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Tandoori Chicken

Tandoori Chicken
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Tandoori Marination

Method

  • Marinate the chicken in: 1 bowl of curd, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala powder, 1 tsp kashmiri chilli powder, 1 tsp black pepper powder and add salt to taste. Mix all the ingredients together
  • Dab some kashmiri red chilli or Lebanese sumac on the marinated chicken for a richer red color
  • Pre-heat the oven for 10 mins
  • Place the chicken on the racks
  • Grill the chicken for 30 mins at 200 degrees celsius
  • After 30 mins, let the chicken rest in the oven for another 5-10 mins
  • Resting the chicken once cooked, allows the juices and flavours to seep in completely
  • Remove the chicken and brush some olive oil for glaze
  • Serve with freshly sliced green chillies and ginger for crunch

  • TIP: This tandoori is made without any artificial flavours, oil and colours
  • TIP: To get a denser red colour to the chicken, you can add kashmiri red chilli powder or Lebanese sumac
  • Dab some sumac on the marinated chicken for a richer red color
  • TIP: Pre-heat the oven for 10 mins
  • Grill the chicken for 30 mins
  • Place the chicken on the racks
  • TIP: Remember, the grill will be hot because the oven was pre-heated for 10 mins
  • Ensure there is enough space between the chicken pieces
  • TIP: If need be, add some more sumac on the chicken
  • Formula: Pre-heat the oven for 10 mins, at 200 degrees for 30 mins
  • After 30 mins, let the chicken rest in the oven for another 5-10 mins
  • TIP: Resting the chicken once cooked, allows the juices and flavours to seep in completely
  • Remove the chicken and brush some olive oil for glaze
  • Serve with freshly sliced green chillies and ginger for crunch

Kalyan Karmakar

Kalyan Karmakar

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