Chicken Tandoori

Chicken Tandoori is also known “King of the Kebabs” one of the best-known Indian delicacy, succulent, soft dish made by roasting the marinated chicken. Tandoori gets its name from “Tandoor” a clay oven in which it is cooked. An interesting fact that clay ovens like Tandoor marked 3000 BC have been unearthed from Harappa. Former Soviet politician Nikita Khrushchev loved the dish and he even carried it to Moscow. The recognition of Chicken Tandoori led to various other variations like Chicken Tikka, Chicken Tikka Masala, Fish Tikka to name a few.

Marinating time: 8-24 hours         Cooking Temperature: 400 F      Cooking Time: 35-40 minutes


4 Whole Chicken Legs (drumsticks and thighs attached)

2 tbsp Oil

1 tsp cumin powder

1 tsp coriander powder

2 tsp garam masala powder

2 tsp ginger paste

2 tsp garlic paste

1 tsp turmeric powder

2 tsp lemon juice

200 grams yogurt

1 tsp cayenne

1 tbsp smoked paprika

1 tsp salt


De-skin chicken and make 4-5 slits so the marinade can penetrate inside.

In a bowl make margination with all the remaining ingredients, add chicken to the marinade and rub the marinade onto the chicken and into the slits of the chicken. Refrigerate for minimum 8 hours to 24 hours.

Preheat oven to 400 F. Line the tray with silver foil and grease the tray with some oil. Place the chicken on the tray and place in oven. Cook in oven for 35-40 mins or until done on both sides.

Serve with Naan, Basmati Rice and Mint chutney


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