Best Tandoori Chicken - Restaurant Style - Kravings

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Jan. 29, 2019

I love love love Tandoori Chicken. If you make this by slathering chicken with a store bought spice and yogurt, you are not alone, but if you want to try something amazing this recipe is for you. Tandoori is derived from the work Tandoor which is basically a large clay pot that is used to cook food. Coal is lit at the bottom and creates a tunnel of heat to submerge skewers of chicken and meat. Tandoori is basically the kind of marinade used in Chicken, Fish or Shrimp although some people now apply this marinade to Paneer Crab and even Turkey.


For first marinade:
Chicken drumsticks 1 1/2 Kilogram (3 lbs)
Lime 1/2 , juice extracted
Salt 1 Pinch
Ginger garlic paste 1 Teaspoon
For second marinade:
Yogurt 1 1/2 Cup (24 tbs)
Red kashmiri chili powder 1 Teaspoon
Dried fenugreek 1/2 Teaspoon (kasuri methi)
Turmeric powder 1/2 Teaspoon
Ground black pepper 1/2 Teaspoon
Coriander powder 1/2 Teaspoon
Cumin 1/2 Teaspoon
Garam masala 1/2 Teaspoon
Chaat masala 1/2 Teaspoon
Black salt 1 Teaspoon
Ginger garlic paste 2 Teaspoon
Mustard oil 1 Tablespoon
For other ingredients:
Minced green chilies 1/4 Cup (4 tbs)
Chopped coriander leaves 1/4 Teaspoon
Mustard oil 1/4 Cup (4 tbs) (or regular oil, for basting)



1. Skin the drumsticks and using a sharp knife make slits or gashes in the flesh.

2. Add all the ingredients from the first marinade and leave for at least an hour.

3. Prepare the tandoori marinade by mixing all the ingredients together.

4. Pour this over the marinated chicken and allow this to get right into the slits or gashes.

5. Stuff the minced chili & coriander into the crevices as well.

6. Marinate overnight.

7. Preheat your barbecue to 450 degrees.


8. Cook the chicken on both sides basting with a mixture of mustard and regular oil in between.


9. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6