Best Tandoori Chicken in Penang

For many Penang generations, Restoran Kapitan comes to mind without hesitating for a moment when they fascinate a splendid Tandoori feast. The first and most renowned branch is located at the heart of Chulia Street, a two-storey building with distinct red paint which is buzzing with locals as well as tourists all the time. Stepping in is alike a meat paradise, workers gyrating over scorching clay ovens, tantalizing dishes moving back and forth to feed patrons, where you’ll spot Tandoori Chicken as the front runner. Nabbing an empty table is a victory, then order a tandoori set. Once the platter is served, you’ll start drooling at the piping hot, crimson-red chicken which is crispy on the outside and tender inside. Consorts of shredded onions, dhal, a wedge of lime, mint sauce, sweet and spicy sauce complete the devouring delight. 

A renowned restaurant chain that does not need an introduction, being the pioneers of Indian cuisine, Tandoori Chicken is clearly among the mainstay on the menu. They have numerous branches in the island yet their Penang Road one is the most-buzzed place. It’s a bedrock of Indian delicacies at the heart of Georgetown where upon entering be greeted with a range of colourful dishes yet at night is when the tandoor clay comes to life, churning out succulent Tandoori Chickens and its best pal, Naan Bread. The chicken is alluring with bright-red colour where the grilled speckles burst with rich flavours. The tender meat is coupled with chickpeas, shredded carrots and onions, mint and chili sauce. A glass of lathered tea would do a fine wrap up. 

This is where to go if your belly demands authentic Indian flavours with mind-blogging varieties. This famed and fabled restaurant has plenty of branches, therefore choosing the backdrop it up to you. Be it bustling in the full-of-life Little India, garden-café at Macalister Road or just a stone’s throw away from the Tanjung Bungah beach. Their Tandoori stands have a fascinating façade, a spellbinding parade of kebabs and Tandoori Chickens screams to be gobbled down. Once it comes out from the tandoor clay, the meat is bouncy and speckles of chars just amp up your appetite. Juicy, tender and packed with flavours, you would opt to try all the remaining kebabs too. 

Expertly combining authentic North Indian flavours and upscale dining atmosphere is D’Tandoor, the biggest North Indian Restaurant chain in the country. Nestled in Precinct 10, the interior imbues with elegant and traditional ornaments and wall paintings to charm your eyes while waiting for the meals. Among the show toppers are their Tandoori Chicken, a huge hunk of chicken marinated with lip-smacking spices. Slithering through the meat is divine, you have the top layer suffused with smoky and savoury flavours while the juices are retained inside. Paired with julienned raw onions, lime and dipping sauce, the chicken turns to the bone within a blink of an eye.   

This restaurant is rather secluded, planted at the basement of Oriental Hotel yet is not to be missed if you’re looking to chomp down authentic Indian flavours in a bouncy and bright environment.  It’s a staggering menu will make you spoilt with choices, however, a must-try is their Tandoori Chicken, scarlet-red in colour thanks to the meticulous marination and grilling in the blistering clay. It’s juicy and fork-tender, dabbling into their chili and mint sauce and shredded vegetables add a layer of flavour and texture. Moreover, their bar is well known for churning out an irresistible range of cocktails.  

Among the connoisseurs of Nasi Kandar that are habitually filled with clienteles around the clock. As expected, nasi kandar dominate the orders but give a break and opt for their Tandoori Chicken set, which is praiseworthy too. Upon your order, flatbreads and marinated chickens dive into the flaming hot clay and after a few minutes, a drool-worthy piece of reddish chicken and fluffy bread sits before you. The meat is slid off the bone tender and the marination works wonder in your mouth. Homemade chili sauce, mint sauce, a dollop of raw onions and lime complement the bird. 

Relatively a newcomer into the Tandoori scene is the pioneer of traditional banana leaf food in the island. They currently have two flagships, set amidst the crowd-rousing Little India and D’Piazza Mall and there’s no space for an apple to drop during peak hours. Banana leaf rice with captivating curries and spicy side dishes are the anchor-point yet make some time for their Tandoori Chicken too. You’ll be greeted with smoky aroma at the front of the joint, where the clay oven is constantly brimming with Naan Breads and succulent Tandoori goodness. Accompanied with mint sauce, spicy and sweet chili concoction, julienned greens and lime, the thick slab of chicken relishes every bite with a burst of Indian spices. Pair the reddish bird with a shot of Mango Lassi to wash it all down.