Pollo Tandoori Masala: Smoky Charred Indian Chicken Dinner Count: 60 2026

Pollo tandoori masala is a classic Indian dish of chicken marinated in Greek yogurt and a warm blend of spices, then cooked until juicy and deeply flavorful. The name comes from the tandoor, the clay oven traditionally used in India, but this home version recreates that closed, moist cooking environment in a regular oven with a covered baking dish.

The marinade brings together sweet paprika, curry powder, lemon juice, coriander, cumin, cayenne, ginger, cinnamon and cloves, so every bite is layered and aromatic. Cubes of chicken soak up all that seasoning, while sliced onion bakes underneath and turns soft and golden.

Serve it with fluffy white rice and a scattering of fresh cilantro for a satisfying main course that comes together in about 45 minutes. The recipe makes two generous portions and is easy to scale up for a bigger table.

If you like, let the chicken marinate overnight instead of the minimum one hour — the spices settle in and the result is even more flavorful. Either way, the dish is simple, fragrant and perfect for a weeknight dinner or a casual weekend meal.

Ingredients for Pollo Tandoori Masala

For 2 servings

• 400 g chicken breasts
• 2 garlic cloves
• 150 g Greek yogurt
• 1½ tablespoons sweet paprika
• 1 tablespoon curry powder
• 1 tablespoon lemon juice
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon cayenne powder
• 1 teaspoon ground ginger
• 1 pinch cinnamon
• 1 pinch ground cloves
• ½ teaspoon salt
• 100 g onion
• 2 tablespoons olive oil
• White rice, to serve (optional)
• Chopped cilantro (optional)

How to Make Pollo Tandoori Masala Step by Step

1. Cut the chicken and garlic

Cut 400 g of chicken breasts into bite-sized cubes. Peel and finely chop 2 garlic cloves, then set both aside.

2. Mix the spices with the yogurt

In a bowl, combine 150 g Greek yogurt with 1½ tablespoons sweet paprika, 1 tablespoon curry powder, 1 tablespoon lemon juice, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 1 teaspoon cayenne, 1 teaspoon ground ginger, 1 pinch cinnamon, 1 pinch ground cloves and ½ teaspoon salt.

3. Add the chicken and marinate

Add the cubed chicken and chopped garlic to the yogurt mixture. Stir well, cover with plastic wrap and marinate in the refrigerator for at least 1 hour.

4. Bake the onion

Preheat the oven to 200 °C (400 °F). Peel and thinly slice 100 g onion, then bake it with 2 tablespoons olive oil in an ovenproof dish for 5–6 minutes, just until it starts to take on color.

5. Add the chicken and cover

Add the marinated chicken with all its marinade to the dish with the onion. Cover the dish with aluminum foil, making sure it does not touch the chicken.

6. Bake the chicken

Bake at 200 °C (400 °F) for 25–30 minutes, until the chicken is completely cooked through.

7. Serve with rice and cilantro

When cooking is finished, stir the chicken well with the juices in the dish. Serve the pollo tandoori masala with white rice and a few chopped cilantro leaves.

Tips for the Best Pollo Tandoori Masala

Marinate for maximum flavor

The minimum marinating time is 1 hour, but leaving the chicken overnight in the refrigerator makes the flavors deeper and the meat more tender. Cover it well so the yogurt mixture does not dry out.

Make your own spice blend

If you don't have ground spices, grind whole ones in a coffee grinder or crush them in a mortar. If you make this dish often, keep a jar of the mixed spices on hand — it stays good for about 3 months and saves time.

Serve it the traditional way

Pollo tandoori masala goes beautifully with boiled basmati rice or warm naan bread. A squeeze of lemon and fresh cilantro on top brighten the dish and balance the warm spices.

30 Top Recipes I Keep Coming Back To at Home

If you're anything like me, your kitchen rotation probably includes a blend of cozy comfort classics, well-loved dishes from around the globe, and desserts that make everyone happy.

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Additional Tasty Recipes the Whole Family Will Enjoy

After years of testing and fine-tuning dishes in my own kitchen, I've come to believe the finest recipes are built on straightforward steps, dependable methods, and serious flavor.

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I'm also fond of sharing dishes with global roots, such as the genuine Sorropotún de Bonito Fish Stew Recipe, crisp Chilean Pumpkin Sopaipillas Recipe, and the traditional Spanish Cochifrito Segovian Fried Pig Recipe.

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And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that classic baked pasta can still be decadent, cheesy, and deeply satisfying without any gluten.

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