Tandoori chicken is a popular Indian dish consisting of chicken marinated in yogurt and spices and roasted in a tandoor, a cylindrical clay oven. The dish is known for its distinctive red color and smoky, charred flavor. But is tandoori chicken actually very spicy or hot? The answer depends on how it is prepared and individual perceptions of spice levels.
What is tandoori chicken?
Tandoori chicken originated from the Punjab region of India and Pakistan. The name comes from the tandoor oven in which the chicken is cooked. Tandoors are clay ovens that can reach extremely high temperatures, often over 900°F. This allows the chicken to cook quickly while developing a smoky, charred exterior.
Traditional tandoori chicken is made by marinating chicken pieces in a spiced yogurt sauce called a tandoori masala. The main ingredients in the marinade are:
- Plain yogurt – provides tanginess and tenderizes the meat
- Spices – cayenne, red chili powder, garam masala, ginger, garlic, coriander, and turmeric
- Lemon juice – adds extra tang
- Food coloring – imparts the signature red-orange color
The chicken is marinated for several hours or overnight to allow the spices and yogurt to penetrate the meat. It is then skewered and cooked in the extremely hot tandoor oven. This high heat helps create a charred exterior while keeping the inside moist and tender.
Are the spices in tandoori chicken hot?
The level of heat or spiciness in tandoori chicken depends on the specific ingredients and quantities used. Some tandoori chicken is quite mild, while other versions can be very spicy. Here are some factors that affect the heat:
Type and amount of chili peppers
Many tandoori chicken recipes call for cayenne pepper or red chili powder. The spiciness comes from capsaicin, an active component in chili peppers. The heat level can vary significantly among chili pepper varieties.
Using hotter chilis or increasing the amount of chili powder will make the dish spicier. Milder chilis or less chili powder leads to a less spicy marinade.
Other spices
Spices like garlic, ginger, coriander, and garam masala add flavor but not spiciness on their own. However, some garam masala blends do contain chilis. So the type of garam masala used can also impact the perceived heat.
Individual tolerance
The amount of heat considered acceptable varies tremendously between individuals. What is mildly spicy to one person may be face-meltingly hot to another. The quantity and type of spices must be adjusted based on who will be eating the tandoori chicken.
Cooking method
Marinating in yogurt helps moderate the heat by diluting and complementing the spices. The high heat and rapid cooking in the tandoor can also mellow out some of the punch from the chilis.
Overall, tandoori chicken can range from no spiciness to very hot depending on the recipe and cook’s preferences. Most commercial versions tend to be moderately spicy to appeal to a wide audience.
How does tandoori chicken heat compare to other spicy foods?
Here is how tandoori chicken generally compares on a spiciness scale to other hot and spicy dishes:
| Dish | Spiciness Level |
|---|---|
| Bell peppers | Not spicy |
| Tandoori chicken (mild) | Very mild |
| Tandoori chicken (moderate) | Mildly spicy |
| Jalapeño peppers | Moderately spicy |
| Tandoori chicken (hot) | Very spicy |
| Habanero peppers | Extremely spicy |
| Ghost peppers | Wildly hot |
As you can see, tandoori chicken occupies the mild to moderately spicy range on the spectrum depending on its preparation. It is significantly less hot than incendiary peppers like habaneros and ghost peppers.
The amount of heat also builds the longer you eat tandoori chicken in a single sitting. The capsaicin has a cumulative effect, slowly numbing your taste buds. A few pieces may seem fine at first until you’ve had one too many chicken legs doused in spicy yogurt.
