Spice up the dinnertime with my smoky and perfectly juicy tandoori chicken. Marinated in yogurt and cooked in the oven, it’s an easy, authentic recipe.
Tandoori chicken is a staple of Indian cuisine and one of the most popular dishes served in restaurants across the globe. But for those who have never tried it before, the question remains what does tandoori chicken taste like?
In this article, we’ll break down the unique flavors of tandoori chicken to give you an idea of what to expect from your first bite Whether you’re planning to visit your local Indian restaurant or try making it at home, read on to satisfy your curiosity about this fiery grilled delicacy
A Brief History of Tandoori Chicken
Even though it’s very common now, tandoori chicken is a fairly new addition to Indian food. The dish comes from the city of Peshawar, which is in the northern part of Pakistan. Back in the 1930s, a chef tried cooking chicken in a tandoor, which is a round clay oven used in South Asia.
The experiment was a smashing success. The chicken came out of the tandoor soft and juicy, with a beautiful charred outside from the intense heat. Before long, tandoori chicken had made its way to India, where it quickly became a popular dish in Delhi, Mumbai, and other cities.
In the 1970s and 1980s, tandoori restaurants opened all over Europe, North America, and other places, making the dish famous around the world. It is now one of the most popular Indian dishes in the world, introducing people to the unique tastes of South Asian food.
The Elements That Define Tandoori Chicken’s Taste
What makes tandoori chicken taste the way it does? While recipes can be different, there are a few main things that make the dish’s flavor stand out:
Yogurt
Tandoori chicken is nearly always marinated in yogurt prior to cooking. The yogurt tenderizes the meat and imparts a tangy, creamy undertone. Full-fat plain yogurt works best.
Spices
A host of aromatic spices like cumin, coriander, turmeric, cinnamon, and cayenne pepper lend warm, earthy flavors. Garam masala, a blend of common Indian spices, is also frequently used.
Ginger and Garlic
Minced or pureed ginger and garlic provide a spicy kick and fragrant aroma. They also aid in tenderizing the meat.
Chili Powder or Cayenne
These fiery ingredients give tandoori its signature red color and moderate heat. Go light if you don’t want too much spiciness.
Smoky Char
The high heat of the tandoor oven gives the chicken a lovely charred exterior, with a faint smoky flavor. Grilling or broiling at home mimics this effect.
Bone-In Chicken
Tandoori chicken is usually prepared bone-in for added moisture and flavor. Red meat or paneer cheese can also be used.
The Flavor Profile Summarized
When these elements come together through marination and high-heat cooking, tandoori chicken takes on a signature taste profile:
-
The meat is juicy and tender from the yogurt marinade.
-
Earthy, aromatic spices like cumin and coriander dominate the flavor.
-
Hints of charred smokiness from grilling add complexity.
-
Chili powder and fresh ginger provide a moderate spicy kick.
-
Garlic contributes an aromatic pungency.
-
The tang of yogurt balances out the other robust flavors.
In total, tandoori chicken offers a symphony of savory, earthy and tangy flavors with mild to moderate spiciness. The juicy tenderness of the meat underscores each bite. For many tandoori fans, this combination of tastes explains the dish’s irresistible, crave-able appeal.
Give Authentic Tandoori Chicken a Try
How to make tandoori chicken
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prepare the marinade. Add the yogurt to a mixing bowl. Add the spices, freshly minced ginger and garlic, and olive oil.
Step 2- Marinate. Pat dry the chicken pieces and put them in the marinade. Mix well to get the chicken completely coated. Let the chicken sit for at least 10 minutes.
Step 3- Assemble. Remove the chicken from the yogurt mixture and shake off the excess marinade. Place the chicken on the wire rack.
Step 4- Bake for 25 to 30 minutes or until the chicken is nicely charred and cooked through.
- Use even-sized chicken pieces to ensure even cooking. I suggest cooking the different cuts of chicken one at a time if you are using them.
- Don’t put too many chicken pieces on the baking rack at once. This will help all sides brown well.
- Check the internal temperature. As soon as the thickest part of the chicken registers 165F, take it out of the oven.
- It’s important to let the chicken rest so that the juices can redistribute and make the juiciest meat ever.
Tandoori chicken is juicy thanks to the yogurt marinade and earthy due to the Indian spices, ginger, and garlic. Cooked over high heat, the chicken is also naturally smoky. This is why I like to add smoked paprika to the marinade to make up for the smokiness that the traditional cooking method provides.
Authentic tandoori chicken recipe that tastes like it’s from a restaurant
Tandoori chicken is, in my opinion, the most popular and tasty Indian dish ever. It features chicken marinated in yogurt and spices. Traditionally, the chicken is then cooked in a tandoor, which is a clay oven. In my version, I oven-bake it, and it honestly tastes like something from a restaurant!.
- Chicken. For this recipe, I like to use chicken leg quarters because they are fatty, flavorful, and still have the bone in them. You can also use a mix of drumsticks and legs. If you want boneless chicken, opt for chicken thighs.
- Yogurt. Plain Greek yogurt or natural yogurt. Please do not use flavored yogurt.
- Lemon juice. If your yogurt is NOT too thick, you can add 1 teaspoon of lemon or lime juice.
- Ginger and garlic. Freshly minced. Ginger and garlic that are picked fresh give the chicken Asian flavors and make it taste great. Use fewer or more garlic cloves, depending on your preferences.
- Spices. Garam masala, cumin, cinnamon, ground coriander, turmeric, and smoked paprika are the spices I like to use in my tandoori chicken recipe. Even though you can change the spices in tandoori chicken, I suggest you never leave out the garam masala. It makes the dish taste and look like it came from India.
- Olive oil. For the marinade. You can use ghee or butter, but I think it gets too firm for my taste.
- Salt. To taste.
Indian Tandoori Chicken vs South African Tandoori Chicken
FAQ
How would you describe tandoori chicken?
Tandoori chicken that has been grilled is spicy, smoky, and savory, and the hot chilies give it just the right amount of heat. Roasted in a hot oven to a succulent tenderness. Tandoori Chicken is comfort food to me and has become one of my favorite dishes to….
Does tandoori chicken taste like?
What Does Tandoori Taste Like? Tandoori chicken delights the taste buds with its rich and complex flavor profile. Some of the spices used are cumin, coriander, paprika, and turmeric. They give the meat a warm, earthy, and slightly sweet flavor. The tanginess from yogurt and citrus adds a refreshing zing.
Is a tandoori sweet or spicy?
When cooked in a clay oven with green chilies, Tandoori Chicken smells great and tastes spicy, smoky, and savory. It’s then roasted to reach the right amount of softness.
What is the flavor of tandoori chicken?
They are seasoned and colored with cayenne pepper, red chili powder, or Kashmiri red chili powder as well as turmeric or food coloring. The marinated chicken is placed on skewers and cooked at high temperatures in a tandoor oven, which is heated with charcoal or wood, which adds to the smoky flavour.