Tandoori chicken yogurt marinade is the single most important component of authentic tandoori cooking — the yogurt-and-spice bath that gives tandoori chicken its signature deep red-orange color, tangy depth, and tender interior. Without a proper tandoori chicken yogurt marinade, you've got spiced chicken. With one, you've got the dish that made tandoor cooking famous worldwide.
This recipe is the traditional restaurant-style tandoori chicken yogurt marinade used in Indian kitchens from Amritsar to London, scaled for home cooking in your own tandoor, oven, grill, or air fryer. It uses thick full-fat yogurt as both tenderizer and flavor carrier, paired with a precise ratio of ginger, garlic, red chili, turmeric, garam masala, kasuri methi, and mustard oil — the combination that makes a classic tandoori chicken yogurt marinade work in any cooking vessel.
Whether you're preparing a weeknight tandoori dinner, scaling up for catering, or just want to understand what makes a professional version different from the thin, oily marinades you get at a grocery store, this guide walks through every ingredient, the marination timing, the mistakes to avoid, and the specific Tandoor Morni equipment that takes a good tandoori chicken yogurt marinade from pleasant to unforgettable.
The recipe below is the one we've refined over years of running commercial Tandoor Morni ovens across restaurants, catering rigs, and food trucks. Every proportion comes from direct kitchen testing rather than a cookbook assumption — the yogurt ratio is what produces consistent char without the marinade sliding off, the chili split between Kashmiri and regular is what gives the dish its color without burning the palate, and the mustard oil quantity is calibrated for the way a real 450°F tandoor works, not what a home oven simulates. If you've tried tandoori chicken yogurt marinade recipes before and ended up with pale, dry, or bland results, the odds are good one of those three ratios was off — and this guide will fix it.
You'll also find, further down, sections on the history of this tandoori chicken yogurt marinade (why yogurt specifically, when it first entered North Indian cooking), the regional variations across Punjab, Afghanistan, and Pakistan, and a scaling guide for catering operators moving from a 4-serving home batch to a 50-serving commercial run. The science section explains exactly what's happening to the chicken at a molecular level — not because you need to know it to cook the recipe, but because knowing lets you troubleshoot anything that goes wrong in your kitchen without guessing.
Table of Contents
Tandoori Chicken Yogurt Marinade — Recipe Card
A restaurant-style tandoori chicken yogurt marinade — hung yogurt, warming spices, and the precise balance of ginger-garlic and chili that defines tandoori cooking. Everything you need is below — for the full technique breakdown and troubleshooting, keep scrolling past the card.
- 1 cup thick full-fat Greek or hung yogurt (dahi)
- 2 tbsp ginger paste (fresh)
- 2 tbsp garlic paste (fresh)
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp mustard oil (or vegetable oil)
- 2 tsp Kashmiri red chili powder
- 1 tsp regular red chili powder
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp kasuri methi, crushed
- 1½ tsp kosher salt
- ½ tsp black pepper
- 2 lbs bone-in, skinless chicken (thighs and drumsticks)
- 1 tbsp extra lemon juice (for pre-salting)
- 1 tsp salt (for pre-salting)
- Score the chicken deeply. Rub with lemon juice and salt. Rest 15 minutes.
- Hang the yogurt in cheesecloth for 30 minutes to drain whey.
- Whisk hung yogurt with ginger, garlic, lemon juice, and mustard oil.
- Add all spices — Kashmiri chili, regular chili, turmeric, garam masala, cumin, coriander, kasuri methi, salt, pepper. Whisk to a deep-red paste.
- Coat the scored chicken thoroughly in the tandoori chicken yogurt marinade, working the paste into every slash. Cover and refrigerate 6–24 hours.
- Skewer, shake off excess, and cook in a tandoor at 450°F for 10–12 minutes, or until internal temperature hits 165°F. Baste with melted butter, finish with lemon and cilantro.
What You'll Need
Three short ingredient lists, nothing exotic, and most of it already in your pantry.
