This homemade tandoori chicken recipe is bold, smoky, and layered with warm, aromatic spices. A yogurt-based marinade creates incredibly tender, flavorful meat, while high heat gives the chicken its signature char. Served with soft homemade naan and a bright mint-coriander chutney, it’s a perfectly balanced meal that delivers classic tandoori flavors without the need for a clay oven.

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A plate of tandoori chicken next to a bowl of mint-coriander chutney and homemade naan.

Table of Contents

If you’re unfamiliar, tandoori chicken is a traditional Indian dish made by marinating chicken in a spiced yogurt mixture and then cooking it at high heat, typically in a clay oven known as a tandoor. The high temperatures create a signature charred exterior, giving the chicken a smoky flavor without drying it out.

If you’ve had dishes like butter chicken or chicken tikka masala, you’ve already tasted flavors inspired by tandoori cooking. Both dishes typically start with marinated, tandoor-style chicken (often called chicken tikka) that’s then simmered in a rich, spiced sauce.

Tandoori chicken, on the other hand, is served as-is, letting the charred exterior and vibrant marinade shine on their own. It’s one of my favorite family-style meals and is surprisingly easy to make on the stovetop.

Ingredients and Notes

See the recipe card below for the complete ingredient list and instructions.

  • Yogurt – Full-fat yogurt forms the base of the marinade, tenderizing the chicken and creating a velvety texture and tangy taste. 
  • Citrus – I use both lemon juice and lime juice to marinate the chicken and create a balanced acidity. The lemon adds a bright, sharp flavor, and lime infuses the marinade with floral notes. 
  • Ginger-Garlic Paste – This adds lots of depth and contributes to the marinade’s warm, pungent taste.  
  • Spices – Kashmiri chili powder creates the iconic red color we want while giving the marinade a mild heat. Then, I add paprika, cumin, coriander, turmeric, and garam masala for even more warmth and complexity. 
  • Oil – I use neutral oil, such as avocado oil or canola oil, to cook the chicken, creating a beautiful char without impacting the flavor. 
  • Chicken – I prefer to use a whole chicken, breaking it down for a mix of textures and flavors. However, you can buy different cuts separately, or choose whichever part you like best. 
  • Homemade Naan – Atta flour, sugar, salt, instant yeast, warm milk, yogurt, oil, and parsley create soft, slightly chewy naan perfect for scooping up leftover marinade and chutney. 
  • Mint-Coriander Chutney – Cilantro (coriander), mint, green chili, yogurt, sour cream, lemon juice, and salt create a bright, creamy sauce that balances the warmth of the rest of the dish. 

How to Make Tandoori Chicken (on the Stovetop)

1. Marinate the Chicken

Nick DiGiovanni combining tandoori marinade ingredients in a bowl.
1. Prepare the marinade. Whisk all the marinade ingredients in a bowl until smooth. Give it a quick taste test, and adjust as needed. The flavor should be tangy and warmly spiced. 
Nick DiGiovanni scoring raw chicken pieces.
2. Score the chicken. Use clean paper towels to pat the chicken dry. Then, use a sharp knife to make shallow slashes in the thickest part of the meat. 
Nick DiGiovanni using his hands to rub tandoori marinade into raw chicken.
3. Coat the chicken. Season the chicken with salt. Then, add each piece to the bowl of marinade, and use your hands to coat the chicken, really pushing the marinade into the cuts and under the skin. I like to work with one piece at a time! 
Nick DiGiovanni covering a bowl of tandoori marinade coated chicken with plastic wrap.
4. Marinate. Add all the chicken pieces to the bowl, cover, and refrigerate. 

2. Cook the Chicken

A cast-iron pan smoking on a stovetop.
5. Heat the pan. Preheat a cast-iron pan on the stovetop, allowing it to get piping hot. Then, add ghee, and let it melt completely. 
Nick DiGiovanni grilling tandoori chicken in a skillet.
6. Cook the chicken. Arrange the marinated chicken pieces in an even layer, and grill until they’re charred and cooked through, turning occasionally. 

