Tandoori Chicken Half / Full
Tandoori Chicken Half / Full (ไก่ย่างเตาทันดูร์ ครึ่ง/เต็มตัว)
Bone-in chicken in a two-stage yogurt and Kashmiri chilli marinade, roasted half or whole in the charcoal tandoor.
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · GrabFood and LINE MAN nearby · or order direct on WhatsApp — over ฿1,000 we deliver anywhere in Bangkok, free
About Tandoori Chicken Half / Full
Tandoori chicken is the dish that introduced the clay oven to much of the world, and it remains the benchmark against which other tandoori preparations are measured. Unlike boneless tikka, this is bone-in chicken, served as a half or full bird, and the bone is a deliberate choice: it holds moisture and adds flavour through the long roast. The dish in its modern form is closely tied to Punjabi cooking, where whole birds were scored and roasted upright in the heat of the tandoor.
At BHARAT we follow a two-stage marinade. The chicken first gets a rub of salt, lime, ginger and garlic for about an hour, which seasons the meat to the bone, and then an overnight coat of yogurt with Kashmiri chilli, garam masala and a touch of mustard oil. The familiar deep red is achieved with Kashmiri chilli and beetroot, never artificial colouring. Our chicken is halal-marked, sourced daily from Makro, and the kitchen handles no pork.
Roasting takes place in a genuine charcoal-fired clay tandoor at roughly 480 °C rather than a gas unit, and the intense heat sears the skin in seconds so the inside stays juicy on the bone. Our Uttarakhand-born head chef Santosh Shah turns the bird so the heat reaches it evenly. The result is classic: charred, reddened skin, smoky aroma, and meat that pulls cleanly from the bone. It is finished with butter and a squeeze of lime.
We bring it to the table with sliced onion and lemon, and mint chutney alongside. The half portion suits two people sharing a starter, while the full bird, with naan and a bowl of dal, makes a full meal for a small group.
Eat in at our 30-40 seat dining room in Huai Khwang (try the Dastarkhan floor seating), or have it delivered anywhere in Bangkok.
Everything off the same charcoal oven is gathered on our tandoori page, and why we kept charcoal instead of gas explains what that fight was about. It sits in our Non-Veg Starters menu, and regulars often order it alongside Butter Chicken.
รายละเอียด Tandoori Chicken Half / Full (ไก่ย่างเตาทันดูร์ ครึ่ง/เต็มตัว)
ไก่ทั้งตัวหมักโยเกิร์ตและเครื่องเทศอินเดียพร้อมพริกแดงข้ามคืน ย่างในเตาทันดูร์ดินเผาจนหอมไหม้ขอบ เนื้อนุ่มชุ่มฉ่ำ เมนูคลาสสิกต้นตำรับ เลือกครึ่งหรือเต็มตัว
Frequently Asked Questions
What is the difference between the half and full portions?
A half portion is half a bird (a breast and wing plus a leg and thigh), while the full portion is the whole bird cut into pieces.
Is Tandoori Chicken cooked with the bone in?
Yes, it is a bone-in dish, which helps to retain moisture and enhances the overall flavour during the tandoor roasting process.
How spicy is the Tandoori Chicken?
It offers a medium spice level, characterised by a well-rounded warmth from Kashmiri chilli and garam masala without being excessively fiery.
Does this dish come with any accompaniments?
It comes to the table with sliced raw onion, a lemon wedge and fresh mint chutney.
Are artificial food colours used in the marinade?
No. The deep red comes from Kashmiri chilli and a little beetroot — we use no artificial food colouring at all.
