Tandoori chicken is one of the oldest and most recognisable dishes in Indian cooking — and when it's done properly, with a real clay oven and a long marinade, there is nothing quite like it. At Inder'n in Kastrup, our tandoori chicken is marinated for a full 24 hours and fired at over 400°C in our clay tandoor. The result: a deeply smoky crust, succulent meat, and a flavour that no grill pan or standard oven can replicate. You can order tandoori chicken in Kastrup online at indern.dk and have it ready in 15–20 minutes.
What Is Tandoori Chicken — and Why Does the Oven Matter?
Tandoori chicken takes its name from the tandoor — a cylindrical clay oven that has been used in the Punjab region for thousands of years. The oven burns charcoal or wood at extreme temperatures, often 400–500°C, and the clay walls radiate an intense, even heat that's impossible to replicate with conventional cooking equipment.
The chicken is skewered and lowered directly into the tandoor, where the fierce heat chars the outside within minutes while keeping the inside moist. The marinade — yoghurt, Kashmiri red chilli, cumin, coriander, ginger, garlic, and lemon — cooks into the meat rather than sitting on the surface. You get flavour all the way through, not just a coating.
Most takeaways in Denmark use a conventional oven or grill. We use a real clay tandoor. That difference is visible the moment the dish arrives: the crust has a genuine char, the colour is deep crimson from Kashmiri chilli rather than food colouring, and the smoke aroma is real.
The 24-Hour Marinade: What Goes Into It
The marinade is where most of the work happens — and most of the difference between good tandoori chicken and great tandoori chicken. At Inder'n, we prepare ours the night before service so the chicken has a full 24 hours to absorb the spices.
The base is thick whole-milk yoghurt, which tenderises the meat and helps the spice paste cling. Into that we mix:
- Kashmiri red chilli powder — mild heat, intense colour, earthy depth
- Freshly grated ginger and garlic — equal parts, blended to a paste
- Cumin and coriander — toasted and ground fresh
- Garam masala — our own blend, made in-house
- Lemon juice — cuts richness and helps tenderise
- Mustard oil — traditional Punjabi addition, adds a slight pungency
- Salt — draws moisture to the surface for better char
The chicken pieces are scored deeply so the marinade reaches the bone. After 24 hours in the fridge, the meat has taken on the colour and flavour of the spice paste throughout — not just at the surface.
Tandoori Chicken vs. Tikka — What's the Difference?
This question comes up constantly. Both are marinated and cooked in the tandoor, so the cooking method is identical. The difference is the cut. Tandoori chicken uses whole bone-in pieces — typically legs and thighs — still on the bone. Chicken tikka uses boneless cubes of breast or thigh. Tikka is also the starting point for Chicken Tikka Masala — the tikka pieces are added to a rich tomato-cream sauce after leaving the tandoor.
If you want the full tandoor experience — the char on the bone, the smoky crust, the slightly crisp exterior — tandoori chicken is the purer expression. If you want convenience and boneless eating, chicken tikka delivers the same flavour without the bones.
Both are on the Inder'n menu, priced from DKK 99.
Where to Order Tandoori Chicken Near Copenhagen Airport
Inder'n is located at Sirgræsvej 4, 2770 Kastrup — less than 2 km from Copenhagen Airport (CPH) and right in the heart of Tårnby Kommune. We are open daily, 16:00–20:30, and we deliver across Kastrup, Tårnby, and the wider Amager area.
For guests staying at airport hotels — Hilton Copenhagen Airport, Crowne Plaza, Clarion — we regularly deliver directly to the hotel. Order online at indern.dk or call us on +45 50 29 13 71. If you're ordering for a group, mention it in the notes field and we'll make sure everything is packed for sharing.
Tandoori chicken is priced from DKK 99 and is served with mint chutney, sliced onion rings, and a wedge of lemon. Add a garlic naan or a portion of dal for a complete meal.
Serving Suggestions: What to Order With Tandoori Chicken
Tandoori chicken is a dry dish — it has no sauce — so it pairs best with something that provides moisture and contrast. Our recommendations:
- Dal Makhani — creamy, slow-cooked black lentils; the richness plays perfectly against the smoky char
- Garlic Naan — for scooping up the mint chutney and any marinade that collects at the bottom of the box
- Raita — cool yoghurt with cucumber and cumin; cuts the heat and refreshes the palate
- Mango Lassi — if the spice level is higher than expected, the sweetness and fat of the lassi is the fastest reset
For a family-sized order — four or more people — we recommend adding a curry alongside: Palak Paneer or Chicken Korma balances the tandoori pieces and gives the table variety. Browse the full range and order at indern.dk/bestil.
Frequently Asked Questions
Where can I order tandoori chicken in Kastrup?
Inder'n at Sirgræsvej 4, 2770 Kastrup serves tandoori chicken made in a real clay tandoor oven. Order online at indern.dk or call +45 50 29 13 71. Ready in 15–20 minutes.
What makes tandoori chicken red?
The deep-red colour comes from Kashmiri red chilli powder in the marinade — a mild, richly pigmented chilli that gives vibrant colour without excessive heat. At Inder'n the colour comes entirely from spices, with no added food colouring.
Is tandoori chicken gluten-free?
Tandoori chicken is naturally free of wheat and gluten. The marinade uses yoghurt, spices, lemon, and ginger-garlic — no flour. If you have a severe allergy, contact us at +45 50 29 13 71 before ordering so we can confirm the full ingredient list.
How spicy is tandoori chicken at Inder'n?
Mild-to-medium. Kashmiri chilli gives colour and earthy flavour more than pure heat. If you prefer it hotter or milder, add a note when you order online or let us know by phone.