Grilled Tandoori Chicken

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Chicken Tandoori
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Tandoori Chicken is a very popular dish in India which is prepared with a mixture of curd and other spices and later grilled. Tandoori chicken is very juicy, tender and soft. Use chicken legs and thighs to make the recipe as it has enough fat which makes it moist, soft and juicy.

The raw chicken legs/thighs are marinated in thick curd with tandoori masala and rested for few hours. The chicken gets a dark red color with the addition of red food color. The recipe here has not used it, but if you wish, can add a pinch of color while marinating. The marinated chicken is later grilled on a high temperature. Traditionally, it is done using a tandoor-a clay oven or on a charcoal to get a smoky flavor.

The dish can be easily made at home using an oven or it can even be done on a stove top. Tandoori chicken can be served as a starter or as a main course with naan or rotti.



4 Chicken legs (drumsticks and thighs)

For Marination:

½ cup curd

1 tbsp lemon juice

½ tsp turmeric powder

1 ½ tsp byadgi/kashmiri red chilli powder

1 tsp coriander powder

1 tsp pepper powder

½ tsp jeera Powder

½ tsp garam masala (opt)

2 tsp ginger-garlic paste

2 tsp red chilli paste (2 tsp red chilli powder + ½ tsp Vinegar+ 1 tsp oil)

2 tbsp butter at room temperature

1 tbsp chat masala (opt)




  • Wash and clean chicken legs (drumstick and thighs) and make 2-3 slits randomly.
  • In a bowl, add curd, 1 tsp oil, lemon juice, turmeric, red chilli powder, coriander powder, jeera powder, pepper powder, garam masala, ginger garlic paste and salt. Mix well without lumps.
  • Add chicken and coat well. Close it with a lid and refrigerate overnight (6-8hours) or for at least 2-3 hours.
  • Next day, remove from the refrigerator and bring it to room temperature.
  • Preheat Oven at 200 degree celsius for 20 minutes. Line a baking tray with aluminum foil.
  • Take the chicken drumsticks out of the marinade and shake to drip off the excess coating. Place them on the baking tray.
  • Apply the red chilli paste (2 tsp red chilli powder + ½ tsp Vinegar+ 1 tsp oil) and apply little butter all over the drumsticks using a brush. Place the tray with chicken drumsticks into preheated oven.
  • Bake at 200 degree for 10 minutes. After 10 minutes, take them out of oven and turn the drumsticks to the other side. Apply red chilli paste and butter and bake again for 10 minutes.
  • Take them out again and apply butter both the sides of the drumsticks and bake for 20-25 minutes.
  • The time taken to cook depends on the oven temperature and size of the chicken. The chicken is done when there are black spots on the chicken and when the juices come out clear.
  • Take it out of oven and rest it for 5 minutes. Sprinkle chat masala and apply butter all over the chicken drumsticks.
  • Serve hot or warm with onion rings, green chutney along with naan or rice.

Making it on a stove top:

  • Heat a teaspoon of oil on a grill pan or skillet. Place the chicken drumsticks and cook on a medium flame for 10 minutes. apply red chilli paste and butter.
  • Turn the other side after 10 minutes and apply red chilli paste and butter.
  • Cook on a medium-high flame. Keep turning both sides for even cooking and coloring.
  • When done, sprinkle little chat masala and butter.
  • Serve hot or warm with onion rings, green chutney along with naan or rice.


  • Addition of red food color gives a strong color to tandoori chicken. You can add a pinch if you like.
  • Tandoor chicken has to be grilled at high temperature.
  • Marinating overnight is recommended, however marinate chicken for at least 2-3 hours.
  • Before grilling, the chicken has to be at room temperature.
  • You can skip adding butter to the chicken while grilling. Add only red chilli paste.


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Grilled Chicken Tandoori Recipes | Tandoori Chicken Recipes - IndiRecipes
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