Recipe for Chicken Tandoori


  • 5 chicken breasts/ whole legs
  • Grind to a paste:
  • 1 small onion, or half medium
  • 1 medium-sized tomato
  • 1 tbsp ginger-garlic paste
  • 3 tbsp coriander leaves
  • 3 green chillies
  • 2 tsp lemon juice
  • 2 tsp oil
  • Tandoori masala ingredients:
  • 2 tbsp yogurt
  • 4 tbsp tandoori masala powder
  • 2 tbsp tomato ketchup
  • 1 tsp red chilli powder
  • Salt

Cooking Directions

Grind the first set of ingredients together to a fine paste.

Pour the paste in a bowl, large enough to marinate the chicken. Add in the rest of the marinating ingredients. Season.

Make cuts on the chicken or fork it all over. You can use chicken breasts if you prefer a boneless tandoori, or you can go for full legs or drumsticks.

Add the chicken pieces in the marination bowl. Mix well so all the pieces are coated.

In a freezer bag or a zip lock bag, put the chicken along with the marinade. Allow the chicken to be marinated overnight in the freezer

Cook the chicken in a pre-heated oven for 25 minutes on each side at 200 degrees C. Pre-heat oven to 180 degrees C. Alternatively, you can grill the chicken for added flavour.

Chicken Tandoori Photos

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