This Tandoori Chicken recipe is the ultimate fakeaway recipe that can be made in the oven, under the grill or on a barbecue too.
My Chicken Kebab recipe has been the most popular on my site for the past 12 years, and I really wanted to come up with a tandoori version that was just as easy and delicious, and would work for the air fryer, oven, grill or BBQ.
Here is my adapted Tandoori Chicken version!
Make a simple marinade and cook on skewers for 20 minutes and you’re done. OR learn how to make this with larger cuts of chicken, such as legs or full breasts if you’d prefer it that way.
Serve with rice, flatbreads, naans or any choice of side dishes.
Why you’ll love this Tandoori Chicken recipe
Cheaper than a takeaway
Quick and super easy method
Mouthwateringly delicious!
What is Tandoori Chicken?
This traditional Indian dish, which originated in the Punjab, has been popularised in the UK and around the world for its depth of flavour and spice, the meat having been tenderised with a yoghurt marinade and then cooked in a tandoor oven that scorches the edges for a blackened, chargrilled flavour.
Sadly, I don’t own a tandoor oven (shame!), instead I’ve created my own simplified version that’s been designed for speed and convenience (but still totally delicious).
It’s not uncommon for authentic Tandoori Chicken to be marinated for many hours, even overnight, so give that a go if you have time.
If you would like a more authentic, in depth recipe, try Swasthi’s Recipes Tandoori Chicken.
Tandoori Chicken Ingredients Notes
- Chicken – You can make this with diced chicken breast on skewers OR you can also make it with skinless legs or breasts (see info below)
- Spices – This is a mixture of ground coriander, ground cumin, paprika, turmeric, ground cinnamon, ground ginger, garlic granules and optional chilli powder
- Red food colouring – This is optional but adds a fantastic takeaway redness if you’re cooking for guests. How much you need will depend on which brand you have, so add a little at a time. Gel food colouring is better if you have it, you’ll only need a tiny amount.
- Marinade – This is made up of natural yoghurt, tomato puree and the juice of a lemon
WhicH Chicken?
Here I’ve used diced chicken breast cooked on skewers, however, feel free to use full chicken breasts OR skinless chicken legs which is traditional for tandoori chicken.
Scoring them a few times deeply, as shown in the image below, helps the tandoori spices to penetrate the meat and fully flavour it.
How to make Tandoori Chicken
1. Make the marinade by mixing the spices and yoghurt mix in a bowl, then add your chicken chunks and coat well.
2. Thread the chicken onto the skewers and place inside the air fryer tray. Cook as per the recipe below.
Other cooking options
BBQ – Fire up the barbecue and cook them over the fire (or gas 
)
Grill – Heat up a hot grill on rainy days (or broiler if you’re not in the UK)
Oven – Place on a baking tray at 180C.
NB. Whichever way you choose to cook these, each method takes about the same amount of time to cook through – approximately 20 – 25 minutes – but make sure there’s no pink meat in the middle before serving and cook for longer if needed.
Leftovers
In the fridge These are delicious cold for a picnic or in a salad the following day.
In the freezer If you want to freeze them for another day, they are best frozen uncooked. However, if you have cooked leftovers, it’s fine too, but they may be a little dry once they’ve been defrosted. Reheat them thoroughly.
Top tipS
Skewers
You can use bamboo skewers but be sure to soak them in water for at least an hour before using them or they could burn.
I sometimes like to use a set of metal skewers from Amazon like these ones: Kitchen Craft Metal Skewers. They are reusable, so money saving long term and also won’t get burned on the BBQ.
What to serve with Tandoori Chicken
- Rice – I use a pouch of microwave rice if I’m in a mega rush during the week
- Raita – I cheat and mix natural yoghurt with some mint sauce and a little water for an easy dip. I add cucumber cubes for extra veg
- Naan breads – Serve in a naan bread or wrap as a delicious alternative sandwich
More kebab style recipes…
Family Dinner Ideas
Sticky Halloumi Kebabs {with Sweet Chilli Dip}
Under 30 minutes
Easy Lamb Koftas {with Tzatziki}
Under 30 minutes
Easy Paneer Tikka {For Grill, Oven or BBQ}
Under 30 minutes
Chicken Kebab Recipe – For Grill, Oven or BBQ
FAQs
This is only spicy if you choose to add the chilli powder, which is an optional extra. I would say if you like a bit of heat, definitely add it, but if you’re cooking for young children, leave it out.
Traditionally tandoori chicken is left to marinate as it helps to tenderise the meat, so if you have time to leave it even for a little while, then do (2 hours would be ideal).
That said, I rarely have time, especially if it’s during the week, so don’t worry if you can’t.
Yes. Actually making up the skewers and leaving to marinate in the fridge the day before would make these even tastier, as well as save you time on the day of cooking.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Tandoori Chicken {Air Fryer, Grill, Oven & BBQ}
Ingredients
- 650 g Chicken breast Approx x4 breasts | Diced
For the spice mix:
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 2 tsp Paprika
- 1/2 tsp Turmeric
- 1/2 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1 tsp Garlic granules
- 1/2 tsp Chilli powder Optional
- 1.5 tsp Salt
- 1/2 tsp Freshly ground black pepper
- Red food colouring See notes
To marinate:
- 1 Lemon Juice only
- 1 tbsp Tomato puree
- 50 g Natural yoghurt
Instructions
-
Make the marinade by mixing the spices and yoghurt mix in a bowl, then add your chicken chunks and coat well.
-
Leave to marinate covered in the fridge until it’s time to cook (see notes).
-
Thread the chicken chunks onto your skewers.
To cook {AIR FRYER, GRILL, OVEN, BBQ}:
-
Cook at 180C for about 20 – 25 minutes until cooked through.
Notes
Marinating: Traditionally tandoori chicken is left to marinate as it helps to tenderise the meat, so if you have time to leave it even for a little while, then do (2 hours would be ideal). That said, don’t worry if you can’t, just cook immediately
Skewers: You can use bamboo skewers but be sure to soak them in water for at least an hour before using them or they could burn or use metal skewers.
Nutrition
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