3. Make the Naan

Nick DiGiovanni combining naan ingredients in a bowl.
7. Combine the dough. Whisk the dry ingredients in a large bowl, and stir in the wet ingredients. Mix and knead until a smooth, soft dough forms.
Nick DiGiovanni transferring naan dough to an oven to proof.
8. Proof. Cover the bowl, and let the dough rise in the oven with the light on until it doubles in size. 
Nick DiGiovanni shaping naan dough.
9. Portion. Cut the dough into six equal portions, and roll each piece into a ball. 
Naan dough proofing under a kitchen towel.
10. Proof again. Transfer the dough balls to a piece of parchment paper, cover them with a kitchen towel, and proof again. 
Nick DiGiovanni pressing parsley into naan dough.
11. Shape the naan. Roll each dough ball into a thin oval shape on a clean, dry surface. Then, gently press a few parsley pieces on top. 
Nick DiGiovanni rubbing water over naan dough.
12. Add water. Dampen your hands with water, flip the dough over, and use your fingers to pat the backside with more water. This helps create the charred bubbles we want! 
Naan cooking in a cast-iron skillet.
13. Cook the naan. Preheat a cast-iron skillet over medium-high heat, and place the naan in the skillet, water-side down. Cook until bubbles form, and the bottom is deeply brown. Then, flip, and continue to cook until set.
Four pieces of naan on a wooden table.
14. Serve. Enjoy warm with a drizzle of butter and flaky salt. 

4. Prepare the Mint-Coriander Chutney

Nick DiGiovanni combining mint-coriander chutney ingredients in a blender.
15. Combine. Blend all the ingredients until smooth. Add water as needed to create a thinner consistency. 
Nick DiGiovanni pouring mint-coriander chutney from a blender into a bowl.
16. Chill. Transfer the mixture to the fridge until ready to serve. 

5. Serve

Nick DiGiovanni plating cooked tandoori chicken pieces.
17. Plate. Arrange the tandoori chicken on a plate, and add the warm naan. 
A plate of tandoori chicken, mint-coriander chutney, and naan next to a bottle of S. Pellegrino.
18. Serve. Spoon the chilled chutney into a bowl, and add it to the plate along with chopped onions, cilantro, and lemon wedges. Finish with a squeeze of citrus, and enjoy! 

Nick’s Tips for Success

  • Score the chicken. Cutting into the thickest parts of the meat allows the marinade to penetrate all the way through, not just sit on the surface. That’s how you get bold, restaurant-style flavor in every bite.
  • Marinate overnight. You can get away with marinating the chicken for four hours, but overnight is best. The longer time allows the acidity to fully tenderize the meat and helps the spices develop a deeper, more complex flavor. 
  • Let the chicken come to room temperature. Rest your marinated chicken at room temperature for 20-30 minutes before cooking. This allows it to cook more evenly, preventing the outside from burning before the inside is fully cooked. 
  • Avoid overcrowding. Work in batches, if needed, leaving space all around each piece of chicken in the skillet. This prevents steam and allows for a deep, smoky sear on all sides. 
  • Use a chef’s press. I like to use a chef’s press to weigh down each piece of chicken, ensuring they get an even char and promoting a deep caramelization. 
  • Cook the chicken completely. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (73°C), meaning it’s fully cooked and safe to eat. 
  • Rest before serving. Let your tandoori chicken rest at room temperature for five minutes or so before serving. This allows the natural juices to redistribute, keeping the meat tender and juicy. 
5 from 1 vote

Tandoori Chicken Recipe

This tandoori chicken delivers all the bold, smoky flavors of traditional clay oven cooking, made easily on the stovetop. Marinated in a warmly spiced yogurt mixture and seared over high heat, the chicken develops a beautiful char while staying tender and juicy inside. Paired with homemade naan and a fresh mint-coriander chutney, it’s a balanced, restaurant-style meal the whole family will love.
Servings: 6 servings
A plate of tandoori chicken next to a bowl of mint-coriander chutney and naan.
Prep Time: 20 minutes
Cook Time: 30 minutes
Marinating Time: 4 hours
Total Time: 4 hours 50 minutes
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Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Sharp Knife
  • 1 Cutting Board
  • 1 Cast-Iron Grill Pan or Skillet
  • 1 Wooden Spoon
  • 1 Bench Scraper
  • 1 Blender or Food Processor
  • Tongs
  • 1 Instant-Read Thermometer

