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🍗 Tandoori Chicken – The Quintessential Indian Grilled Delight | Madhu's Culinary Collection
Tandoori chicken leg with green chutney, onions, and lime on plate

Discover the Rich Flavours of Authentic Punjabi Tandoori Chicken and Spicy Indian Grilled Delights

📝 Introduction

Authentic tandoori chicken is the soul of Indian grilled delicacies, filling the evening air with its irresistible smoky aroma and vibrant red hue. This quintessential Punjabi tandoori chicken recipe marries bold aromatic spices like garam masala, cumin, and red chilli powder, creating a fiery explosion of flavours that dance on your palate. Rooted deeply in the Mughal era, tandoori chicken carries centuries of royal kitchen heritage blended seamlessly with popular Indian street food chicken culture.

The art of marinating chicken in yoghurt and a blend of traditional spices, then cooking it in a clay tandoor oven, imparts a tender, juicy texture paired with a smoky, charred finish — hallmark features of Indian barbecue chicken. This timeless dish is a celebration of India’s rich culinary history, combining age-old tandoori chicken cooking methods with modern flair. Whether enjoyed as a street food favourite or a centrepiece of a royal feast, spicy grilled chicken like this remains a beloved classic, cherished across the country and beyond.

From the fiery heat of red chilli to the subtle warmth of cardamom, every ingredient in this traditional tandoori chicken recipe tells a story of passion, heritage, and culinary excellence. Experience the perfect balance of heat, aroma, and tenderness with Madhu Savara’s signature rendition of this iconic Indian grilled chicken masterpiece.

.As chef Ranveer Brar once said,

“Khaana sirf pet bharne ke liye nahi hota, khaana yaadein banata hai.”
This recipe promises to do just that—evoke memories, create new ones, and make your home kitchen feel like a roadside dhaba and a fine-dine restaurant at once.

Servings

👨‍👩‍👧‍👦 Servings Serves 3–4 persons

Preparation Time:

• Preparation: 15 minutes

Cooking Time:

Marination: Minimum 4 hours (overnight ideal) • Grilling: 25–30 minutes • Total Time: ~5 hours including marination

Calories

270

Ingredients

Marination:

  • 500 grams chicken (bone-in leg or thigh pieces preferred)
  • 1 cup thick curd (hung curd for best results)
  • 1 tbsp ginger-garlic paste
  • 1 tsp Kashmiri red chilli powder (for vibrant colour)
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • 1 tbsp lemon juice
  • 1 tbsp mustard oil
  • Salt to taste

For Garnish:

  • Fresh coriander leaves
  • Onion rings
  • Lemon wedges

Equipment Needed

  • Mixing bowl
  • Skewers (metal or soaked bamboo)
  • Grill pan, OTG, or convection oven
  • Basting brush
  • Wire rack or grill tray

Nutrition Information

  • Calories: 320 kcal
  • Protein: 27g
  • Carbohydrates: 6g
  • Fat: 20g

(Values may vary based on chicken cut and quantity of oil used.)

Step by Step Instructions

  1. The Chicken: Wash and pat-dry the chicken. Score deep cuts into the flesh for better marination.
  2. Make the Marinade: In a large bowl, mix curd, all the dry spices, mustard oil, ginger-garlic paste, and lemon juice into a uniform paste.
  3. Marinate: Coat the chicken thoroughly. Cover and refrigerate for at least 4 hours. Overnight marination develops richer flavours.
  4. Preheat Oven/Grill: Heat to 220°C (430°F). Prepare skewers if using.
  5. Grill: Place chicken on a rack or pan. Grill for 25–30 minutes, turning halfway and basting with remaining marinade or oil.
  6. Finish & Rest: Once charred and cooked, rest for 5 minutes before plating. Garnish with coriander, onion rings, and lemon wedges.

Tips and Variations

💡 Tips & Variations

  • For vegetarian guests, replace chicken with paneer or mushrooms—same marinade, same magic.
  • Use hung curd and mustard oil—never skip these if you want that signature dhaba-style taste.
  • Add a pinch of chaat masala just before serving for a tangy lift.
  • For smoky flavour without charcoal, use smoked paprika sparingly.

🖼️ Plating & Presentation

Serve on a wooden or matte black platter, with onion rings spiralled like petals, mint chutney in a brass bowl, and lemon halves lightly grilled. A light brush of ghee on the final dish adds a glossy finish and aroma. Sprinkle microgreens or edible flowers if going gourmet.

