Chicken Tandoori


Cooking Time: 40 minutes

Serves: 4 people

In India, tandoori chicken is cooked in a tandoori clay oven,. Alternatively it can be cooked under a preheated oven.

Whole chicken cut into pieces or you can use just drumsticks

  • 1 cup yogurt
  • 2 tsp thinly chopped fresh
  • Ginger
  • 2 tsp crushed fresh garlic
  • 1 tsp chili powder
  • 2 tsp ground cumin
  • 2 tsp coriander powder
  • Salt to taste
  • 1 tbsp tamarind paste
  • 1 cup water
  • ½ cup vegetable oil
  • Lettuce leaves

To garnish:     Onion rings, tomatoes, lemon wedges


  1. Using a sharp knife, make 2-3 slashes in each piece of chicken.
  2. Place the yogurt in a large bowl. Add the ginger, garlic, chili powder, cumin, coriander powder, salt and red food coloring and blend together until well mixed.
  3. Add the chicken to the yogurt – spice mixture and mix to coat well.
  4. Cover and let the chicken marinate in refrigerator for a minimum of 3 hours.
  5. Mix the tamarind paste with the water in a separate bowl and fold into the mixture.
  6. Toss the chicken pieces in the mixture again, cover and let marinate for additional 3 hours.
  7. Preheat the broiler to the medium temperature.
  8. Transfer the chicken pieces to a heatproof dish and brush with vegetable oil
  9. Cook under the preheated broiler for 30-35 minutes, turning the pieces occasionally and basting with any remaining oil, until the meat is tender and cooked through.
  10. Arrange the chicken on a bed of lettuce and then garnish with onion rings, sliced tomatoes and lemon wedges.
  11. Serve with naan bread.

Ravi’s Tip:

After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying

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