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Saturday, August 27, 2011

Home Style Chicken Tandoori

IMG_1304There are no short cuts to good things in life. You need 24 hours time in your hand before you attempt this.

Long long ago when microwaves used to be the devices from the future, we actually got free cooking classes when we bought one of those. The first thing they taught was how to make the famous chicken tandoori. Obvious the real way is to cook it in a clay tandoor, but this recipe gives you couple of options to cheat and make ‘em at home without the tandoor.



  1. Chicken leg quarter-5 pieces (this is not the leg piece but rather includes the thigh as well)
  2. Hung curd-2 cups.
    This is curd without the excess water. Make this by hanging curd from a cotton cloth or buy some Greek curd from the nearest departmental store
  3. Ginger paste-2 tb. spoon
  4. Garlic paste-2 tb. spoon
  5. Kashmiri red chili powder-1 tb. spoon
  6. Lime juice -5tb. spoon (just squish some lime into a cup)
  7. Chicken Tandoori Masala-2tb. spoon (available in all Indian store)
  8. Salt
  9. Butter-2 tb. spoon


  1. Take the chicken legs, clean it and make 2,3 deep incisions through the flesh. It will help the marinade to get inside.
  2. In a bowl mix curd,and all other ingredients.
  3. Apply it on both the sides of the chicken legs and cover it.
  4. Keep it in the refrigerator for 24 hrs.
  5. Pre-heat oven to 400F
  6. Now in a baking tray arrange the chicken legs and bake it in the preheated for 30 mins
  7. Every 5 mins check to see if the legs are getting too dry, in that case dab it with butter
  8. In the absence of oven you can make it in a microwave’s combination mode for 30 mins

Serving Tips

Sprinkle some chat masala over it and enjoy as an appetizer or with some butter naan.

Special tip from my husband, this rocks with some good ‘ol beer.


1 comment:

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