Tandoori Chicken

My Favourite Chicken Recipes

Tandoori Chicken myfavouritepastime.com_2652Tandoori chicken is a popular North Indian, dish typically prepared in a type of cylindrical clay oven called the tandoor. The chicken is marinated in yoghurt and seasoned with a mixture of spices called tandoor masala. Cayenne pepper, red chilli powder or Kashmiri red chilli powder is used to give it a fiery red hue. If you don’t eat pepper hot food like me you might consider using paprika pepper or adding a few drops of red food colouring to give it the red hue. I made my own combination of spices but you can also buy tandoor masala from specialized Indian stores. I think there are dozens of tandoor masala recipes out there, some recipes even include honey.

Tandoori Chicken myfavouritepastime.com_2658The chicken is easy to prepare and tastes very nice. You should use skinless chicken pieces. I wanted a skinny meal after eating a lot of fatty food so I used boneless, skinless, breast. I served the chicken with some homemade garlic and butter naan made on a pizza stone. I hope you’ll love my version of chicken tandoor.

Tandoori Chicken myfavouritepastime.com_2654I wish you a pleasant weekend!

  • Ingredients
  • 2kg (2.6 Ib) skinless chicken pieces (I used boneless chicken breast)
  • 1 teaspoon salt or to taste
  • 3 tablespoons lemon juice
  • 1½ inch root ginger, peeled and grated
  • 2-3 cloves garlic, chopped
  • 1 fresh green chilli, finely chopped (optional)- you can also use dried chilli flakes
  • 2 tablespoons finely chopped coriander leaves (cilantro)
  • 1 tablespoon finely grated lemon rind (zest)
  • 90ml (6 tablespoons) plain yoghurt
  • 1/8 teaspoon red food colour
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin (freshly roasted and ground is better)
  • 1 teaspoon garam masala
  • Freshly ground black pepper and salt to taste

Tandoori Chicken myfavouritepastime.com_3628

Please always remember to assemble all ingredients before you start

Tandoori Chicken myfavouritepastime.com_3631Using a sharp knife, make 2-3 slits in each piece of chicken. Rub salt and lemon juice into chicken pieces and set aside for half an hour. (don’t put too much lemon)

Tandoori Chicken myfavouritepastime.com_3633Combine the ginger, garlic, green chillies (if using), coriander leaves, lemon rind,  yoghurt and food colour in a small blender and blend until smooth. Add the spices and enough salt and pepper to taste and blend to combine. (Reserve 2 tablespoons of the marinade)

Tandoori Chicken myfavouritepastime.com_3635The marinade

Tandoori Chicken myfavouritepastime.com_3634Spread the rest of marinade over the chicken on both sides and into the slits . Cover with a cling film and leave to marinate for 6-8 hours or overnight in the fridge.

Tandoori Chicken myfavouritepastime.com_3637Preheat the oven to 475°F (240°C). Line a roasting tin or baking sheet with a heavy-duty aluminium foil, brush the foil with some oil and arrange the chicken pieces on it. Place the roasting tin or baking sheet in the centre of the oven and bake 25-30 minutes or until fully cooked, turning the chicken over carefully as they brown and basting with juice in the roasting tin as well as reserved marinade.

Tandoori Chicken myfavouritepastime.com_3639Serve garnished with cilantro and lemon.

Tandoori Chicken myfavouritepastime.com_3644They were, delicious!

Tandoori Chicken

Preparation time: 30 minutes; Marinating time: 6-8 hours; Cooking time: 30 minutes; Serves: 4-6

Ingredients

  • 1.2 kg (2.6 Ib) skinless chicken pieces (I used boneless chicken breast)
  • 1 teaspoon salt or to taste
  • 3 tablespoons lemon juice

Marinade Ingredients

  • 1½ inch root ginger, peeled and grated
  • 2-3 cloves garlic, chopped
  • 1 fresh green chilli, finely chopped (optional)- you can also use dried chilli flakes
  • 2 tablespoons finely chopped coriander leaves (cilantro)
  • 1 tablespoon finely grated lemon rind (zest)
  • 90ml (6 tablespoons) plain yoghurt
  • 1/8 teaspoon red food colour
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin (freshly roasted and ground is better)
  • 1 teaspoon garam masala
  • Freshly ground black pepper and salt to taste

Instructions

  1. Using a sharp knife, make 2-3 slits in each piece of chicken. Rub salt and lemon juice into chicken pieces and set aside for half an hour. (don’t put too much lemon)
  2. Combine the ginger, garlic, green chillies (if using), coriander leaves, lemon rind, yoghurt and food colour in a small blender and blend until smooth. Add the spices and enough salt and pepper to taste and blend to combine. (Reserve 2 tablespoons of the marinade)
  3. Spread the marinade over the chicken on both sides and into the slits Cover with a cling film and leave to marinate for 6-8 hours or overnight in the fridge.
  4. Preheat the oven to 475°F (240°C). Line a roasting tin or baking sheet with a heavy-duty aluminium foil, brush the foil with some oil and arrange the chicken pieces on it. Place the roasting tin or baking sheet in the centre of the oven and bake 25-30 minutes or until fully cooked, turning the chicken over carefully as they brown and basting with juice in the roasting tin as well as reserved marinade. Serve garnished with cilantro and lemon.

