Tandoori Chicken

November 15, 2018
Every Indian restaurant in Europe and other countries prominently features Tandoori Chicken on their menu in varying degrees of quality. It is a traditional Indian dish full of flavours! A 30 minute marinade and a few minutes on the oven or grill will satisfy your Tandoori chicken craving. 


5 chicken legs with thighs 

For marination

2 tbsp ginger garlic paste
5 tbsp yoghurt
2 tbsp olive oil
1 tbsp dry fenugreek leaves (kasthoori meethi)
2 tbsp lemon juice
Salt as per taste
A pinch of red food colouring 

Spices required to marinate

1 tsp garam masala
1 tsp cumin powder 
1 tsp red chili powder
1tsp turmeric powder
1 tsp coriander powder 
1 tsp pepper powder 

For garnishing

Sliced onions
Lime wedges


  1. Wash and clean the chicken and pat dry or wipe the chicken using a clean kitchen towel to remove extra moisture. Make 3-4 deep cuts.
  2. In a small bowl, make a paste using all the marinate ingredients and spices.
  3. Coat the chicken with the paste prepared. Make sure to apply well between all the slits and inside. 
  4. Cover the chicken with foil or plastic wrap and refrigerate at least for 4 hours or overnight is best. (If marinated overnight, bring it to room temperature before cooking)
  5. Preheat the oven to 200 degrees Celsius.
  6. Shake off the excess marinate paste and place the chicken legs in a baking tray and cook for 25-35 minutes or until the chicken is tender. (You can also grill the chicken in a griddle or a grilling pan)
  7. After baking one side, turn the chicken other side and bake again until both sides are cooked well.
  8. Remove from oven and serve hot garnished with sliced onions and lime wedges. 
  9. Tandoori chicken goes well with Naan Roti and rice. Enjoy!


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