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Tandoori chicken recipe

Tandoori Chicken is Most popular dish in south Asia. Tandoori masala prepared with yogurt and spices. I have prepared 2 methods one with Tawa and other with Oven. serve with naan/ flat bread.

Method 1


Chicken legs - 600 gm

Thick curd - 1/3 cup

Ginger garlic paste - 1 teaspoon

Kashmiri chilly powder - 2 teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Garam masala - 1/2 teaspoon

Kasthuri methi - 1/2 teaspoon

Lemon juice - 1 teaspoon

Oil to apply


Slit the chicken legs.

Slit it

 Sock the chicken in salt water for 1/2 hrs.

In bowl' add curd, ginger garlic paste, chilly powder, lemon juice, coriander powder, garam masala. cumin powder, kasthuri methi, turmeric and oil, make it a paste.

Add spices
Mix it 

Apply masala paste thoroughly into the chicken. Refrigerate it for at least 2 hr. 

Apply masala

In oven tray or grill, apply oil on top, keep this chicken on the tray.

Preheat the oven for 400 degree Fahrenheit. Bake the chicken for 25 to 30 minutes, broil it for 5 to 6 minutes.

Method 2


Chicken - 400 gm

Ginger garlic paste - 1 teaspoon

Tandoori masala - 2 teaspoon

curd - 1/4 cup

lemon juice - 1 teaspoon

oil/ butter - for fry

salt as required

You can make your own tandoori masala spices at home.

Ingredients for Tandoori masala

Coriander - 2 teaspoon

cumin - 1 teaspoon

pepper - 1 teaspoon

cloves - 1 teaspoon

cardamon - 6 to 7 inch

Cinnamon - 1 inch

Red chilly - 5 to 6 nos

Dry ginger - 1/2 inch

Kashmiri chilly powder - 1 teaspon

Kasthuri methi - 1 teaspoon

Heat a pan in medium flame, saute coriander seed for few seconds, add all other ingredients and dry roast for 2 minutes. Now add 1 teaspoon of kasthuri methi and kashmiri red chilly powder. Keep this in air tight container.

Add Kasthuri methi and kashmiri chilly powder

Blend it fine powder.


In mixing bowl, add whipped curd, lemon juice, ginger garlic paste ( I forgot to add ginger garlic paste ) salt and  2 teaspoons of Tandoori masala, mix it well.

Add masala

Masala paste

Apply tandoori masala to chicken

Apply this mixture to the chicken thoroughly. Refrigerate it for at least 2 hour, preferably 5 to 24 hours.

Heat oil/ butter in pan. In medium to low flame, (do not higher the flame, it will burn). Fry the chicken and cover the lid for 15 minutes, flip it to other side, cover it with lid and cook it for another 10 to 15 minutes. Finally open the lid and leave it 5 minutes, it will get tender and juicy chicken.

Fry it 
Ready to serve


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