At a glance
Marinate chicken thigh chunks or slashed drumsticks in spiced yogurt for 4 to 24 hours. Thread them onto metal skewers or put them in a hot cast iron pan and cook them in the pizza oven, with the stone at 650°F to 750°F, for 10 to 15 minutes, turning once or twice, until charred and at least 165°F inside. Serve with naan and mint chutney.
A tandoor is a clay oven that reaches blistering temperatures and cooks food with intense, all round heat. A pizza oven works in a very similar way, which makes it one of the best tools for tandoori chicken at home. The yogurt marinade chars at the edges, the inside stays juicy, and it takes just 15 minutes.
The marinade
Tandoori chicken uses a two stage marinade. A quick rub of lemon, salt and chili starts seasoning the meat, then a thick yogurt and spice marinade tenderizes it and builds the classic red, charred crust. Kashmiri chili powder gives a vibrant color without too much heat. Marinate for at least 4 hours, ideally overnight.
Skewers or pan?
Metal skewers are closest to a real tandoor, letting the heat reach every side of the chicken. A preheated cast iron pan is easier to handle and catches the juices. Either way, keep the chicken near the flame and turn it once or twice for even charring. For a simpler version, see our pizza oven chicken thighs.
Recipe
Pizza Oven Tandoori Chicken
- Prep
- 20 min
- Cook
- 15 min
- Rest
- 5 min
- Total
- 40 min plus 4 to 24 hours marinating
- Makes
- 4 servings
- Stone at about 650°F to 750°F (343°C to 399°C)
- About 10 to 15 minutes, turning once or twice
- Cook to at least 165°F (74°C); thighs are best at 175°F to 185°F (79°C to 85°C)
Ingredients
Chicken
- 2 lb (900 g) boneless skinless chicken thighs, cut into large chunks, or 8 bone-in drumsticks, slashed
- 1 tbsp lemon juice
- 1 tsp kosher salt
- 1 tsp Kashmiri chili powder or paprika
Marinade
- 3/4 cup (180 g) plain whole milk yogurt
- 1 tbsp grated ginger
- 4 garlic cloves, grated
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Kashmiri chili powder
- 1/2 tsp ground turmeric
- 1 tsp kosher salt
- 2 tbsp neutral oil
To serve
- Naan or flatbread
- Sliced red onion, lemon wedges and cilantro
- Mint yogurt chutney
Equipment
- Pizza oven
- Metal skewers or a cast iron pan
- Heat resistant gloves
- Instant read thermometer
Method
- Toss the chicken with the lemon juice, salt and chili powder and leave for 15 minutes.
- Mix all the marinade ingredients, coat the chicken well and refrigerate for 4 to 24 hours.
- Heat the pizza oven until the stone reads about 650°F to 750°F (343°C to 399°C).
- Thread the chicken onto metal skewers, or arrange it in a preheated cast iron pan.
- Cook near the flame for 10 to 15 minutes, turning once or twice, until charred at the edges and at least 165°F (74°C) inside. Thighs are juiciest at 175°F to 185°F.
- Rest for 5 minutes, then serve with naan, red onion, lemon, cilantro and mint chutney.
Notes
- Shake off excess marinade before cooking. Too much yogurt steams the chicken instead of charring it.
- Drumsticks take longer than thigh chunks. Check them with a thermometer near the bone.
Food safety
The USDA recommends cooking all chicken to 165°F. Thigh meat stays juicy and becomes more tender at 175°F to 185°F, so there is no need to pull it early. Check the thickest piece with an instant read thermometer.
Serving ideas
- With naan baked in the same oven, like our pizza oven bread rolls.
- Over rice with mint chutney and pickled onions.
- Wrapped in flatbread with salad and yogurt sauce.
Frequently asked questions
How long does tandoori chicken take in a pizza oven?
About 10 to 15 minutes for boneless thigh chunks, and a little longer for drumsticks.
Can I use chicken breast?
Yes, but it dries out more easily. Pull it as soon as it reaches 165°F.
Why is my tandoori chicken not charring?
Too much marinade, or the oven is not hot enough. Shake off the excess and make sure the stone is at least 650°F.
Sources: USDA safe minimum internal temperatures.