The Marinade Base
- 1 cup thick full-fat Greek or hung yogurt (dahi) — strain regular yogurt through a cloth for 30 minutes if it looks runny
- 2 tablespoons fresh ginger paste
- 2 tablespoons fresh garlic paste
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons mustard oil, heated to smoking then cooled (or vegetable oil as a substitute)
The Spice Blend
- 2 teaspoons Kashmiri red chili powder, for color more than heat
- 1 teaspoon regular red chili powder, for the actual heat
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon kasuri methi (dried fenugreek leaves), crushed between your palms
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
For the Chicken
- 2 lbs bone-in, skinless chicken thighs and drumsticks
- 1 tablespoon lemon juice, for pre-salting
- 1 teaspoon salt, for pre-salting
A note on the yogurt: thin, watery yogurt is the number-one reason home attempts at tandoori chicken yogurt marinade end up with the marinade sliding off the meat instead of forming a crust. If your yogurt looks loose, strain it through cheesecloth or a coffee filter for 30 minutes before mixing.
Accessories and Oven Used In This Recipe
This tandoori chicken yogurt marinade was developed on the oven below, alongside the specific accessories that solve real problems in each step — from skewering heavy marinated chicken to confirming the internal temperature has safely reached 165°F.
The oven used to develop this recipe. 32x32x37 inches with enough wall surface to run a full catering batch of tandoori chicken yogurt marinade chicken at once.
36-inch stainless steel skewers that hold heavy marinated chicken without bending at 450°F. Three head styles — flat, round, and hook — all work for this recipe.
Reads surface and internal temperature in two seconds. Chicken is done at 165°F internal — guessing is how home cooks dry out tandoori.
Dual-layer gloves rated to 932°F. Non-negotiable when lifting loaded skewers in and out of a live tandoor at 450°F.
All Tandoor Morni ovens carry CSA and NSF/ANSI 4 certification, and financing is available at checkout.
Choosing Your Yogurt: Why Full-Fat and Hung Matter
Not all yogurt is created equal for a tandoori chicken yogurt marinade. The yogurt choice matters more than any single spice in the recipe, because it defines whether the marinade will cling, tenderize, and carry flavor — or slide off the chicken in the first thirty seconds inside the tandoor.
Full-Fat Greek Yogurt
The modern home-kitchen default — already strained, already thick, and widely available. Hang it for an additional 30 minutes before mixing and you have a near-perfect base for a tandoori chicken yogurt marinade with no further prep.
Hung Dahi (Traditional Indian Yogurt)
What a restaurant kitchen would use. Regular whole-milk Indian dahi strained through muslin for 30 to 60 minutes until it loses about a third of its volume. Same end result as hung Greek yogurt.
Low-Fat or Non-Fat Yogurt
Avoid for this recipe. Low-fat yogurt waters out under the hot clay wall, and the resulting marinade loses its cling. If low-fat is all you have, strain it for a full hour and expect a less tender result.
History and Origins of Tandoori Chicken Yogurt Marinade
The tandoori chicken yogurt marinade as we know it today is a relatively recent invention — barely a century old — even though both tandoor cooking and yogurt-based meat preparations are ancient. The modern dish and its signature marinade trace back to the Moti Mahal restaurant in Peshawar in the 1920s, where a cook named Kundan Lal Gujral is widely credited with codifying the yogurt-marinated, clay-oven-roasted chicken that became known globally as tandoori chicken.
Before Moti Mahal, tandoors in the Indian subcontinent were used primarily for naan, roti, and other breads. The idea of threading yogurt-marinated chicken onto long skewers and lowering it into the same clay chamber was a culinary leap that combined two existing techniques — yogurt marination, used across Central Asia and the Middle East for centuries to tenderize tough mutton and goat, and tandoor baking, the dominant Punjabi method for bread. The yogurt kept the chicken from drying out at 900°F clay-wall temperatures, and the spices added during marination produced the deep red-orange color we now associate with authentic tandoori.
After Partition in 1947, Gujral moved to Delhi and opened a new Moti Mahal in Daryaganj, where the tandoori chicken yogurt marinade preparation became a signature of post-Partition North Indian cuisine. From there, the dish spread globally through Indian diaspora restaurants in London, New York, and Toronto — each kitchen adapting the base tandoori chicken yogurt marinade slightly to local palates while keeping the core yogurt-plus-spice-blend structure intact.
