Tandoori Chicken: How to Make Authentic Indian Grilled Chicken at Home
When you think of tandoori chicken, a vibrant, smoky Indian dish where chicken is marinated in yogurt and spices, then cooked in a high-heat clay oven. Also known as tandoori murgh, it’s one of the most recognizable Indian dishes worldwide—not because it’s complicated, but because it’s deeply flavorful and surprisingly simple to get right at home. You don’t need a tandoor oven to make it. What you need is the right marinade, a hot grill or broiler, and patience to let the chicken soak up the spices.
The magic of tandoori chicken isn’t just in the heat—it’s in the yogurt marinade, a base that tenderizes the meat and carries the spices deep into the chicken. The yogurt breaks down proteins gently, so the chicken stays juicy even when cooked at high temperatures. Then come the spices: cumin, coriander, garam masala, turmeric, and the star— Kashmiri red chili powder, which gives it that signature red hue without overwhelming heat. Many people think food coloring makes it red, but real tandoori chicken gets its color from natural spices and the char from the grill.
People often confuse tandoori chicken with tikka or curry, but they’re different. tikka masala, a creamy, tomato-based sauce dish, is served in gravy. Tandoori chicken is dry, smoky, and served as grilled pieces. It’s not a curry. It’s not breaded. It’s not fried. It’s simply chicken kissed by fire and spice. And if you’ve ever had dry, bland tandoori chicken at a restaurant, you know how easy it is to mess up—usually because the marinade didn’t sit long enough. At least 4 hours. Overnight is better.
You’ll find tandoori chicken in homes across North India, especially during festivals and weekend grills. It’s often paired with mint chutney, onion rings, and lemon wedges. Some families add a touch of lemon juice or vinegar to the marinade for extra tang. Others use a mix of heavy cream and yogurt for a richer finish. The key is balance—spicy, tangy, earthy, and just a hint of sweetness from the char.
Below, you’ll find real recipes and tips from people who cook this every week. You’ll learn how to fix dry chicken, how to get that perfect char without burning, and why store-bought spice mixes often fall short. You’ll also see how this dish connects to other Indian staples—like how the same marinade works for paneer or shrimp, and why the way you prep your chicken matters more than the oven you use. This isn’t just about one dish. It’s about understanding how Indian grilling works, and how to bring that flavor into your kitchen, no matter what equipment you have.
