Servings

Tandoori Chicken | How To Make Tandoori Chicken


To Prepare Chicken Tandoori Recipe
1 Kg, Chicken legs, de-skinned and trimmed fat, cut into serving pieces
For A First Marinade
1 tablespoon, Ginger-garlic paste
2-3 teaspoon, Kashmiri chili powder ( i have added 1 tbsp)
1 tablespoon, Lemon juice
Salt to taste
For A Second Marinade
300 grams, hung curd or Greek yogurt
1 tablespoon, Ginger garlic paste
2-3 teaspoons, Kashmiri red chili powder
1 teaspoon, Garam masala powder
3/4 teaspoon, Black Salt(Rock Salt)
1 teaspoon, Cumin powder
½ cup, mustard oil
Note: Add salt according to the consistency, as we are also adding rock salt. Avoid using salt in large spoons.
I have used mustard oil, other oils can also be used.
Red food color (optional) (If you prefer you may add, I have not added at all, the color you see here is all by Kashmiri red chili powder).


  1. How To Make Tandoori Chicken
  2. Firstly, clean, wash and make cuts on the chicken using a sharp knife. This will help the marinade to penetrate well in the chicken
  3. Then, in a bowl, mix all the ingredients of a first marination.
  4. Add chicken and mix it very well in the marinade, then, cover the bowl with a plastic cover and leave it for 45 minutes-1 hour under refrigeration.
  5. In another bowl, add all the ingredients of a second marination and mix it very well.
  6. After a first marination is done, transfer the chicken in this second marinade. Cover the second bowl also with a plastic cover and refrigerate for 7-8 hours or overnight. Also, Remove the chicken from the refrigerator 45 minutes before you plan to cook it.
  7. Grill it either on a charcoal grill (tandoor) or in Oven or on gas stove. Here I have chosen to do it by roasting in the oven. Pre-heat the oven at 220 degrees centigrade. Remove the chicken from the marinade and place it on a baking tray or a rack.
  8. Broil the chicken for 25-30 minutes or till done. Tandoori Chicken is ready to serve. The marinade that is left on the tray after grilling can be served along with chicken tandoori. I would highly recommend do not discard it, but still choice is all yours.
  9. To Make Chicken Tandoori On Gas Stove
  10. First, heat the pan, and place the chicken on it.
  11. Then cover and cook until done, do flip it once in between.
  12. After that, place the roast grill on the open flame, be sure to grease the grill to avoid the sticking of tandoori murgh. Then grill from both the sides until aromatic. Alternatively, you can also, give charcoal dhungar to get that restaurant style smoky flavor to the chicken tandoori. For Dhungar, first, Heat a piece of charcoal on open flame on stove top. Place a small steel bowl or piece of aluminium foil on top of the gravy. Put the heated charcoal on the foil.Now, pour 1 tsp of ghee over it to create smoke. Then, immediately, cover it with a tight lid to allow the smoke to penetrate in chicken. Let it stand for 10 mins.
  13. Tandoori Chicken is ready to serve.


TIP: Basting is not needed as the required oil is already soaked in the chicken during marination. This helps the chicken to be cooked well from within. It will also make the chicken soft and juicy. If you feel you can still do it. No harm. NOTE: Other refined oil can also be used instead of mustard oil during marination, but trust me the mustard would sensitize an altogether different set of taste buds than the usual ones. You should, at least, try this once….