The popular Tandoori Chicken Recipe is originated in the subcontinent. This Indian chicken dish or Pakistani chicken dish is traditionally cooked in a bigger clay pot that is called a tandoor.

Although the authentic tandoori flavor is very difficult to achieve in conventional ovens, the suggested version still makes a very tasty dish. Tandoori Chicken Recipe is very popular among all age group people and cooked all over the world nowadays.



Tandoori Chicken Recipe

Chicken portions without skin, 4

Natural yogurt, ¾ cup

Garam Masala, 1 tsp

Fresh ginger, grated, 1 tsp

Garlic clove crushed, 1 tsp

Chili powder, 1 ½ tsp

Turmeric powder, ¼ tsp

Ground coriander, 1 tsp

Lemon juice, 1 tbsp

Salt, to taste

Red food color, few drops

Corn oil, 2 tbsp


For Garnish: 

Tandoori Chicken Recipe

Mix salad leaves

Lime slices or lemon slices

Green chilies

Tomato quarters


Preparation Method:

Tandoori Chicken Recipe

Rinse and pat dry the chicken portions. Make two slits into the flash of each piece, place in a dish and set aside.

Mix together with the yogurt, garam masala, ginger, garlic, chili powder, turmeric powder, ground coriander, lemon juice, salt, red coloring, and oil and beat so that all the ingredients are mixed together well.

Cover the chicken portions with the spice mixture and leave to marinate for about 3 hours.

Preheat the oven to 240 degrees. Move the chicken pieces to an oven proof dish.

Bake the chicken in the preheated oven for about 25 minutes or until the chicken pieces are cooked properly and browned on top.

Remove Tandoori Chicken from the oven, transfer on to a serving dish and garnish with the salad leaves, lemon, and tomato.

Serve the Tandoori Chicken with the green salad. Enjoy!


Serve    4 persons

Nutrition Notes

Tandoori Chicken Recipe

Energy, 242 Kcals

Fat, 10.64 g

Saturated fat, 2.74 g

Cholesterol, 81.9 mg


Read: Chicken with Pomegranate & Almond Couscous