Tandoori chicken

Taste and texture

Tandoori chicken is marinated in yogurt and spices, then cooked in a tandoor. This cylindrical oven holds skewered ingredients vertically in intense heat. The seasoning cooks onto the chicken's surface, unlike a curry in which chicken simmers in a spiced liquid or sauce.

Large bone-in pieces such as drumsticks and thighs are used, as are halves or whole birds. Swasthi's recipe mainly describes skinless, bone-in cuts. Slashes in thicker flesh give the seasoning additional surfaces to coat.

Yogurt forms the marinade base. Runny yogurt can slide off, so some recipes use strained hung curd or thick yogurt. Ground ginger and garlic combine with garam masala, cumin and coriander to make a paste that clings to the chicken rather than a thin broth.

The order of marinating also varies. Roopa Gulati first coats chicken with lemon juice, paprika and chopped red onion, then adds the yogurt mixture. Swasthi combines yogurt, spices and lemon juice before marinating. Both roast chicken coated in an aromatic yogurt mixture.

Colour depends on the chillies and mixture. Kashmiri chilli powder can supply red colour, while other recipes use paprika; turmeric adds a yellow tint. A deep red appearance alone does not establish intense heat, which depends on the type and quantity of chilli.

Recipes for kitchens without a tandoor use an oven or grill. Gulati cooks the chicken on a rack, brushing it with oil; Swasthi roasts it and finishes under a broiler for surface colour. These methods reproduce the spiced marinade, though heat exposure and smoke differ from tandoor cooking.

As moisture leaves the marinade, the surface concentrates flavour and roasted aroma, while the interior retains the grain of the chicken. It has a seasoned outer layer and tender flesh rather than the thick crunch of battered fried chicken. Edges and slashes may develop darker roasting marks.

Ginger and garlic combine with cumin, coriander and garam masala. Yogurt and lemon bring a slight tang distinct from a sweet glaze. Recipes using kasuri methi, dried fenugreek leaves, add a dried-herb fragrance.

The cut affects how it is eaten. Drumsticks and thighs require separating meat around the bone, while breast preparations offer larger pieces with a more uniform grain. Bone-in portions include both meat and bone, so their piece count cannot be treated as equivalent to boneless skewers.

Chicken tikka also grills yogurt-and-spice-marinated chicken, but generally uses smaller boneless pieces. Tandoori chicken centres on dividing larger portions from the bone; tikka is easier to pick up in small boneless bites. Both relate to tandoor cooking, with different cuts and serving shapes.

Lemon and mint or coriander chutney add acidity and herbs. Swasthi also suggests raw onion and cucumber raita: onion is crunchy and sharp, while the yogurt-based raita is cool and soft. Naan or rice makes a meal in which mild accompaniments carry the chicken's seasoning.

How to order it in Korea

1. Look for “tandoori chicken” on the menu, then check whether it comes as large pieces such as legs and breasts or as a whole bird.
2. There are hot and mild versions, so ask about the spice level and decide whether to add naan, which it is often served with.