Tandoori chicken

Tandoori chicken

By Food E Fare

Tandoori dishes are a popular part of Indian cuisine and are known for their smoky flavor and vibrant colors. The term "tandoori" refers to cooking in a tandoor, which is a traditional clay oven. Here's a basic recipe for making tandoori chicken, a well-known tandoori dish:


For Marination:

  • 1.5 kg chicken pieces (skinless, bone-in)
  • 1 cup thick yogurt
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons tandoori masala
  • 1 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 1 tablespoon garam masala
  • 2 tablespoons lemon juice
  • Salt to taste
  • 2 tablespoons vegetable oil

For Cooking:

  • Skewers (if using an oven or grill)
  • Cooking oil or ghee for basting

For Garnish:

  • Chopped coriander leaves
  • Lemon wedges


Marinate the Chicken:

  • In a large bowl, combine yogurt, ginger-garlic paste, tandoori masala, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, salt, and vegetable oil.
  • Mix the marinade well.
  • Add the chicken pieces to the marinade, ensuring they are well-coated. Marinate for at least 2 hours or preferably overnight in the refrigerator.

Preheat the Oven or Grill:

  • If using an oven, preheat it to the highest temperature (typically around 475°F or 245°C). If using a grill, preheat it to a medium-high heat.

Skewer the Chicken:

  • If using skewers, thread the marinated chicken pieces onto them.

Cook in the Tandoor (Oven or Grill):

  • If using an oven, place the skewers on a wire rack set over a baking tray to catch any drippings. Bake for about 20-25 minutes or until the chicken is fully cooked and has a charred appearance.
  • If using a grill, place the skewers directly on the grill grates. Grill for about 15-20 minutes, turning occasionally, until the chicken is cooked through.

Baste with Oil:

  • During the cooking process, baste the chicken with cooking oil or ghee to keep it moist.

Garnish and Serve:

  • Once cooked, garnish the tandoori chicken with chopped coriander leaves and serve hot with lemon wedges.

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