Ingredients
First marinade
Second marinade
To finish
Method
- Rub the chicken with the first marinade and leave for 20 minutes.
- Mix the second marinade, coat the chicken well, and refrigerate for at least 4 hours or overnight.
- Heat the oven to its highest setting, 475 to 500°F (250 to 260°C), with a rack set over a tray. Or use a hot grill.
- Roast for 20 to 25 minutes, turning once, until charred at the edges and cooked through (165°F / 74°C).
- Baste with butter, rest 5 minutes and serve with onion, lemon and green chutney.
The spices that matter
Used for the rich red colour of tandoori dishes, rogan josh, butter chicken and many restaurant-style curries without making them very hot.
No kashmiri chilli? Sweet or smoked paprika is the easiest swap for colour. Byadgi chilli, from Karnataka, is similar.
The most common first spice in a tadka: crackle the seeds in hot oil or ghee before adding onions, dal or vegetables. Roasted and ground, it goes int…
No cumin? Caraway or shahi jeera are the closest whole-seed swaps. For ground cumin, use a little extra ground coriander with a pinch of chilli.
Ground coriander is the bulk of most curry bases, often used in larger quantities than any other spice. Whole seeds are roasted for sambar, rasam and…
No coriander seed? A mix of a little cumin and a pinch of fennel gives a similar warmth. Fresh coriander leaves are a different flavour and not a substitute.
Crushed between the palms and sprinkled on butter chicken, paneer makhani, dal makhani and naan dough at the end of cooking.
No dried fenugreek leaves? Dried celery leaves give a similar note. Fresh methi leaves can be used in larger amounts.
Nice to have
The blend to use
Tandoori masala: A brick-red blend made for marinades; the colour comes from Kashmiri chilli rather than heat.
Salt, oil or ghee, onions, ginger, garlic and fresh herbs are assumed. See how to make a tadka for the order to add whole spices.
Dishes with similar spices
Frequently asked questions
How long does tandoori chicken take to make?
About 15 minutes to prepare and 30 minutes to cook (plus soaking or marinating time where noted).
What spices are in tandoori chicken?
The essentials are kashmiri chilli, cumin, coriander seed, dried fenugreek leaves. Nice to have: dry ginger, dry mango powder.
Tips from travellers
Use Tandoori chicken differently at home? Share your tip. The first good one goes right here.