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?
Our article will explain the different tastes of tandoori chicken so you know what to expect from your first bite. Whether you want to try it at home or at an Indian restaurant, keep reading to learn more about this spicy grilled treat.
A Brief History of Tandoori Chicken
While it may seem ubiquitous today tandoori chicken is a relatively recent addition to Indian cuisine. The dish traces its origins to the city of Peshawar, located in what is now northern Pakistan. In the 1930s a chef experimented with the idea of cooking chicken in a tandoor, a cylindrical clay oven used in South Asia.
The experiment was a smashing success. The chicken emerged tender and juicy, with a lovely charred exterior imparted by the searing heat of the tandoor. Before long, tandoori chicken had migrated east into India, where it became a staple of restaurant menus in cities like Delhi and Mumbai.
The dish gained international fame in the 1970s and 1980s through the opening of tandoori-focused restaurants across Europe, North America, and elsewhere. Today it ranks among the most popular Indian dishes worldwide, introducing newcomers to the unique flavors of South Asian cuisine.
The Elements That Define Tandoori Chicken’s Taste
So what makes tandoori chicken taste the way it does? While recipes can vary, several key factors shape the dish’s signature flavor profile:
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
Ginger and garlic that have been minced or pureed add a spicy kick and a lovely smell. They also aid in tenderizing the meat.
Chili Powder or Cayenne
The fiery ingredients in tandoori give it its signature red color and mild 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
Tandoori chicken has a unique flavor when these things are mixed together during marinating and high-heat cooking:
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The meat is juicy and tender from the yogurt marinade.
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Earthy, aromatic spices like cumin and coriander dominate the flavor.
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Hints of charred smokiness from grilling add complexity.
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Chili powder and fresh ginger provide a moderate spicy kick.
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Garlic contributes an aromatic pungency.
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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. Scroll down to the recipe card at the bottom of this post to print out the full recipe instructions and amounts of the ingredients.
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 because it is marinated in yogurt, and it tastes earthy because it has Indian spices, ginger, and garlic in it. 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. The blend of spices like cumin, coriander, paprika, and turmeric infuse the meat with earthy, warm, and slightly sweet undertones. The tanginess from yogurt and citrus adds a refreshing zing.
Is a tandoori sweet or spicy?
Tandoori Chicken is filled with aromatic flavors like spicy, smoky, and savory when cooked in the clay oven with green chilies. It’s then roasted to reach the right amount of softness.
What is the flavor of tandoori chicken?
To make them taste good and give them color, cayenne pepper, red chili powder, or Kashmiri red chili powder are mixed with 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.