A whole chicken gets two layers of flavor: a Kashmiri chili and lemon rub, then a spiced yogurt marinade. It roasts in a clay pot, which holds in the moisture, so the meat comes out tender and juicy with a deep red tandoori color. No tandoor needed.

Why this works

• A two-step marinade: the dry rub seasons the meat and the yogurt tenderizes it.
• Slits in the chicken let the marinade get deep into the meat.
• The clay pot works like a covered oven inside your oven, keeping the chicken moist.
• Kashmiri chili gives the classic red color without too much heat.

My tips

• Let the pot come to room temperature with the chicken before it goes in the oven; clay can crack with sudden temperature changes.
• Wear gloves when rubbing in the yogurt marinade; turmeric stains.
• Check the thigh: 175–180°F means tender dark meat.
• Rest 10–15 minutes before carving.

The story behind it

How many of us and tools, pots, pans, equipment in our kitchens that we have never, or at least rarely used? My such tool was a clay pot.

I am not even sure how I got this cooking vessel. I think it may have been at my in-laws never used. It spent years in my basement too. How lonely my clay pot must have been. Unused and stored in some cold corner of my basement. Well no longer. I broke it out and warmed it up my new oven.

CLAY POT IS A UNIQUE COOKING VESSEL

All kidding aside, the clay pot is such a wonderful cooking vessel. I don’t know the exact science, but the material and the ability to have a closed vessel creates flavor and a unique cooking environment. It is so easy to cook with and it is truly a one pot meal. Best of all, it is so easy to clean.

ADD FLAVOR THROUGH SPICES AND A YOGURT MARINADE

TANDOORI is actually an oven, not a recipe. It is a clay oven used to cook marinated meats and naan – Indian bread. In a tandoori chicken recipe, the chicken is dry rubbed with flavorful, warming spices. An extra layer of flavor is added by rubbing a yogurt and spice mixture on the whole chicken prior to its cooking. The result is a tender, juicy and succulent Indian inspired chicken dish.

The cast of characters.

The spice and yogurt mixture.

Creating the Tandoori Chicken.

The Tandoori Clay Pot Chicken plated.

Make ahead & storage

• Apply the rub and marinade the morning of, or the night before.
• Leftovers keep 3–4 days. Shred them for wraps, rice bowls or a quick curry.

Variations

• No clay pot? Use a Dutch oven with the same timing.
• Use bone-in thighs and drumsticks; check them after about 35–40 minutes.
• Add potatoes and onions under the chicken for a one-pot meal.

Questions people ask

What is tandoori?

A tandoor is a clay oven. Tandoori chicken is marinated in yogurt and spices and roasted, traditionally in that oven.

Can I use a Dutch oven instead of a clay pot?

Yes. Use the same temperatures and times, and check the temperature a little early.

Is tandoori chicken spicy?

Kashmiri chili is mild and mostly adds color. Add cayenne if you want more heat.

You might also like: Easy Tandoori Chicken · Easy Chicken Tandoori · Tandoori Seafood Curry Recipe

Made this? Leave a star rating in the recipe card below and tell me how it turned out in the comments. I read every one.

The Recipe

Tandoori Clay Pot Chicken

Print Pin

A whole chicken rubbed with Kashmiri chili and lemon, coated in a spiced yogurt marinade, and roasted in a clay pot until tender and juicy.

Recipe By Feed Your Soul Too

Marinate4 hours hrs

Prep15 minutes mins

Cook50 minutes mins

Total5 hours hrs 5 minutes mins

Servings8 people

Scale

1x2x3x

Ingredients 

Dry Rub

• ▢ 1 Whole Chicken
• ▢ 1 Tbsp Salt
• ▢ 1 Tbsp Kashmiri Chili Powder
• ▢ 1/2 Whole Lemon, juiced

Yogurt Marinade

• ▢ 1 Tsp Garlic paste
• ▢ 1 Tsp Ginger paste
• ▢ 1 Cup Yogurt
• ▢ 1 Tsp Turmeric
• ▢ 1 Tsp Garam masala
• ▢ 1 Tsp Cumin
• ▢ 1 Tsp Coriander
• ▢ 1 Tsp Kashmiri chili powder
• ▢ 1 Tsp Fenugreek
• ▢ 1 Tsp Lemon juice
• ▢ 1 Tsp Olive oil
• ▢ 1 Tsp Salt

Instructions 

Dry rub

• Pat the chicken dry and cut several slits in the breasts, thighs and legs.
• Rub the salt, chili powder and lemon juice all over the chicken. Put it in the clay pot and refrigerate 1 hour.

Yogurt marinade and cooking

• Combine all the marinade ingredients in a bowl. Rub the marinade all over the chicken (gloves help).
• Return the chicken to the clay pot and refrigerate up to 3 hours.
• Take the chicken out of the fridge and let it come to room temperature in the pot. Heat the oven to 425°F.
• Roast uncovered 10 minutes. Flip the chicken and roast another 10 minutes.
• Lower the oven to 350°F. Flip the chicken again, cover the pot and roast about 30 minutes, until the thigh reaches 175–180°F.
• Rest 10–15 minutes before carving. Serve and enjoy!

Equipment

• Clay Pot

Recipe Notes

Nutrition is an estimate per serving, calculated from the ingredients.

Nutrition Information

Calories: 350kcal (18%), Carbohydrates: 2g (1%), Protein: 39g (78%), Fat: 20g (31%)