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60 thoughts on “Tandoori Chicken

    1. Hi Hari
      Oh my God Hari. That is so great. How can I get this ground sampan-wood. Sounds like an amazing product! Do you have a new President now? Have a lovely weekend!
      Liz

      1. Hi Liz!
        We have elected a new president and he will be formally entitled in October. The people are very excited about this new president. I hope he’ll bring the country towards better days! 😀

    1. I am going to try and leave you a message on your site, but I must admit I haven’t been lucky with boggler sites, lately. It’s impossible to leave messages so If you don’t see one after reading this then try to tweak your setting to accommodate WordPress users. I wish you a wonderful weekend!
      Liz

  1. This looks delicious, Liz. For quite some time, until I became more familiar with Indian cuisine, I only order tandoori chicken when we “went Indian” for dinner. Still enjoy it though not nearly as often as I once did. 🙂

    1. Hi John,
      What happened to you or should I say what happened to me? We have not been in touch for such a long time, but I trust you are fine. Whenever I go to Toronto, I visit little India for Indian food. I love it. Have a great weekend John and hope to see more of you!
      Liz

  2. Aren’t you adventurous. I have never tried this kind of Indian cooking. It does sound good and I’m imagining the scent….if it’s marinated with ginger and garlic and herbs it’s bound to smell as good as it tastes. Maybe I will try this. Just catching up on things following cruise and visit with family. Had a wonderful time but wifi was expensive so I didn’t blog the trip!

    1. Hi there Sandy,
      I can’t seem to keep up with all the things I have to do, so it takes an awful lot of days before I respond to messages. Thanks so much for being my friend. You are awesome….
      You should try this recipe. I bet you’d like it. I am happy to hear you enjoyed the cruise. Good things cost money…but at least you have all the good memories of the cruise. I wish you a happy Sunday. I am sitting outside. It’s more like summer rather than spring right now. Best wishes!
      Liz

      1. Thank you Liz … and YES I DID enjoy my weekend … I went to an outdoor concert with Kim Mitchel AND April Wine (remember them ???) on Friday night, coupled with FANTASTIC Fall weather for a motorcycle ride … nothing better!! Hope yours was great as well … Stay hungry !! 🙂 🙂 🙂

        1. Wow you had lots of fun. I totally agree. I am so damn scared of motorcycles, the day I’ll ride one will be a day to remember for the rest of my life. A long weekend is coming by. Getting ready to roast an extra huge turkey. Enjoy Thanksgiving!
          Liz

    1. Because I would like the lemon and spices to absorb, right inside the chicken flesh. Tastes awesome! I hope you’re having a lovely Sunday? Best wishes!
      Liz

    1. Thanks so much for saying “yum” I guess that means you loved the look of it and I can confirm, it tastes very special. Thanks and have a lovely Sunday!

  3. These look so good! I never knew it was just red food colouring. I wonder if it’s always been so or if it was once a red spice that was used?

    I always want to order tandoori when we go to Indian restaurants, but for some odd reason it is served as a starter here, not a main meal. The curries here are delicious but very creamy and heavy. I’d add a few slices of fresh cucumber and some basmati rice instead of naan for a lighter meal.

    1. That sounds interesting. I totally eat butter naan and tandoori chicken as s full meal with some salad on the side. I love Indian food. It’s always such a pleasure to eat the different dishes. Most of the time when I go out to eat Indian food, It’s always a buffet, so a little bit of everything. Nice…isn’t it? have a lovely weekend!
      Liz

      1. Indian buffet!? That sounds awesome. I’ve never heard of that here. It would be nice to try all the different curries rather than eating the same “safe” curries all the time.

        The only thing we have is bottomless curry, so if you order 1 curry, you can have as much as you want of it. I can never finish a normal portion of curry so I don’t see the benefit of a bottomless curry.

        1. Omg I’ve never heard of bottomless curry. That sounds interesting although the catch is one can’t really eat too much curry at one go. I love the buffet though, coz I taste very little of everything and they have vegetarian too, and then eat one or two that I really like. have a fabulous week!
          liz

  4. Looks wonderful. Another yummy chicken recipe. The homemade naan also sounds great. We’re actually due to make another batch of naan, our stash in the freezer is long gone.

    1. Mama D,
      I love homemade butter naan and tandoori chicken. They are probably my most favourite foods. Thanks for your continuous support and wish you a lovely Sunday!
      Liz

  5. I absolutely love Indian food. The first or second piece of equipment I acquire when I build my outdoor kitchen will be a Tandoori oven. It will have to compete with that coveted brick oven, however…

    1. Hi Chad,
      Me too. Omg I never thought I could build my own tandoori oven, now you’ve got me thinking….not such a bad idea!!! Have a lovely week ahead!
      Liz

  6. Wow – this is absolutely gorgeous tandoori chicken!! It looks at least as good if any I’ve seen in a restaurant. Am bookmarking this page – definitely going to try this. Thanks for sharing!!

        1. Hi Chef Mimi,
          I always want mine to be red. I love the colour red and the red food colour is the best solution. Thanks and do have a great weekend, ahead!
          Liz

      1. Take three beets, peel, cut up, and then boil. The color naturally leeches out into the water. 4 chicken breasts and 1 cup of liquid should do you fine. I don’t notice the taste at all.

  7. Liz – I only recently discovered Tandoori food. We stopped at a restaurant called “Chipotle Kabob”. I ordered a Tandoori meal w/ Lamb that was served w/ Naan Bread. The flavors were amazing. I know I would love this chicken. Thanks for sharing!

  8. Gary is always saying how much he loves Tandoori chicken, but I have never made it for him. Your recipe looks easy to follow, and I have most of the ingredients, except the chicken! Will remedy that tomorrow.

    Virtual hugs,

    Judie

    1. Ha ha how could you make tandoori chicken without chicken? mmmm…did you try it? it’s very easy to make and it tastes awesome too! Virtual Hugs.
      Liz

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