Tandoori Chicken

By Rahat Zaid | View all recipes by Rahat Zaid

(2 votes, average: 5.00 out of 5)

Submitted: January 31, 2014

Recipe In : Kababs and TikkasSpicy, starter

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Total time 0 mins
Prep 0 mins
Cook 0 mins
Servings 4-6100 kcal

Total reviews: 3 Write a review Views: 634

About this recipe

Tandoori chicken is a super delicious and a very popular Indian dish. Chicken is marinated in lemon juice, yoghurt and spices and roasted till perfection. Tandoori chicken gets its name from the traditional bell-shaped tandoor or clay oven in which it is cooked.

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Required ingredients

1 whole chicken of around 800 grams to 1 kg. (you can use the whole chicken or cut into 8 pieces)
3 tbsp lemon juice
1 tsp pepper
Salt as per taste
½ cup hung yoghurt
2 tbsp red chilli paste
½ tbsp ginger garlic paste
2 tbsp tandoori masala powder
1 tsp vinegar
Salt as per taste
3 tbsp oil

Directions & How to

Wash and pat dry the chicken. Make deep incisions with a sharp knife on chicken breast and thighs.
Mix salt and pepper in lemon juice and rub it well over the chicken. Leave it to rest for around half an hour to 45 minutes.
Mix together all the ingredients for second marinade. Rub it well over the whole chicken and leave it to marinate in the fridge for 6-8 hours or preferably over night.
Preheat the oven at 200’ C. Grease the oven tray. Remove the chicken from the marinade, and place it on your oven tray and roast it for around 35-40 minutes or till cooked through.
You can even cook it in a clay tandoor, just skew the chicken in a skewer and cook it in a moderately hot tandoor for around 25-30 minutes or till done.
Serve hot with a little chat masala sprinkled on it and some sliced onions, lemon wedges, and green chutney or dip of your choice.

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Directions & How to

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