Tandoori Chicken

Name: Tandoori Chicken
Yield: Serves 4
Cuisine: Indian
Ingredients: 200 g/7 oz/scant 1 cup plain Greek yogurt; 1 tsp lime juice; 2 tbsp mustard oil; 1 tsp ground coriander; 1 tsp Ginger-Garlic Paste; 2 tsp Kashmiri chilli powder, or to taste; 1 tsp Garam Masala (store-bought); 1 tbsp chopped fresh coriander/cilantro stems; ¼ tsp black salt; ¼ tsp ground turmeric; 1 tsp dried fenugreek leaves; ½ tsp salt, or to taste; 1 whole chicken (1.2–1.4kg/2¾–3¼lb); 50 g/1¾ oz butter, melted, for greasing and basting; lemon wedges; onion wedges; Mint and Coriander Chutney; 1 tbsp lime juice; ¼ tsp salt; 1 tbsp Ginger-Garlic Paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

Tandoori chicken is a North Indian dish of on-the-bone chicken marinated in yogurt and spices, then charred in a tandoor, a cylindrical clay oven. Out of all the kebabs and tandoori preparations, it’s fair to say that this dish is “king”, which is demonstrated by its popularity across the world.

Ingredients

1 whole chicken (1.2–1.4kg/2¾–3¼lb)
50 g/1¾ oz butter, melted, for greasing and basting</

Asia
India
Main course
Gluten-free
Spicy
Punjab

Method

Cut the chicken into 4 pieces, keeping it on the bone. The easiest way to do this is to remove the wing tips with kitchen shears, cut through the skin connecting breast to thigh, then remove the legs; flip the chicken over and remove the backbone with shears, then split the breast in half by cutting through the centre. Make deep gashes over the surface of the chicken pieces and place in a large