How to make Tandoori Chicken

Why cooks start here

Tandoori Chicken is cooked the way Punjab tandoor houses cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indian family cook actually puts it on the table.

Tandoori Chicken hails from the heart of Punjab, where the tandoor—a clay oven—imparts its signature smoky aroma to marinated meats. Traditionally, it is a dish that graces festive tables and family gatherings, offering a communal dining experience that emphasizes sharing and togetherness. This home version captures the essence of those tandoor houses, translating their robust flavors into a more accessible kitchen setting. Expect a vibrant medley of flavors as the yogurt tenderizes the chicken, while the tandoori masala and Kashmiri chili provide a fiery warmth. The mustard oil and ginger-garlic paste weave through each bite, delivering a rich, aromatic depth. Serve this dish with naan or a simple salad to balance its bold character.