12 North Indian Food Dishes Better Than Takeout

10. Tandoori Chicken (तंदूरी चिकन)

What it is: Tandoori Chicken is marinated in yogurt and spices, then traditionally cooked in a clay tandoor for smoky char and juicy meat. Why homemade is better: Many takeout versions lack true charring because of reheating or bulk prep; you can replicate the fresh grill flavor at home using a hot broiler or a smoking trick. Control over marination means you don’t end up with dry chicken or an overly salty exterior. Prep time: 40–60 minutes plus marination (2–8 hours). Difficulty: Medium. Substitution tip: If you lack yogurt, use kefir or thinned sour cream as a marinade base; they also tenderize meat but may change flavor slightly. Pairing suggestion: Serve with mint-cilantro chutney, sliced onions, and lemon—a classic combo that keeps the plate lively. Pro cook tip: For a smoky finish, heat a piece of charcoal until red, place it in a small bowl, set that bowl in the dish with the cooked chicken, drip a teaspoon of ghee onto the coal, and cover tightly for a minute to infuse smoke. Alternatively, use a covered grill or cast-iron pan with a hardwood chip for a smoky note.