Tandoori Chicken Recipe
This restaurant-style tandoori chicken is marinated in a flavorful blend of Greek yogurt, Kashmiri chili powder, garam masala, and kasuri methi, then baked or air-fried until juicy and lightly charred. Serve with homemade mint chutney, spicy masala onions, and fresh lemon wedges!
Servings: 3
Equipment
- 1 air fryer
Ingredients
Tandoori Chicken
- 2 lbs chicken drumsticks
- 1 cup plain Greek yogurt
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- 2 tsp garlic paste
- 2 tsp ginger paste
- 3 tsp Kashmiri red chili powder
- 2 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric
- 2 tbsp dried fenugreek leaves
- 1 1/2 tsp salt
- 10 drops red gel food coloring optional
Spicy Masala Onions
- 1 large red onion thinly sliced
- 3 lemons juiced
- 1 tbsp chaat masala
- 1 tsp Kashmiri red chili powder
Mint Chutney
- 1 bunch fresh cilantro stems included
- 1/2 oz fresh mint leaves
- 5 tbsp plain Greek yogurt
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 1/2 tsp salt or to taste
- 4 Thai green chilies optional
For Serving
- Fresh lemon wedges
Instructions
Tandoori Chicken
- Prepare the Chicken: Pat the drumsticks dry with paper towels and place in a large bowl.
- Make the Marinade: In a separate bowl, mix the Greek yogurt, turmeric, garam masala, coriander powder, Kashmiri chili powder, salt, kasuri methi, garlic paste, ginger paste, olive oil, lemon juice, and optional food coloring until smooth.
- Marinate the Chicken: Reserve some marinade before adding it to the raw chicken. Pour the remaining marinade over the drumsticks and coat evenly. Refrigerate for at least 30 minutes, preferably 2–4 hours.
- Bake: Preheat the oven to 425°F. Arrange chicken on a wire rack over a lined baking sheet. Bake for 35–45 minutes, flipping halfway and brushing with reserved marinade. Broil for the final 2–3 minutes for charred edges.
- Alternatively, Air Fry: Preheat the air fryer to 375°F. Arrange chicken in a single layer and cook for 25–30 minutes, flipping halfway and brushing with reserved marinade. Increase to 400°F for the final 3–5 minutes for charred edges.
- Rest and Serve: Check that the chicken reaches at least 165°F internally, then rest for 5 minutes before serving.
Spicy Masala Onions
- Slice the Onions: Thinly slice the red onion and add to a bowl.
- Season: Add lemon juice, chaat masala, and Kashmiri chili powder. Toss to combine.
- Let Rest: Set aside for 10–15 minutes to soften slightly.
Mint Chutney
- Combine Ingredients: Add cilantro, mint, ginger paste, garlic paste, Greek yogurt, salt to a blender. If you want the chutney to be spicy add in some Thai chillies, up to 4 depending on your spice preference. But I personally like a cool mint chutney so I leave the Thai chilies out usually.
- Blend: Blend until smooth, adding a splash of cold water only if needed.
- Adjust and Serve: Taste, adjust salt, and refrigerate until ready to serve.
Notes
Kashmiri Chili Powder: Essential for the signature red color and mild heat of tandoori chicken. Regular chili powder is not a direct substitute.
Ginger and Garlic Paste: Use smooth pastes instead of minced ginger and garlic so they blend evenly into the yogurt without leaving chunks that can burn.
Food Coloring: Optional, but helps achieve the vibrant red color commonly seen in Indian restaurants.
Extra Marinade: Reserve some marinade before it touches the raw chicken to brush onto the drumsticks halfway through cooking.
Internal Temperature: Cooking times vary depending on drumstick size. Let the chicken rest for 5 minutes, then check the thickest part without touching the bone. Ensure it reaches at least 165°F before serving.
Nutrition
Calories: 601kcal | Carbohydrates: 27g | Protein: 48g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 191mg | Sodium: 2048mg | Potassium: 924mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1293IU | Vitamin C: 73mg | Calcium: 200mg | Iron: 3mg
