Easy Homemade Tandoori Chicken Recipe

My easy homemade tandoori chicken recipe gives you tender, juicy chicken with that classic char. Marinated in yogurt, ginger, garlic and heaps of spices, it’s perfect for weeknight dinners, special occasions, or a restaurant-style feast at home.

Top Tips for Juicy Tandoori Chicken

• Marinate the chicken overnight for maximum flavour and tenderness.
• Use natural yogurt to tenderize the chicken.
• Pan-sear first for a smoky, charred exterior before finishing in the oven to lock in the juices.
• Use a whole baby chicken plus chicken breasts. I much prefer the taste of baby chicken!
• Adjust chilli powder or tandoori seasoning to taste for your preferred heat level.
• Let the chicken rest for 5 minutes after cooking for juicier meat.
• Serve with naan, rice, or a fresh salad! If you love Indian chicken curries then be sure to check out my Butter Chicken recipe too!

Ingredients

Chicken

• 1 whole baby chicken
• 2 chicken breasts

Marinade

• 6 tbsp natural yogurt
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 50 g melted butter
• Juice of 1 lemon
• 1.5 tbsp cumin powder
• 1.5 tbsp coriander powder
• 1 tsp hot chilli powder
• 1 tsp turmeric powder
• 1 tsp paprika powder
• 3 tbsp tandoori chicken seasoning (I use Shaan or Lazeeza)

How to Make Easy Homemade Tandoori Chicken

1. Prepare the chicken by cleaning and patting dry the whole baby chicken and chicken breasts.
2. In a bowl, combine yogurt, ginger paste, garlic paste, melted butter, lemon juice, cumin, coriander, chilli, turmeric, paprika and tandoori seasoning. Mix well to form a smooth marinade.
3. Coat the chicken thoroughly in the marinade. Cover and refrigerate for at least 6 hours, ideally overnight for maximum flavour.
4. Preheat a griddle pan over medium-high heat. Place the chicken on the pan and cook until you get a nice char on all sides (5–8 minutes per side for breasts; adjust for the whole chicken).
5. Optional: Transfer the pan-seared chicken to a preheated oven at 180°C for 15–20 minutes to finish cooking through. Alternatively, you can continue cooking entirely on the pan if you prefer.
6. Remove the chicken from heat and allow it to rest for 5–10 minutes before slicing.
7. Serve hot with naan, rice, or a fresh salad and garnish with lemon wedges.

Serving Suggestions

• Pair with my homemade garlic naan or ciabatta for a fusion twist.
• Serve alongside my crispy baked parmesan fries for your carbs!
• Fresh cucumber raita or my green chutney complements the smoky, spicy flavour perfectly!

FAQs

Can I make tandoori chicken without a whole chicken?

Yes, chicken breasts or thighs work perfectly. Adjust cooking time accordingly.

How long should I marinate the chicken?

For best results, marinate overnight, but at least 6 hours will work.

Can I cook tandoori chicken entirely on the pan?

Yes! Pan cooking gives a smoky char, but finishing in the oven ensures the whole chicken is cooked evenly.

What is the best tandoori seasoning to use?

I recommend Shaan or Lazeeza for authentic flavours, but any high-quality tandoori powder works.

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