How to make Tandoori Chicken -

Chunks of chicken on the bone marinated in yogurt and delicious Indian spices - grilled to succulent perfection.

Sanjeev Kapoor

This recipe is from the book Cooking with Olive Oil.

Main Ingredients : Whole Chicken,

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Tandoori Chicken checkout Full Tandoori Chicken - SK Khazana, Lahori Chicken Tikka - SK Khazana. You can also find more Snacks and Starters recipes like Spanish Tortilla Beetroot Tikki-SK Khazana Methi Sev Sprouted Moong In Yogurt Sauc

Tandoori Chicken

Tandoori Chicken Recipe Card


Tandoori chicken is something that has pretty much put India on the global food map, several years ago! Chicken pieces marinated in yogurt and powdered spices, grilled in a clay pot tandoor till the outside is beautifully charred and the meat is juicy, succulent and falls of the bone. Any Punjabi, for that matter anyone who has tasted it will sing enough praises of it to make your mouth water. Instead of being basted with plenty of butter as it is traditionally done this recipe is a healthier but equally tasty olive version. It is the perfect starter to a North Indian meal.

Prep Time : 3.30-4 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Tandoori Chicken Recipe

  • Whole Chicken 1

  • Kashmiri red chilli powder 2 teaspoons

  • Lemon juice 3 tablespoons

  • Salt to taste

  • Yogurt 1 cup

  • Ginger paste 2 tablespoons

  • Garlic paste 2 tablespoons

  • Garam masala powder 1/2 teaspoon

  • Olive oil 2 tablespoons + to baste

  • Chaat masala 1/2 teaspoon

  • Onion rings and Lemon wedges to garnish


Step 1

Make incisions with a sharp knife on the chicken breast, legs and thighs.

Step 2

Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour.

Step 3

For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes.

Step 4

Remove the thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil.

Step 5

Rub this mixture over the chicken and marinate for three to four hours in a refrigerator.

Step 6

Thread the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done.

Step 7

Baste chicken with a little oil and cook for another four minutes. Remove and set aside.

Step 8

Sprinkle chaat masala powder and serve with onion rings and lemon wedges.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.