Tandoori Style Chicken Recipe

Name: Tandoori Style Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2-3 pounds chicken cut in serving pieces; 4 teaspoons white vinegar; 1 teaspoon salt or to taste; 4 teaspoons lemon juice; 3 each ginger 1 inch each, peeled, fresh; 2 each onions meduim; 1 Bulb garlic fresh; 1 pound yogurt plain; 1 teaspoon red pepper flakes; 2 teaspoons garam masala; 1 teaspoon black pepper; 2 tablespoons butter or margarine

Servings: persons

2 1/2-3 pounds chicken cut in serving pieces
4 teaspoons white vinegar
1 teaspoon salt or to taste
4 teaspoons lemon juice
3 each ginger 1 inch each, peeled, fresh
2 each onions meduim
1 Bulb garlic fresh
1 pound yogurt plain
1 teaspoon red pepper flakes
2 teaspoons garam masala
1 teaspoon black pepper
2 tablespoons butter or margarine

1
Meat should be at room temperature.
2
Remove all skin and fat.
3
Use a sharp knife to slash chicken pieces in several pieces (cut through to the bone).
4
Mix vinegar with salt and lemon juice.
5
Coat the chicken with the vinegar mixture.
6
Make a paste of ginger, onions and garlic in a mortar or food processor.
7
Combine yogurt with onion paste, red pepper, garam masala and black pepper.
8
Stir well to combine and add chicken.
9
Cover and marinate at least 1 day, try 2 days.
10
Let the chicken come to room temperature before grilling or baking at 350F (180C) for 40 minutes.
11
Use melted margarine to drizzle over chicken as it cooks.
12
Serve on a bed of rice.
13
The marinade can be used again.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2-3 pounds chicken cut in serving pieces, 4 teaspoons white vinegar, 1 teaspoon salt or to taste, 4 teaspoons lemon juice, and more.

Yes, Tandoori Style 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.

That's it — enjoy your meal!

Tandoori Style Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions