A well-liked Indian dish, chicken tikka masala is renowned for its vivid flavours and distinctive cooking technique. Tandoori cuisine is prepared using the age-old technique of cooking in a cylindrical clay oven called a tandoor. Yoghurt and a mixture of spices are commonly used in the marinade for Chicken Tandoori, giving the chicken its unique flavour and hue.

Origin of Chicken Tandoori

The Indian subcontinent, mainly the northern parts of India and Pakistan, is where chicken tikka first appeared. The dish, which is closely related to Punjabi cuisine, is thought to have started in Peshawar, which is today in Pakistan but was once a part of an independent India before the country was divided in 1947.

The word “tandoor,” which designates a conventional clay oven, is the source of the term “tandoori.”. The tandoor is a cylindrical clay or metal oven that is heated with wood or charcoal. Food cooked in a tandoor has a distinct flavour and texture because of the tremendous heat it produces.

Tandoori cooking is an old technique that has been around for more than 5,000 years. Tandoors are thought to have originated with the Harappan culture on the Indian subcontinent. Tandoor use expanded throughout the area over time, and several villages created their own unique tandoor cooking methods and recipes.

The modern version of chicken tikka probably originated as a way to cook marinated chicken by using the high heat of a tandoor. The marinade, which is usually made of yoghurt and a mixture of spices, serves to tenderise the meat in addition to adding flavour. The unique flavour and aroma of Chicken Tandoori are a result of the use of spices like cumin, coriander, and garam masala.

The dish became well-known not only in the Indian subcontinent but also abroad, where it is now a staple at Indian eateries all over the world. It is loved for its strong flavours and vivid colours and is frequently connected to Indian food.

It is important to remember that although Chicken Tandoori has historical roots, the exact facts of its history may differ, and the dish has changed over time due to influences and changes from different regions.

Ingredients and Marinade of Chicken Tandoori

Yoghurt and other spices are commonly used in the marinade and components of Chicken Tandoori, which enhance the dish’s flavour, texture, and vivid colour. This is a basic marinade recipe for chicken tandoori:

Ingredients for Chicken Tandoori Marinade:

  • Chicken: 2 lbs (about 1 kg) of chicken pieces (drumsticks, thighs, or bone-in pieces)
  • Yoghurt: 1 cup plain yoghurt (Greek yoghurt or regular yoghurt works)
  • Ginger-Garlic Paste: 2 tablespoons (a blend of crushed or grated ginger and garlic)
  • Red Chilli Powder: 1 tablespoon (adjust to taste)
  • Turmeric Powder: 1 tablespoon
  • Garam Masala: 1 tablespoon
  • Ground Cumin: 1 tablespoon
  • Ground Coriander: 1 tablespoon
  • Paprika: 1 tablespoon (for colour)
  • Salt: to taste
  • Vegetable Oil: 2 tablespoons
  • Lemon Juice: Freshly squeezed juice of 1 lemon


Prepare the Chicken:

  • Clean the chicken pieces and make deep cuts or slashes on them to allow the marinade to penetrate.

Make the marinade:

  • In a large mixing bowl, combine yoghurt, ginger-garlic paste, red chilli powder, turmeric powder, garam masala, ground cumin, ground coriander, paprika, salt, vegetable oil, and lemon juice.
  • Mix the ingredients thoroughly to form a smooth and well-blended marinade.

Marinate the Chicken:

  • Coat the chicken pieces with the marinade, ensuring that each piece is well-covered. You can use your hands or a brush to evenly apply the marinade.
  • Place the marinated chicken in a covered bowl or a zip-top plastic bag.
  • Allow the chicken to marinate in the refrigerator for at least 2-4 hours, or preferably overnight. Longer marination time enhances the flavour.


  • Preheat your oven to the highest temperature (usually around 475°F/245°C) or a grill to medium-high heat.
  • If using an oven, place the marinated chicken on a baking sheet or in a baking dish lined with foil.
  • Cook in the preheated oven for about 25–30 minutes, or until the chicken is fully cooked and has a nice char.
  • If using a grill, place the chicken directly on the grill grates and cook for about 20–25 minutes, turning occasionally, until fully cooked.


  • Garnish the chicken tandoori with fresh cilantro (coriander) leaves.
  • Serve hot with naan, rice, or your favourite side dishes.

Adjust the spice levels and other ingredients according to your taste preferences. Enjoy your homemade chicken tandoori.

Chicken Tandoori traditionally cooked in a Tandoor

Tandoors are cylindrical, open-topped clay or metal ovens that are usually used to cook chicken tikka. The meal has a distinctive smoky flavour and char from the strong heat produced by heating it in a tandoor using wood or charcoal.

This is the conventional method for cooking chicken tandoori in a tandoor:

Marinade: According to the above, the chicken is marinated in a concoction of yoghurt and spices.

Skewering: The chicken pieces are frequently put on long metal skewers after marinating. This makes it simple to position and turn the chicken within the tandoor.

