Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

Traditionally cooked in a tandoor (clay oven), this is perhaps the most popular chicken dish from northern india, where it is served with naan and laccha. You can never get exactly the same results at home but this is a very good approximation.


  • 1.5 kg (3 lb 5 oz) chicken or skinless chicken thighs and drumsticks


Remove the skin from the chicken and cut the chicken in half. Using a sharp knife, make 2.5 cm (1 inch) long diagonal incisions on each limb and breast, taking care not to cut through to the bone. If using