Tandoori chicken

Tandoori chicken

Tandoori chicken is a universal dish almost all non-vegetarians would have had a piece of it, and still would be wanting more….It is icing on the cake if the chicken comes out juicy, soft and finger licking.Here I have done double marination to get the best out of the tandoori…and believe me, even my kids drooling when it was served hot on the table….
Here is the secret recipe :)
Tandoori Chicken

Farrukh Aziz


  1. 1 Kg Chicken , de-skinned and trimmed fat, cut into serving pieces
  2. 1 tablespoon Ginger-garlic paste
  3. 2 teaspoon Kashmiri chili powder
  4. 1 tablespoon Lemon juice
  5. to taste Salt
  6. 300 grams Yoghurt (hung)
  7. 1 tablespoon Ginger garlic paste
  8. 2 teaspoons Kashmiri chili powder
  9. 1 teaspoon Garam masala powder
  10. 3/4 teaspoon Salt Black (Rock )
  11. 1 teaspoon Cumin powder
  12. Salt to taste (Be careful as salt is added in first marination and Rock salt also would be added)
  13. 1/2 cup Mustard oil (Other oils can also be used but I prefer in my marination)


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    Make cuts on the chicken using a sharp knife. This is done in order to allow the marinade to penetrate well.

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    In a bowl, mix all the ingredients of a first marination.

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    Marinade the chicken in it.

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    Cover the bowl with a plastic cover and leave it for 45-1 hour

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    In another bowl, mix all the ingredients of a second marination.

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    After a first marination is done, transfer the chicken in this second marinade.

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    Cover the second bowl also with a plastic cover and refrigerate for 7-8 hours or overnight.

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    Remove the chicken from the refrigerator 45 mins before you plan to cook it.

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    It can be grilled on a charcoal grill or roasted in the oven. Here I have chosen to do it by roasting in the oven.

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    Pre-heat the oven at 220 degrees centigrade.  Remove the chicken from the marinade and place it on a baking tray lined with aluminium foil or a rack.

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    Roast the chicken for 20-25 mins or till done.

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    Its ready to be served….

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