Tips for regulating the heat of tandoori chicken
If you want to tone down or turn up the spice level in tandoori chicken, here are some modifications you can make:
For milder tandoori chicken:
- Use less red chili powder/cayenne in the marinade
- Substitute mild paprika for some of the chili powder
- Add extra yogurt, cream, or sour cream to the marinade
- Skip adding chili powder to the marinade and use it just as garnish instead
- Marinate for shorter time (the heat builds the longer it marinates)
- Usechicken with bones and skin, which dilutes the marinade’s impact
For spicier tandoori chicken:
- Use more red chili powder or cayenne pepper
- Add extra spices like garlic, ginger, or garam masala
- Use boneless, skinless chicken to fully absorb the marinade
- Marinate for longer time to allow heat to intensify
- Garnish with fresh chopped hot chilis
- Serve with hot sauce or chutney on the side
You can also adjust your individual portion by scraping off excess marinade or serving with cooling raita, a yogurt-based dipping sauce.
How to tell if tandoori chicken will be hot before eating it
If you are unsure how spicy a particular tandoori chicken will be, there are a few signs to look for:
- Color – A bright red-orange color indicates more chili powder in the marinade
- Smell – You may be able to pick up a stronger chili scent from hotter blends
- Marinade – Look for visible chili flakes or a vivid red-orange hue in the marinade
- Texture – A thinner yogurt marinade absorbs more fully for hotter spice
- Restaurant reputation – Check reviews to see if they serve authentic spicy tandoori or a milder version
You can also ask whoever is preparing it whether it is spicy or mild. In many Indian restaurants, you can often request the chef adjust the heat level as well.
When in doubt, start by sampling a small piece before diving in to accurately gauge the spiciness. Having milk, yogurt raita, rice, naan, or other bread nearby can help neutralize the heat if needed.
Common myths about the spiciness of tandoori chicken
There are a few misconceptions about how hot tandoori chicken really is:
Myth: All tandoori chicken is flaming hot
Fact: Traditional tandoori chicken has a moderate spice level, but many restaurants tone it down for broader appeal. Milder versions are common.
Myth: Heavy marinades make it spicier
Fact: More yogurt or cream actually dilutes and reduces the heat. Lighter marinades allow more potent chili contact.
Myth: Spices burn off and cook out under high heat
Fact: The tandoor’s high heat intensifies the chili pepper spice rather than diminishing it.
Myth: Baked tandoori chicken is less spicy than grilled
Fact: Oven-baking vs. tandoor grilling doesn’t significantly affect spiciness. The marinade ingredients determine heat level.
Myth: Chicken meat doesn’t get as spicy as the skin
Fact: Boneless skinless meat absorbs marinades the most. Skin and bones protect meat somewhat from taking up heat.
How to eat tandoori chicken safely if you are sensitive to spicy food
For those with low spice tolerance, tandoori chicken can be enjoyed safely. Here are some tips:
– Request mild or non-spicy tandoori chicken. Most restaurants are happy to accommodate.
– Avoid eating the vivid red marinade coating and scrape it off the meat before eating.
– Balance each bite with plain basmati rice, naan, raita, or other cooling foods.
– Have dairy products like yogurt raita or lassi nearby to help tame the heat.
– Start with just a small portion to test your tolerance. Avoid overindulging.
– Drink plenty of water and avoid alcohol, caffeine, or carbonation which can exacerbate acid reflux.
– Take anti-acid medication like Tums or Pepto-Bismol if you experience discomfort afterwards.
– Try taking a probiotic supplement to improve digestion of spicy foods over time.
With proper precautions, even spice-sensitive individuals can work up to enjoying flavorful but non-incendiary tandoori chicken. It offers a taste of Indian cuisine without excessive heat.
Conclusion
Tandoori chicken encompasses a range of spice levels depending on preparation. Authentic versions offer moderate heat from an aromatic blend of classic Indian spices. However, many restaurants cater to a wider audience with mellower renditions. With proper adjustments to the marinade and several cooling techniques, the dish can be adapted to suit almost any palate. While tandoori chicken bears a reputation for being fiery, its heat pales in comparison to many chilis and hot sauces popular today. With the right expectations and precautions, both die-hard spice lovers and sensitive tongues can savor tandoori chicken’s signature char and zesty marinade.