Tandoori Chicken



6 leg pieces chicken  (whole foods preferred)

2 table spoon thick yogurt

2 tsp lemon juice

1 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala powder

1 tsp minced garlic

1 tsp minced ginger

salt and pepper to taste

2 tsp oil and tsp butter

1 inch pieces of carrot during baking


Marination – 6-8 hours before, I marinated about 10 hours ahead.

Make big 1 inch slits inside the chicken.

Mix red chilli powder and salt in lemon juice.

Apply the mixture nicely inside all the slits and some around the chicken. Mix ginger, garlic, pepper powder, cumin, coriander and garam masala powder, salt and yogurt.

Apply this mixture again inside the slits and to the outside of chicken. Add little oil to the marinated chicken (only 1tsp or so). Keep aside for 6-8 hours inside air-tight container.


Pre-heat oven to 425F. Place few inch pieces of carrots and put the chicken pieces on top so air can flow around the chicken pieces.

Apply little butter to the pieces so they don’t get dry.

After about 20 mins turn the pieces on the other side.

Another 15 mins or so for the other side and the chicken should be ready. Cover it will foil and set aside for 15 mins.

Optional, you can add chat masala and slightly fry it on a frying pan before serving with fried onion and veggies.


I read many recipes which asked for using red color and butter and more complicated stuff.. This one is simple, not very greasy and tastes amazing even without tandoor or grill.

By Priya Vaidya



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