Tandoor Cooking: After that, the skewered chicken is put into the hot tandoor. The chicken cooks rapidly due to the strong heat and gets a smoky and charred flavour from the exposed flames. The high temperature of the tandoor aids in retaining the liquids and keeps the chicken moist.

Rotating the Skewers: To guarantee even cooking and get the signature char on all sides of the chicken, the skewers are often turned on a regular basis.

Serving: After the chicken is cooked to perfection, it is usually served hot with rice, naan bread, or different chutneys as a side dish. Fresh cilantro (coriander) leaves are sometimes added as a garnish.

Even though not everyone has access to a traditional tandoor, you may use a grill or an oven to create the same flavours as chicken tikka masala at home. To replicate the authentic taste of tandoor cooking, it is crucial to use intense heat and, if feasible, incorporate a smokey component.

Variations of Chicken Tandoori

This well-known Indian meal, chicken tikka masala, has numerous versions, each with a distinct flavour. Here are a few such variations:

Tandoori Chicken Wings: Swapping out the regular portions for bite-sized, finger-licking chicken wings.

Tandoori Chicken Tikka: Boneless chicken parts are marinated and frequently served skewered in chickentikka. It is a well-liked snack or appetiser.

Tandoori Chicken Biryani: Blending the aromatic and savoury rice dish biryani with the flavours of chicken tandoori.

Tandoori Chicken Salad: Putting some Tandoori chicken on top of a cool, crisp salad to bring out the warmth of the chicken.

Butter Chicken (Murgh Makhani): Butter Chicken is a well-liked meal that combines pre-cooked Tandoori chicken with a thick, creamy tomato-based sauce, although it’s not quite Tandoori.

Tandoori Chicken Pizza: Combining Italian and Indian flavours by placing tandoori chicken on a pizza.

Tandoori Chicken Wrap or Roll: For a simple and delectable dinner, try rolling Tandoori chicken with fresh vegetables and sauces into flatbreads or wraps.

Spicy Tandoori Chicken: Adding spicier chilli varietals or using more red chilli powder to add greater heat.

Tandoori Chicken Skewers with Vegetables: For a full dinner, alternate chicken pieces marinated in tandoori sauce with skewers of onions and bell peppers.

Mango Tandoori Chicken: Add chunks or puree of mango to the marinade for a sweet and fruity flavour.

Cilantro-Lime Tandoori Chicken: To add a zesty and herbaceous flavour to the marinade, add fresh cilantro and lime juice.

Yogurt-Free Tandoori Chicken: Using substitutes such as plant-based yoghurt or coconut milk to make a dairy-free version.

Tonnes of variants are possible when experimenting with different herbs, spices, and cooking techniques for Chicken Tandoori. You can experiment and modify the recipe to suit your own tastes.

Accompaniments of Chicken Tandoori

Tandoori chicken is frequently served with a range of side dishes that enhance its flavour. These are a few well-liked accompaniments:

Naan or Roti: Naan or roti, a soft and fluffy Indian bread, is a traditional side dish. These types of bread are ideal for mopping up the Tandoori chicken and any sauces that go with it.

Mint Chutney: Made with fresh mint leaves, cilantro, green chilies, yoghurt, and a tiny bit of lime juice, this is refreshing and savoury mint chutney. It provides a cool counterpoint to the heat of Tandoori chicken.

Tamarind Chutney: Made with sugar, spices, and tamarind pulp, this chutney has a sweet and tangy flavour. It gives the chicken’s savoury and spicy flavours a nice counterpoint.

Raita: Raita is a side dish made with yoghurt that is frequently flavoured with cumin, mint, and cucumber. It balances the spiciness of the Tandoori spices and helps calm the palate.

Onion Salad: Cucumbers, tomatoes, and red onions cut into slices and seasoned with lime juice, salt, and pepper. It gives the food a sharp, new element.

Lemon Wedges: For those who want to add more citrus to their Tandoori chicken, it is served on the side.

Pickled Vegetables: Pickled radishes, carrots, or mixed veggies give the dish a crisp, tart touch.

Cilantro Rice: Aromatic and tasty side dish of fragrant basmati rice cooked with cilantro.

Vegetable Biryani: a mixed vegetable and spiced rice dish that is frequently served with Tandoori chicken to make a full dinner.

Indian Pickles: Pickles such as mango, lime, or mixed vegetables can infuse a dish with a burst of fiery and tangy flavours.

Yoghurt Sauce: A straightforward yoghurt sauce, enhanced with a dash of chaat masala and a touch of salt, can be served as a refreshing condiment.

Cabbage Slaw: A crunchy and reviving side dish made of shredded cabbage mixed with a sauce made of yoghurt, mustard, and spices.

You can combine or subtract these accompaniments to suit your tastes and the theme of the meal. These sides, along with the fragrant Tandoori chicken, make for a delightful and well-rounded meal.

