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Tandoori chicken

  • Preparation Time:  12 hours
  • Cooking Time:30 minutes
  • Servings: 4 people


Tandoori chicken as a dish originated in the punjab before the independence of India and Pakistan.Although tandoor cooked chicken dates back to as early as the Mughal era, the dish is believed to be invented by Kundan Lal Gujral, a man who ran a restaurant called Moti mahal in Peshawar. Gujral moved to Delhi,India after the Independence of India and Pakistan and the subsequent partition of the Punjab Province.Tandoori chicken is  mostly being eaten as in starters and appetizers, sometimes it is also eaten as a main course traditionally with naan ( an Indian flat bread ) and is used in numerous cream based curries such as butter chicken.

source (wiki)

Ingredients for first marinade:

  • Cleaned  washed  chicken legs 4
  • Kashmiri red chili powder 2 teaspoon
  • Lemon juice  2 teaspoon
  • Salt to taste.

Ingredients for second marinade:

  • Over night hung yogurt 1 cup
  • Ginger garlic paste 2 teaspoon
  • Kashmiri red chili powder 2 teaspoon
  • Turmeric powder 1 teaspoon
  • Gram masala powder 1 1/2 teaspoon
  • Oil 2 table spoon


  1. Make a deep incisions in chicken legs.
  2. For the first marinade mix all the ingredients mentioned and rub on chicken pieces and also inside the incisions ,keep aside for 1 hour.
  3. For second marinade mix all the ingredients mentioned in a bowl and rub on chicken pieces and also incisions and refrigerate it at least for 12 hours.
  4. Preheat the oven the 350 Fahrenheit  .
  5. Place the marinated chicken pieces on grill rack or grilling tray and grill for 15 to 20 minutes.
  6. Brush the pieces with oil and turn them around and grill for about 8 to 10 minutes or more till the chicken is dry and cooked.
  7. Remove from the oven .
  8. Serve hot with onion rings and lemon wedges.

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