National Dish Armenia: Tandoori (Recipe)
In this article
Meet Tandoori, a dish that brings together spice, smoke and slow-marinated tenderness in one glorious plateful. Chicken is steeped overnight in yoghurt and a warm blend of spices, then cooked at high heat until the edges char and the meat stays juicy within. Traditionally it comes out of a clay oven — the tandoor — but a hot grill or a domestic oven does the job beautifully. Whether you are cooking a festive dinner or a simple family supper, this one always impresses.
About Tandoori
Tandoori is a wonderfully aromatic dish that has found a firm place at the Armenian table, where the flavours and traditions of the region meet influences carried in from further east. At its heart lies tender meat paired with a generous mix of fragrant spices, a combination that turns an everyday meal into something memorable. Traditionally the dish is cooked in a tandoor, a special clay oven sunk into the ground, and it is this fierce, enclosed heat that gives tandoori its unmistakable smoky character. Served hot from the fire, it suits both celebration meals and relaxed family cooking.
Ingredients (serves 1–2)
- 500 g chicken breast or chicken legs
- 150 g yoghurt (or plant-based yoghurt for vegans)
- 2 tablespoons tandoori spice blend
- 1 tablespoon lemon juice
- 2 cloves garlic, finely chopped
- 1 teaspoon fresh ginger, grated
- Salt and pepper, to taste
- Fresh coriander leaves, to garnish
Shopping for the ingredients
The ingredients for tandoori are usually easy to come by and can be found in most supermarkets as well as Turkish or Indian grocers. When buying the meat, look for something fresh and, ideally, from responsibly reared animals. For the tandoori spice blend you can either pick up a ready-made mix or put your own together from paprika, cumin, coriander, garam masala and chilli. The yoghurt can be swapped for a plant-based alternative if you would like a vegan version — the same trick that works well for a cooling Tarator.
Preparing the dish
Good preparation is what makes tandoori work. Start by cutting the meat into evenly sized pieces so that it marinates and cooks at the same rate throughout. Next, combine the yoghurt with the tandoori spices, lemon juice, garlic, ginger, salt and pepper in a large bowl. Leave the meat to sit in this marinade for at least two hours — overnight is better still — so the flavours can work their way right into the flesh.
Step-by-step instructions
- Take the marinated meat out of the fridge and let it come up to room temperature.
- Preheat the grill or the oven to 200°C.
- Arrange the meat evenly on skewers or in a roasting dish.
- Grill or bake the tandoori meat for 20–25 minutes, turning occasionally, until cooked through.
- Remove from the oven and let it rest for a few minutes.
- Garnish with freshly chopped coriander and serve.
Gluten-free / lactose-free version
To make tandoori gluten-free and lactose-free, replace the usual yoghurt with a plant-based alternative made from almond, coconut or soya. It is also worth checking the tandoori spice blend, as some ready-made mixes contain gluten-based fillers. Beyond that, the remaining ingredients — meat and vegetables — can be used exactly as they are, so the dish loses none of its character.
Tips for vegans and vegetarians
Vegan and vegetarian versions of tandoori work brilliantly with tofu, tempeh or vegetables such as peppers, courgettes and aubergines. Marinate the vegetables or tofu in exactly the same way as in the original recipe so none of those lovely flavours are lost. Grilling gives them a superb texture and a smoky note that echoes the traditional dish closely. These alternatives are not only lighter, they are also a fine way of adapting the recipe to suit different diets — much as the vegetable-led Zhingyalov Hats does.
More tips and tricks
One key tip for tandoori is to use good-quality spices, since they shape the flavour more than anything else. Store them in a well-sealed jar to keep them fresh and fragrant. If you like your tandoori meat especially juicy, brush it with a little olive oil before grilling, or add a smoked spice element to the marinade for extra depth. Timing on the grill matters just as much — pull the meat off promptly to stop it drying out.
Adapting the recipe to your taste
Tandoori adapts easily to personal preference. You might vary the quantity of spices according to how much heat you enjoy, adding more or less chilli as you please. The choice of meat is equally flexible, and tofu or vegetables can stand in without any trouble at all. Experiment with different marinades to discover new flavour directions and give your creativity free rein.
Ingredient substitutions
If some of the ingredients prove hard to find, there are plenty of alternatives. Instead of chicken you could use lamb, fish or a plant-based protein — lamb in particular is a natural fit alongside a dish like Tjvjik. For the yoghurt, soured cream or any plant-based yoghurt does the job. And if tandoori spices are unavailable, a combination of paprika, cumin, cinnamon and garlic will get you close to the same warm, earthy profile.
Drink pairing ideas
Several drinks pair happily with tandoori and round out its spice. A chilled mango lassi is a refreshing choice that balances the heat neatly. Alternatively, a cup of spiced chai or a light beer both work well. If you prefer something alcohol-free, try water with mint and slices of cucumber, or a tart hibiscus tea.
Serving and presentation ideas
Presentation makes a real difference to tandoori. Serve the meat on a large platter, garnished with fresh coriander leaves and lemon wedges. Add sides such as rice or flatbread to complete the meal — a herby salad like Tabouleh also works beautifully here. Small bowls of dips, perhaps a garlic or mint yoghurt, bring variety and an extra layer of flavour to the table.
A bit of history
Tandoori has a long history stretching back to antiquity. Originally at home in the cooking of India and Pakistan, the dish travelled widely over the centuries and took root in many cultures along the trade routes. Cooking in the tandoor is what gives it that distinctive smoky flavour, prized wherever the technique is practised. Today tandoori is popular far beyond Asia and appears on restaurant menus across the West, and its spiced, fire-cooked approach sits comfortably within Armenian cuisine, where grilled meat has always been central.
More recipe ideas
Summary: Tandoori
Tandoori brings together spice, smoke and tradition in a dish that will thoroughly spoil your taste buds. With its range of ingredients and its many possible variations, it suits just about everyone — from committed meat eaters to vegans. The sheer depth of flavour, combined with how straightforward it is to make, has earned it a place as a favourite for any occasion. Give the recipe a go and let its many possibilities inspire you.
