5 from 8 votes
Tandoori Chicken
Make restaurant style Tandoori Chicken at home in two easy steps.
Prep Time
10 mins
Cook Time
25 mins
Additional Time
2 hrs
Total Time
2 hrs 35 mins
Servings:
32
pieces
Calories:
205 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 2 small chicken each chicken cut into 16 pieces (skin removed
- 4 long pepper red or green, cut into large pieces
- 1 medium onion cut into large rough pieces
- 3 tablespoons butter melted
Tandoori Masala Paste
- 2 tablespoons olive oil
- 1 tablespoon garlic grated or minced
- 1 tablespoon ginger grated or minced
- 1 tablespoon Kashmiri chilli paste or 2 teaspoons paprika + 1 teaspoon cayenne powder
- 1 tablespoon fenugreek leaves (kasuri methi)
- 2 teaspoons Coriander ground
- 2 teaspoons garam masala
- 1½ teaspoons cumin ground
- 1 teaspoon cayenne pepper
- ½ teaspoon Turmeric
- ⅛ teaspoon cloves ground
- ⅛ teaspoon asafoetida
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon mace ground
- 1 cup Greek yogurt full-fat
- 2 tablespoons lemon juice or apple cider vinegar
- 1 tablespoon tomato paste
- 1 teaspoon mustard Dijon or Colemans
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
Garnish
- lemon juice a squeeze
- paprika optional
Instructions
Marinade
- In a large mixing bowl, mix together the ingredients for the masala paste and set aside: 2 tablespoons olive oil, 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon Kashmiri chilli paste, 1½ teaspoons cumin, 2 teaspoons coriander, 2 teaspoons garam masala, 1 teaspoon cayenne, ⅛ teaspoon ground cloves, ⅛ teaspoon asafoetida, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground mace, 1 tablespoon tomato paste, 1 cup Greek yogurt, 2 tablespoons lemon juice, ½ teaspoon turmeric, 1 teaspoon mustard, 1 tablespoon fenugreek leaves, 1 teaspoon salt and ½ teaspoon black pepper.
- Prepare 2 small chickens by making deep incisions in the thickest parts of the meat to allow the flavours of the marinade to penetrate.
- Coat the chicken well in the masala paste, taking care to rub it into the incisions. Cover and chill for a minimum of 2 hours to overnight.
Cup of Yum
Roast the chicken
- Remove the chicken from the fridge in advance to bring it to room temperature before cooking and preheat the oven to 180℃/350℉ or fire up the grill.
- Thread the chicken pieces onto the skewers alternating with the peppers and onion. Brush with butter and place in the oven or grill till the chicken is golden on the outside, the meat white and juices run clear. Use a cooking thermometer to check the internal temperature of the chicken - when it reaches 74℃/165℉, the chicken is cooked and safe to eat.
- Garnish with lemon juice and paprika (optional) and serve warm.
Notes
- Prepare the chicken by removing the skin then cut each chicken into 16 pieces. Small pieces will carry more masala and be more flavorsome.
- Make medium incisions in the thickest part of each piece of chicken (not too deep or you won't be able to thread them with a metal skewer). This allows the marinade to penetrate adding flavour, plus the chicken will cook quickly.
- Marinate for 2 hours to overnight for best flavour.
- The chicken can be grilled in an oven or on a bbq.
- Store in the fridge in an airtight container for up to 3 days.
- Use any leftover Tandoori Chicken to make Butter Chicken.
- Butter Chicken
Nutrition Information
Serving
1piece
Calories
205kcal
(10%)
Carbohydrates
2g
(1%)
Protein
16g
(32%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.1g
(5%)
Cholesterol
64mg
(21%)
Sodium
151mg
(6%)
Potassium
221mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
332IU
(7%)
Vitamin C
19mg
(21%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32 pieces
Amount Per Serving
Calories 205
% Daily Value*
| Serving | 1piece | |
| Calories | 205kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 64mg | 21% |
| Sodium | 151mg | 6% |
| Potassium | 221mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 332IU | 7% |
| Vitamin C | 19mg | 21% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.