Tandoori: Authentic Recipes, Techniques, and Common Mistakes

When you think of tandoori, a style of Indian cooking that uses a clay oven called a tandoor to sear meats and bread at high heat. Also known as tandoor-cooked food, it’s what gives chicken its smoky char and roti its puff. This isn’t just about spice—it’s about heat, timing, and tradition. The tandoor, often fired with charcoal, reaches over 480°C, locking in moisture while giving food that unmistakable smoky crust. Without it, you’re just grilling. Tandoori food relies on yogurt-based marinades, spices like cumin and coriander, and a long soak to tenderize and flavor the meat from the inside out.

But here’s the thing: most people mess up the marinade. They use the wrong yogurt—thin, non-fat, or pasteurized. They add sugar to caramelize it, not realizing it burns in the tandoor. They marinate in metal bowls, which react with the yogurt and change the flavor. And they skip the overnight rest. Real tandoori chicken needs at least 12 hours, sometimes 24. The acid in the yogurt breaks down proteins gently, while spices like paprika and garam masala cling to the surface, creating that deep red color and rich taste. The same principles apply to tandoori paneer, fish, or even vegetables. It’s not a quick recipe. It’s a ritual. And if you’ve ever had tandoori food at a restaurant and wondered why yours at home doesn’t taste the same, it’s probably because you’re missing the slow, patient step before the fire.

What you’ll find in this collection isn’t just recipes. It’s the real talk behind what works and what doesn’t. You’ll learn why certain ingredients ruin your marinade, how to fix a soggy tandoori chicken, and why some spices should never be added too early. These posts come from years of testing, failing, and trying again—just like the home cooks in Mysore who’ve passed down these methods without ever writing them down. No fluff. No guesswork. Just what actually makes tandoori food taste like it came straight from a clay oven.