Home » Chicken Tandoori

Chicken Tandoori

by Nazreen Ebthisam
written by Nazreen Ebthisam 2.8K views
Jump to Recipe
Chicken Tandoori

Chicken Tandoori is a popular dish from the Indian subcontinent. I marinate the chicken in yogurt and tandoor spices, then roast it to perfection. Cayenne pepper, red chilli powder, or Kashmiri chilli powder gives it the signature fiery red color. This is my mother’s way of making Chicken Tandoori, and it works well as an appetizer or main dish.

Chicken Tandoori

Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • Chicken - 4 leg pieces along with thighs
  • Ginger Garlic Paste - 2 tbsp
  • Yogurt - 1/4 cup
  • Kashmiri Chilli Powder - 2 tsp
  • Garam Masala Powder - 1/2 tsp
  • Kasurimethi Powder - 1/4 tsp
  • Lemon Juice - 3 tbsp
  • Salt
  • Oil

TO DRY ROAST:-

  • Dry Red Chillies - 6 to 8
  • Cumin Seeds - 1 tsp
  • Coriander Seeds - 1 tsp
  • Pepper Corns - 1 tsp

Instructions

  1.  Wash the chicken pieces and drain them well. Mark slits.
  2.  Dry roast the ingredients given under “TO DRY ROAST” for 2 minutes on low flame. Cool completely and blend to a fine powder.
  3.  Marinate the chicken pieces with lemon juice, salt and ginger garlic paste. Refrigerate for 1 hour.
  4.  Now, add all the remaining ingredients along with the ground masala powder, marinate well and keep aside for 4 to 6 hours. For best result, keep refrigerated over-night.
  5.  Keep chicken in room temp. 30 minutes prior to cooking.
  6.  Grill chicken at 250 degree for 20 minutes. Flip over after 10 minutes. Serve with naan and mint chutney!