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How to Make Restaurant Style Tandoori Chicken at Home | Indian Cuisine

Today we will learn how to make Restaurant Style Authentic Indian Tandoori Chicken at Home, without a Tandoor. A tandoor is a cylindrical clay or metal oven used in cooking and baking. Coal is burnt inside of this clay oven. The inside walls are used to bake the Indian breads like Naan & Roomali Roti. Coriander Chutney or Mint Chutney is an amazing side dish as an add-on to be served with Tandoori Chicken. This spicy Indian dish is called tandoori chicken because a full chicken is mounted on a metal stick and the stick is pushed in the heap of the burning coal. The chicken tastes amazing, but is a little dry. Though Tandoori chicken is identified as an Indo-Mughlai cuisine, it is actually a Sindhi Cuisine. Strong evidence of tandoori chicken & tandoor can be found in the Harappan civilization and dates back to 3000 BC. It is one of the best chicken appetizers & starters that can add flavor & aroma to your lunch & dinner parties. It is also known as Murgh Tandoor or tandoori Murga.

Tandoori chicken has found its way globally into the menu of all the Indian restaurants serving Non Vegetarian food. This crispy tandoori chicken recipe requires marinating of the chicken. A calculated mix of spices with curd & ample marination time is the key to a mouthwatering, delicious & delectable tandoori chicken. I have kept the cooking simple so that everyone can make this at home with minimum of spices with or without an oven. We will use thick curd in the process. You can check the process of making thick curd in the post here. Edible red color is added to the marinade to give the prepared dish the color red appearing it to flamy and red. You can experiment with other edible colors like green or yellow.

So let us begin.

Here is the YouTube Video recipe:


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Easy Homemade Restaurant Style Tandoori Chicken Recipe
Follow this Step-By-Step quick recipe to make this delicious, juicy, delectable & tender Tandoori Chicken at Home.
Tandoori Chicken
Prep Time 10 Minutes
Cook Time 15-20 Minutes
Passive Time 4-6 Hours
Prep Time 10 Minutes
Cook Time 15-20 Minutes
Passive Time 4-6 Hours
Tandoori Chicken
Preparing the Marinade
  1. Keep your spices ready.
  2. Wash chicken thoroughly & Give slits to chicken pieces to the bone (2-3 cuts per piece).
    Washed Chicken
  3. Add thick curd to a glass bowl. Add salt, Kashmiri red chili powder, coriander powder, garam masala, ginger garlic paste, mustard oil, fenugreek leaves (kasoori methi/ कसूरी मेथी) to this bowl of curd.
  4. Make sure to rub the fenugreek leaves (kasoori methi/ कसूरी मेथी) between your palm as shown in the video while adding it to the curd bowl.
  5. Now add a pinch or edible red color. This is an optional step & you can avoid the color too.
    Adding Edible Color
  6. Whisk the mixture till the spice are properly blended with the curd. This will form a thick mixture as shown in the picture. Marinade should be thick enough to coat chicken properly.
  1. Add the chicken pieces to the marinade. Give it a good mix to ensure that the marinade is absorbed by the chicken pieces.
    Add Chicken to Marinade
  2. Cover the bowl & refrigerate the chicken pieces for at least 4-6 hours. This is done to ensure that marinade penetrates the chicken pieces properly.
    Cover & Referigerate
Method 1: Using a Frying Pan
  1. Preheat 1 Tablespoon of Clarified butter in a non-stick pan.
    Preheat With Ghee
  2. Place marinated chicken pieces in the pan. Cook them for 5-8 minutes on medium flame.
  3. Flip the pieces and do the same for the other uncooked sides. Let them cook for another 5-8 minutes on each side. Cook till the pieces are tender and appear charred.
    Flip Chicken
  4. Drizzle some butter on pieces when they are about to be done. This is done to make the chicken pieces tender and moist. Once done, prepare the place with mint chutney, onion, green chili & lemon wedges.
    Prep The Plate
  5. Plate the chicken pieces & sprinkle some chat masala over them. Squeeze a few lemon drops (optional) & Serve hot.
Method 2: Using an Air Fryer
  1. Preheat the Air Fryer at 180 degrees for 5 Minutes. Brush the pan base of air fryer with ghee or butter.
    Brush The Pan With Ghee
  2. Now place marinated chicken pieces in air fryer, cook it for 15 -20 minutes.
    Place The Chicken in The Pan
  3. After 20 Minutes check if chicken is tender. At this point drizzle some butter on the chicken pieces. This is done to make the chicken pieces tender and moist. Now cook in the air fryer for another 3-5 minutes.
    Butter Drizzling
  4. Prepare the plate with mint chutney, onions, green chili & lemon wedges. Plate the chicken pieces & sprinkle some chat masala over them.
    Sprinkle Chat Masala
  5. Squeeze a few lemon drops (optional).
    Squeeze a Few Lemon Drops
  6. Serve Hot to Your Friends & Family
    Serve Hot
Recipe Notes

Contact Chef: Payal Jethani

Serve With:  Mint chutney, onion & lemon wedges. It is also served with Roomali Roti along side the mint chutney and onion salad.

Tips: You can use gas oven too.




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