Tandoori Chicken as served at Haldi Chowk 35 Indian Bistro in Middletown, New Jersey, as seen on Diners, Drive-Ins and Dives, Season 35.
Recipe courtesy of Haldi Chowk Indian Bistro

Tandoori Chicken

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  • Level: Intermediate
  • Total: 7 hr 10 min (includes marinating time)
  • Active: 25 min
  • Yield: 2 to 3 servings



  1. Pat dry the whole chicken, and then make slits on it.
  2. Whisk together the yogurt, oil, garlic ginger paste, chile powder, kasuri methi, cardamom if using, cumin, garam masala, turmeric, pepper, food coloring and salt in a bowl to make a smooth paste. Add the chicken and mix it well, making sure that the marinade is coating the chicken and rubbed into the slits.
  3. Cover the bowl and refrigerate 6 to 8 hours or overnight.
  4. Preheat a tandoor or grill to the highest heat for 20 to 30 minutes. Grill the chicken until tender, 15 to 20 minutes.
  5. Smoke the chicken: Put an iron skillet on the high heat, then add the tandoori chicken and immediately pour in the ghee or butter. It will begin to smoke immediately. Serve.