Go Back

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.
Print Recipe
Servings: 3 people

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

Instructions

  • Prepare the chicken by cleaning and patting dry the whole baby chicken and chicken breasts.
  • 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.
  • Coat the chicken thoroughly in the marinade. Cover and refrigerate for at least 6 hours, ideally overnight for maximum flavour.
  • 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).
  • 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.
  • Remove the chicken from heat and allow it to rest for 5–10 minutes before slicing.
  • Serve hot with naan, rice, or a fresh salad and garnish with lemon wedges.

Video