Ghee-Brushed Tandoori Chicken with Mint Chutney

Why You’ll Love This Recipe

• Classic tandoori flavor at home with a simple yogurt–lemon–garam masala marinade.
• Flexible cooking: works in a hot oven, on a grill, or even in an air fryer.
• Charred edges, juicy interior, and a buttery ghee finish for restaurant-quality results.
• Comes with a quick, fresh mint chutney and simple onion–lemon garnish.

Grocery List

• Produce: Lemons, fresh ginger, garlic, red onion, fresh mint, fresh cilantro (coriander), green chili (optional)
• Dairy: Full-fat plain yogurt, ghee (or butter)
• Pantry: Bone-in chicken thighs/drumsticks, garam masala, Kashmiri chili powder (or paprika + cayenne), ground cumin, ground coriander, turmeric, dried fenugreek leaves (optional), neutral oil, honey or sugar, kosher salt, black pepper

Full Ingredients

For the Chicken and Marinade

• 2.5 lb (1.1 kg) bone-in chicken thighs and/or drumsticks, skin removed
• 1 cup (240 g) full-fat plain yogurt
• 3 tbsp fresh lemon juice
• 1.5 tbsp ginger-garlic paste (or 3 cloves garlic + 1-inch piece ginger, finely grated)
• 2 tsp Kashmiri chili powder (mild, for color) or 1.5 tsp sweet paprika + 1/2 tsp cayenne
• 2 tsp garam masala
• 2 tsp ground coriander
• 1.5 tsp ground cumin
• 1 tsp turmeric
• 2 tsp kosher salt (or 1 1/4 tsp fine sea salt)
• 1 tsp crushed dried fenugreek leaves (kasuri methi, optional but traditional)
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral oil (such as canola, avocado, or sunflower)
• 1 tsp honey or sugar

For Basting & Serving

• 2 tbsp ghee, melted (for brushing)
• 1 medium red onion, thinly sliced into rings
• Lemon wedges

Quick Mint Chutney

• 1 packed cup (25 g) fresh mint leaves
• 1/2 packed cup (15 g) fresh cilantro leaves and tender stems
• 1 small green chili (Thai, serrano, or jalapeño), seeded for milder heat
• 2 tbsp plain yogurt
• 1 tbsp fresh lemon juice
• 1/2 tsp sugar
• 1/4 tsp fine salt, plus more to taste
• 2–3 tbsp cold water, to thin

Step-by-Step Instructions

Step 1: Prep and score the chicken

Remove the skin from the chicken if present. Pat the pieces very dry with paper towels. Using a sharp knife, make 2–3 shallow diagonal slashes (about 1/2 inch deep) on the meatiest parts of each piece. This helps the marinade penetrate and ensures even cooking.

Step 2: Mix the tandoori marinade

In a large bowl, whisk the yogurt, lemon juice, ginger-garlic paste, Kashmiri chili powder, garam masala, ground coriander, ground cumin, turmeric, salt, dried fenugreek (if using), black pepper, neutral oil, and honey until smooth and evenly colored.

Step 3: Marinate the chicken

Add the chicken to the bowl and massage the marinade into every slash and surface. Cover tightly and refrigerate for at least 4 hours, ideally 8–24 hours. For best results, turn the chicken once midway through the marinating time. Remove from the fridge 20–30 minutes before cooking to take off the chill.

Step 4: Preheat and set up

For oven cooking, place a rack in the upper-middle position and heat to 450°F (232°C). Line a rimmed baking sheet with foil and set an oven-safe wire rack on top; lightly oil the rack.

For grilling, preheat a gas or charcoal grill to medium-high (about 425°F/220°C) with a two-zone setup: one side for direct heat and one for indirect. Clean and oil the grates well.

Meanwhile, make the mint chutney: blend the mint, cilantro, green chili, yogurt, lemon juice, sugar, salt, and 2 tbsp water until smooth and spoonable, adding the remaining water if needed. Chill until serving.

Step 5: Cook the chicken (oven or grill)

Oven method: Arrange the chicken on the prepared rack, letting excess marinade drip off so it doesn’t pool. Bake for 20 minutes, flip, then bake 10–15 minutes more, until the thickest piece reaches 165°F (74°C). Total oven time: 30–35 minutes.

Grill method: Place chicken over indirect heat, cover, and cook 16–20 minutes, turning halfway. Move to direct heat and sear 2–3 minutes per side to char. Cook until 165°F (74°C) at the thickest spot. Total grill time: 20–25 minutes.

Step 6: Char, brush with ghee, and rest

For extra char in the oven, broil on high for 2–4 minutes, watching closely. Immediately brush the hot chicken with melted ghee. Transfer to a platter and rest 5–10 minutes so juices redistribute.

Step 7: Plate and serve

Arrange the chicken with crisp red onion rings and plenty of lemon wedges. Serve the mint chutney on the side for dipping. Enjoy with warm naan or basmati rice if you like.

Pro Tips

• Kashmiri chili powder gives signature color with gentle heat; add a pinch of cayenne if you want it hotter.
• Don’t skip scoring—deeper flavor and faster, more even cooking.
• A wire rack promotes airflow so the chicken roasts instead of steaming.
• A quick broil or final grill sear creates those irresistible charred edges.
• Brush with ghee right at the end for glossy shine and buttery aroma.

Variations

• Skewered Boneless: Use 1.5 lb (680 g) boneless skinless thighs cut into 1.5-inch chunks. Marinate, then thread on skewers. Grill 10–12 minutes total or oven-broil, turning once.
• Tandoori Wings: Use 2 lb (900 g) chicken wings; bake at 425°F (218°C) for 35–40 minutes, flipping once, then broil to char.
• Air Fryer: 400°F (204°C) for 18–22 minutes, flipping at 10 minutes, until 165°F (74°C); finish with a brief 2-minute high-heat blast to char if your model allows.

Storage & Make-Ahead

Marinate chicken up to 24 hours ahead. Cooked tandoori chicken keeps 3–4 days refrigerated in an airtight container; reheat covered at 300°F (150°C) until warm, then briefly broil or sear to refresh the char. Freeze cooked chicken up to 2 months; thaw overnight in the fridge. Mint chutney is best fresh but will keep 2–3 days chilled.

Nutrition (per serving)

Approximate: 360 calories; 32 g protein; 22 g fat; 4 g carbohydrates; 780 mg sodium. Values will vary based on exact chicken cuts and how much marinade is discarded.