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Tandoori Chicken
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5 from 2 votes

Tandoori Chicken

Tandoori Chicken is one of the most popular , succulent , tender and juicy grilled chicken. Marinated Chicken leg pieces are grilled to perfection and served with mint chutney
Course Main Course, Starters
Cuisine Asian, Indian
Keyword Chicken, Gluten Free, Non-Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Marination Time 7 hours
Total Time 7 hours 30 minutes
Servings 2 People
Calories 389kcal
Author Muktha H S


  • 400 grams Chicken - 2 thigh leg pieces

First Marination

  • ½ teaspoon Salt
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Kashmiri Red chilli powder
  • 1 teaspoon Lemon juice
  • 1 Tsp Mustard oil

Second Marination

  • 3 tablespoon Hung Curds
  • ½ teaspoon Red Chilli powder
  • ½ tablespoon Ginger Paste from 1 inch ginger
  • 1 /2 Tbsp Garlic Paste or 6 garlic cloves crushed to paste
  • ½ teaspoon Chaat Masala
  • ½ tablespoon Tandoori Masala Powder refer notes
  • 1 /2 tablespoon Kasuri Methi
  • ½ tablespoon Mustard Oil
  • ½ teaspoon Salt or as required
  • ½ tablespoon Lime Juice , freshly squeezed
  • 1 tablespoon Butter for basting


  • Wash ,clean and drain water completely from chicken pieces.
  • Using a sharp knife , score chicken pieces. This helps chicken marinate to de

First Marination

  • Place chicken in a marination bowl . Add turmeric powder , Red chili powder and salt ,mustard oil and lime juice.
  • Rub the spices to chicken pieces and marinate for minimum 30 minutes to 60 minutes. Keep in refrigerator.

Second Marination

  • After 30 minutes , add hung curd, freshly pound ginger paste, freshly pound garlic paste , mustard oil , chilli powder , tandoori masala powder , salt , chaat masala and lemon juice.
  • With your hands in ,rub the marinade over the chicken pieces and inside the scored chicken
  • Cover and marinate chicken for good 6-12 hours or overnight in refrigerator.

Cooking Methods

    For Stove Top Method

    • For cooking on stove top method : Heat 1 tablespoon oil/ butter in a non stick pan , place the chicken over it and cook on medium heat by flipping it once in between till done .
    • If you are using chicken thigh and leg pieces ,it takes around 30-45 minutes ,to get cooked on low to medium heat . If you are using small chicken pieces ,it cooks faster.
    • Once chicken is cooked perfectly ,put on fire directly for 10-15 seconds, by rotating continuously with help of tongs, to get that charred look.

    For Oven ( Bake and Grill) Method :

    • Preheat the oven to 250 deg Celsius .
    • Grease the oven tray with some oil ( I had placed aluminium foil and greased with oil) ,arrange the chicken pieces and cook for 22 -25 minutes . 
    • In between ,around 15 minutes, remove the tray from oven ,baste some oil flip the chicken pieces and put it back in oven to bake.
    • Once chicken is cooked perfectly , you can grill it for 3-5 minutes to get that charred look. 
    • Serve it hot with lemon wedges , mint chutney and onion rings.



    1.Cooking chicken on grill or Tandoor ,gives you the best flavour and texture. Next alternative is cooking in Oven.
    2. Tandoori Masala Powder is a main key in this recipe , preferably freshly ground spices gives you the best taste. Alternatively, you can use store bought Tandoori Masala powder.


    Calories: 389kcal