Tandoori Chicken
Tandoori Chicken

Tandoori Chicken, the name is not new to anyone. Though the dish originated in Punjab, it is now popular all over India and around the world.


  • Whole chicken or Chicken Thighs or Chicken Drumsticks - 2 lbs (about 1 kg)
  • Hung Curd (Greek Yogurt) - 1 cup
  • Lemon juice - 2 tbsp
  • Ginger Paste - 2 tsp
  • Garlic Paste - 2 tsp
  • Kashmiri Red Chili Powder - 2 to 3 tsp
  • Cumin powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Garam masala - 1 tsp
  • Red food color - few drops (optional) 
  • Mustard Oil - 1 tbsp
  • Olive Oil or Butter - 2 tbsp (for basting) 
  • Salt - to taste

For Serving

  • Lemon wedges - few
  • Onion Rings - few
  • Chaat Masala - to sprinkle


  1. Clean the chicken and pat it dry using a paper towel. Make deep slashes at different places so that the marinade seeps in. 
  2. Take a small bowl, mix the lemon juice, salt and 1 tsp of red chili powder. Rub this all over the chicken and in the cuts made. Keep this aside for 10-15 minutes. This will ensure that the inside of the chicken is well seasoned.
  3. In the meantime, prepare the main marinade. For that, take the yogurt in a separate bowl and add the rest of the lemon juice, red chili powder, cumin powder, turmeric powder, garam masala, ginger garlic paste, salt, mustard oil and red color (if needed).
  4. Apply this marinade all around the chicken. Let the chicken marinate in the fridge for at least 2 hours or overnight.
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- Manas Jondhale
Manas Jondhale
Recipe Posted by Manas Jondhale
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