Ingredients 

For the chicken

  • 1½ cup (360 gram) plain full-fat yogurt
  • juice from two lemon, about ¼ cup / 60 milliliter
  • juice from two lime, about ¼ cup / 60 milliliter
  • 2 tablespoon (30 gram) ginger-garlic paste
  • 1/4 cup (25 gram) Kashmiri chili powder (for color + mild heat)
  • 2 tablespoon (14 gram) paprika
  • 1 teaspoon (2 gram) ground cumin
  • 1 teaspoon (2 gram) ground coriander
  • ½ teaspoon (1 gram) turmeric
  • ½ teaspoon (1 gram) garam masala
  • 2 teaspoon (10 gram) kosher salt
  • 1 tablespoon (15 milliliter) neutral oil
  • 1 whole chicken, butchered into 10 pieces

For the Naan

  • 2 cup (230 gram) atta flour
  • 1 teaspoon (4 gram) sugar
  • 1 teaspoon (5 gram) salt
  • 1 teaspoon (3 gram) instant yeast
  • ¾ cup (175 milliliter) warm milk
  • 2 tablespoon (30 gram) yogurt
  • 1 tablespoon (15 milliliter) oil
  • ½ bunch parsley, roughly chopped

For the Mint-Coriander Chutney

  • 1 packed cup (50 gram) cilantro
  • ½ packed cup (25 gram) mint leaves
  • 1 green chili, optional
  • 2 tablespoon (30 gram) yogurt
  • ½ cup (120 gram) sour cream
  • 1 tablespoon (15 milliliter) lemon juice
  • salt to taste
  • splash of water as needed

For the garnish

  • red onion, thinly sliced
  • fresh cilantro
  • lemon wedges

Instructions 

For the Chicken

  • In a large bowl, whisk together the yogurt, lemon juice, lime juice, ginger-garlic paste, spices, salt, and oil until smooth. Taste and adjust the seasonings if needed.
    1½ cup plain full-fat yogurt, juice from two lemon, juice from two lime, 2 tablespoon ginger-garlic paste, 1/4 cup Kashmiri chili powder (for color + mild heat), 2 tablespoon paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon turmeric, ½ teaspoon garam masala, 2 teaspoon kosher salt, 1 tablespoon neutral oil
  • Pat the chicken dry with paper towels and make shallow slashes in the thickest parts to encourage marinade penetration.
    1 whole chicken
  • Season the meat lightly with salt.
  • Add the chicken to the bowl of marinade and use your hands to coat each piece thoroughly.
  • Cover with plastic wrap or a plate and refrigerate for at least four hours, ideally overnight.
  • Preheat a cast-iron grill pan to piping hot.
  • Add one tablespoon of ghee to the pan.
  • Add the marinated chicken pieces and cook, turning occasionally, until charred and fully cooked through. Each piece should reach 165°F (73°C) when done cooking.