Allergen Information

Tandoori Chicken is generally safe for most people, but it can contain several common allergens depending on the recipe. Here’s a list of potential allergens to watch out for:

⚠️ Common Allergens in Tandoori Chicken

  1. Dairy

    • Source: Yoghurt (used in marinade)

    • Allergy Risk: Milk allergy or lactose intolerance

  2. Mustard

    • Source: Mustard oil or mustard seeds (sometimes used in traditional recipes)

    • Allergy Risk: Mustard allergy

  3. Spices

    • Source: Chilli powder, garam masala, turmeric, etc.

    • Allergy Risk: Rare, but some people have spice allergies or sensitivities

  4. Citrus

    • Source: Lemon juice (used in marinade)

    • Allergy Risk: Citrus sensitivity (rare)

  5. Food Colourings (especially in restaurant versions)

    • Source: Synthetic red/orange food colour

    • Allergy Risk: Can cause reactions in sensitive individuals (e.g., tartrazine allergy)

  6. Nuts (occasionally used in some fusion or Mughlai variations)

    • Source: Cashew paste or almond powder

    • Allergy Risk: Nut allergies

  7. Gluten (very rare)

    • Source: If wheat flour is added to thicken the marinade or as a coating

    • Allergy Risk: Gluten intolerance or celiac disease

If you’re allergic or sensitive to any of these, it’s best to check ingredients carefully or prepare tandoori chicken at home with controlled ingredients.

Other Essentials
Disclaimer

Important Notice: Read Before Proceeding

The recipes, preparation methods, nutritional details, and related content published on Madhu Savara’s website, social media, and associated platforms are intended solely for general informational and educational purposes. While every effort has been made to ensure accuracy and reliability, we make no guarantees regarding the results, safety, or accuracy of any recipe presented here.

We are not licensed nutritionists, dieticians, or medical professionals. The nutritional values provided are estimates only, calculated using third-party tools, and should not be used for medical diagnosis, dietary treatment, or allergy management. If you have any medical conditions, dietary restrictions, or food allergies, please consult your doctor or certified dietitian before attempting any recipe.

Cooking inherently involves sharp tools, high heat, and the risk of injury or fire. You assume full responsibility for your kitchen practices. Madhu Savara, the website, and all contributors shall not be held liable for any damage, injury, loss, or adverse outcome resulting directly or indirectly from the preparation, consumption, or interpretation of any content herein.

By using this website and attempting any recipe, you agree to hold harmless and indemnify Madhu Savara and her team from any liability, legal claim, or damages arising from the use of this content. You are encouraged to exercise independent judgment and take full responsibility for your health, kitchen safety, and actions.

👨‍🍳 Chef’s Insight (Inspired by Ranveer Brar)

“Marination isn’t just mixing spices—it’s your conversation with the chicken. Let the flavours sink in. Don’t rush the silence between the steps—because that’s where the magic rests.”

A drizzle of ghee over hot coal for that dhungar (smoky) finish can transform your dish into a dining memory. Just 5 minutes of this smoke infusion—your guests will ask which restaurant you ordered from.

 

🖼️ Plating & Presentation

Serve on a wooden or matte black platter, with onion rings spiralled like petals, mint chutney in a brass bowl, and lemon halves lightly grilled. A light brush of ghee on the final dish adds a glossy finish and aroma. Sprinkle microgreens or edible flowers if going gourmet.

🍛 Serving Suggestions

Tandoori Chicken pairs exceptionally well with mint chutney, roomali roti, or butter naan. As a starter, serve it alongside lightly pickled onions and a glass of chaas or a refreshing nimbu soda.

🧊 Storage Instructions

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or on a skillet to retain moisture. Avoid microwave reheating to preserve texture.

📣 Call to Action

Try this delicious Tandoori Chicken at home and let us know your feedback in the comments below! Don’t forget to share with your friends.

📜 Disclaimer & Tribute

This recipe is intended for informational and culinary inspiration purposes only. Nutritional values are approximate and may vary depending on ingredients and preparation methods. Readers are advised to adapt the recipe based on individual dietary needs and consult a medical professional for any health-related guidance.

Some of the storytelling lines and narrative flavour in this blog are inspired as a humble tribute to the culinary storytelling style of Chef Ranveer Brar, whose passion for food and words has influenced countless home cooks and food lovers.

This content is independently created, and Chef Ranveer Brar bears no responsibility for the views, recipes, or expressions shared herein. The blog maintains full content originality and adheres to all authenticity and copyright standards.
No copyright infringement is intended