Spicy Tandoori Chicken

Spicy Tandoori Chicken


  1. 2 Baby Chicken – 600 gm each
  2. 5 gm – Red Chilli Powder
  3. 60 ml – Lemon Juice
  4. 60 ml – Melted Butter for Basting
  5. Seasoning – to taste


  1. 120 gm – Yogurt (drained water)
  2. 100 ml – Cream
  3. 15 gm – Ginger Paste
  4. 15 Gm Garlic Paste
  5. 5 gm Cumin Powder
  6. 5 gm Garam Masala


  • Clean and de-skin the chicken and place incisions on legs and breast for marinade to seep in.
  • Rub the chicken with a mix of salt, lemon juice and red chilli powder- keep aside for 20 minutes.
  • Take the ingredients for marinade and blend them to a smooth mix.
  • Steep the chicken in this yogurt marinade and leave it for 3-4 hours in the refrigerator for chicken to soften and take up all flavors.
  • Skewer and roast the chicken in a oven for 7-8 minutes, then rest the skewer on a hanger for a while so that extra moisture can drip off.
  • Baste with melted butter and bake again for 8-10 minutes- Carve and serve hot, as desired.

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