Authentic Tandoori Chicken. Tradition Indian Tandoori Chicken, Spiced and Grilled to Perfection.

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Authentic Tandoori Chicken. Tradition Indian Tandoori Chicken, Spiced and Grilled to Perfection.
Recipe type: Indian Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
In this first episode of 2015 we make authentic Tandoori Chicken. This is the first in a 2-part series covering Tandoori Chicken and Butter Chicken.
  • 1.4kg Chicken
For the Paste
  • 50g Garlic paste
  • 10g Ginger paste
  • 30ml Lemon juice
  • 25g Chilli paste
  • 5ml Salt
For the Marinade
  • 5g Cumin Powder
  • 10g Garam Masala
  • 25g Ginger paste
  • 30ml Lemon Juice
  • 50ml Oil
  • 25g Chilli paste
  • A few strands of saffron
  • 20ml Yoghurt
To Serve
  • Sliced onion
  • Chaat Masala to sprinkle
  • Cream
  • Lemon wedges
  1. Cut away any excess skin from the neck and butt of the chicken and remove the wing tips. Slice through the breast bone and open the chicken up.
  2. Turn the chicken oven, and with a downward thrust, dislocate the pelvis of the bird.
  3. Using a sharp knife, cut deep incisions into the thighs, drumsticks and breast of the chicken.
  4. In a bowl, combine the garlic paste, ginger paste, lemon juice, chilli paste and salt.
  5. Brush all of the paste onto the chicken making sure to get it into the incisions as well. Let this stand for 30 minutes.
  6. While the chicken stands, combine the cumin powder, garam masala, ginger paste, lemon juice, chilli paste, saffron, oil, salt and yoghurt. Mix this until the oil is totally combined.
  7. Spoon this mixture over the chicken, then allow this to marinate in your refrigerator for 6 hours.
  8. Remove the chicken from the refrigerator, scoop up any over-run marinade and pour it back onto the chicken.
  9. Lift the chicken up, slide a rack underneath, then bake the chicken in a pre-heated oven at 180c or 350f for 80 minutes.
  10. Remove the chicken from the oven, cut it into portions and serve garnished with fresh onion slices, chaat masala, a drizzle of cream and a few lemon wedges.


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