Tandoori chicken is a delicious spicy Indian dish. It takes its name from the tandoor oven (the typical Indian oven) that gives a special flavour to the chicken. At home I have not a tandoor oven, but I do my best to reproduce the original one! 😉
If you have even eaten it at the Indian restaurant, probably you must be wondering why my chicken is less red-colored than the one you normally eat. The answer is very simple: they normally put some red food dye into the chicken. I prefer to avoid this step and let the chicken “natural” 😉

Tandoori chicken

Tandoori chicken

Ingredients for 6 people:

12 skinless chicken drumsticks

500 grams of natural Greek yogurt

6 lemons

1 clove of garlic

2 tsp ground ginger

6 dried chillies

1 tbsp cumin

1 tbsp garam masala

2 tbsp paprika

4 tbsp ghee



It is best to start preparing the chicken tandoori the day before, or at least in the morning for the evening, because it has to marinade for quite some time.

Drain the Greek yogurt (to lose the serum) pouring it in a fine mesh strainer (at least 3 hours, but ideally for 12hours or more).
Make deep cuts along chicken drumsticks, 3 or 4 for each one of them: this will allow the marinade to penetrate and will also help the meat cook better (raw chicken is terrible 🙂 ).

Squeeze the lemons and filter the juice.

Pour the lemon juice on the chicken and leave to marinate in the refrigerator for about 2 hours, turning it occasionally.
Blend the ginger with the chillies and peeled garlic to which you have removed the heart (making it easier to digest) with a little water.

Stir in the mixture the yogurt, paprika, garam masala and cumin.

Remove the chicken from the lemon juice, sprinkle with salt and coat thoroughly and evenly with the yogurt sauce (making sure you cover the cuts as well).

Place on a baking tray lined with parchment paper and let it marinate for at least 5 hours.
Heat oven in static mode at full power and cook for 30-40 minutes (depending on the power of the oven).
After 10 minutes remove from the oven, brush with ghee and continue cooking, turning the chicken occasionally to prevent from sticking to the tray.
Serve with rice and vegetables.

Follow me on facebook!

Tandoori chicken

Leave a Reply

Your email address will not be published.