Chicken tandoori is a celebrated Indian dish with origins in the Punjab region, dating back to the late 1940s. Traditionally, the dish is prepared by marinating chicken in a mixture of yogurt, lemon juice, and a blend of spices such as cumin, coriander, turmeric, and the signature red chili powder that gives it a fiery hue. The marinated chicken is then cooked in a tandoor—a cylindrical clay oven—at high temperatures, resulting in meat that is charred on the outside yet succulent inside.

What sets chicken tandoori apart is its smoky aroma, bold flavors, and vibrant color, all achieved without heavy sauces. Its preparation method allows for a balance of spice and tenderness, making it both visually striking and irresistibly tasty. Whether served with naan, rice, or fresh salads, chicken tandoori remains a hallmark of Indian festive cuisine and culinary artistry.

This tandoori chicken recipe from Glebe Kitchen is considerably an easy, yet restaurant-quality dish that is highly versatile, offering cooking techniques for the oven, stovetop, air fryer, or grill, though it requires a long marination time of at least six hours. The flavor is authentic and robust, built upon a thick Greek yogurt marinade infused with a rich blend of spices like Kashmiri chili powder, garam masala, and the aromatic touch of kasuri methi. The result is incredibly tender, juicy chicken that is smoky (especially with the optional charcoal smoking step) and bursting with savory, aromatic, and spicy flavors. Since I don’t have a grill at home, I use the oven version of this recipe.