Printer Friendly Version

BellaOnline's Indian Food Editor

Tandoori Chicken Recipe

The key to this recipe lies in the marinade. Freshly made tandoori marinade is always the best, but store bought tandoori paste or powder will be just as delicious and of course, easy.



2 lbs of chicken pieces, skinless
lemon wedges for garnish
oil (vegetable or canola)


For the Tandoori Marinade:

5-6 garlic cloves, finely minced
1 piece of ginger, peeled and finely minced (about 1Ż inches in length)
3 cups of plain yogurt
2 small green chilies, finely minced
Juice of 1 lemon
3 tbsp tandoori paste OR 4 tbsp tandoori masala powder (given below)
salt and pepper to taste


Tandoori Masala (Powder)

2 tbsp garam masala
2 tbsp ground cumin
1 tbsp ground coriander
4 tsp smoked Spanish paprika
2 tsp ground dried fenugreek leaves (methi powder)
1 tsp turmeric
Ż tsp red chili powder


Combine all of the ingredients above and store in an airtight container for 4-6 weeks.


To make the Tandoori Chicken:

Whisk together the marinade ingredients until smooth and add the chicken pieces. Mix well to coat the chicken pieces evenly, a plastic zip bag works well (and no messy clean up) and refrigerate. I highly recommend marinating the chicken overnight, the longer the better. I have marinated my tandoori chicken for up to 2 days and it is crazy delicious! But if time is an issue, than at least 5-6 hours of marinating will work in a pinch.

Remove the chicken pieces and remove any excess marinade before cooking, discard the marinade. This recipe works best on a grill but can also be done in the oven. If you are grilling the chicken on a grill or barbeque, grill on medium high until fully cooked. The chicken should be browned on the outside but deliciously tender on the inside.

If you are using an oven, preheat the oven to 400 degrees F. On a foil lined baking sheet (sprayed lightly with cooking spray), place your chicken pieces in a single even layer and drizzle very lightly with oil. Bake for 10-12 minutes, turn the pieces over and cook for another 10 minutes. Check to make sure the chicken is fully cooked through; it should be evenly browned on the outside but juicy and tender on the inside. Squeeze fresh lemon juice on top and garnish with extra lemon wedges. This can be served with a cool and refreshing yogurt dip (yogurt with either finely chopped fresh cilantro leaves or finely chopped fresh mint leaves).

Tandoori Masala

NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Indian Food site. Sometimes, this newsletter has additional information on recipes that are not in the articles. Fill in the blank just below the article with your email address - which is never passed on beyond this site. We will never sell or trade your personal information.

Indian Food Site @ BellaOnline
View This Article in Regular Layout

Content copyright © 2013 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.

| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2015 Minerva WebWorks LLC. All rights reserved.

BellaOnline Editor