Quick n Easy Tandoori Chicken

Recipe by
Total Time:
13 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • 2.5 lbs of chicken - cut into 2-inch pieces
  • 2 tbsp sambal olek chilli paste
  • 3 tbsp patak tandoori paste
  • 2 tbsp patak vindaloo paste
  • 2 tbsp patak curry paste
  • 3 tbsp red chilli powder or cayenne pepper
  • 4 tbsp plain yogurt or 1/2 cup buttermilk.
  • Salt to taste

How to Make Quick n Easy Tandoori Chicken

  • Prepare the chicken by removing the skin and by trimming all of the fat. Make long slits in the chicken so that the spice mixture can penetrate the meat during marinating.
  • Mix all 3 patak pastes, sambal olek chilli paste, chilli powder and salt in a bowl to a paste.
  • Add yogurt (or buttermilk) and mix all of the ingredients till you have a smooth paste. Make sure that you do not have any lumps, especially if you use yogurt.
  • Add some water so that all of the chicken will get soaked. Do not add too much water to dilute the paste. The paste should have a thick consistency.
  • Soak the chicken in the marinade for 6-8 hours (preferably overnight) in the refrigerator.
  • To cook:
  • Heat the oven to 450 degree F.
  • Prepare a pan for the oven after lining it with aluminium foil.
  • Place chicken pieces on the pan and dribble half of the marinade on the pieces.
  • Put the pan in the oven for 15 mins, uncovered, on the middle or top rack.
  • Remove the pan and turn over all of the chicken pieces. Add remaining marinade on the pieces.
  • Put the pan in the oven for another 15-20 mins. Check to see that it is not overcooked.
  • Remove pan and serve it hot.
  • Garnish with sliced half-rings of onions, green chilli slices (jalapeno) and lemon wedges.