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Tandoori chicken

Tandoori chicken

Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yoghurt and spices in a tandoor, a cylindrical clay oven.

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Course: Appetizer
Cuisine: Indian
Keyword: Tandoori chicken
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Calories: 531kcal
Author: Sumith Babu


  • 1 whole chicken
  • 1 tbsp tandoori masala
  • 2 tsp kashmiri red chilli powder
  • 3 tbsp lemon juice
  • 1 cup yogurt
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1/2 tsp garam masala powder
  • salt to taste
  • 2 tbsp ghee clarified butter (to baste)
  • 1/2 tsp chaat masala


Instructions to make Tandoori chicken

  • Make incisions with a sharp knife on the chicken breast, legs and thighs.

  • Apply a mixture one teaspoon Kashmiri red chilli powder, tandoori masala, one tablespoon lemon juice and salt over the chicken and set aside for half an hour.

  • Take thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil.

  • Rub this mixture over the chicken and marinate for three to four hours in a refrigerator.

  •  Thread the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas for 20 to 25 minutes, or until almost done.

  • Baste chicken with a little butter and cook for another four minutes. Remove and set aside.

  • Sprinkle chaat masala powder and serve with onion rings and lemon wedges. It can be served hot or cold. Here I have presented it cold.


Calories: 531kcal | Carbohydrates: 6g | Protein: 38g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 170mg | Sodium: 179mg | Potassium: 496mg | Fiber: 1g | Sugar: 3g | Vitamin A: 624IU | Vitamin C: 8mg | Vitamin E: 1mg | Calcium: 103mg | Iron: 2mg