Wednesday, 23 April 2014

Tandoori Chicken

Tandoori Chicken is a popular dish made with Chicken. Chicken is marinated in yogurt and spices and then roasted. Acidity in yogurt tenderizes the meat and the chicken is juicy and has a nice char on it. I used chicken drumsticks to make , you can use thighs and other chicken parts also. Chicken breast pieces get too dry, so I wouldn't suggest using breast pieces for this preparation.

Chicken needs to be marinated atleast for 3 hours. Alternatively, you can freeze the marinated chicken overnight. Thaw it next morning for 1 hour.


  • 3 Chicken drumsticks


  • 3 Tablespoon Natural Curd / Plain Yogurt
  • 1 Tablespoon Red Chilli Powder
  • 1 teaspoon Ginger paste
  • 1 Teaspoon Garlic Paste
  • 1 Teaspoon Turmeric Powder
  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Lemon Juice
  • 1 Teaspoon Freshly ground black pepper
  • Salt to taste
  • 2 Tablespoon Oil


1. Wash chicken drumsticks and make slits on the pieces. This is done so that spices gets inside the chicken pieces

2. Mix all the ingredients listed under marinate


3. Taste and check for salt and pepper


4. Add chicken drumsticks in the marinate and coat each piece with marinate. Make sure you apply mixture inside the slits also


5. Let the chicken marinate for 3 hours in the refrigerator or overnight in the freezer

6. Preheat the oven to 200 C

7. Grease a cookie sheet and arrange the marinated chicken pieces and drizzle with oil over the chicken pieces


8. Bake at 200 C for 15 minutes

9. Reduce the temperature to 180 C and bake the chicken covered with aluminium foil for 25 to 30 minutes

10. Flip sides once or twice to make sure chicken is getting cooked evenly. Drizzle with oil when you flip sides

11. After 25 minutes , check if the chicken is cooked through

12. Switch the chicken to the top most rack and broil for 2 to 3 minutes or until chicken gets nice char on the top

13. Serve hot with tangy green chutney and onion slice, lemon wedges


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