Tandoori Chicken

Tandoori Chicken

  • Preparation time: Overnight
  • Cooking time: 45 min
  • Serves: 4-6


  • 2 pounds Chicken
  • 1 tsp Garlic, crushed
  • 1 tsp Ginger, crushed
  • 1 tsp Garam masala
  • 1½ tsp Red chilli powder
  • 1 tsp Salt
  • ½ cup Beaten yogurt
  • 1 tsp Red food color
  • 3 to 4 Green chillies
  • 1 tbsp Coriander leaves, chopped


The chicken can be used either whole or cut into pieces, and prick with a fork or knife. To the yogurt add coriander leaves, ginger, garlic, green chillies, chilli powder, garam masala, salt and food color. Mix well to the chicken and marinate for at least 2 h or better still overnight. For chicken tikkas, use boneless chicken pieces. Place chicken on a baking sheet, dribble some oil on it and bake at 350oF till done (about 35–45 min depending on boneless or not).

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