Name: Tandoori Chicken (Restaurant-Style) Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1½ pound chicken drumsticks (skin removed); ¼ cup plain Greek yogurt (or ½ cup thick regular plain yogurt); 2 teaspoon minced ginger (½-inch ginger, crushed or grated); 2 teaspoon minced garlic (2 cloves garlic, crushed or grated); 2 tablespoon avocado oil (or olive oil); 1 tablespoon lime juice (about ½ lime) or lemon juice; 1½ teaspoon salt; 1 teaspoon turmeric powder; 2 teaspoon garam masala (homemade or store-bought); 1 tablespoon coriander powder; 1 teaspoon cumin powder; 1 teaspoon Kashmiri red chili powder (or paprika for mild flavor); 1 teaspoon paprika (regular or smoked); 2 teaspoon kasoori methi (dried fenugreek leaves) – optional but recommended; 1 teaspoon fresh lime juice (drizzled on top); ½ teaspoon chaat masala (sprinkle over chicken – optional)

Print Recipe·Leave a Review

If you have ever craved the smoky, vibrant, and oh-so-flavorful delight of Indian cuisine, this Tandoori Chicken (Restaurant-Style) Recipe will be your new go-to favorite. Juicy chicken pieces marinated in a rich blend of spices and yogurt, then roasted or grilled to perfection, delivering that unmistakable char and aromatic punch that restaurant tandooris master so well. It’s easier than you think to recreate that authentic taste right in your own kitchen, turning any meal into a festive celebration of flavors and colors.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with six chicken drumsticks coated in a thick, orange-brown spice paste with visible small bits of garlic and herbs. The spice paste clings unevenly to the chicken and also smears the inside of the bowl, leaving streaks. To the right on the marble surface, there is a white plate layered with pink pickled slices and small lime wedges, alongside a bunch of fresh green cilantro resting on a beige and black striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Making this dish is delightfully straightforward because it relies on simple yet essential ingredients that each bring their own magic to the table. From creamy yogurt tenderizing the chicken to an array of spices that build complex, smoky layers, every element plays a vital role in achieving that classic tandoori charm.

Chicken drumsticks (1½ pounds, skin removed): The ideal cut for juicy, flavorful meat that soaks up the marinade well.
Greek yogurt (¼ cup): Adds creaminess and tang while tenderizing the chicken beautifully.
Minced ginger (2 teaspoons): Offers fresh, warm zing critical to authentic Indian flavors.
Minced garlic (2 teaspoons): Deepens the savory base and balances spices perfectly.
Avocado oil (2 tablespoons): Keeps the chicken moist and helps get that crispy edge when cooked.
Lime juice (1 tablespoon + 1 teaspoon for drizzling): Provides brightness that elevates the marinade and finishing touch.
Salt (1½ teaspoons): Enhances all the flavors naturally.
Turmeric powder (1 teaspoon): Brings vibrant golden color and subtle earthiness.
Garam masala (2 teaspoons): The quintessential tandoori spice blend delivering warmth and complexity.
Coriander powder (1 tablespoon): Adds citrusy undertones and depth.
Cumin powder (1 teaspoon): Grounds the dish with its smoky aromatic notes.
Kashmiri red chili powder (1 teaspoon): Gives mild heat and gorgeous red tint — paprika works too if you prefer it milder.
Paprika (1 teaspoon): Enhances smoky flavor and boosts color.
Kasoori methi (2 teaspoons, optional): Dried fenugreek leaves lend an authentic, herbaceous touch highly recommended if you can find them.
Chaat masala (½ teaspoon, optional): Sprinkled just before serving for a tangy, slightly salty zing.

How to Make Tandoori Chicken (Restaurant-Style) Recipe

Step 1: Preparing the Marinade and Chicken

Start by combining the Greek yogurt, minced ginger and garlic, avocado oil, lime juice, salt, turmeric, garam masala, coriander, cumin, Kashmiri chili powder, paprika, and kasoori methi in a large bowl or a sealable bag. This aromatic marinade is the heart of your tandoori chicken, so mix it thoroughly to blend all those beautiful spices perfectly.

Step 2: Scoring and Marinating the Chicken

Use a sharp knife to make half-inch deep cuts in the fleshy parts of the chicken drumsticks. This little trick ensures the marinade seeps deep into the meat, intensifying the flavor. Toss the chicken pieces in the marinade, making sure each piece is luxuriously coated. Refrigerate for at least 30 minutes, but if you can, let it marinate overnight for the best depth of flavor.

