Tandoori Chicken

Tandoori Chicken 2
Tandoori Chicken 3


  • 2 lbs chicken legs, thighs & drumsticks attached
  • 1 tbsp lemon juice
  • 1 tsp yellow and red food coloring
  • 1 tbsp chili powder
  • 2 tsp coriander (finely chopped)
  • 1 tbsp cumin seeds powder
  • 1 1/4 cup plain yogurt
  • 1 tbsp fresh ginger grated
  • 1 tsp garlic paste
  • 1/4 cup ghee or vegetable oil
  • Salt to taste


Remove the skin from chicken pieces and cut them lengthwise Mix lemon juice, food coloring, salt, chili powder, cumin powder, and coriander in a bowl and brush the chicken pieces evenly to coat Mix yogurt, ginger and garlic in a separate bowl and apply to the chicken pieces. Marinate the pieces in refrigerator turning pieces occasionally for 4-6 hours and let them at room temperature one hour before cooking. Preheat the oven to 500 degrees F and place the chicken in single layer in a greased shallow baking pan. Brush chicken with 2 tbsp of ghee and bake them for 12 minutes. Turn pieces over, brush with remaining 2 tbsp of ghee and continue baking until chicken is cooked through and tender about 15 minutes. Serve hot with fresh coriander on it.

1 Comment on "Tandoori Chicken"

  1. I love the fact that your story actually evokes the scene of the event – I can see the golden sunset and hear the click-clack of the bullocks returning home. I especially liked the last line.

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