Tandoori chicken


  • 1 whole chicken cut into 8 pieces
  • Slit marks are made on the skin
  • 2+2 tbs garlic paste
  • 2+2 tbd ginger paste
  • 100 gms whisked curd
  • 4 tbs lime juice
  • 1 1/2 tbs red chilli powder
  • 4 tbs mustard oil
  • 4 tbs tandoori masala (2 tbs whole cumin,2 tbs whole coriander,3 whole dry red chillies,2 cloves,2 cardamom,1 cinnamon stick all are roasted and grounded to fine paste)
  • 2 tbs gram flour
  • 1 tbs carom seeds
  • 1 tbs butter


  • Clean the chicken properly
  • For first marination- add lemon juice,2 tbs garlic paste,2 tbs ginger paste,red chilli powder
  • Keep for 20 minutes
  • In a bowl whisk rest of the ingredients except gram flour,butter,carom seeds
  • In a frying pan add butter,carom seeds,gram flour
  • Move your laddle until flavor comes out
  • Add it to the whisked mixture
  • Add all the chicken 
  • Message properly
  • Keep in refrigerator for at least 4 hours 
  • For best result go for whole night
  • Take the chicken shallow fry for 10 minutes
  • Put in the oven at 180C in micro for 10 minutes,grill for 20 minutes,6 minutes convection
  • OR if you are making it in OTG then 180C for 35-40 minutes in rotisserie

Serve hot with lemon wedges,onion rings and green chutney

If you want you can add red or orange food color but artificial things should be avoided for the sake of health

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