Tandoori Chicken Half / Full
The original, the iconic
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What is the difference between the half and full portions?
A half portion typically includes half of a whole chicken(usually a breast/wing and a leg/thigh), while the full portion provides the complete 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 flavor during the tandoor roasting process.
How spicy is the Tandoori Chicken?
It offers a medium spice level, characterized by a well-rounded warmth from Kashmiri chili and garam masala without being excessively fiery.
Does this dish come with any accompaniments?
It is typically served with a fresh wedge of lemon, raw onion rings, and a side of green chili and mint chutney.
Are artificial food colors used in the marinade?
We rely on traditional ingredients like Kashmiri red chili powder to achieve that beautiful deep red hue naturally.
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 degrees rather than a gas unit, and the intense heat sears the skin in seconds so the inside stays juicy on the bone. Our chef from Uttarakhand 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.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Non-Veg Starters menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.