Bring the smoky, tangy flavors of India to your kitchen with a simple tandoori chicken recipe. Ready in minutes if you plan ahead, it relies on a quick yogurt-based marinade scented with ginger and tandoori spices. Marinate the chicken, cook until juicy, and serve with rice or warm naan for an easy weeknight feast.
What you’ll need to make classic tandoori chicken
- Serves: 2
- 1 plain yogurt cup (about 250 g)
- 10 g tandoori spice mix (adjust to taste)
- 5 g fresh ginger, grated
- 50 ml heavy cream or crème fraîche
- 200 g chicken pieces (thighs or breasts)
- Juice of 1/2 lime or lemon
- Tip: A high-quality tandoori blend makes a big flavor difference.
Prep time, cook time and essential tools
- Prep: 10 minutes
- Marinating: 1 hour (15 minutes to overnight)
- Cooking: about 10 minutes
Equipment
- Mixing bowl and spoon
- Sharp knife to score the chicken
- Non-stick skillet or grill pan
- Plastic wrap or airtight container for chilling
Step-by-step: marinate and cook the chicken
- Lightly score the chicken skin or surface so the marinade penetrates.
- In a bowl, stir together yogurt, cream, tandoori spices and grated ginger.
- Coat the chicken thoroughly with the mixture. Cover and refrigerate.
- Chill at least 1 hour. For deeper flavor, leave overnight.
- Heat a skillet over medium-high heat. Add the marinated chicken to the hot pan.
- Cook about 4–6 minutes per side, until the juices run clear and internal temp is safe.
- Finish with lime juice and toss briefly to glaze the pieces.
- Serve immediately with steamed rice and warm naan.
Variations and quick troubleshooting
- If you prefer a grill, cook over medium heat for a smoky crust.
- For less heat, reduce the tandoori spice to taste.
- If the marinade seems thin, add a spoon of tomato purée for color and body.
- Short on time? Even 15 minutes of marinating will add flavor.
Nutrition details per serving (approx.)
- Calories: 339 kcal
- Protein: 32.6 g
- Fat: 19.1 g
- Saturated fat: 9 g
- Carbohydrates: 7.2 g
- Sugars: 5.2 g
- Fiber: 1.7 g
- Diet notes: gluten-free, no added sugar, egg-free
Storage, freezing and food safety tips
- Refrigerate leftovers within two hours of cooking.
- Keep in an airtight container for up to 3 days.
- You can freeze cooked portions for up to 2 months.
- Reheat gently to avoid drying the meat. Add a splash of water or stock if needed.
Serving suggestions and drink pairings
- Classic sides: basmati rice, cucumber raita, and garlic naan.
- Vegetable options: roasted cauliflower or a fresh salad.
- Wine pairings: light-bodied reds or fruity whites work well.
- Suggested wines:
- Côte de Beaune-Villages (Burgundy, red)
- Saint-Émilion (Bordeaux, red)
- Alsace Pinot Noir (Alsace, red)
About the recipe creator
Juliette Hess develops food content and recipes with a passion for travel and flavor. She experiments with global dishes and enjoys making approachable versions of favorite classics. Her focus is on clear techniques and reliable results that home cooks can reproduce.
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