Tandoori chicken has to be one of the most popular Indian dishes, and while making it at home is fairly straight forward, recreating that authentic flavour you get from an Indian restaurant can be difficult to achieve in the home kitchen. tandoori comes from the way it is a tandoor or clay oven. The chicken is marinated for a few hours in a mix of spices and yoghurt before it is threaded onto skewers and cooked in the tandoor. Tandoori Chicken is named after the cylindrical clay oven in which the dish is traditionally prepared, called a tandoor, which commonly gets up to almost 500 degrees F in temperature. Western chefs have had to modify the cooking method, either grilling or roasting the chicken.

How to make chicken Tandoori

Remove skin from chicken pieces, and cut slits into them lengthwise.
Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice.
Set aside 20 minutes. In a medium bowl, combine yoghurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth.
Stir in yellow and red food colouring. Spread yoghurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.


• 2 pounds chicken, cut into pieces
• 1 teaspoon salt
• 1 cup plain yoghurt
• Ginger & garlic paste
• garam masala
• cayenne pepper
• yellow food colouring
• red food colouring
• finely chopped cilantro
• 1 lemon

Recent Posts