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Tandoori chicken (Indian Barbecued Chicken)


Tandoori chicken (also known as Murg Tandoori) or Indian Barbecued Chicken is a north Indian non-veg item. This is cooked in traditional Mughlai style. The item is well known for its delicious taste. Tandoori chicken or Murg Tandoori is an easy and quick meal to prepare.

Tandoori chicken or Murg Tandoori

Cooking time:

20 minutes

Ingredients (serves 4)

1 cleaned and skinned medium size chicken (about 800 grams - 1kg)

1 cup well beaten yogurt

1 teaspoon each of red chili powder, cumin and hot spice mix (garam masala)

3 whole red chillies made into a paste with a little water

1 tablespoon oil

butter for basting

1 tablespoon each of garlic and ginger pastes

2 tablespoon lemon juice

salt to taste

For garnishing, finely chopped coriander leaves, lemon wedges and finely cut onion rings


Cut the chicken with large pieces. Apply a mixture of half of the lemon juice, red chili powder and salt to the chicken and keep it aside for at least an hour.

Whisk the yogurt in a bowl. Combine the rest of the ingredients with yogurt. Mix well. Rub this marinade into the chicken and refrigerate at least for four hours (preferably overnight).

Skewer the chicken and barbecue it in a hot clay oven (Tandoor) or on an open hot grill for about 12 minutes or till the chicken is almost done.

Baste the chicken with butter and roast for another 3 minutes.

Garnish with onion rings, lemon wedges and finely chopped coriander leaves.

TIPS: If there is access to a traditional clay oven or a Tandoor, the chicken should be barbecued in it. Alternatively, use an open hot grill.

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