Tandoori Chicken

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Tandoori Chicken

Healthy and flavourful Indian Tandoori Chicken made with yoghurt, spices, and simple ingredients. Perfect for a protein-rich meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Marination Time 4 minutes
Total Time 40 minutes
Servings: 2 people
Course: Main Course
Cuisine: Indian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 400 grams Chicken (bone-in, skinless) make 2–3 slits for better marination
  • 1/2 cup Curd (thick)
  • 1 tbsp Lemon juice
  • 1 tbsp Ginger garlic paste
  • 1 tsp Kashmiri red chilli powder for colour
  • 1/2 tsp Turmeric
  • 1 tsp Garam masala
  • 1 tsp Cumin powder
  • 1 tbsp Mustard oil
  • 1/2 tsp Salt adjust to taste

Equipment

  • Mixing bowl
  • Oven or Air Fryer or Grill pan
  • Basting brush

Method
 

  1. Wash and pat dry the chicken. Make small slits so the marinade goes in well.
  2. In a mixing bowl add curd, lemon juice, ginger garlic paste, chilli powder, turmeric, garam masala, cumin powder, mustard oil and salt. Mix smooth.
  3. Coat the chicken evenly with this marinade. Cover and refrigerate for at least 4 hours for the best flavour.
  4. Preheat oven or air fryer to 200°C. Place chicken on a tray or grill rack.
  5. Cook for 20–25 minutes, flipping once halfway. Brush with a little oil if needed.
  6. Cook until the chicken is slightly charred at the edges and completely juicy inside. Serve hot with lemon and onion.

Notes

For extra smokiness, heat a small charcoal piece, place it in a bowl in the centre, add a drop of ghee and cover for 3 minutes.
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