Tandoori Chicken Recipe | How to make Tandoori Chicken

Tandoori Chicken

Tandoori Chicken Recipe
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5 from 3 votes

Tandoori Chicken Recipe

Make tandoori chicken on your grill! Chicken marinated in lemon juice, yogurt, and aromatic spices. This iconic Indian dish isn't simply loaded with flavourful spices, but is astonishingly easy to create too. Serves with onion rings and a green chutney.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian
Servings: 2 People
Calories: 211kcal
Author: Punam Paul

Ingredients

  • 1 number whole chicken (पूरा मुर्ग) cut into 4 piece
  • 2 tablespoon lemon juice (नींबू का रस)
  • 1 Pcs garlic cloves (लहसुन का लौंग)
  • 1 inch ginger (अदरक) coarsely chopped
  • 1 piece green chilies (हरी मिर्च)
  • 1 tablespoon water (पानी)
  • 4 tablespoon yogurt (दही)
  • 1 teaspoon cumin powder (जीरा पाउडर)
  • 1 teaspoon garam masala powder (गरम मसाला पाउडर)
  • 1 teaspoon paprika (लाल मिर्च की बुकनी)
  • 1 teaspoon salt (नमक)
  • edible yellow food color (पीला खाद्य रंग) a few drop of
  • 2 tablespoon clarified butter (घी) melted
  • 4 piece lemon wedge (नींबू का टुकड़ा) for garnishing
  • 1 piece onion (प्याज) for garnishing

Instructions

How to Make Tandoori Chicken

  • Make 3-4 cuts in each chicken quarter using a knife.
  • Put the chicken in an ovenproof dish.
  • Combine lemon juice.
  • Rub it into the incisions.
  • Cover it.
  • Let it marinate for about 30 minutes.
  • Combine garlic, ginger and green chilli and water in a blender.
  • Grind to make a smooth paste like mixture.
  • Combine the paste to yogurt, ground cumin, garam masala, paprika, salt, food colouring and the melted ghee.
  • Mix all the ingredients well.
  • Spread them over marinated chicken pieces.
  • Coat the pieces with the yogurt marinade.
  • Cover it.
  • Let it marinate at room temperature for about 5 hours.
  • Turn once or twice maximum.
  • Place chicken in a oven at 325 F.
  • Let it roast for 1 hour.
  • Bast frequently and turn once.
  • The chicken should be tender and most of the marinade should be evaporated.
  • Then grill the chicken over hot charcoal.
  • Garnish it with lemon wedges and onion rings.
Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website, punampaul.com

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