Tandoori Chicken Recipe

Tandoori Chicken Recipe

Today, we are going to let you in on our Best Tandoori Chicken Recipe. Are you ready? Let’s start!

Preparation Time: 10 mins
Marinating Time: 6 hours or Overnight
Cooking Time: 45 to 50 mins


  • Chicken – 1 whole chicken cut into 10 pieces
  • Butter or Ghee for Brushing on top
  • Chat Masala for Sprinkling on top
For First Marination:
  • Chilli Powder – 1 tblspn
  • Salt to taste
  • Lemon Juice – 2 to 3 tblspn
For Second Marination:
  • Thick Unsour Curd / Yogurt – 1 cup
  • Chilli Powder – 1 tblspn
  • Coriander Powder / Malli Podi – 2 tblspn
  • Cumin Powder – 2 tsp
  • Chat Masala Powder – 1 tblspn
  • Black Pepper Powder – 1 tsp
  • Garam Masala Powder – 1 tblspn
  • Turmeric Powder / Manjal Podi – 1 tsp
  • Red Food Colouring a pinch
  • Ginger Garlic Paste – 2 tblspn
  • Kasuri Methi Leaves – 1 tblspn
  • Take chicken in a bowl, make deep slits on them. Add salt, chilli powder and lemon juice to them and mix well. Leave this aside for 30 mins.
  • Now take second marination ingredients in a bowl and mix well. Pour this over the marinated chicken and mix well.
  • Leave this to marinate for 6 hours or overnight.
  • Next day, remove it and let it come to room temp.
  • Slide the chicken along the skewers leaving a gap at the top and bottom. Try leave a small gap between each pice of chicken.
  • Cut the potato into pieces and slide a piece on each skewer so that it sits just under the last piece of chicken to act as a heat shield when cooking in the Tandoor.
  • As you get more skilled, you may wish to skip using the potato. Then place the skewers in the Tandoor and close the lid to be adjacent the skewers.
  • Cooking time of the chicken will vary depending on the temperature of the Tandoor. 
  • As a guide only, cook boneless chicken pieces for about 10-15 minutes, and whole chickens pieces for about 15-20 minutes in the Tandoor at a medium to hot temperature – about 240 C.
  • Take the skewers out of the Tandoor rest the meat for about 10 minutes – lean the skewers against something or drill some holes in a heavy block of wood and stand the skewers upright with the tips positioned in the holes.
  • put it back in the tandoor for 5 mins and the chicken is ready to serve.


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