Easy Authentic Tandoori Chicken

Easy Authentic Tandoori Chicken

I frequented an authentic Indian curry restaurant to perfect this recipe.
Just marinate the chicken overnight and cook the next day.


Chicken (thigh, breast or wing)
2 - 3 pieces
● Soup stock cube
2 teaspoons
● Coarsely ground black pepper
as needed
150 g
1 clove
1 piece
2 tablespoons
Curry powder
1 1/2 tablespoons
Soy sauce
1 tablespoon
Olive oil
1 tablespoon
Lemon juice
1/2 tablespoon
1/2 tablespoon
Chili powder
1/2 ~ 1 teaspoon
Paprika powder (optional)
1 teaspoon
Garam masalan (optional)
1 teaspoon


1. Prepare the chicken (see Helpful Hints), and rub with ● ingredients.
2. Put all ingredients on the list from yogurt down into a zip bag. Then add chicken and marinate for more than half day.
3. If using thigh or breast meat, shake off excess sauce and cook on the frying pan with a little oil
4. Or you could bake in oven at 200℃ for 20 minutes.
5. If grilling thigh meat, grill over a sheet of aluminium foil.
6. Serve the chicken as tandoori chicken, and use the leftovers in Indian curry the next night. If using in curry, cut the chicken into bite sizes before marinating so that it absorbs the flavors well.
7. Indian curry (Recipe ID: 596418) Naan bread (Recipe ID: 659053)

Story Behind this Recipe

I finally succeeded in recreating the taste of tandoori chicken from an Indian curry shop, after many attempts.