Recipe: Tandoori Chicken – Smoky Punjabi Grilled Chicken

Tandoori Chicken – Smoky Punjabi Grilled Chicken

Origin: Punjab, India
Category: Main Course | Non-Vegetarian
Cooking Time: 45–60 minutes (plus marination)
Serves: 4

Tandoori Chicken – Smoky Punjabi Grilled Chicken

Tandoori Chicken – Juicy, smoky, and bursting with Punjabi flavors.

Tandoori Chicken is the pride of Punjabi cuisine and one of India’s most iconic dishes. Chicken pieces are marinated in yogurt, lemon juice, and aromatic spices, then grilled or baked to smoky perfection. Traditionally cooked in a clay oven (tandoor), this version captures the same flavors right at home!

🧂 Ingredients

For Marination

  • 1 whole chicken (cut into 8 pieces, skin removed)
  • 1 cup thick yogurt (curd)
  • 2 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tbsp Kashmiri red chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tbsp mustard oil (or vegetable oil)
  • Salt to taste

For Garnish

  • Lemon wedges
  • Sliced onions
  • Fresh coriander leaves
  • Chaat masala (optional)

🍳 Instructions

  1. Prepare the Chicken: Make deep slits in the chicken pieces to help the marinade absorb well.
  2. Make Marinade: In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander, cumin, mustard oil, and salt.
  3. Marinate: Add chicken pieces, coat evenly, cover, and refrigerate for at least 6 hours (preferably overnight).
  4. Preheat Oven or Grill: Preheat your oven to 220°C (425°F) or prepare your grill. Line a tray with foil and place a rack over it.
  5. Cook: Arrange chicken on the rack and grill for 25–30 minutes, turning halfway through until fully cooked and slightly charred.
  6. Optional Smoke: For authentic smoky flavor, place a small hot coal in a bowl, set it in the middle of the chicken tray, add a few drops of ghee, and cover for 2–3 minutes.
  7. Serve: Sprinkle with chaat masala, garnish with onions, lemon wedges, and coriander.

💡 Tips & Serving Suggestions

For the juiciest tandoori chicken, marinate overnight and always use thick curd. Mustard oil gives it that authentic Punjabi flavor, while Kashmiri chili adds color without too much heat. Serve hot with mint chutney and naan or rumali roti.

✨ Fun Fact

Tandoori Chicken was first popularized in Peshawar (now Pakistan) before becoming a global sensation. It inspired dishes like Butter Chicken and Chicken Tikka Masala that are loved worldwide today.

Recipe by Love Indian Bites — Authentic Punjabi flavors made simple at home.

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