Tandoori Chicken Masala

The smoke. The char. The colour. The smell that fills the whole house.

There is a moment when tandoori chicken is done right — when you open the oven or lift the lid of the grill pan and that wave of smoky, spiced, deeply aromatic heat hits you — that is one of the great moments in Indian cooking. It is primal, it is beautiful, and it is exactly what Kardemome's Tandoori Chicken Masala No. 69 is built to create.

Twelve carefully selected whole spices, hand-roasted and ground fresh in small batches. A blend calibrated for bold heat, deep colour, and that unmistakable tandoori smokiness that makes this dish one of the most beloved in the world. Not a shortcut. Not a compromise. The real thing — made honest, made pure, made with love.

No artificial flavours. No artificial colours. No preservatives. Just fire, spice, and pure handcrafted intensity.

What's inside

A bold, fiery blend of Kashmiri red chilli, coriander, cumin, black pepper, cardamom, clove, cinnamon, dry ginger, turmeric, fenugreek, smoked paprika, and carom seeds — twelve whole spices individually roasted to unlock their full depth and colour before being ground together into one perfectly balanced, intensely aromatic blend.

The Kashmiri red chilli gives you that iconic deep red colour without overpowering heat. The carom seeds add a subtle earthiness that is the secret behind authentic tandoori flavour. Together all twelve spices create something that tastes like it came from a clay tandoor — because that is exactly what it was designed to replicate.

Tandoori Chicken — the authentic recipe

Serves 4 | Prep: 10 minutes | Marination: 4 hours minimum | Cook: 25 minutes

For the marinade:

• 1kg chicken — whole leg pieces or curry cut with bone (bone-in is non-negotiable for authentic tandoori)
• 5 tbsp thick hung curd — drain regular yoghurt through a muslin cloth for 2 hours for best results
• 3 tbsp Kardemome Tandoori Chicken Masala No. 69
• 1.5 tbsp ginger-garlic paste — freshly made if possible
• 1.5 tbsp lemon juice
• 2 tbsp mustard oil — this is the authentic choice and makes a significant difference to flavour
• 1 tsp salt

To finish:

• Butter or ghee for basting
• Chaat masala for dusting
• Lemon wedges, sliced raw onion, green chutney

Method:

1. Score the chicken deeply with a sharp knife — 3 to 4 cuts on each piece going all the way to the bone. This is not optional — it allows the marinade to penetrate the meat properly and gives you those beautiful charred ridges.
2. Mix all marinade ingredients into a smooth, thick paste. It should coat the back of a spoon — if it seems too thin, add a little more hung curd.
3. Coat the chicken thoroughly — work the marinade deep into every cut and under the skin wherever possible. Cover and refrigerate for a minimum of 4 hours. Overnight is significantly better. 8 hours gives you restaurant-level depth.
4. Remove from the fridge 30 minutes before cooking — bringing the chicken to room temperature ensures even cooking and better char.
5. Oven method: Preheat to the highest setting your oven allows — 240°C to 250°C. Place chicken on a wire rack over a baking tray so air circulates all around. Cook for 20 minutes, turn once, baste with butter or ghee, and cook for a further 8 to 10 minutes. Finish under the grill for 3 to 4 minutes for those essential char marks.
6. Grill pan method: Heat a heavy cast iron grill pan until it is smoking hot. Place chicken pieces in — do not move them for 4 minutes. Turn, baste with butter, cook for another 4 minutes. Repeat until cooked through with deep char marks on each side.
7. Remove from heat, dust immediately with a pinch of Kardemome Chaat Masala No. 09 while still hot. Rest for 3 minutes before serving.
8. Serve on a sizzling plate if you have one — sliced onion rings underneath, lemon wedges on the side, green chutney in a small bowl. The presentation is part of the experience.

Pro tip: Mustard oil is the single ingredient that separates good tandoori chicken from extraordinary tandoori chicken. It has a pungency and heat that no other oil replicates — use it raw in the marinade, never substitute with vegetable oil. The difference is immediately noticeable.

Pro tip 2: If your oven doesn't get hot enough for proper char, place a piece of natural charcoal directly on your cooktop flame until it glows red. Put the cooked chicken in a deep bowl, place the hot charcoal in a small steel bowl in the centre, pour a teaspoon of ghee over it — it will smoke immediately. Cover tightly for 2 minutes. This is the dhungar method and it adds genuine tandoor smokiness that no oven can replicate.

No tandoor? No problem.

• Air fryer: 200°C for 18 to 20 minutes, turning halfway. Surprisingly excellent results — crispy exterior, juicy inside
• BBQ grill: The closest result to a real tandoor. High heat, direct flame, baste generously with butter
• Tawa: Cast iron on maximum heat. Works beautifully for boneless pieces — press down gently for better contact and char

Beyond chicken — this masala is extraordinary with:

• Tandoori Prawns — marinate for just 20 minutes, cook on screaming hot grill pan for 3 minutes each side. One of the finest things you will ever eat
• Tandoori Paneer — same marinade, cook for 8 minutes total. Golden, smoky, spectacular
• Tandoori Cauliflower — whole head, scored deeply, marinated overnight, roasted at 240°C for 30 minutes. A vegetarian showstopper
• Tandoori Lamb Chops — marinate overnight, grill on high heat. Restaurant-quality in your own kitchen

Why Kardemome No. 69?

• 100% natural ingredients — twelve whole spices, individually hand-roasted
• No preservatives, no artificial colours, no artificial flavours
• Authentic tandoori spice profile with Kashmiri chilli and carom seeds
• Bold heat level — built for people who want real flavour, not a watered-down version
• Handcrafted in small batches
• Works for chicken, paneer, prawns, lamb, and vegetables
• That colour, that smokiness, that char — guaranteed every single time

Perfect for Weekend dinner parties where you want to genuinely impress, anyone who has ever eaten at a great North Indian restaurant and dreamed of recreating it at home, BBQ season, Eid and festive celebrations, gifting to anyone who loves bold Indian flavours, and every family that deserves a proper tandoori night at their own dining table.