Tandoori Chicken is the dish that introduced the world to Indian cooking. That iconic deep red colour, the smoky char, the impossibly juicy meat — it's the first thing most people picture when they think of Indian food. Named after the tandoor (a cylindrical clay oven that reaches 400–500°C), this dish has been cooked in India for centuries and is now one of the most searched chicken recipes globally. The challenge at home has always been replicating the tandoor's extreme heat — but with the right technique, your oven grill, air fryer, or BBQ gets you 90% of the way there.
The secret is a two-stage marinade. The first marinade (lemon juice and salt) tenderises the chicken and allows the second marinade (yogurt + spice paste) to penetrate deep into the meat. Most home recipes skip the first stage and wonder why the flavour only sits on the surface. At Pick N Save, we stock Patak Tandoori Paste (312g retail and 2.3kg catering) and Patak Tandoori Marinade Paste (312g) — both are formulated specifically for tandoori cooking and contain the exact spice blend of Kashmiri chilli, cumin, coriander, ginger, garlic, and fenugreek that gives authentic colour and flavour. We also carry Shan Tandoori Masala (50g) for a dry spice approach. Our Harrow customers have been making tandoori chicken for every summer BBQ and Eid celebration since 1999 — this recipe reflects 25 years of what works best in UK home kitchens.
Take 1kg of bone-in chicken pieces — a mix of legs, thighs, and drumsticks works best. Bone-in is essential for tandoori: the bones conduct heat to the centre of the meat and release collagen that keeps everything juicy during high-heat cooking. Make 2–3 deep slashes (about 1cm deep) into the thickest part of each piece — this is critical for the marinade to penetrate beyond the surface. Rub the chicken with the juice of 1 lemon (Lemon Loose Yellow Big 3 pcs) and 1 teaspoon of salt. Set aside for 15 minutes. The acid in the lemon juice begins breaking down the surface proteins, creating a base layer that the yogurt marinade grips onto.
In a large bowl, combine 200g of thick natural yogurt (Desi Natural Yogurt 1kg — thick-set, not pouring), 4 tablespoons of Patak Tandoori Paste (Patak Tandoori Paste 312g) or Patak Tandoori Marinade Paste (312g), 1 tablespoon of sunflower oil (KTC Pure Sunflower Oil — prevents the yogurt from burning before the chicken chars), 1 teaspoon of Kashmiri chilli powder (TFS Kashmiri Mild Chilli Powder 100g — for deeper red colour), 1 teaspoon of garam masala (TFS Garam Masala 100g), ½ teaspoon of cumin powder (TFS Jeera Powder 100g), and 1 tablespoon of ginger garlic paste (Fudco Ginger Garlic Paste 300g). Mix into a thick, smooth, deep red paste.
Add the lemon-rubbed chicken to the marinade bowl. Use your hands to massage the marinade into every slash, every crevice, every surface. The chicken should be thickly and evenly coated — no bare patches. Cover the bowl tightly and refrigerate for a minimum of 1 hour. Overnight (8–12 hours) is ideal — the longer the marinade sits, the deeper the flavour penetrates and the more tender the meat becomes. The yogurt continues to tenderise overnight while the spices infuse.
Preheat your oven to 220°C (200°C fan) with a rack positioned in the upper third. Line a baking tray with foil (the marinade drips and creates a mess without foil). Place a wire rack on top of the tray — this elevates the chicken and allows air to circulate underneath, mimicking the hanging technique used in tandoor ovens. Lay the marinated chicken pieces on the rack. Bake for 20 minutes until the chicken is cooked through and the marinade is set. Then switch to the grill (broiler) setting on high for the final 3–5 minutes — watch closely. The grill produces the charred, blackened, blistered spots that define tandoori chicken. Turn the pieces once during grilling for even charring. The chicken is done when the juices run clear when pierced with a knife and the internal temperature reaches 75°C.
Preheat your air fryer to 200°C. Arrange the marinated chicken in a single layer — don't overlap. You may need to cook in 2 batches depending on your air fryer size. Cook for 18–20 minutes, flipping halfway at 10 minutes. Increase temperature to 220°C for the final 2 minutes for extra char. The air fryer produces the crispiest marinade crust because the circulating hot air dries the yogurt coating before charring it. The interior stays incredibly juicy.
Preheat your BBQ to medium-high heat (around 200–220°C). Oil the grill grates well with a folded kitchen towel dipped in oil — tandoori marinade sticks aggressively to ungreased grates. Place the chicken pieces bone-side down first (the bone acts as a heat shield, protecting the meat from direct flame). Cook for 7–8 minutes per side, turning 2–3 times for even cooking — about 25–30 minutes total. Move pieces to a cooler zone if flare-ups occur (the dripping marinade can catch fire — this is normal, just relocate the piece briefly). The BBQ produces the most authentic tandoori flavour because of the direct flame char and natural smokiness. Close the BBQ lid between turns to create an oven-like enclosed heat environment.
Remove the chicken from the heat and let it rest for 5 minutes on a plate — this allows the juices to redistribute. Do not skip the resting. Cutting immediately releases all the juices and leaves you with dry meat.
Squeeze fresh lemon juice generously over the hot chicken — the sizzle and aroma when the lemon hits the charred surface is one of the greatest smells in cooking. Sprinkle with Shan Chat Masala (Shan Chat Masala 100g) for a tangy kick. Serve on a platter with thinly sliced red onion rings (Red Onion Loose 500g) dressed with lemon juice, a pinch of salt, and a few drops of red food colouring (optional — this is how restaurants make the purple onion garnish). Add lemon wedges and a small bowl of green chutney (Sagar Coriander Chutney 200g) or mint raita on the side.
Tandoori Chicken is traditionally served as a starter or appetiser, followed by a main course curry like Butter Chicken, Chicken Korma, or Chicken Biryani. It also works as a main course with Garlic Naan, Raita, and a simple salad.
Every single ingredient for this recipe is available at picknsave.co.uk with home delivery across London and the UK, or click and collect from our store in Harrow. Here's your shopping list:
*RI = Reference Intake. Values are approximate and may vary based on ingredients.
