Recipe Tandoori Chicken and Naan

Tandoori chicken and naan are iconic dishes from Indian cuisine, beloved for their bold flavors and aromatic spices. Making them at home allows you to customize the dish to your taste and enjoy the satisfaction of creating a restaurant-quality meal in your own kitchen. Here’s how to make them:


For Tandoori Chicken:

  • 4 bone-in, skinless chicken thighs
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons tandoori masala
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Vegetable oil for brushing

For Naan:

  • 2 cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1/2 cup warm water
  • 1/4 cup plain yogurt
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt
  • Garlic butter (optional, for brushing)


For Tandoori Chicken:

  1. In a bowl, mix together yogurt, lemon juice, tandoori masala, ginger garlic paste, ground cumin, ground coriander, paprika, turmeric powder, and salt.
  2. Add chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
  3. Preheat your oven to 425°F (220°C). Place chicken thighs on a baking tray lined with parchment paper and brush with vegetable oil.
  4. Bake for 25-30 minutes or until the chicken is cooked through and charred at the edges.

For Naan:

  1. In a small bowl, dissolve sugar and yeast in warm water. Let it sit for 5-10 minutes until frothy.
  2. In a large mixing bowl, combine flour, salt, yogurt, melted butter, and the yeast mixture. Knead until you have a smooth and elastic dough. Cover and let it rise in a warm place for 1-2 hours.
  3. Divide the dough into equal portions and roll each portion into a ball. Roll out each ball into an oval or round shape, about 1/4 inch thick.
  4. Heat a skillet or tawa over medium-high heat. Place a naan on the skillet and cook for 1-2 minutes on each side until puffed and golden brown.
  5. Optionally, brush cooked naan with garlic butter for extra flavor.


Serve the tandoori chicken and naan hot, garnished with fresh cilantro and lemon wedges. Accompany with mint chutney, sliced onions, and cucumber raita for a traditional touch.


  • For extra tenderness, prick the chicken thighs with a fork before marinating.
  • If you don’t have tandoori masala, you can make your own by combining equal parts of cumin, coriander, paprika, and turmeric.
  • Cooking naan on a hot skillet or tawa helps to achieve that signature charred look and flavor.


  • Experiment with different spice blends for the tandoori marinade, such as garam masala or chili powder, to customize the flavor.
  • Add chopped garlic or nigella seeds to the naan dough for extra aroma and taste.


The calorie count for tandoori chicken and naan can vary depending on portion size and ingredients used. On average, one serving of tandoori chicken (1 thigh) contains approximately 200-250 calories, while one piece of naan contains around 200-250 calories.


Homemade tandoori chicken and naan offer a delightful culinary experience, allowing you to savor the authentic flavors of Indian cuisine in the comfort of your home. With simple ingredients and easy-to-follow instructions, you can recreate these beloved dishes with ease. Whether you’re hosting a dinner party or simply craving a flavorful meal, this recipe is sure to impress your taste buds and leave you craving for more. Enjoy!


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