Authentic Tandoori Chicken - Homemade Tandoori Chicken - Recipe - How To Make Tandoori Chicken

Chickens 274 Last Update: Dec 16, 2019 Created: Dec 16, 2019
Authentic Tandoori Chicken - Homemade Tandoori Chicken - Recipe - How To Make Tandoori Chicken Authentic Tandoori Chicken - Homemade Tandoori Chicken - Recipe - How To Make Tandoori Chicken
  • Serves: 4 People
  • Prepare Time: 5 min
  • Cooking Time: 1 hr 05 min
  • Calories: 540
  • Difficulty: Easy
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In a mixing bowl add the yogurt (1 tbs per portion of chicken), 1 tbs of ginger/garlic paste, 1 tsp of lemon juice, 1 tsp of salt and pepper and the remaining spices. Pour over the chicken and place in refrigerator for 2 hours or overnight. Cook in the oven for 30-35 minutes at 200c/390f.

Ingredients

Directions

  1. Prepare the marinade:
  2. In a bowl add ginger and garlic paste, red chilli paste, chaat masala, tandoori masala, oil, curd, salt and lemon juice. Mix it well.
  3. Rub the marinade on the chicken pieces, over the skin and underneath it. Make small gashes in the chicken pieces for the marinade to coat it nicely.
  4. Marinate the chicken pieces for 30 minutes.
  5. Char grill the chicken pieces on a griller or tandoor. Baste with oil at regular intervals.
  6. Serve with lemon wedges and onion rings.
  7. Prepare tandoori masala:
  8. In a pan dry roast cinnamon, peppercorns, green cardamom, brown cardamom, coriander seeds, cumin seeds, cloves, bay leaf and turmeric powder.
  9. In a mortar and pestle grind the dry roasted spices into a fine powder. Masala is ready.
  10. If you are making it in an oven, the temperature needs to be around 250-300 degrees C.
  11. Serve hot.

Authentic Tandoori Chicken - Homemade Tandoori Chicken - Recipe - How To Make Tandoori Chicken



  • Serves: 4 People
  • Prepare Time: 5 min
  • Cooking Time: 1 hr 05 min
  • Calories: 540
  • Difficulty: Easy

In a mixing bowl add the yogurt (1 tbs per portion of chicken), 1 tbs of ginger/garlic paste, 1 tsp of lemon juice, 1 tsp of salt and pepper and the remaining spices. Pour over the chicken and place in refrigerator for 2 hours or overnight. Cook in the oven for 30-35 minutes at 200c/390f.

Ingredients

Directions

  1. Prepare the marinade:
  2. In a bowl add ginger and garlic paste, red chilli paste, chaat masala, tandoori masala, oil, curd, salt and lemon juice. Mix it well.
  3. Rub the marinade on the chicken pieces, over the skin and underneath it. Make small gashes in the chicken pieces for the marinade to coat it nicely.
  4. Marinate the chicken pieces for 30 minutes.
  5. Char grill the chicken pieces on a griller or tandoor. Baste with oil at regular intervals.
  6. Serve with lemon wedges and onion rings.
  7. Prepare tandoori masala:
  8. In a pan dry roast cinnamon, peppercorns, green cardamom, brown cardamom, coriander seeds, cumin seeds, cloves, bay leaf and turmeric powder.
  9. In a mortar and pestle grind the dry roasted spices into a fine powder. Masala is ready.
  10. If you are making it in an oven, the temperature needs to be around 250-300 degrees C.
  11. Serve hot.

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