Thokohmakan

Tandoori chicken [Recipe]

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We enjoyed this easy recipe from one of our favourite chef, Chetna Makan.

It’s quite simple: – 
1. Cut slits on chicken leg
2. Marinade first with lemon, salt and chilli powder 
3. Second marinade with spices and yoghurt
4. Bake at 200°C for 30mins

It’s so simple but the chicken was flavourful and tender – thanks to the yoghurt with the lemon providing a hint of tang. The spice combo was so good.

We substituted Kashmiri powder with cayenne powder, which has more heat. We suggest using paprika or other milder chilli powder if you can’t take too much heat.

We also omitted amchur (dried mango) powder and used sesame oil instead of mustard oil. But it still turned out so delicious, especially with a bit of char.

Chetna suggested a side comprising sliced onion with lime juice, salt, amchur powder and chilli powder. But we just had it with rice and Chetna’s Spinach Dhal (another favourite of ours) – yums! Find her “Best Ever Tandoori Chicken” recipe on Youtube (link here).

You can check out our step-by-step instructions on our Instagram account post here.

Tandoori chicken [Recipe]
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Tandoori chicken [Recipe]

Recipe by ThoKoh MakanCourse: Lunch, DinnerCuisine: IndianDifficulty: Easy
Servings

2

servings
Prep time

20

minutes
Cooking time

30

minutes

An easy recipe to make the most delicious tandoori chicken.

Ingredients

  • 2 whole chicken legs, skinless

  • 1st marinade

  • 1/2 tsp Kashmiri chilli powder (or combine paprika powder with a bit of cayenne powder)

  • 1/2 tsp salt

  • 1/2 lemon juice (enough to cover chicken)

  • 2nd marinade

  • 100g yoghurt

  • 1/2 tbsp garam masala

  • 1/2 tbsp coriander powder

  • 1/2 tsp salt

  • 1/2 tsp Kashmiri chilli powder (or paprika powder or any mild chilli powder)

  • 1/2 tsp turmeric powder

  • 4 garlic cloves, minced

  • 1/2 tbsp ginger, minced

  • 1/2 tbsp mustard oil/sesame oil

  • Optional

  • Lime

  • Sliced onion with lime juice, salt, amchur powder and chilli powder (side salad)

Directions

  • Clean chicken and make slits along thigh and drumsticks.
  • Rub chicken with “1st marinade” ingredients. Set aside for 15-30 minutes.
  • Mix all the “2nd marinade” ingredients in a bowl, except the mustard/sesame oil. Rub chicken with the 2nd marinade first, then add the oil. Marinade for at least an hour or overnight.
  • Bake chicken at 200°C for 30 minutes. Enjoy with a squeeze of lime juice over chicken or with the side salad.

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