Tandoori Chicken { Shumly’s Saturdays }

Shivani Garg Food Recipes, Shumly's Saturdays Leave a Comment

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Tandoori Chicken { Shumly's Saturdays }
  1. Clean the chicken and cut into 4 or 8 pieces.
  2. Make small cuts on to the chicken with a fork.
  3. Drain the water from the curds and keep aside.
  4. Grind the ginger garlic to a paste and fry it in a little oil. You can also use a generous amount of readymade ginger garlic paste.
  5. Add salt, red chillies and garam masala and the red edible colour to the fried paste and cool.
  6. Add curds and mix well. Marinate the chicken pieces in this mixture for at least 4-5 hours (Longer in winter).
  7. Put the pieces on a wire rack with a tray under it and bake for half an hour at 180 degrees - 200 degrees.
  8. When done, dab a little oil or butter on the chicken pieces and grill for 5 minutes.
  9. Serve immediately with chat masala or amchoor. Sprinkle lemon and onion rings over it for tanginess and crunch.
Recipe Notes

TIP: Don't keep the tandoori chicken for so long, otherwise it will go dry.

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Shivani GargTandoori Chicken { Shumly’s Saturdays }

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