Tandoori Chicken Marinade: How to Get It Right at Home

Tandoori chicken gets its name from the tandoor, a clay oven that runs extremely hot. Meat goes in on long skewers, chars at the edges and stays juicy inside. You do not need a tandoor to get close. You need the right marinade, enough time, and as much heat as your kitchen can give you.

What is in a tandoori marinade?

A classic tandoori marinade has three parts.

• Yoghurt. It tenderises the meat gently, helps the spices cling, and browns beautifully under high heat.
• Acid and salt. Lemon juice or vinegar and salt season the meat all the way through.
• Spice. Ginger, garlic, garam masala, cumin, coriander and Kashmiri chilli. Kashmiri chilli gives the famous red colour without too much heat.

Some cooks marinate twice: first with lemon, salt, ginger and garlic, then with the spiced yoghurt. It is worth the extra step.

How long to marinate tandoori chicken

At least 30 minutes, and ideally 4 hours to overnight in the fridge. Do not go much past 24 hours, or the yoghurt and acid start to make the surface mushy.

Which cut of chicken?

Thighs or drumsticks, on the bone or off. They have enough fat to stay juicy at high heat. Breast works, but cut it into large chunks and watch it closely.

Take the skin off and cut two or three deep slashes into each piece, right down to the bone. That lets the marinade in and helps the meat cook evenly.

How to cook it without a tandoor

• Barbecue. The closest thing at home. Heat it to high, cook the chicken over direct heat until charred, then move it to a cooler part to finish.
• Oven. Heat to 240°C or as hot as it goes. Put the chicken on a rack over a lined tray so the hot air reaches all sides. Roast for 20 to 25 minutes for thigh pieces, then finish under the grill for 3 to 4 minutes to char.
• Chargrill pan. Good for boneless pieces and skewers. Get it smoking hot first.

Cooked through means 75°C in the thickest part, or juices that run clear. Rest it for 5 minutes, then baste with a little melted butter just before serving.

A shortcut that does not taste like one

Gymkhana Classic Tandoori Marinade comes from the team behind Gymkhana, the two-Michelin-star Indian restaurant in London. Use one jar for about 500g of chicken, and add a few spoonfuls of thick yoghurt if you want a creamier coating.

Two more marinades to try

Gymkhana Green Tikka Marinade is the fresh, herby alternative. It is very good on prawns, fish and paneer.

Gymkhana Roasted Chilli and Garlic Marinade is the one in our lasooni chicken skewers: chicken thigh, spring onion and a hot barbecue.

What to serve with tandoori chicken

• A cucumber and mint raita, or plain yoghurt with mint and a pinch of cumin.
• Sliced red onion soaked in lemon juice with a little salt.
• Warm naan or steamed basmati rice.
• Lemon wedges and fresh coriander.

Leftovers make a very good tikka masala the next day. Simmer the chicken in Gymkhana Tikka Masala sauce for 10 minutes, or use the Butter Masala for butter chicken.

Read our guide to the Gymkhana range, or shop the full Gymkhana Fine Foods range and more sauces and marinades.