Tandoori Chicken
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Indian
Makes: 5
For the initial chicken marinade
  • 2 lbs chicken (roughly 10 chicken drumsticks)
  • 2 tablespoon lemon juice
  • 3 teaspoon Kashmiri chili powder
  • Salt to taste
2nd marinade
  • ½ cup yogurt, hung in a muslin cloth to drain any whey
  • 4 cloves of garlic, minced into a fine paste or 2 tablespoon of garlic paste
  • 2 inches of ginger, minced or 1 tablespoon of ginger paste
  • 1 teaspoon garam masala
  • 2 tablespoon oil
  • 5 Lemon wedges as an accompaniment
  1. Make 4-5 incisions on the chicken drumstick before mixing it with lemon juice,salt and chili powder. Set aside for 30 minutes.
  2. Use the 30 minutes to hang yogurt in a muslin cloth to drain off the whey.
  3. Mix the thick yogurt with the remaining ingredients from the second marinade section - garlic, ginger paste, garam masala and oil.
  4. Add the marinated chicken to the yogurt mixture and rub the marinade in the chicken properly.
  5. Refrigerate it overnight or for 3-4 hours.
  6. Preheat oven to 375 degree F. Grease a tray with aluminum foil and place the marinated chicken evenly across the tray. Generously spray it with a non stick cooking spray and cook it in the oven for 25-30 minutes.
  7. Broil on Low for another 5 minutes.
  8. Remove and serve hot with tamarind chutney / coriander chutney and sprinkle lemon juice from the wedges before chomping them down.
Recipe by Simmer to Slimmer at http://simmertoslimmer.com/tandoori-chicken/