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Tandoori Chicken


Tandoori Chicken

Tandoori Chicken



Recipe Servings


Recipe Cook Time


Chicken marinated in masalas, oil and curd. Grilled. Served with onion rings and a green chutney.


  • 8 large Chicken pieces with skin (2 pieces breast, 2 pieces of thighs, a couple of wings)

    Oil, to baste

    For the marinade:

    4 tsp red chilli paste

    3 Tbsp ginger and garlic paste

    2 tsp chaat masala

    1 1/2 tsp of the masala

    1 Tbsp oil

    3 Tbsp curd

    Salt, to taste

    Juice of 1/2 lemon

    For the tandoori masala:

    2 sticks cinnamon

    1 Tbsp black peppercorns

    5 green cardamom

    3 brown cardamom

    2 tsp coriander seeds

    2 tsp cumin seeds

    3 cloves

    1 bay leaf

    3/4 tsp turmeric


Make small gashes in the chicken pieces for the marinade to coat it nicely.

For the marinade:

In a bowl add ginger and garlic paste, red chilli paste, chaat masala, tandoori masala, oil, curd, salt and lemon juice. Mix it well.

Rub the marinade on the chicken pieces, over the skin and underneath it. Marinate the chicken pieces for 30 minutes.

Char grill the chicken pieces on a griller or tandoor. Baste with oil at regular intervals.

Serve with lemon wedges and onion rings,

For the tandoori masala:

In a pan dry roast cinnamon, peppercorns, green cardamom, brown cardamom, coriander seeds, cumin seeds, cloves, bay leaf and turmeric powder.

In a mortar and pestle grind the dry roasted spices into a fine powder.

Masala is ready.

Tip: To make sure the chicken does not stick to the grill, glaze the grill with some oil.
If you are making it in an oven, the temperature needs to be around 250-300 degrees C.

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Key Ingredients: chicken, vegetable oil, coriander seeds, black cardamom, red chilli, ginger, garlic, yogurt, salt, lemon juice, cinnamon, black pepper, green cardamom, cumin seeds, cloves, turmeric, bay leaf