Tandoori chicken is a dish that was born out of desperation. After independence from the British in 1947, when the country was partitioned into India and Pakistan, many Punjabis left the Pakistani part of Punjab, drifting first into Indian Punjab, and then onwards to Delhi, the capital city of India.
Amongst these refugees was Kundan Lal Gujral, an extraordinary man with links to the restaurant business in Peshawar. He too left from what was to become Pakistan, and ended up sinking his roots in Delhi. It was here that he set up his tandoor (clay oven), and started doling out tandoori chicken and naan bread from a small, dilapidated restaurant he called Moti Mahal. Soon, the fame of his tandoori chicken spread, bringing with it waves of hungry customers from Delhi and elsewhere. In this way, the dish became an indelible part of Indian cuisine.
In this recipe, I offer two ways to cook it: in an oven or on a hot grill. It’ll be delicious either way. Serve it with roti (unleavened flatbread), thinly sliced rings of raw red onion, and a lemon or lime wedge for squeezing over the top.
Key Ingredients in Tandoori Chicken
How to Make Tandoori Chicken
Traditionally, a tandoori chicken marinade uses hung curd, but that can be fiddly and time-consuming. Try unsweetened, creamy Greek yogurt instead; although it might not be as thick as the original curd, it’ll work almost as well.
Storage and Make-Ahead Tips
The chicken can be marinated up to 2 days ahead, or marinated and frozen for up to 1 week. Thaw overnight in the refrigerator before cooking. Any leftovers can last up to three days in the fridge.
What to Serve with Tandoori Chicken
You may add thinly sliced rings of one raw red onion and lemon or lime quarters as a garnish. Tandoori chicken is traditionally eaten with roti.