How to Make Tandoori Chicken

Kravings.Blog's picture

Sep. 27, 2013

Join Karen Ahmed in making delicious Tandoori Chicken. This video shows you how to make the marinade from scratch with yogurt and spices and finish the chicken on the grill.


Chicken drumsticks 1 Kilogram , scored
Oil 2 Tablespoon
For 1st marinade
Ginger garlic paste 2 Tablespoon
Salt To Taste
Juice of lemon 1/2
For tandoori marinade
Plain yogurt 350 Gram
Chilli powder 1 Tablespoon
Pepper powder 1/2 Tablespoon
Cumin powder 1/2 Tablespoon
Chaat masala powder 1/2 Tablespoon
Turmeric powder 1/2 Tablespoon
Dried fenugreek leaves 1/2 Tablespoon
Garam masala powder 1/2 Tablespoon
Coriander powder 1/2 Tablespoon
Black salt 1/2 Tablespoon (((or regular salt
Oil 1 Tablespoon
Red food color 1/2 Teaspoon
Chopped coriander leaves 1/2 Cup (8 tbs)



1. In a bowl, put the chicken. Add ginger garlic paste, salt and lemon juice (1st marinade). Mix well till chicken is coated evenly. Cover and marinate in the fridge overnight or at least for 1 hour.

2. In a bowl mix all the ingredients of the marinade till well combined. Put the marinated chicken pieces into it and stir well till they are all well coated in this marinade. Cover and let it sit for at least 1 hour (the longer the better).

3. Preheat the grill.


4. Place the chicken pieces on the grill and cook them for around 15 minutes on one side. Then flip and continue to cook on the other side for another 15 minutes or till they are completely cooked. Brush the chicken with oil once in a while and before flipping to avoid sticking to the grill.


5. In a serving platter, serve the tandoori chicken with rice or rotis or enjoy as it is.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 254Calories from Fat 110

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 412 mg17.17%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet