Tandoori Chicken

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Tandoori recipes from Bawarchi.com  

The celebrated Tandoori Chicken or 'Tandoori Murgh' is a favourite across restaurants and homes worldwide. This top spicy recipe takes its roots from Mughlai cuisine and there are lots of authentic variations with the different forms of chicken meat being used. Generally it is made using one whole spring chicken or chicken fillets or even only the legs, known as 'Tangdi' in Hindi. 

The chicken marinade is prepared with tangy ingredients and masalas - garlic, ginger, white pepper, chilli powder and garam masala. The well marinated chicken is then finely roasted in ghee and you can relish it piping hot along with anything from plain phulkas and green chutney to something fancy like Arabian pita bread (kuboos) and tasty Mayonnaise. 

Follow this easy step-by-step guide for a great Tandoori Chicken meal!

Take a look at more Starter Recipes. You may also want to try Baked Potato Nests, Chilli Garlic Fish, Grilled Zucchini Bruschetta , Chicken Drumsticks with Indian Masala

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  • 2 - spring chicken, 500 g each
  • 1/2 cup - yoghurt
  • 1.5 tsp - salt
  • 1.5 tsp - crushed garlic
  • 1.5 tsp - finely grated ginger
  • 1/2 tsp - white pepper
  • 1/2 tsp - chilli powder
  • 1 tsp - garam masala
  • 1/2 tsp - ground fenugreek (optional)
  • Red food colour (optional)
  • 2 tbsp - ghee

How to Make Tandoori Chicken

  • With a sharp knife cut through the skin of the chicken, down the centre, front and back. Skin the chicken and then make slits in the flesh to allow spices to penetrate.
  • To make marinade:
  • Combine yoghurt with all the other ingredients, except ground fenugreek and ghee.
  • Rub marinade all over and inside the chicken and leave for 2-4 hours or cover and refrigerate overnight.
  • Pre-heat the oven to 200 C.
  • Melt 2 tbsp ghee in a microwave-safe pan and put the two chickens in the pan, breasts downwards.
  • Spoon melted ghee over them and roast for 20 mins.
  • Turn chickens on one side and roast for 15 mins and then turn them on the other side, baste and roast for another 15 mins.
  • For the final 10-15 mins of browning, turn the chicken breast upwards and baste every 5 mins.