When you think of tandoori chicken, a vibrant, smoky-spiced grilled chicken dish from North India, often cooked in a clay oven called a tandoor. Also known as tandoori murgh, it’s one of the most popular Indian dishes worldwide—not because it’s complicated, but because it’s simple when done right. The secret isn’t just the spices. It’s the yogurt marinade, a tenderizing base that locks in moisture and helps spices stick. Skip it, and you’re just grilling dry chicken with red powder on top. The yogurt isn’t optional—it’s the engine. And it needs time. At least 4 hours. Overnight is better.
Then there’s the tandoori chicken spice mix, a blend of ground cumin, coriander, garam masala, paprika, and Kashmiri red chili. Most people use too much chili and not enough cumin. Kashmiri chili gives color without burning heat. Paprika adds depth. And yes, the black spots inside your chicken? That’s not burnt meat. It’s caramelized spice and natural charring from high heat. It’s safe. It’s flavorful. It’s supposed to happen. If your chicken looks like it came out of a toaster, you didn’t use enough yogurt or you cooked it too slow.
People think they need a tandoor oven. You don’t. A grill, broiler, or even a cast-iron skillet on high heat works. The goal is intense, direct heat that chars the outside while keeping the inside juicy. That’s why you don’t rinse the marinade off before cooking. The yogurt clings to the chicken and turns into a crust. Rinse it, and you wash away the flavor. And don’t use skinless chicken thighs. Skin-on keeps the moisture locked in. Bone-in gives more flavor. You can skip the bone, but you lose something.
Most recipes say to add lemon juice. That’s fine, but don’t overdo it. Too much acid breaks down the yogurt too fast and makes the chicken mushy. A squeeze at the end, after cooking, is better. And forget about store-bought tandoori paste. It’s full of preservatives and sugar. Make your own. Five minutes. One bowl. That’s all it takes.
This isn’t a fancy dish. It’s everyday food that became famous because it tastes good. And the best versions? They’re made in homes, not restaurants. You’ll find posts here that explain why the chicken turns black inside, how to get that perfect char without a tandoor, whether to rinse the marinade, and what spices actually matter. No fluff. No guesswork. Just what works.
Chicken tikka and tandoori chicken look similar but are completely different dishes. Learn how marinades, cuts, and cooking methods set them apart-and how to make each one right at home.