Step 3: Cooking the Chicken in the Oven

Preheat your oven to 425°F and line a baking tray with foil for easy cleanup. Arrange the marinated chicken with space around each piece. Bake for 20 minutes, then flip the chicken and brush it lightly with some oil to help crispen the skin. Cook for an additional 15-20 minutes until beautifully charred and the internal temperature reaches 165°F.

Step 4: Alternative Cooking Methods

If you prefer, you can steam the chicken in an Instant Pot for tenderness, then broil it to get that perfect char. Or, take it outdoors and grill it on medium-high heat for a smoky, authentic finish. Whichever method you choose, the goal is that fantastic combination of juicy meat and crispy, flavorful exterior.

How to Serve Tandoori Chicken (Restaurant-Style) Recipe

Four pieces of bright orange roasted chicken legs with a coarse, spiced coating are placed on a round white plate with intricate patterns on the edge. Small green coriander leaves scattered over the chicken add a fresh touch. Two lime wedges, one on the plate near the chicken and one next to the plate, show bright green inside. In the background, a small white bowl with thinly sliced red onions and lemon slices is partly visible on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finishing touches make all the difference. A generous drizzle of fresh lime juice adds vibrant zest and brightness that balances the rich spices. For an authentic twist, dust the chicken with a pinch of chaat masala — it creates a subtle tangy contrast that will have everyone asking for more.

Side Dishes

Tandoori chicken is wonderfully versatile but pairs exceptionally well with traditional favorites like saffron rice or soft naan bread. Complement with a refreshing side of cilantro chutney or pickled onions to cut through the spices and add layers of flavor and texture.

Creative Ways to Present

Want to wow your guests? Serve your Tandoori Chicken (Restaurant-Style) Recipe on a rustic wooden board with colorful chutneys in small bowls around it. Garnish with fresh coriander leaves and thin lemon wedges for a vibrant, inviting feast that’s both impressive and irresistible.

Make Ahead and Storage

Storing Leftovers

Leftover tandoori chicken keeps well in the refrigerator for up to 3 days. Store it in an airtight container to lock in moisture and prevent the spices from losing their potency. It makes for an excellent protein addition to salads or wraps the next day.

Freezing

If you’d like to freeze portions, wrap them tightly in foil or plastic wrap, then place the chicken in a freezer-safe bag or container. It can be frozen for up to 2 months. When ready, thaw overnight in the refrigerator for best texture and flavor retention.

Reheating

For reheating, a quick session under the broiler or in a hot oven for 5-7 minutes will revive that crispy exterior and juicy interior. Avoid microwaving as it tends to make the chicken soggy and less appetizing.

FAQs

Can I use chicken thighs instead of drumsticks?

Absolutely! Chicken thighs are just as flavorful and tender. Adjust cooking times slightly to ensure they’re cooked through and finish under the broiler to get that signature char.

What can I substitute for Kashmiri red chili powder?

If you want milder heat or can’t find Kashmiri chili powder, paprika is an excellent substitute. It gives a lovely red color without too much spiciness, making the dish accessible to all heat tolerances.

Is Greek yogurt essential for the marinade?

Greek yogurt works best because of its thickness and tang, which tenderizes the chicken and helps the marinade cling better. If you don’t have Greek yogurt, thick regular plain yogurt is a fine alternative.

Can I prepare the marinade and chicken ahead of time?

Yes! Marinating the chicken overnight intensifies the flavors wonderfully and saves time on the day you want to cook the dish. Just keep it refrigerated until ready to cook.

How do I achieve that char-grilled flavor without a tandoor?

Using the broiler or a hot grill with a quick finishing time allows you to replicate the tandoor’s intense heat, giving you that delicious smoky char on the chicken that’s key to this recipe’s authenticity.

Final Thoughts

Nothing beats the satisfaction of making your own Tandoori Chicken (Restaurant-Style) Recipe at home and seeing the glowing smiles of everyone at the table as they enjoy this iconic dish. It’s truly a celebration of flavor and tradition that you can bring to your kitchen anytime. So grab that spice mix, get marinating, and treat yourself to a meal bursting with bold, unforgettable tastes!