Tandoori Chicken

  • Yield : 4 serving
  • Servings : 4
  • Prep Time : 25m
  • Cook Time : 60m
  • Ready In : 1:30 h


1st marination

1 kilo gram chicken, cut into 8 pieces and slit with knife

1 Tablespoon lemon juice

1 teaspoon red chilli powder

1 tablespoon ginger garlic paste

½ teaspoon salt

2nd marination

1 cup hang curd

3 tablespoons Ginger-garlic paste

1 tablespoon Kashmiri red chilli powder (deggi mirch)

1 tablespoon crushed red chilli powder

¼ teaspoon turmeric powder

1 tablespoon crushed fenugreek leaf (kasturi methi)

1 teaspoon green chilli paste

1 tablespoon garam masala powder

4 tablespoons Lemon juice  

1 tablespoon mustard oil

Salt to taste

For the Baste  

50 grams butter

For The Taste Enhance

2 tablespoon Butter

1 tablespoon Chopped coriander leaves for garnishing

1 teaspoon Chaat masala

2 teaspoons lemon juice 


Step 1

Take a big bowl and put all the 1st marination ingredients into this then mix well and keep aside for 1 hour.

Step 2

After 1 hour mix well all the 2nd marination ingredients in a big bowl. After mix well pour this into marinated chicken and coat all the pieces. Let them marinate for at least two hours in refrigerator or over knight is best.

Step 3

Before 20 minutes of roast preheat the oven at 250°C.

Step 4

Display the marinated chicken on the skewer/grill tray and roast, Grease with the melted butter all the sides of chicken pieces then let cook until the browned on top.

Step 5

After browned take out from the skewer/grill tray. Keep in a big bowl then add all the ingredients of Taste Enhance and mix well.

Step 6

Now serve hot with mint sauce.

Recipe Type: Ingredients:

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