Tandoori Chicken Recipe (Our Family Recipe)

Tandoori chicken is one of those dishes that looks impressive but is surprisingly easy to make at home. The deep red colour, the charred edges, the juicy meat, it all comes down to the marinade and giving it enough time to do its job.

This is our family recipe. No tandoor oven required.

Ingredients

• 8 chicken drumsticks or thigh cutlets, skin removed
• 3 tbsp True Indian Spices Tandoori Chicken Spice Mix
• 1 cup plain yoghurt
• 2 tbsp lemon juice
• 1 tbsp vegetable oil
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1½ tsp turmeric powder
• 2 tsp Kashmiri chilli powder
• 1 tsp ghee or butter, melted
• Salt to taste

To serve

• Lemon wedges
• Fresh coriander, chopped
• Sliced onion rings
• Mint yoghurt sauce (optional)

Instructions

1. Score the chicken. Make 2–3 deep cuts in each piece of chicken. This helps the marinade absorb properly and ensures even cooking.

2. Make the marinade. In a large bowl, combine the yoghurt, Tandoori Chicken Spice Mix, lemon juice, oil, ginger paste, garlic paste, turmeric, Kashmiri chilli powder, melted ghee or butter, and salt. Mix until smooth.

3. Marinate the chicken. Add the chicken to the marinade and coat well. Get it into the cuts. Cover and refrigerate for at least 30 minutes. Longer is better.

4. Rest before cooking. Take the chicken out of the fridge 30 minutes before you plan to cook it.

5. Cook. Choose your method:

• Oven: Preheat to 200°C. Place chicken on a rack over a baking tray. Cook for 30–35 minutes, turning halfway, until cooked through.
• BBQ: Cook on medium heat for 20–25 minutes, turning occasionally, until cooked through.
• Air fryer: Cook at 180°C for 15–20 minutes, turning halfway, until cooked through.

6. Check it's done. The chicken is ready when the juices run clear.

7. Finish with butter. Using a brush, lightly coat the cooked chicken with melted butter or ghee. This gives it that glossy, restaurant-style finish.

8. Rest and serve. Let it rest for 5 minutes before serving. Plate up with lemon wedges, fresh coriander, and sliced onion rings. A mint yoghurt sauce on the side is a great addition if you want it.

Tips for the Best Tandoori Chicken

1. Removing the skin lets the marinade actually reach the meat. Skin on means the marinade sits on top and slides off.
2. Kashmiri chilli powder is what gives tandoori chicken its iconic deep red colour. It's mild in heat, the colour is the point. If you substitute regular chilli powder, the flavour changes and you'll get less colour.
3. BBQ is great for this. If you're cooking in summer, the BBQ gives you char and smokiness that's hard to replicate in an oven. Medium heat, lid down, and turn it regularly.
4. All quantities are a guide. Adjust spices and heat to your personal taste.

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