Tandoori Chicken Recipe

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 1kg - chicken
  • 500 gms - yogurt
  • 1 tsp - ginger paste (heaped)
  • 1 tsp - garlic paste (heaped)
  • 1 tsp - sugar
  • 2-3 cloves
  • 2-3 tbsp - lime juice
  • 2 tbsp - oil
  • Butter for glazing
  • Seasoning: Salt, according to taste ( sea salt if available)
  • 1 tsp - pepper powder
  • 2 tbsp - cayenne pepper
  • 2 tbsp - red chilli powder
  • 2 tbsp - coriander powder
  • 1 tsp - garam masala
  • Red Food colour, optional
  • 2 tsp - chat masala
  • 1 tsp - turmeric powder
  • Garnish: Caramelized onion
  • Thin sliced cucumber
  • Vinegar soaked Onion
  • ccompaniments: Salad
  • Raita
  • Lassi
  • Jal jeera
  • Mint chutney

How to Make Tandoori Chicken Recipe

  • Pre-preparation:
  • In a small deep bowl, add all the ingredients and seasoning except chicken and cloves.
  • Mix the ingredients and seasoning well till you get a reddish paste.
  • Apply the paste all over the chicken.
  • You could cut down the chicken or use it full.
  • Pierce the cloves inside the chicken preferably underneath the skin to extract as much flavour as possible.
  • Coat the chicken well with the marinade and let it sit in the fridge wrapped in a cling film for 2 hrs.
  • You could leave it overnight too and the result would only be better.
  • For the marinade to seep inside the meat, make some gashes on the chicken. This will help the yogurt mix penetrate the meat well.
  • For tandoori chicken:
  • Remove the meat after two hours or next day.
  • Preheat your oven to 250 degree C.
  • Place the dip tray beneath, place the chicken on the wire rack and place it in the oven.
  • Some electric ovens come with the grilling rods so you could pierce the chicken through that or just follow step-3.
  • Let it cook at 200 degree for 30-35 mins.
  • You could cut a piece of the leg to check if it's done or not. If the leg is not pink, your chicken is done.
  • Remove and rub the butter on the hot chicken, glazing it for that extra shine. Serve hot with wedges of lemon and accompaniments.