The best Tandoori found around the world

The “best” chicken tandoori might be difficult to define because it frequently comes down to taste and personal preferences. On the other hand, certain well-known eateries and venues are recognised for their excellent chicken tandoori. Remember that the popularity of particular restaurants may have altered since my last knowledge update in January 2022 and that this information is correct as of that date. Here are some well-known locations that are well-known for their delicious chicken Tandoori:

Karim’s, Delhi, India: Old Delhi’s Karim’s is well known for its Mughlai food, and its Chicken Tandoori is very good. In Delhi, the restaurant has a rich history and is regarded as a culinary institution.

Moti Mahal, Delhi, India: Moti Mahal, located in Delhi, is well-known for its Tandoori cuisine, which includes Chicken Tandoori, and is frequently credited with creating Butter Chicken. It has contributed significantly to the rise in popularity of North Indian food.

Tayyabs, London, United Kingdom: Tayyabs, a restaurant in London’s Whitechapel neighbourhood, is well-known for its savoury Tandoori cuisine and lively environment. Both locals and tourists adore their chicken tandoori dish.

Punjab Grill, Singapore: Punjab Grill is renowned for its high-end Indian eating experience and has outlets throughout several nations. Their authentic and flavorful chicken tandoori is highly acclaimed.

Dum Pukht, Mumbai, India: The ITC Hotels brand Dum Pukht is well-known for its slow-cooked, dum-style food. Though it’s best known for its kebabs, Dum Pukht’s Chicken Tandoori is really good.

Gymkhana, London, United Kingdom: Indian food is served in a contemporary manner in the London restaurant Gymkhana, which has one Michelin star. Their presentation and distinct flavours have earned them praise for their chicken tandoori.

Pind Balluchi, Delhi, India: Popular Delhi restaurant chain Pind Balluchi is renowned for its tasty Tandoori cuisine, which includes Chicken Tandoori, and its rustic Punjabi atmosphere.

Taj Hotel Campton Place, San Francisco, USA: Upscale Indian food is the specialty of Campton Place, which is housed in the Taj Hotel in San Francisco. This place is well known for its delicious and high-quality chicken tandoori.

Dabbawal, Newcastle, United Kingdom: Popular Indian street food joint Dabbawal in Newcastle is well-known for its tasty and expertly cooked chicken tikka.

Indian Accent, New Delhi, India: Modern Indian cuisine is the specialty of the highly regarded Indian Accent restaurant in New Delhi. They serve creative dishes, but their Tandoori preparations—which include chicken—are well-known.

These are but a few instances; there are surely countless such wonderful locations serving excellent chicken tandoori all across the world. When travelling or in your community, it’s always a good idea to look through local suggestions and reviews to find hidden gems.


Indian cuisine is the source of the well-known and aromatic chicken tikka dish, which is made using marinated, grilled, or roasted chicken. The word “tandoor,” which refers to the traditional clay oven used to prepare the food, comes from this place. Here’s a brief synopsis:

Marination: A mixture of yoghurt and pungent spices like turmeric, coriander, cumin, and garam masala is used to marinate chicken parts. The chicken gets more tender and has a deep flavour from the marinade.

Tandoor Cooking: Traditionally, the marinated chicken is skewered and baked in a clay oven that reaches a high temperature, called a tandoor. The strong heat keeps the meat juicy but gives it a smoky flavour and a slightly charred skin.

Flavour Profile: The flavour profile of chicken tandoori is characterised by a savoury, slightly acidic, and fragrant characteristic, as well as a bright red colour derived from ingredients like paprika or red chilli powder.

Variations: While roasting in an oven or grilling is still a common modern adaptation, the original method still uses a tandoor. There are numerous geographical and cultural variances that impact the selection of spices and cooking techniques.

Serving Styles: There are several ways to serve chicken tandoori, including on a platter, on skewers, as a salad or pizza topping, within wraps, or in fusion cuisine. It’s typically served with raita, naan bread, or mint chutney.

Global Popularity: Chicken Tandoori is a popular dish offered in Indian restaurants all over the world. It symbolises the rich culinary history of Indian food and has come to signify tasty food prepared in a tandoor that is relished by a wide range of palates.

Cultural Significance: An integral part of Indian celebrations, festivals, and family get-togethers, chicken tandoori has great cultural value. It honours the tradition of using tandoors and the skill of marinating in Indian cuisine.

Health Considerations: Chicken Tandoori can be a nutritious dish if cooked in a balanced manner. Lean chicken, probiotics, and antioxidants are provided by the addition of spices and yoghurt. The duration of marinating, the cooking process, and the accompaniments all affect the dish’s overall health profile.

Versatility: Chicken Tandoori is a versatile cuisine that can be enjoyed in a variety of styles and settings, from fine dining venues to casual street food. Its adaptability allows for innovation and adaptation.

In summary, Chicken Tandoori is a well-known meal that is enjoyed all over the world and exemplifies the culinary genius of Indian cuisine. It combines a tasteful and satisfying combination of spices with skillful cooking methods.


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