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Tandoori Chicken Recipe (Tandoori Oven)


  • large Chicken pieces (around 6 or 8) with skin

For the Marinade

  • 5 tsp red chili paste
  • 4 Tbsp ginger and garlic paste
  • 2 1/2 tsp chaat masala
  • 1 1/2 tsp of the masala
  • 2 Tbsp oil
  • 4 Tbsp curd(or 1 cup of yogurt)
  • Salt(as your taste)
  • 1/2 cup of lemon juice

For the Tandoori Masala

  • 2 Tbsp of cinnamon powder
  • 1 Tbsp black pepper
  • 5 green cardamom
  • 3 brown cardamom
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 3 cloves
  • 3/4 tsp turmeric


For the Tandoori Masala

  • Take a bowl and add cinnamon, pepper, green cardamom, brown cardamom, coriander seeds, cumin seeds, cloves,and turmeric powder together.
  • Using a grinder grind them to be a powder.
  • Masala is ready.

For the Marinade

  • Take a bowl and add nicely curd or yogurt, ginger and garlic paste, chili paste, chaat masala and tandoori masala, little bit of oil, salt as your taste and also lemon juice.
  • Mix them all together.
  • Get the chicken pieces and apply the marinade smoothly and also gently all over the skin and underneath.
  • Rest them 30 or 40 minutes.
  • Pre-heat the oven 250-300 degrees C.(If you have a convection bake or convection roast cycle, use that.)
  • When the oven is hot put the pan with the chicken in the oven.
  • Turn the chicken pieces after 30 minutes of cooking time and rost another 15 minutes(No more than 15 minutes).
  • Turn off the oven and rest them in heat.
  • Before serve squeezes of lemon and enjoy.


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