Tandoori Chicken Recipe

Course Appetizer
Cuisine Indian
Prep Time 15 minutes
Cook Time 35 minutes
Servings 5
Author Anushree Shetty


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

  • 1/2 cup yogurt hung in a muslin cloth to drain any whey
  • 4 cloves of garlic minced into a fine paste or 2 tablespoons 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


  • Make 4-5 incisions on the chicken drumstick before mixing it with lemon juice, salt, and chili powder. Set aside for 30 minutes.
  • Use the 30 minutes to hang yogurt in a muslin cloth to drain off the whey.
  • Mix the thick yogurt with the remaining ingredients from the second marinade section - garlic, ginger paste, garam masala, and oil.
  • Add the marinated chicken to the yogurt mixture and rub the marinade in the chicken properly.
  • Refrigerate it overnight or for 3-4 hours.
  • Preheat oven to 375 degrees F. Grease a tray with aluminum foil and place the marinated chicken evenly across the tray. Generously spray it with a nonstick cooking spray and cook it in the oven for 25-30 minutes.
  • Broil on Low for another 5 minutes.
  • Remove and serve hot with tamarind chutney/coriander chutney and sprinkle lemon juice from the wedges before chomping them down.