For the Naan

  • In a bowl, whisk together the flour, sugar, salt, and yeast.
    2 cup atta flour, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon instant yeast
  • Using a wooden spoon, stir in the warm milk, yogurt, and oil.
    ¾ cup warm milk, 2 tablespoon yogurt, 1 tablespoon oil
  • Mix and knead until the dough is smooth and soft. This will be sticky and take six to eight minutes to form a sturdy dough.
  • Cover the bowl with plastic wrap or a plate. Let the dough rise in an oven with the light on for one to two hours or until doubled in size.
  • Remove the dough from the oven, and use a bench scraper to cut the ball into six equal portions. Roll each piece of dough into a ball.
  • Place the dough balls on a piece of parchment paper, and cover them with a kitchen towel. Let the dough proof for 15 more minutes at room temperature.
  • Roll out each dough ball on a clean, dry surface, using a rolling pin to roll outward from the center instead of back and forth to form an oval-ish shape, roughly 8×5 inches (20×13 centimeters).
  • Gently press a few pieces of parsley onto the top of the dough.
    ½ bunch parsley
  • Dampen your hands with water to pick up the raw naan. Flip the dough over and use your fingers to pat the backside of the dough with more water. Don’t skip this step; it makes the dough stick to the hot pan and helps form bubbles.
  • Preheat a cast-iron skillet over medium-high heat until it is nearly smoking, at least five minutes.
  • Use damp hands to pick up the naan, and place it in the skillet water-side down. Cook for 30-60 seconds, until bubbles form and the backside is deeply brown.
  • Flip the dough and cover the pan with a lid. Cook for another 30 seconds.
  • Serve hot with a drizzle of butter and flaky salt.

For the Mint-Coriander Chutney

  • Blend the cilantro, mint, chili, yogurt, sour cream, lemon juice, and salt in a blender or food processor until smooth. Adjust the thickness by adding more water as needed.
    1 packed cup (50 gram) cilantro, ½ packed cup (25 gram) mint leaves, 1 green chili, 2 tablespoon yogurt, ½ cup sour cream, 1 tablespoon lemon juice, salt to taste, splash of water as needed
  • Cover and refrigerate until ready to use.

For the Garnishes

  • Thinly slice red onion.
    red onion
  • Chop cilantro.
    fresh cilantro
  • Cut lemon and lime wedges.
    lemon wedges

For Plating

  • Arrange the chicken and naan on a plate.
  • Spoon the chutney into a bowl.
  • Add the onions, cilantro, and lemon to the plate.
  • Finish with a squeeze of citrus.

Video

YouTube video

Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe. 
Storage: 
– Store leftover tandoori chicken in an airtight container in the refrigerator for three to four days. Keep the naan and chutney in separate containers. The naan will keep fresh at room temperature for one to two days, and the chutney will keep in the refrigerator for up to three to four days. 
– Freeze leftover chicken in a freezer-safe container for up to two to three months. Naan can also be frozen for up to two to three months, stacked in a freezer-safe container or sealable bag with parchment paper between each piece. Thaw in the refrigerator overnight before reheating. 
–  To reheat, warm the chicken in a skillet over medium heat or in the oven at 350°F (175°C) just until heated through. Reheat naan in a hot pan or wrapped in foil in the oven until warmed through and soft. Stir the chutney to redistribute the ingredients before serving, adding a splash of water or lemon juice as needed to loosen it back up.

Nutrition

Serving: 1serving, Calories: 513kcal, Carbohydrates: 48g, Protein: 25g, Fat: 25g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 80mg, Sodium: 1440mg, Potassium: 735mg, Fiber: 7g, Sugar: 8g, Vitamin A: 5167IU, Vitamin C: 18mg, Calcium: 226mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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FAQs

What should I serve with tandoori chicken? 

I serve this tandoori chicken recipe family-style with the warm naan and chutney, along with garnishes like red onion, cilantro, and lemon wedges. However, it’s also great with a side of basmati rice or jeera rice to help soak up all the extra sauce. 

Can I air fry tandoori chicken?

Yes. Air frying is a great alternative. Preheat your air fryer to 375°F (190°C), then cook the marinated chicken for 18-22 minutes, flipping halfway through, until it reaches 165°F (73°C) internally. For extra char, finish air frying at 400°F for the last two to three minutes of cooking.

Can I bake tandoori chicken?

Absolutely. Bake the chicken at 425°F (220°C) on a wire rack set over a baking sheet for 25-35 minutes, depending on the size of the pieces, until fully cooked. For a signature charred finish, broil for two to four minutes at the end of cooking, being careful not to burn. 

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Nick DiGiovanni

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5 from 1 vote

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1 Comment

  1. Shyanne Reynolds says:

    5 stars
    Love all the flavors in this one!