Tandoori Chicken Four Ways

This tandoori chicken recipe transforms ordinary chicken into a vibrant, flavorful dish that rivals your favorite restaurant version. The beauty is in its versatility you can prepare it in an air fryer, oven, on the grill, or even a BBQ for that perfect char.

I discovered this recipe after spending years trying to recreate the tandoori chicken from my favorite local Indian restaurant. After countless attempts, this version finally captured that perfect balance of spices and tenderness that had my family requesting it weekly.

Ingredients

• Chicken breast: approximately 650g or 4 breasts, diced into chunks for faster cooking and more flavor absorption
• Ground coriander: creates that authentic earthy base note essential in Indian cuisine
• Ground cumin: adds warmth and depth to complement the coriander
• Paprika: contributes beautiful color and mild sweetness to balance the spice blend
• Turmeric: provides both golden color and subtle earthy notes plus health benefits
• Ground cinnamon: introduces a gentle warmth that enhances the other spices
• Ground ginger: delivers zesty heat without the texture of fresh ginger
• Garlic granules: offer convenience while infusing every bite with savory notes
• Chilli powder: optional depending on your heat preference
• Salt and black pepper: the essential seasoning foundation
• Red food coloring: optional but creates that classic tandoori appearance
• Lemon juice: tenderizes the chicken while adding brightness
• Tomato puree: adds subtle acidity and helps create that signature tandoori color
• Natural yoghurt: tenderizes the meat while creating a thick, clingy marinade

Step-by-Step Instructions

Prepare the Marinade:

Mix all spices thoroughly in a bowl ensuring no clumps remain. Add yogurt, lemon juice and tomato puree, stirring until completely combined into a vibrant orange paste. The acidity of lemon and yogurt will help tenderize the chicken while the spices infuse flavor.

Marinate the Chicken:

Add diced chicken pieces to the marinade and coat thoroughly using your hands or tongs. Ensure each piece is completely covered for even flavor distribution. Cover bowl with plastic wrap and refrigerate for at least 2 hours, though overnight produces the most flavorful results.

Skewer the Chicken:

Remove marinated chicken from refrigerator 30 minutes before cooking to take the chill off. Thread chicken pieces onto skewers, leaving small gaps between pieces to ensure even cooking. If using wooden skewers, soak them in water for 30 minutes first to prevent burning.

Air Fryer Method:

Carefully arrange skewers in air fryer basket without overcrowding. Lightly spray with oil for better browning. Cook at 200°C for 15-20 minutes, turning halfway through for even cooking. Chicken is done when it reaches an internal temperature of 75°C and has charred edges.

Oven Method:

Preheat oven to 180°C fan setting. Place skewers on a baking sheet ideally elevated on a rack for better air circulation. Spray with oil and bake for 20-25 minutes until thoroughly cooked and slightly charred on edges. The elevation helps achieve that tandoori texture on all sides.

BBQ Method:

Place skewers directly on a preheated barbeque grill. Cook for 15-20 minutes with the lid closed when possible, turning halfway. The direct heat creates authentic char marks while the closed lid helps cook through completely. Monitor closely as BBQ temperatures vary significantly.

Grill Method:

Position skewers on the grill tray close to but not touching the heating element. Grill under high heat for 15-20 minutes, turning halfway. This method creates excellent charring similar to traditional tandoor ovens. Watch carefully to prevent burning.

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The tandoori spice blend is truly the heart of this recipe. I discovered that toasting the ground spices briefly in a dry pan before mixing into the marinade creates an even deeper flavor profile. My family particularly loves the cinnamon note which distinguishes this recipe from standard versions.

Perfect Marinade Timing

While you can cook this chicken after just 30 minutes of marinating, patience truly rewards here. The ideal marination time is between 4-24 hours, with overnight being my personal recommendation. The yogurt and lemon juice tenderize the meat while the spices have time to penetrate deeply. For a quick dinner, prepare the marinated chicken the night before and you will have a flavor packed meal ready to cook when you return home.

Authentic Color Considerations

Traditional tandoori chicken gets its vibrant red color from Kashmiri chili powder, which provides color more than heat. If unavailable, the recipe offers food coloring as an alternative. For a natural approach, increase the paprika and tomato puree slightly. The color has no impact on flavor but creates that visual appeal we associate with restaurant tandoori dishes. My preference is to use a small amount of beetroot powder which adds color without artificial ingredients.

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Serving Suggestions

Tandoori chicken pairs beautifully with cooling sides that complement its bold flavors. Serve with basmati rice, warm naan bread, and a simple cucumber raita made from yogurt, cucumber, mint and a pinch of cumin. For a lighter meal, wrap the chicken in flatbreads with shredded lettuce, sliced red onion and a drizzle of mint yogurt sauce. The leftovers also make an excellent protein addition to salads or grain bowls for lunch the next day.

Frequently Asked Questions

→ How long should I marinate the tandoori chicken?

For best results, marinate the chicken for at least 2 hours, but preferably overnight in the refrigerator. This allows the yogurt and spices to tenderize the meat and infuse maximum flavor.

→ Is red food coloring necessary for tandoori chicken?

Red food coloring is optional. Traditional tandoori chicken uses it for the characteristic red color, but the dish will taste delicious without it. You can also use natural alternatives like beetroot powder or paprika for color.

→ Can I use chicken thighs instead of breast?

Yes! Chicken thighs are an excellent substitute and often result in juicier tandoori chicken. Just adjust cooking times slightly as thigh meat may take a bit longer to cook through completely.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 75°C (165°F). There should be no pink meat visible, and any juices should run clear. Using a meat thermometer is the most reliable method.

→ What sides pair well with tandoori chicken?

Tandoori chicken pairs beautifully with basmati rice, naan bread, cucumber raita, or a fresh salad. For a complete Indian-inspired meal, serve with dal (lentil curry) or vegetable biryani.

→ Can I freeze marinated tandoori chicken?

Yes, you can freeze the chicken in its marinade for up to 3 months. Thaw completely in the refrigerator before cooking. This makes for a convenient meal prep option.