The yogurt choice itself has a longer history than the dish. Dahi, or thick home-strained yogurt, has been a staple across the subcontinent for at least three thousand years, used as a cooling side dish, a cooking medium, and a preservation tool. Its application as a marinade predates tandoori chicken by centuries — Mughal-era cookbooks describe yogurt-marinated kebabs cooked over open coals long before the clay tandoor became a restaurant fixture. What Moti Mahal did was combine that ancient marination technique with the Punjabi bread-oven, and the modern tandoori chicken yogurt marinade is the direct result.
Step by Step
Score and Pre-Salt the Chicken
Make 3–4 deep diagonal cuts across each piece of chicken, down to the bone. Rub with 1 tbsp lemon juice and 1 tsp salt. Rest 15 minutes at room temperature. The scores let the tandoori chicken yogurt marinade penetrate below the surface, and the pre-salt pulls initial moisture out so the yogurt can take its place.
Hang the Yogurt
Scoop 1 cup of full-fat yogurt into a square of cheesecloth tied over a bowl. Let it hang for 30 minutes. You want about ⅔ cup of thick, strained yogurt left — the drained whey goes in the sink. This single step is what separates a watery marinade from a restaurant-grade one.
Build the Marinade Base
In a medium bowl, whisk the hung yogurt with ginger paste, garlic paste, 2 tbsp lemon juice, and 3 tbsp mustard oil (previously heated to smoking and cooled) until completely smooth. The base should be thick enough to coat the back of a spoon but still pourable.
Add the Spice Blend
Add Kashmiri chili, regular chili, turmeric, garam masala, cumin, coriander, crushed kasuri methi, salt, and pepper. Whisk hard for 30 seconds until the tandoori chicken yogurt marinade turns a uniform deep red-orange. Taste and adjust salt or chili to preference.
Coat the Chicken and Rest
Add the scored chicken to the bowl. Using gloved hands, work the tandoori chicken yogurt marinade deep into every slash and over every surface. Cover with plastic wrap pressed directly onto the chicken. Refrigerate 6 hours minimum, 24 hours maximum. 12 hours is the sweet spot for flavor and texture.
Skewer and Tandoor-Cook
Preheat the tandoor to 450°F. Thread the marinated chicken onto AS04 skewers, leaving ½ inch between pieces. Shake off excess marinade. Lower into the tandoor; cook 10–12 minutes until internal temperature hits 165°F on the AS16 thermometer. Baste with melted butter in the last minute. Rest 5 minutes, garnish with lemon wedges and chopped cilantro. Serve hot.
Why This Tandoori Chicken Yogurt Marinade Works
The science behind a great tandoori chicken yogurt marinade comes down to three things working together — acid, fat, and spice carriers. Each one does a distinct job that explains why the result is tender, deeply colored, and loaded with flavor rather than just spiced on the surface.
How the Yogurt Acid Tenderizes
Yogurt is naturally acidic (pH around 4.4), and that acid gently breaks down tough muscle fibers in chicken without turning the meat mushy the way a straight lemon juice marinade will. That's the first reason restaurant recipes always use yogurt and never citrus alone — the enzymatic action is slower and more forgiving.
Why the Fat in Yogurt Carries the Spices
The fat in whole-milk yogurt — around 10 grams per cup — is what carries the fat-soluble flavor compounds in your spices into the meat. Turmeric, Kashmiri chili, and cumin all have oil-soluble molecules; without the fat in the yogurt and the added mustard oil, those spices sit on the surface and burn off in the tandoor instead of penetrating.
Why Hanging the Yogurt Makes the Marinade Cling
Yogurt holds spices against the chicken long enough for the marinade to penetrate. A watery marinade runs off; a thick one clings. That's why hanging the yogurt to drain is a non-negotiable first step in every authentic recipe, and why a proper tandoori chicken yogurt marinade starts with that 30-minute hang before anything else happens.
Regional Variations of Tandoori Chicken Yogurt Marinade
While the Delhi-Punjabi tandoori chicken yogurt marinade from Moti Mahal became the globally recognized template, regional variations exist across North India, Pakistan, and Afghanistan — each one adjusting the yogurt-to-spice ratio, the chili blend, or the fat source to match local taste and ingredient availability.
Punjabi (Delhi / Amritsar Style)
The "classic" tandoori chicken yogurt marinade this recipe follows — thick full-fat dahi, heavy on Kashmiri chili for color, mustard oil for pungency, garam masala with cardamom and cloves forward, kasuri methi, and a 12–24 hour rest. Punjabi versions tend to be the brightest in color and the most heavily spiced, with assertive heat balanced by the yogurt tang.
