Tandoori Chicken – a delicious recipe with chicken, kashmiri chili powder, lemon juice, salt, yogurt, kashmiri chili powder. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Make incisions with a sharp knife on breast and leg pieces.
2
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and set it aside for half an hour.
3
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes.
4
Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil into the yogurt.
5
Apply this marinade on the chicken pieces and refrigerate for three to four hours.
6
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done.
7
Baste it with butter and cook for another four minutes.
8
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
96
kcal
Calories
3
g
Fat
8
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 chicken, washed and cut up, 1 teaspoon kashmiri chili powder, 1 tablespoon lemon juice, salt, and more.
Yes, Tandoori Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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