Tandoori Chicken: How to Get It Right Every Time

When you think of tandoori chicken, a vibrant, smoky-spiced grilled chicken dish rooted in North Indian tandoor cooking traditions. Also known as Indian grilled chicken, it's one of the most popular dishes worldwide—not because it's fancy, but because it's simple when done right. The magic isn’t in the spice mix alone. It’s in the marinade, a mixture of yogurt, spices, and time that tenderizes and flavors the chicken from the inside out. Skip the yogurt, use metal bowls, or rush the process, and you’re not making tandoori chicken—you’re making overcooked chicken with red dye.

The real secret? yogurt, the base that pulls everything together, not just as a marinade but as a natural tenderizer that works slowly and gently. Most people use store-bought yogurt with thickeners, but traditional recipes rely on full-fat, unsweetened, strained yogurt. It clings to the chicken, seals in moisture, and lets the spices like cumin, coriander, and Kashmiri red chili powder sink deep. And don’t forget the acid—lemon juice or vinegar isn’t optional. It helps break down proteins so the chicken stays juicy under high heat. Too much oil? It’ll smoke and char before the chicken cooks through. Sugar? It burns fast in a tandoor or under a broiler. These aren’t just tips—they’re rules.

People ask why their tandoori chicken turns out dry or bland. Nine times out of ten, it’s because they didn’t let it sit long enough. Overnight is ideal. If you’re in a hurry, four hours minimum. The chicken needs time to absorb, not just coat. And the bowl? Always use glass, ceramic, or plastic. Metal reacts with the yogurt and changes the flavor—sometimes in a bad way. You don’t need a clay tandoor to get the smoky char. A broiler, grill, or even a cast iron skillet on high heat will do. Just don’t skip the final step: letting it rest for ten minutes after cooking. That’s when the juices redistribute, and the flavors settle.

Below, you’ll find real fixes for real mistakes. No fluff. No theory. Just what works: how to fix a too-sour marinade, why your chicken sticks to the pan, what spices actually matter, and how to avoid the #1 error most home cooks make. Whether you’re new to Indian grilling or you’ve tried it before and walked away disappointed, these posts give you the exact steps to get it right—every time.