Tandoori Chicken

Right for any occasion.

Tandoori Chicken
Preparation time
Cooking time


For 4 Person(s)


  • 2.5 pound(s) chicken pieces
  • 1 tablespoon(s) lime juice
  • 1 teaspoon(s) salt, or to taste
  • 1 small onion
  • 1 tablespoon(s) tandoori masala, available at any Indian grocery store
  • 2 teaspoon(s) garam masala
  • 1 inch ginger root, grated
  • 1.25 cup(s) plain yogurt
  • 2 tablespoon(s) chopped fresh chilantro, for garnish
  • 1 lime wedges, for garnish

Tandoori Chicken Directions

  1. Rinse chicken pieces, pat dry with paper towels, then slash meaty parts two or three times.  
  2. Place chicken in a shallow non-metal dish. Sprinkle with lime juice and salt. Set aside.
  3. Put onion, masalas, ginger-root, salt and yogurt into a blender or food processor fitted with the metal blade; process until smooth and frothy.
  4. Pour over chicken and cover loosely. Marinate in the refrigerator 6 hours, or overnight.  
  5. Preheat oven to 400F (205C). Drain excess marinade from chicken pieces; places them in a roasting pan.
  6. Cook 25 to 30 minutes, until tender and well browned.
  7. Serve hot, garnished with onion, cilantro and lime wedges.