Afghan Style
Thinner yogurt base (sometimes diluted with milk or whey), far less Kashmiri chili, no kasuri methi, and the inclusion of saffron and dried mint for a milder, more floral marinade profile. Afghan tandoori chicken is paler than Punjabi, with a subtler spice back-end and an emphasis on marination time (often 24+ hours) rather than spice intensity.
Pakistani Style
Closest to the Punjabi version but with regional twists — often includes black cardamom (badi elaichi) for a smoky-sweet note, sometimes uses papaya paste alongside yogurt for additional tenderizing on tougher cuts, and typically leans heavier on black pepper and lighter on turmeric. Lahori tandoori chicken yogurt marinade often finishes the roast with a smoky-butter baste called "dhungar" using a piece of hot coal doused in ghee.
Chettinad / South Indian Adaptation
A less common but increasingly popular variation that keeps the yogurt base but swaps the North Indian spice profile for black pepper, fennel seed, star anise, and curry leaves. The resulting tandoori chicken yogurt marinade produces a distinctly different, more aromatic finish — darker in color and sharper on the palate than the Delhi standard.
Home / Diaspora Adaptations
Outside the subcontinent, home cooks commonly substitute Greek yogurt for dahi (near-identical result), sweet paprika for Kashmiri chili where unavailable (slight color trade-off, zero heat), and vegetable oil for mustard oil (loses the authentic North Indian back-note but still works). These substitutions are what let the tandoori chicken yogurt marinade travel globally without the original ingredients always being available.
What to Serve With Tandoori Chicken
Tandoori chicken from a proper tandoori chicken yogurt marinade is the centerpiece of any North Indian meal. The accompaniments should complement, not compete.
- Fresh breads: Hot naan straight from the tandoor, or chilli coriander naan for a spicier pairing
- Mint-yogurt chutney: Yogurt, mint, cilantro, green chili, ginger, lemon, salt — a cool counterpoint to the warm spice of the marinade
- Pickled onions: Thinly sliced red onion in lemon juice with a pinch of salt and chaat masala
- Lemon wedges: Essential, not optional — a squeeze at the table lifts the char notes
- Jeera rice or basmati pulao: Plain or lightly spiced to let the chicken be the star
- Mixed salad: Cucumber, tomato, red onion with a sprinkle of chaat masala
If you're serving the tandoori as part of a larger spread, a creamy dal or paneer tikka masala balances it beautifully — the richer side dishes let the char on the chicken stand out even more.
Additional Technique Notes
Don't Skip Hanging the Yogurt
It's tempting to go straight to mixing the tandoori chicken yogurt marinade without the hang, but the 30-minute strain is the single most important step. It's what makes the finished marinade cling instead of pool.
Heat the Mustard Oil First
Raw mustard oil has a sharp, almost sulfurous bite. Smoke it in a pan, cool it, then whisk it in — that one minute of prep removes the bitterness and keeps the authentic North Indian flavor the oil is supposed to add.
Crush Kasuri Methi Between Your Palms
The dried fenugreek leaves release their oils only when crushed. Rubbed between the palms for 5 seconds right before adding, they bring the characteristic slightly bitter, maple-like note that separates authentic tandoori chicken yogurt marinade from a generic spice mix.
Use Bone-In Chicken
Bone-in chicken thighs and drumsticks hold moisture at 450°F far better than boneless breast. The marinade also penetrates deeper when it can work around the bone.
Check More Than One Piece
Chicken size varies within a batch. Check the internal temperature at the thickest part of a few different pieces rather than assuming the whole batch is done from a single reading.
Common Problems and Fixes
The Marinade Slid Off the Chicken
You skipped the yogurt-hanging step. Strain the yogurt longer, and don't use low-fat varieties — a watery tandoori chicken yogurt marinade cannot cling to meat at 450°F.
The Chicken Came Out Pale, No Color
The Kashmiri chili ratio was too low, or you substituted regular red chili powder for color. The deep red-orange of restaurant tandoori comes almost entirely from Kashmiri chili — 2 tsp is the minimum.
