Tandoori Chicken: The Spicy, Smoky Indian Grilled Classic

When you think of tandoori chicken, a vibrant red-marinated chicken dish cooked in a clay oven with cumin, coriander, and smoky chili. Also known as tandoori murgh, it’s one of the most recognizable Indian dishes worldwide—not because it’s fancy, but because it’s simple, juicy, and packed with flavor that sticks to your memory.

Tandoori chicken isn’t just grilled chicken. It’s a method. The chicken is soaked overnight in a mix of yogurt, garlic, ginger, and spices like garam masala and Kashmiri red chili powder. The yogurt tenderizes, the spices stain it red, and the heat of the tandoor oven, a cylindrical clay oven traditionally fired with charcoal. Also known as tandoor, it’s the heart of North Indian cooking and gives tandoori chicken its signature char and smokiness. You don’t need a tandoor to make it at home—a grill, broiler, or even a hot oven works fine. The real magic is in the marinade and time, not the oven.

The spices used in tandoori chicken are the same ones you’ll find in Indian spices, a broad category including cumin, coriander, turmeric, cardamom, and asafoetida. Also known as masalas, they’re the backbone of most Indian dishes, from curries to snacks. But in tandoori chicken, they’re used differently—dry-roasted, ground, and blended into a paste that clings to the meat. That’s why the flavor isn’t just spicy—it’s layered, earthy, and slightly sweet from the yogurt. And unlike chicken curry, a saucy, simmered dish with tomatoes, onions, and cream. Also known as chicken masala, it’s often served with rice or naan., tandoori chicken is dry, smoky, and meant to be eaten with your hands, dipped in mint chutney or lemon.

People often confuse tandoori chicken with other grilled meats, but it’s unique because of the marinade’s acidity and color. The red isn’t from food dye—it’s from Kashmiri chili, which gives heat without burning. And the yogurt? It’s not just for tenderness. It helps the spices stick, creates a crisp crust, and keeps the meat moist even when overcooked. That’s why even restaurant versions, where the chicken sits under heat lamps for hours, still taste good.

If you’ve ever tried making it and ended up with dry, bland chicken, you probably skipped the overnight marinate. Or used store-bought yogurt that’s too thin. Or didn’t pat the chicken dry before cooking. These aren’t small details—they’re the difference between good and unforgettable. The recipes below show you exactly how to get it right, whether you’re using a grill, oven, or stovetop. You’ll find tips on spice blends, how to get that perfect char, and what sides pair best—like onion salad, lemon wedges, or plain naan.

What you’ll find here aren’t just recipes. They’re fixes for the mistakes most home cooks make. You’ll learn why some versions taste like cardboard, how to make it without a tandoor, and which spices are non-negotiable. No fluff. No theory. Just what works.