Restaurant Style Tandoori Chicken with Phoran Premium Tandoori Masala
Deepa ShahShare
By Deepa Shah | Stone-ground spice expert & founder of Phoran Masala
Restaurant-Quality Tandoori Chicken at Home
Tandoori chicken — smoky, charred, deeply marinated, and impossibly juicy — is one of India's most iconic dishes. Traditionally cooked in a clay tandoor at 480°C, it seems impossible to replicate at home. But with the right marinade and technique, you can get remarkably close. The key is Phoran Premium Tandoori Masala — a blend built specifically for high-heat cooking.
The Marinade: Where the Magic Happens
Tandoori chicken gets its character from a two-stage marinade. The first stage — lemon juice and salt — tenderizes the meat and opens the surface for the second stage to penetrate. The second stage — yogurt and spices — is where the flavor lives. Yogurt acts as a tenderizer and helps the spices cling to the chicken during high-heat cooking. Kashmiri Red Chilli Powder gives the signature deep red color without excessive heat. Turmeric adds the golden undertone. And Phoran Tandoori Masala ties everything together with its blend of warming whole spices.
Ingredients (serves 4)
- 1 kg chicken, cut into pieces (or 8 drumsticks/thighs)
First Marinade:
- Juice of 1 lemon
- 1 tsp salt
- 1 tsp Phoran Kashmiri Red Chilli Powder
Second Marinade:
- 1 cup thick yogurt (hung curd preferred)
- 2 tbsp Phoran Tandoori Masala
- 1 tsp Phoran Kashmiri Red Chilli Powder
- 1 tsp Phoran Turmeric Powder
- 1 tbsp ginger-garlic paste
- 2 tbsp mustard oil (or any neutral oil)
- Salt to taste
Step-by-Step Method
Step 1: Score and First Marinade
Make deep cuts in the chicken pieces — 2–3 cuts per piece, right to the bone. This allows the marinade to penetrate deeply. Rub with lemon juice, salt, and Kashmiri chilli powder. Rest for 30 minutes.
Step 2: Second Marinade
Mix all second marinade ingredients into a smooth paste. Coat the chicken thoroughly, pushing the marinade into the cuts. Cover and refrigerate for a minimum of 4 hours — overnight is ideal. The longer it marinates, the more flavorful and tender the result.
Step 3: Oven Method
Preheat oven to 240°C (maximum). Place chicken on a wire rack over a baking tray. Roast for 20–25 minutes. Switch to grill/broil for the final 5 minutes to get the charred edges. Baste with butter or oil halfway through.
Step 4: Grill Method
Grill on high heat, turning every 4–5 minutes, for 20–25 minutes total. The char marks and smoky flavor from direct flame are closest to the authentic tandoor experience.
Step 5: The Smoky Finish (Optional but Recommended)
Place a small piece of charcoal directly on the flame until red hot. Place it in a small bowl in the center of the cooked chicken. Add a few drops of ghee — it will smoke immediately. Cover tightly for 2 minutes. This dhungar technique adds authentic tandoor smokiness.
Common Mistakes to Avoid
- Skipping the scoring: Without deep cuts, the marinade only coats the surface and the inside stays bland
- Short marination: 30 minutes is not enough — 4 hours minimum, overnight for best results
- Watery yogurt: Use thick hung curd or strain regular yogurt through a muslin cloth — watery yogurt makes the marinade slide off
- Low oven temperature: Tandoori chicken needs high heat to char properly — don't go below 220°C
Serving Suggestions
Serve with sliced onion rings, lemon wedges, mint chutney, and naan or roomali roti. A sprinkle of chaat masala over the finished chicken adds a tangy punch.
