Tandoori Chicken Recipe

Prepare the chicken

Spatchcock (remove backbone and flatten) the spring chicken so it cooks evenly. Pat dry with paper towels. Make 6–8 deep slashes across breasts and thighs with a sharp knife so marinade penetrates.

Make the marinade

In a large bowl, whisk together the yogurt, lemon juice, ginger paste, garlic paste and vegetable oil until smooth. Add tandoori masala, kashmiri chili powder, ground coriander, ground cumin, smoked paprika, turmeric, garam masala, salt, black pepper and optional red food coloring. Taste a small smear on the back of a spoon (adjust salt or chili if needed).

Marinate the chicken

Rub the marinade all over the chicken, pushing it into the slashes and under the skin where possible. Place the coated chicken in a shallow dish or resealable bag. Cover and refrigerate for at least 6 hours, preferably overnight (10–12 hours) for best flavor and tenderization.

Bring to temperature

Remove the chicken from the refrigerator 30–45 minutes before cooking to come closer to room temperature. Preheat the oven to 425°F (220°C) if using an oven, or prepare a charcoal or gas grill for medium-high direct heat with one cooler zone for indirect cooking. If using a tandoor or clay oven, preheat according to manufacturer guidance.

Roast on a tray (oven method)

Place the marinated chicken skin-side up on a wire rack set over a rimmed baking sheet lined with foil. Roast in the preheated 425°F (220°C) oven for 20 minutes, then reduce heat to 400°F (200°C) and continue cooking 15–25 minutes more, basting once with melted butter or ghee if desired, until internal temperature reaches 165°F (74°C) in the thickest part of the thigh and juices run clear. For a charred finish, finish under a hot broiler for 2–3 minutes, watching carefully to avoid burning.

Grill or charcoal method

For a grill, sear the chicken skin-side down over direct medium-high heat 4–6 minutes until char lines form, then move to indirect heat, cover and cook 20–30 minutes until internal temp is 165°F (74°C). For charcoal, place coals to one side and cook similarly, allowing smoky char. Rotate once or twice for even cooking and baste with melted butter or oil if the surface dries.

Tandoor/clay oven method

If using a tandoor, hang or place the marinated spatchcocked chicken so it's close to the hot walls but not touching. Roast 20–30 minutes, turning once if possible, until charred in spots and internal temperature reaches 165°F (74°C). Remove carefully using tongs.

Rest

Transfer the cooked chicken to a cutting board and tent loosely with foil. Rest 8–10 minutes to let juices redistribute before carving.

Carve the rested chicken into portions (breasts, thighs, drumsticks, wings). Arrange on a platter with lemon wedges and the drained sliced onions. Sprinkle chopped cilantro over the chicken.

Serve hot with basmati rice, naan or a simple cucumber-raita. Optionally offer extra lemon wedges and a cooling yogurt chutney for balance to the spice.