Takeout Tandoori Chicken with Fast Garlic Naan
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Learn to make restaurant-quality Tandoori Chicken and fast Garlic Naan at home. A perfect Indian-inspired dinner with step-by-step instructions.
Bring the authentic flavors of an Indian tandoor into the home kitchen, no clay oven required. Yogurt-marinated chicken gets charred and smoky while the garlic naan comes together in minutes. Takeout cravings, solved locally.
🥄 Ingredients
- 🫗 Tandoori Chicken: Chicken pieces (legs/thighs recommended), yogurt-based marinade with spices (tandoori masala, ginger, garlic, lemon).
- 🫗 Naan Dough: Flour, yeast, sugar, salt, water/yogurt (for softness).
- 🫗 Garlic Butter: Melted butter mixed with finely minced fresh garlic and chopped cilantro.
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Marinate Chicken:** Prepare your marinade, coat the chicken thoroughly, and let it rest to allow the flavors to penetrate.
**Knead Dough:** Combine dough ingredients, transfer to a floured surface, and knead for about 2 minutes until elastic and smooth.
**Rest:** Place the dough in a bowl, cover with a lid or damp towel, and let it rest for 20 minutes.
**Shape Naan:** On a floured surface, roll out each dough ball into a naan shape, about 10" (25cm) in diameter and 1/8" (0.3cm) thick.
**Cook:** Grill or pan-sear the chicken until charred and cooked through. Cook the naan on a hot skillet until bubbly and browned.
**Finish:** Immediately after cooking, brush the naan with the garlic butter mixture.
**Serve:** Store the cooked naan in a 200°F (90°C) oven, covered, to keep warm until serving with the tandoori chicken.
🎥 Video Tutorial
Takeout Tandoori Chicken with Fast Garlic Naan
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Dough too stiff: If the dough is hard to roll, let it rest for an additional 5–10 minutes. The gluten needs to relax to stretch properly.
- ✕
Rushed Marination: While you can cook it quickly, letting the chicken marinate for at least an hour (or overnight) significantly improves the depth of flavor.
🔄 Variations
Spice Level: Add extra Kashmiri chili powder to the marinade for that vibrant red color and a subtle kick.
Whole Wheat: You can substitute up to 50% of the all-purpose flour with whole wheat flour for a nuttier naan.
🧊 Storage
- 📦
Chicken: Refrigerate for up to 3 days.
- 📦
Naan: Best eaten fresh. If storing, wrap tightly in foil and reheat briefly in a warm oven.
💡 Chef Tips
Naan Softness: The secret to soft naan is high heat and not overcooking. Once you see bubbles form, it's ready to flip.
Chicken Char: If you don't have a tandoor, use the broiler in your oven during the last few minutes of cooking to get that authentic "charred" look on the chicken skin.
❓ FAQ
Can I make the naan without yeast?
You can use baking powder as a leavening agent for a "quick" version, though using yeast provides a better texture and flavor profile.
Why is my naan not puffing up?
Your skillet needs to be very hot. If the pan isn't hot enough, the steam won't be created inside the dough quickly enough to create those iconic air pockets.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →