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Tandoori Chicken

Tandoori Marinade
A variety of dishes require that the meat, fish or poultry is marinated prior to cooking. Follow this recipe whenever this is necessary.

Makes two cups.


2 cups plain yoghurt
2 green chillies
2 teaspoon grated green ginger
3 cloves garlic
1½ teaspoon salt
1 teaspoon red chilli powder
1 teaspoon black cummin
1½ teaspoon garam masala
2 teaspoon vinegar
2 tablespoon cooking oil
½ teaspoon red food colouring
½ teaspoon yellow food colouring


Combine the yoghurt, green chillies, ginger, and garlic in a blender until smooth.
Empty into a bowl and add all the remaining ingredients. Beat the mixture until glossy.

Tandoori Chicken
Buy a chicken of weight no more than 3lb (1kg 250g). If you buy portions, ensure that these are from small chickens.
For a main course, double the quantities of everything (including the marinade).

1 whole chicken or portions
2 cups tandoori marinade


Quarter chicken if using a whole one, and remove the skin. Make deep slits into the skin right down to the bone, four into each leg portion and two into each breast portion. Wash, and drain well or wipe off excess moisture with kitchen paper.
Now put the chicken into the bowl containing the marinade and mix thoroughly making sure that the marinade goes into the slits.
Cover and refrigerate for at least six hours but preferably overnight. The chicken may be kept in the marinade for up to three days without spoiling.
Preheat oven to maximum temperature.
Shake off excess marinade from the chicken and place on a rack in a shallow baking tray. Bake near the top of the oven for about 20 minutes. Test with a fork to make sure the chicken is cooked, when the flesh comes away from the bone easily.
Serve immediately, sizzling if preferred, with a green salad, lemon wedges, and yoghurt mint sauce

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