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Indian Tandoori Chicken


  • 2 pounds chicken, cut into pieces

  • 1 medium lemon, juiced

  • 1 teaspoon salt

  • 1 ¼ cups plain yogurt

  • ½ medium onion, finely chopped

  • 1 clove garlic, minced

  • 2 teaspoons garam masala

  • 1 teaspoon grated fresh ginger root

  • 1 teaspoon cayenne pepper

  • 1 teaspoon red food coloring

  • 1 teaspoon yellow food coloring

  • 2 teaspoons finely chopped cilantro

  • 1 medium lemon, cut into wedges

Chicken parts' skin should be removed and discarded. Place the meat in a shallow dish after making slits in it. Lemon juice and salt are used to season the chicken on both sides. Give it 20 minutes to sit.

In a medium bowl, combine yogurt, onion, garlic, garam masala, ginger, and cayenne pepper. Stir until well-combined. Add food coloring. Spread the yogurt mixture over the chicken, then cover and chill for six to twenty-four hours (the longer the better).

When you're ready to cook, heat up an outside grill to medium-high and give the grates a quick oiling. Chicken marinade should be removed. Throw away any leftover marinade.

Cook chicken on the heated grill until the juices flow clear and the color is gone. When implanted close to the bone, an instant-read thermometer should register 165 degrees F. (74 degrees C). Lemon wedges and cilantro are used as garnish.

Additionally, you can bake this dish for 25 to 30 minutes at 450 degrees F (230 degrees C).


Prep Time:

25 mins

Cook Time:

20 mins

Additional Time:

6 hrs 20 mins

Total Time:

7 hrs 5 mins



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