Best Oil for Tandoori Chicken: What Works and Why

When you're making tandoori chicken, a spicy, smoky Indian grilled dish traditionally cooked in a clay oven. Also known as tandoori chicken recipe, it's not just about the spices—it's about the oil you use to carry them, seal in moisture, and handle intense heat. Most people think any cooking oil will do, but that’s where things go wrong. Use the wrong oil, and your chicken dries out, the spices burn, or you get a greasy mess instead of that crisp, charred exterior you crave.

The real key is high smoke point oil, an oil that won’t break down or smoke at the high temperatures used in tandoor ovens or under a broiler. Common choices like olive oil or butter might smell nice, but they’ll burn before your chicken even gets golden. Instead, look to oils like vegetable oil, canola oil, or sunflower oil—they handle heat without turning bitter. Even ghee, clarified butter used widely in Indian cooking. Also known as Indian clarified butter, it’s a traditional favorite because it adds richness and can go up to 485°F without smoking. Many home cooks skip ghee thinking it’s too rich, but a little goes a long way, and it helps the spices stick better than water-based marinades.

It’s not just about what oil you pick—it’s how you use it. The best tandoori chicken isn’t just marinated in yogurt and spices; it’s coated in oil before grilling. That oil acts like armor, keeping the meat juicy while letting the char develop. Skip it, and you’re just eating dry chicken with spice on top. You’ll also notice that in professional kitchens, they often brush oil on the chicken right before it hits the heat—not hours before. That’s because oil can break down over time if left sitting with acidic ingredients like lemon juice or yogurt.

And while we’re on the topic, don’t confuse this with the oil used in the marinade. The marinade is mostly yogurt, lemon, garlic, ginger, and spices. The oil you add right before cooking? That’s your secret weapon. It’s what turns a good tandoori chicken into one that sticks in your memory. If you’ve ever had tandoori chicken at a restaurant and wondered why yours at home never tastes the same, the oil might be the missing piece.

Below, you’ll find real posts from home cooks and chefs who’ve tested this exact question—what oil works best, what doesn’t, and why. Some swear by mustard oil for its punchy flavor. Others stick to neutral oils for pure heat tolerance. You’ll see how smoke point, flavor, and tradition all play a part. No guesswork. Just what actually happens when you put different oils to the test on real tandoori chicken.