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Simple and tasty Non Veg Snack: Indian Tandoori chicken

indian tandoori chicken

indian tandoori chicken

indian tandoori chicken

Tandoori chicken: It is basically a grilled marinated chicken, which can be relished with rice or as a snack with onion salad and green chutney.

It doesn’t have oil and other extra fat as it is grilled in tandoor not fried.  Tandoori chicken was first cooked in the Moti Mahal Deluxe restaurant. Its name “tandoori” is derived from Indian clay oven “tandoor”.  A novice can also cook this very easily.

Serving : 3-4 peoples

Ingredients :

  • I kg chicken (cut into pieces and washed)
  • 2 tablespoons of lemon juice
  • Salt according to taste
  • 1 teaspoon chili powder

For marination

  • 1 ½ cup yogurt
  • 2 cloves of garlic
  • 1 teaspoon grated ginger
  • ½ teaspoon garam masala
  • ½ teaspoon ground cumin
  • ½ teaspoon saffron
  • ½ teaspoon red chili powder

For Garnishing

  • 2 lemons
  • 2 finely chopped onions
  • Some fine chopped green salad


To start preparing Indian tandoori chicken first make 2 – 3 deep incisions in each chicken piece so that the marinated and flavors can be easily absorbed by chicken pieces.

Next part is to make spice rub for chicken pieces. Take lemon juice and mix salt and red chili powder in it. Rub this paste evenly on chicken pieces. Make sure to rub it inside deep incisions. Leave chicken pieces for 15-20 min. Till then we will start preparing marinating. Take the yogurt and mix all spices in it. It will form a thick paste. Again rub this paste to spice rubbed chicken pieces and don’t be stingy in putting marinating inside incisions. The more is better. After this leave the chicken for minimum 1 hour to maximum 24 hours. The longer is better as chicken pieces can absorb the flavors.

Now it is time to grill it. It is best to grill it in traditional Indian cylindrical clay oven as the flavor of smoke tickles your appetite. If that is unavailable, you can also go for electric oven. Set the temperature at 250 degree Celsius and cook for 25-30 min or until the juices start coming out.

Garnish it with finely chopped onions and green salad and sprinkle lemon juice on it. It should be served hot with green chutney.

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