The Chicken Is Tough or Rubbery
Over-marinated past 24 hours, or over-cooked past 165°F. Yogurt's acid tenderizes up to a point and then starts breaking proteins down too far. Stick to the 6–24 hour window.
The Chicken Is Dry Despite Marinating Overnight
Almost always overcooking past 165°F, especially on boneless cuts. Pull the chicken as soon as it hits temperature rather than leaving it in for extra char.
The Marinade Tastes Bitter
You used raw mustard oil without heating it first, or you added too much kasuri methi. Smoke the mustard oil before mixing, and stick to the measured 1 tbsp of fenugreek leaves.
Storing and Making Ahead Tandoori Chicken Yogurt Marinade
The marinade itself and the marinated chicken both store beautifully — plan ahead and your weeknight tandoori becomes a 15-minute dinner.
Unused marinade (no raw chicken contact): Store in an airtight glass jar in the refrigerator for up to 5 days. The spice color will deepen slightly; whisk before using.
Chicken in marinade: Refrigerate up to 24 hours. After that, the yogurt acid starts over-tenderizing. Do not freeze chicken that's been in marinade longer than 6 hours — the texture after thawing will be off.
Freezer (make-ahead batch): Freeze raw chicken fresh-coated in tandoori chicken yogurt marinade in zipper bags for up to 2 months. Thaw overnight in the refrigerator before cooking. The marinade continues to work during the slow thaw — freshly-coated-then-frozen chicken tastes nearly identical to overnight-marinated fresh chicken.
Cooked tandoori chicken: Refrigerate 3 days. Reheat in a 350°F oven for 10 minutes rather than microwaving, which softens the char instead of restoring it.
Scaling Tandoori Chicken Yogurt Marinade for Catering and Restaurant Service
The home version of this tandoori chicken yogurt marinade scales linearly up to about 10x (40 servings) without any recipe adjustments. Above that, commercial kitchens typically make three structural changes to keep the marinade consistent across a batch large enough to feed a wedding party or a dinner rush.
Mix the Marinade in Stages
For batches above 10x, mix the yogurt base (hung yogurt, ginger-garlic, lemon, mustard oil) in one vessel and the dry spice blend in another. Combine them 30 minutes before coating the chicken, not days in advance — the spices start losing aroma once wet, so a two-stage prep keeps the finished tandoori chicken yogurt marinade punchy even for a big service.
Use Weight, Not Volume, for Yogurt
Home recipes use cup measurements because consistency is forgiving at small scale. At catering scale, measure hung yogurt by weight — 240 grams per 2 lbs of chicken — because cup-measured yogurt can vary 15% depending on how it's packed. A proper tandoori chicken yogurt marinade at 50x requires 12 kg of hung yogurt, and that's where volume errors compound into visible inconsistency on the plate.
Marinate in Food-Safe Lugs, Not Bowls
For restaurant service, use NSF-rated plastic or stainless food-safe lugs rather than glass bowls — they stack in a walk-in cooler, they're easy to label with marinade time, and they resist the staining that happens when deep-red tandoori chicken yogurt marinade sits against glass for 12 hours. A standard 1/3 lug holds enough chicken for about 25 servings; a full-size lug covers 100.
Preheat Your Tandoor Longer for Batch Service
Home recipes assume you preheat the tandoor once and cook one batch. For catering, preheat for an extra 20 minutes beyond what feels sufficient — the clay wall loses heat fast when you load and unload skewers through a dinner service, and a well-preheated tandoor holds its char across 50+ skewers without dropping below 450°F. Our CH02 handles about 30 skewers at a time; a CH06 stretches to 50+.
