Tandoori chicken in the oven or in the pan - easy Indian recipe

 Tandoori chicken in the oven or in the pan 

  The recipe for tandoori chicken, a classic of Indian cuisine. It is an easy dish to make and very fragrant. You can bake it in the oven or in the Yoghurt makes the chicken very tender. In this recipe, it is best to use bone-in chicken thighs, with or without the skin. Marinate your chicken pieces for at least 4 hours or overnight. If you don't have time, cut the meat of the chicken so that the marinade sticks. It is a dish that you can serve with rice and a raita sauce (yogurt-based sauce that pleasantly softens spicy dishes. The recipe is already on the blog). Or just with a salad and baked potatoes or fries.



  1. 4 whole chicken thighs or drumsticks and thighs note 1
  3. 1 cup | 2 jars | 250 ml of plain yogurt
  4. 2 tablespoons of vegetable oil or ghee
  5. 2 teaspoon of finely chopped garlic
  6. 2 teaspoons of fresh ginger, peeled and finely chopped
  7. 1 teaspoon of ground coriander
  8. 1 teaspoon of ground cumin
  9. 1 teaspoon of ground red pepper
  10. 1 tablespoon of paprika
  11. 1 teaspoon of garam masala note 3
  12. 1 teaspoon of ground turmeric
  13. 1 teaspoon of salt
  14. ½ teaspoon of optional red food coloring, see note 4
  15. The juice of 1 medium lemon 2.5 tablespoons lemon juice
  16. Tandoori chicken in the oven or in the pan
  17.  Tandoori chicken in the oven or in the pan
Tandoori chicken in the oven or in the pan
 Tandoori chicken in the oven or in the pan

Instructions :

The marinade:

  1. Prepare the marinade in a large bowl by mixing all the ingredients.

Let the chicken marinate:

  1. Place the chicken pieces in the bowl. Mix well to brush the pieces on all sides.
  2. Cover the bowl with cooking film and let the chicken marinate in the refrigerator for at least 4 hours (or preferably overnight if you plan the day before).
  3. If you are leaving to marinate for less time, incise each thigh in 3 or 4 places. This will allow the marinade to adhere better to the chicken meat.

Cooking tandoori chicken in the oven:

  1. Preheat your oven to 200 ° C | 400 ° F.
  2. Take the chicken thighs, shake a little to remove the excess marinade.
  3. Place them on a rack that you will place on a baking sheet with a rim (or a gratin dish).
  4. Once the oven is hot, put the chicken to cook.
  5. Leave to brown for about 45 minutes, being careful to brush the chicken pieces two or three times with the rest of the marinade.

Cooking tandoori chicken in a pan:

  1. Shake the chicken pieces to remove excess marinade.
  2. Heat a large, heavy-bottomed pan (eg cast iron)
  3. Once the pan is hot, add a drizzle of oil and brown the chicken pieces on all sides over high heat.
  4. Then lower the heat and let them cook, turning them occasionally until they are cooked through. About 30 minutes.
To serve :
Serve hot with basmati rice and raita sauce or naan and salad. It is as you want! Enjoy your meal.


1. The chicken:
Use chicken thighs, thighs or drumsticks. Preferably not boneless; for the skin, it's up to you. I do not withdraw it.
2. The ghee:
It is the name of clarified butter in India (smen or samneh in Arabic).
3. Garam masala:
It is a mixture of spices that you can make yourself. It is a blend of cumin, coriander, cardamom, black pepper, cinnamon, cloves and nutmeg.
4. Food coloring:
This dye is optional. This is just to give the characteristic red color of the tandoori chicken served in restaurants. Here I put paprika (1 tablespoon), no coloring.
5. Three other side dishes for your tandoori chicken:
Biryanni with vegetables, raita sauce
Raita sauce, naan, salad
Potatoes, salad, raita sauce
6. Recipe source: Adapted from the book "Joy Of Cooking"
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