Where it comes from
Tandoori chicken emerged from the Indian subcontinent, particularly popular in the northern regions and attributed to the culinary traditions of the Punjab. This dish is steeped in history, often associated with the clay tandoor oven used for cooking, which imparts a unique smoky flavor. Interestingly, the vibrant red color of the chicken comes from the use of Kashmiri chili powder, known for its color and not its heat.
On the Palate
How it's made
2 steps · Show ↓30 min active · 240 min waiting
How it's made
2 steps · Show ↓- 110 min
Mix yogurt with tandoori masala, cayenne pepper, red chili powder, turmeric, and lemon juice. Coat the chicken pieces thoroughly in this marinade and let them rest in the refrigerator for at least 4 hours.
- 220 min
Preheat your tandoor or oven to high heat. Skewer the marinated chicken pieces and cook them for about 20 minutes, turning occasionally, until the chicken is cooked through and has a smoky char.
Watch outThe chicken should be juicy with a slightly crisp exterior — avoid overcooking to prevent dryness.
