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Tandoori Chicken

The traditionally red color that you see on
tandoori chicken is from red food coloring,
which this recipe omits.


  • 5 chicken legs or 3 lb. (1.3 kg) bone-in chicken pieces
  • 3/4 cup and 1 tbsp. (200 cc) plain yogurt
  • 1 tbsp. lemon juice or rice vinegar
  • 2 1/2 tsp. salt
  • 2 1/2 tsp. sugar
  • 1 tbsp. grated ginger
  • 3 cloves garlic, crushed
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. paprika powder
  • 1 tsp. garam masala
  • 1/8 tsp. black pepper


  1. Mix the marinade ingredients (everything except for the chicken) together in a large bowl. Remove the skin from the chicken, then wash and pat-dry chicken with paper towel. Dip each chicken piece into the marinade, making sure all the sides are coated. Cover and refirigerate overnight.
  2. Traditionally, tandoori chicken is baked in a clay oven, but you can use a regular oven or barbecue it. Place chicken on a lightly greased baking sheet. Preheat oven to 400°F (205°C) and bake for 40 minutes. You can also barbecue the chicken.
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