Don Signature Crab - Singapore Food Guide

Tandoori Chicken

Singapore-style tandoori chicken: spice-marinated chicken pieces roasted or grilled until smoky-charred and juicy, perfect for family dinners or a hawker-style feast.

Tandoori Chicken

About this dish

Tandoori Chicken is a beloved Indian classic that fits right into Singapore's multicultural food scene — from Little India stalls and kopitiam fusion plates to weekend home feasts in HDB heartlands. This Singapore-style version focuses on tangy yoghurt and warm spices, layered with a hint of smokiness so the pieces come out with crisp, charred edges and a succulent interior. It’s a great dish for sharing at potlucks, Deepavali gatherings or casual dinners with rice and roti prata.

At home you’ll notice the familiar tandoori aromas — cumin, coriander, garam masala and Kashmiri chilli for colour — while practical tweaks make it work in a typical Singapore kitchen: oven roasting, air-fryer options, or a quick char on a grill pan if you don’t have a tandoor. The texture is all about contrast: a caramelised exterior, tender meat, and a bright squeeze of lemon to lift the spices.

Serve it Singapore-style with cucumber raita or achar, steamed basmati or plain rice for the hawker-centre vibe, and a cold drink like iced lemon tea or a local lager. Busy parents will appreciate the make-ahead marinade, and hosts will love how it holds well for a buffet-style spread in an East Coast or Tiong Bahru weekend gathering.

Ingredients

  • 1 kg bone-in chicken (mix of drumsticks and thighs), skin on or off as preferred
  • 200 g plain full-fat yoghurt (Greek-style if available)
  • 2 tbsp tandoori masala (or 1 tbsp garam masala + 1 tbsp curry powder as substitute)
  • 2 tsp Kashmiri chilli powder or 1 tbsp paprika for colour
  • 1 tsp chilli powder (adjust to taste)
  • 1 tbsp fresh lemon juice
  • 1 tbsp grated ginger (or 1 tbsp ginger paste)
  • 1 tbsp grated garlic (or 1 tbsp garlic paste)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1 tsp salt, or to taste
  • 1 tbsp vegetable oil (plus extra for brushing)
  • 1 tsp sugar or honey (balances acidity)
  • 1 tsp kasoori methi (dried fenugreek leaves), optional for authentic aroma
  • 1/2 tsp smoked paprika or 1/4 tsp liquid smoke, optional for extra smokiness
  • 1 small red onion, sliced for serving or grilling
  • Fresh coriander leaves and lemon wedges to garnish
  • Cucumber slices or salad to serve alongside

Step-by-Step Method

  1. Prepare the chicken by scoring the thicker parts of each piece with 2–3 shallow cuts so the marinade penetrates. Pat dry with paper towel.
  2. In a large bowl, whisk together the yoghurt, tandoori masala, Kashmiri chilli/paprika, chilli powder, lemon juice, ginger, garlic, ground cumin, ground coriander, turmeric, salt, sugar and oil until smooth. Stir in kasoori methi and smoked paprika if using.
  3. Add the chicken pieces to the marinade and rub thoroughly into the cuts and joints. Cover and refrigerate for at least 8 hours or overnight for best flavour — this is the key step for tender, flavourful meat.
  4. When ready to cook, preheat your oven to 220°C (fan 200°C). Place an oven rack in the centre and line a baking tray with foil; set a wire rack on top so the chicken chars evenly and drips collect below.
  5. Arrange the marinated chicken on the wire rack, leaving space between pieces. Brush a little oil over each piece. Roast for 20–25 minutes until cooked through, then switch to the grill/broil element on high for 3–5 minutes to get charred edges. Internal temperature should reach 75°C.
  6. If using a charcoal grill or gas grill, cook over medium-high heat, turning once, about 12–15 minutes total depending on size, finishing over direct heat for char. For air-fryer: cook at 200°C for 18–22 minutes, turning halfway.
  7. Transfer the chicken to a plate and rest for 5 minutes. Squeeze fresh lemon over the pieces, garnish with fresh coriander and sliced red onion, and serve hot with cucumber raita, naan or steamed rice.
  8. Taste and adjust: if you want more tang, add extra lemon; if kids prefer milder flavours, reduce chilli in the marinade and add more smoked paprika for colour without heat.

Tips & Serving Ideas

  • Marinate overnight if you can — the acid and yoghurt tenderise the meat and develop the best flavour for a Singapore-style feast.
  • If you can't find tandoori masala, mix garam masala, ground cumin and coriander, plus paprika for colour; NTUC FairPrice, Cold Storage or Sheng Siong usually stock ready-made blends.
  • For smokier, charred notes similar to a tandoor, finish briefly over a hot charcoal grill or use a small tea-smoke trick: heat a piece of foil with a pinch of tea leaves and pour a bit of oil over it, cover the bowl with chicken for a minute, then remove.
  • Adjust chilli for the household: halve the chilli powder for children or spice-sensitive guests and boost smoked paprika for colour without heat.
  • To reheat leftovers, use the oven at 180°C for 8–10 minutes to keep the exterior crisp; avoid the microwave which softens the crust.
  • Make-ahead tip: keep the marinated chicken covered in the fridge up to 24 hours. Marinate longer only if you plan to cook within 36 hours to avoid changing texture.

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