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Introduction:

An extremely popular mughlai delicacy. Chicken marinated in aromatic spices and then baked till it gets crisp. A slight planning ahead of time makes a big Party Hit Menu :D

Preparation time : 30 mts
Cooking time : 1 hour
Serves : 4 people

Ingredients:

------For Inner Coating------

  • 2.5 lb Whole Chicken
  • 2 tbsp Degi Mirch powder
  • 1 tbsp Lemon Juice
  • 1 tbsp Oil
  • 1 tsp Ginger Garic paste


------For Tandoori Masala------

  • 1/2 cup Yogurt
  • 2 tbsp Degi Mirch Powder
  • 1 tbsp Kasoori Methi
  • 1 tsp Garam Masala
  • 1 tsp Roasted Cumin powder
  • 1 1/2 tsp Coriander powder
  • Salt to taste
  • 1 tbsp Corn Flour for dusting
Tandoori Chicken

Method

  • Wash off whole chicken inside out and then pat dry using paper towel.
  • Make gashes on all over chicken using knife.
  • Mix red chilli powder, lemon juice, salt, ginger garlic paste,oil, mix and insert masala inside gashes as well as inside cavity.
  • Keep it to rest for 15 mts.
  • Take thick yogurt, to that add red chilli powder, coriander powder, garam masala, kasoori methi, salt, oil, mix well. Add food color if desired.
  • Now apply this tandoori masala paste well on all over chicken.
  • Cover and keep it to marinate in refrigerator overnight.
  • Remove chicken 30 minutes before you want to bake it.
  • Dust corn flour using tea strainer all over chicken.
  • Brush some oil on the top of it.
  • Take Baking tray, place a cooling or grill rack on the top of it. Put chicken on the top of cooling rack.
  • Bake at 400 degree fahrenheit for 25 mts.
  • After 25 mts flip the chicken and again bake for 20 more mts.
  • After 20 mts again flip chicken one more time and bake for final 20 mts.
  • Serve hot with salad and wedges of lemon on the side.

Tips:

  • If you do not want to make use of whole chicken simply replace it by using Chicken Wings or Drumsticks.
  • Washing and drying of chicken is really important thing, so that it bakes properly.
  • Yogurt need to be really thick so that it sticks to the chicken properly.
  • The red chilli powder I have used in the recipe seems to be a lot, but its a Degi Mirch powder which is absolutely milder version of paprika.



Tandoori Chicken

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Comments :


No Image Staven :     17 November 2016
If my chicken is 5.5 lbs should I double the cooking time ?
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No Image md tanseer qurashi :     5 August 2016
I'm very thankful to you that I have paper your kalhaapuri chicken masala ti amizeng it very testy my test has told me that when v are came next time plz make one more it is very testy
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No Image Ramesh :     17 April 2016
Hi Madhura, I tried this recipe with a large chicken ( 4 lb). The end product was very yummy and my family loved it; but we found the chicken to be too spicy (even by Indian standards) when I increased the quantities of ingredients (particularly Deggi mirchi powder to 3 tbsp. for marination and tandoori masala). Do you recommend leaving the Deggi mirch quantity at 2 tbsp. even for a larger bird? Does this affect the taste?
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No Image Madhu :     31 March 2016
I tried out this receipe and felt tough in doing this receipe
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No Image Sherry :     20 February 2016
Came out great Sooooooooper Thank u????
No Image Madhura :     23 February 2016
Thank you for the feed back and stay tuned for more.
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No Image Abdul :     17 January 2016
I love it....searching this recipe from childhood
No Image Madhura :     27 January 2016
Thank you and happy cooking.
Reply

No Image Vaishali :     7 January 2016
Hi Madhura, I'm planning to try roast tandoori chicken. Have you used a skinless whole chicken? Do we keep the skin on? Or do we remove the skin? Usually we dont eat the skin so wondering if we have to keep it on for cooking purposes and remove later, or not use it at all.
No Image Madhura :     10 January 2016
Yes, Vaishali. Remove the skin. Even I don't prefer to cook it along with skin. Thanks for asking and happy cooking.
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No Image Faiyaz :     20 December 2015
We made this tandoori chicken as per the recipe and it turned out phenomenal at first attempt...great recipe and instructions, thanks for sharing!!!
No Image Madhura :     25 December 2015
Thank you for feedback. Enjoy cooking.
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No Image Treasa :     7 November 2015
Hi Madura, love ur recipes, I have a doubt, can I make whole tandoori chicken in microwave grill mode.
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No Image Deepali :     1 October 2015
Hi Madhura,I made this recipe for a friend and it turned out awesome!!
No Image Madhura :     4 October 2015
Thank you for comment. Happy cooking.
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No Image Sm :     26 November 2014
Hi Madhura I want to make this for thanksgiving tomorrow. Can you please suggest how should cooking time and temperature vary for 5lb chicken? Thanks a lot,
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No Image Yogesh salgaonkar :     16 September 2014
Hi Madhura, Where / When is the roasted cumin powder applied in this recipe? regards, Yogesh
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No Image wendy :     3 May 2014
Today I'm macerating chicken exactly the same as you. DEGI mirch, is tandoori spices and kasoori methi leaves of fenogrek are. Tomorrow is my eldest daughter to dinner and I will offer it. I have done many times this dish, see she likes this version. Fenogrek leaves didn't put because I don't have. And I will tell you and thank you
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No Image Seetha :     17 February 2014
My fav most dish..Oh God! Want to taste this right now :(
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No Image Vinod Kumar Chowdhary :     2 January 2014
very nice recipes in brief and tasty. thanks
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No Image I like to eat them most :     10 September 2013
I like to practise for my occupation at my home town. But I'm in lack of money to practise.
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No Image Staci :     19 August 2013
I absolutely love this recipe..it makes the chicken so flavorful and juicy...notepad of the degi mirch powder I used 1 tbsp paprika and 1 tbsp red chili powder...I also used fresh cilantro and put all of the 2nd masala ingredients in the food processor. This recipe has a lot of flexibility and it is great for beginners. Thanks! cheese
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No Image Mrunal :     7 August 2013
Hi Madhura, I prepared this yesterday....& it was just awesome!!! My husband liked it very much. Thank you for the recipe. Keep uploading! smile
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