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Tandoori Chicken

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30


Serves 3

  • 6 Whole Chicken Legs

  • 2tbsp Salt

  • 3tbsp Kashmiri Chilli Powder

  • 1 Lemon

  • 1 cup Hung Curd

  • 4tbsp Tandoori Masala

  • 1tbsp Cumin Powder

  • 1tbsp Coriander Powder

  • 1tbsp Black Pepper

  • 2tbsp Ginger Garlic Paste

  • 1tbsp Chaat Masala

  • 1tbsp Mango Powder

  • 2tbsp Kasuri Methi

  • 1tbsp Turmeric Powder

  • 1tbsp Garam Masala

  • 2tbsp Kashmiri Chilli Powder

  • 1/4tbsp of Red/Orange food colour in 1tbsp curd.

  • 2tbsp Mustard Oil


  • 01

    Cut deep slits on the Chicken Leg and coat it with 4tbsp Red Chilli Powder. Do the same with 1tbsp Salt and 2tbsp Lemon juice in a huge bowl.

  • 02

    Marinate for 30mins

  • 03

    Mix all the Masalas in a cup. Pour the curd and Masalas into the Chicken bowl. Mix thoroughly and pour some oil. Make sure the paste gets into all the cuts. Let it rest for atleast 6hours or upto a day.

  • 04

    On a non-stick pan set on high flame, pour some oil and add in the Chicken pieces. Turn every minutes until both the sides are burnt.

  • 05

    Set the flame to medium-low and let the cook for about 8minutes on each side. Scrape off any burnt excess and make sure the Chicken doesn't stick to the pan.

  • 06

    Serve it up with some Coriander and Onions.



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