Where This Tandoori Chicken Yogurt Marinade Fits
Yogurt-based marinades appear across cuisines, but the tandoori version is unique in its combination of thick strained yogurt, the two-chili system for color and heat, and the warming spice stack that defines North Indian clay-oven cooking. Where this recipe sits against other yogurt marinade traditions:
| Tandoori Chicken Yogurt Marinade North India | Hung full-fat yogurt base, Kashmiri chili for color plus regular chili for heat, garam masala and kasuri methi, mustard oil — the style this recipe follows. |
| Greek Yogurt Souvlaki Marinade Greece | Yogurt with lemon, olive oil, oregano, and garlic. Much simpler spice profile, grilled on wooden skewers rather than clay-wall baked. |
| Shish Taouk Yogurt Marinade Lebanon / Levant | Yogurt base with lemon, garlic, paprika, cumin, and allspice. Grilled on skewers, closer to tandoori in spice depth but missing the kasuri methi and Kashmiri chili signature. |
| Chicken Shawarma Marinade Middle East | Yogurt with vinegar, lemon, cardamom, cumin, and cinnamon. Rotisserie-cooked rather than skewer-grilled. |
Using Tandoori Chicken Yogurt Marinade with Other Proteins
The same tandoori chicken yogurt marinade recipe works beautifully on proteins other than chicken — the yogurt-and-spice chemistry is universal. The main adjustments are marination time (shorter for softer proteins, longer for tougher ones) and cooking time and temperature. Four tested applications:
Tandoori Lamb (Mutton)
Use the same tandoori chicken yogurt marinade with the addition of 1 tbsp papaya paste or 2 tbsp grated raw papaya to help tenderize tougher mutton. Marinate 18–24 hours instead of 12. Cook at 425°F for 15–18 minutes on the skewer, basting more frequently. The smoke-char notes from a tandoor pair exceptionally well with the stronger flavor of lamb.
Tandoori Paneer (Vegetarian)
Cube paneer into 1½-inch pieces, coat with the same marinade, and rest just 1–2 hours — longer and the yogurt acid starts breaking down the paneer protein and it crumbles on the skewer. Cook at 425°F for 6–8 minutes, turning once. This is the single easiest adaptation of the tandoori chicken yogurt marinade and produces restaurant-quality paneer tikka in a fraction of the chicken's cook time.
Tandoori Prawns and Fish
Reduce the kasuri methi by half (the maple-bitterness overpowers seafood), add 1 tsp carom seeds (ajwain), and marinate just 45 minutes. Cook at 400°F for 4–5 minutes for prawns, 6–8 minutes for firm fish fillets like kingfish or salmon. The tandoori chicken yogurt marinade translates surprisingly well to seafood when the timing adjustments are respected.
Tandoori Mushrooms and Vegetables
Button mushrooms, bell peppers, cauliflower florets, and small onions all take the marinade well. Rest 30 minutes maximum, cook at 425°F for 5–6 minutes. Mushrooms in particular absorb the marinade's deep red-orange color intensely and plate beautifully alongside chicken for a mixed tandoori platter.
A General Note on Nutrition
Tandoori chicken from a yogurt-based marinade runs leaner than most other restaurant-style chicken dishes because there's no batter, no cream-based sauce, and no oil bath involved. Most of the fat comes from the chicken skin itself and the small amount of mustard oil in the marinade.
Estimated values calculated from the recipe's ingredients using standard USDA reference data, not a laboratory analysis. Actual values vary based on brands, measuring technique, and preparation choices. For a precise figure, calculate directly from the ingredients you use via USDA FoodData Central.
Diners managing sodium should note that the marinade adds salt and the pre-salt step adds a bit more. Anyone with specific dietary restrictions should check ingredients against their own needs rather than relying on general notes.
Frequently Asked Questions — Tandoori Chicken Yogurt Marinade
What is tandoori chicken yogurt marinade made of?
How long should chicken sit in a tandoori chicken yogurt marinade?
Why is my tandoori chicken yogurt marinade watery?
Can I make tandoori chicken yogurt marinade without yogurt?
What gives tandoori chicken its red color?
Can I freeze chicken in tandoori chicken yogurt marinade?
Does the tandoori chicken yogurt marinade work in an oven or air fryer?
What chicken cut works best with tandoori chicken yogurt marinade?
How do I know the wall is hot enough before loading the chicken?
Which Tandoor Morni oven is best for cooking tandoori chicken yogurt marinade chicken at scale?
Commercial Tandoor Ovens Sized for This Recipe
This tandoori chicken yogurt marinade recipe scales easily from a single batch to a full dinner service — the main difference between the ovens below is wall surface and burner output, not the quality of the finished tandoori.
32x32x37 inches. The oven used to develop this recipe — a solid fit for most restaurant kitchens.
34x34x37 inches. More wall surface for higher-volume tandoori service, plumbed for natural gas.
36x36x37 inches. The largest of the three, useful for kitchens running tandoori chicken alongside kebabs and naan at volume.