Tandoori chicken is a beloved Indian classic.
It is smoky, tangy, and full of spices.
You do not need a clay tandoor to make it.
With the right marinade and a few cooking tricks you can make an authentic-tasting tandoori chicken in an oven, on a stovetop pan, in an air fryer, or even on a grill at home.
This guide uses simple English and short sentences.
It explains step-by-step marination, cooking options, safety, and serving tips for Indian kitchens.

Keywords: tandoori chicken at home, tandoori chicken without tandoor, smoky tandoori chicken recipe, oven tandoori chicken, coal smoke method, hung curd marinade, Indian weeknight dinner.

The idea in one line

Tandoori chicken gets its taste from a thick spiced-yogurt marinade, high heat cooking, and a little smoke for that tandoor note.
If you replicate those three things, you get great results at home. The Guardian+1

Ingredients (serves 4)

• 1 kg chicken pieces (bone-in thighs and drumsticks are ideal)
• 200–250 g thick yogurt or hung curd
• 2 tbsp ginger-garlic paste
• 2 tbsp lemon juice or amchur (dry mango) powder
• 2 tsp Kashmiri red chilli or mild paprika for colour (optional)
• 1–2 tsp red chilli powder to taste
• 2 tsp coriander powder, 1 tsp cumin powder
• 1 tsp garam masala
• 1–2 tbsp gram flour (besan) or cornstarch to help bind marinade
• 1–2 tbsp mustard oil or vegetable oil
• 1 tsp kasuri methi (crumbled)
• Salt to taste
• Fresh coriander and lemon wedges to serve

Cut slits in the chicken so the marinade can penetrate. Pat chicken dry before marinating.

Make a great marinade (the foundation)

Use thick yogurt or hung curd as the base.
Thicker yogurt clings to the chicken and forms a crust when cooked. Many home recipes and chefs recommend hung curd or Greek-style yogurt for the best texture. Swasthi’s Recipes

Whisk yogurt until smooth. Add all spices, ginger-garlic paste, lemon juice, oil, and besan. Mix well. The besan helps the marinade stick and gives a light crust on high heat. Add a pinch of sugar if you like a rounded flavour. Rub this paste over the chicken and into the slits. Cover and chill.

Marinate at least 2 hours for small pieces. For deep flavour marinate 4 to 8 hours. Overnight is okay but avoid much longer than 12 hours for best texture. Many expert recipes use a two-stage marination for deeper flavour penetration. The Guardian+1

Also Read Irresistible Paneer Tikka: Step-by-Step Guide to Perfect Grill-Style Paneer at Home 🍢🧀

Add smoky flavour — easy home methods

If you want that tandoor smoke, try one of these home methods.

1. Coal smoke (dhungar) method: Heat a small piece of charcoal until red hot. Place it in a metal spoon or small bowl. Put the bowl on top of the cooked chicken in a deeper pan. Drip a little ghee or oil on the coal and immediately cover the pan. Let smoke infuse for 1–2 minutes. Remove coal and serve. This gives an instant smoky aroma. Use caution and do this in a ventilated area. YouTube
2. Smoked paprika or liquid smoke: Add a small pinch of smoked paprika to the marinade, or very sparingly use liquid smoke. These are simpler and safe if you cannot use hot coal.
3. Grill/char finish: After oven roasting, finish pieces directly on a hot grill or gas flame for quick charring. This lends a tandoor-like crust.

All three approaches give the smoky note that defines tandoori dishes.

Cooking methods — choose what you have

Oven / Grill (best for even cooking)

Preheat oven to 220–230°C (430–450°F). Place the marinated chicken on a rack over a tray. Roast for 20–30 minutes depending on piece size. Turn once and baste with butter or oil halfway. Finish under a hot broil for a minute or two to get charred edges. Many chefs use high heat and a short roast to mimic the tandoor finish. The Guardian+1

Stovetop – heavy tawa or cast iron

Heat a heavy tawa or cast-iron skillet. Add a little oil or butter. Cook chicken pieces on medium-high heat, turning to brown all sides. Cover briefly to cook through. For smoke, use the coal method inside a larger pan. This is good if you do not have an oven. RuchisKitchen

Air fryer

Preheat to 200°C. Place pieces in the basket in a single layer. Cook 12–18 minutes, turning midway. Air fryers give a crisp outer layer with less oil and work very well for tandoori-style cooking.

Outdoor grill or barbecue

Char the chicken over hot coals or gas for real grill flavour. Use indirect heat first, then finish over direct flames to char.

Food safety — cook to the right temperature

Chicken must be cooked safely. Use a food thermometer to check the thickest part of the meat. The safe minimum internal temperature for poultry is 74–75°C (165°F). Doing this kills harmful bacteria and ensures tender, safe meat. Indian food safety guidance and international sources all stress this temperature as the safety benchmark. FSSAI+1

Do not rely only on colour or juice clarity. Rest the cooked chicken for 5–10 minutes before serving. Resting redistributes juices and keeps meat moist.

Tips for perfect texture and colour

• Use bone-in dark meat like thighs for juicier results.
• Dry the chicken pieces slightly before marination so the marinade sticks better.
• Avoid over-marinating in very acidic mixes (lemon or vinegar) for more than 12 hours. Too much acid can make the texture mealy. The Guardian
• Roast at high heat to get a crust while keeping the interior moist.
• Baste with butter, ghee, or oil during cooking to improve colour and flavour.

Serving suggestions — Indian style

Serve tandoori chicken with lemon wedges, sliced onions, and fresh coriander.
A cool green chutney (mint-coriander-yogurt) is classic with tandoori dishes.
Add naan, roomali roti, or steamed basmati rice for a full meal. A simple salad or raita balances the heat.

Variations you can try

• Hariyali tandoori chicken: Add spinach, mint and coriander to the marinade for a green version.
• Malai tandoori: Use cream, cashew paste or malai in the marinade for a rich, mild flavour.
• Achari tandoori: Add pickling spices like fennel, mustard and nigella for tangy notes.
• Spiced butter tandoori: Blend softened butter with garlic and spices and baste during roasting.

Storage and reheating

Cooked tandoori chicken keeps 2 days in the refrigerator in an airtight container.
Reheat gently in an oven or on tawa to preserve texture. Avoid microwaving at high power because it can dry the meat. Reheat to at least 74°C (165°F) internal temperature before serving.

Marinated but uncooked chicken can be kept in the fridge for up to 24 hours. Discard if the texture or smell becomes off.

Common mistakes and how to avoid them

• Overcooking: Makes the chicken dry. Protect moisture by using bone-in pieces and not over-roasting.
• Watery marinade: Thin yogurt causes dripping and poor crust. Use hung curd or thick yogurt.
• No char or smokiness: Finish on direct heat or use the coal smoke method for authentic notes.
• Ignoring safety: Always check internal temperature, especially with bone-in pieces. FSSAI+1

FAQs — quick answers for Indian cooks

Final note

Making tandoori chicken without a tandoor is practical and rewarding.
With a thick hung-curd marinade, high-heat cooking, and a quick smoke finish you can create authentic flavours in a home kitchen.
Follow food-safety steps, roast at the right temperature, and rest the meat before serving.