How long does Tandoori Chicken take?

55 minutes from start to finish. That is 30 minutes of preparation and 25 minutes of cooking.

How many people does Tandoori Chicken serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Tandoori Chicken spicy?

It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Tandoori Chicken?

750 grams Chicken (whole leg), ½ cup Hung Curd, 15 ml Lemon Juice, 1 tbsp Ginger Garlic Paste, 1 tbsp Mustard Oil, For Garnish Tandoori Mint Chutney, and a few more listed on this page.

Do I need a pressure cooker for Tandoori Chicken?

No, it is cooked in an open pot.

How many calories are in Tandoori Chicken?

About 511 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Tandoori ChickenCook

Tandoori Chicken

Name: Tandoori Chicken
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian, Punjabi
Ingredients: 1 tbsp Sunflower Oil; ½ tsp Sunflower Oil; 3 tbsp Butter (melted); ¼ tsp Chaat Masala Powder; For Garnish Onion, Slices; For Garnish Lemon Wedges; For Garnish Tandoori Mint Chutney; 750 grams Chicken (whole leg); 15 ml Lemon Juice; 1 tbsp Ginger Garlic Paste; 1 tbsp Mustard Oil; 1 tbsp Ginger Garlic Paste; ½ cup Hung Curd; 1 tsp Salt; 2 tsp Kashmiri Red Chilli Powder; ½ tsp Coriander Powder; ½ tsp Black Salt; ½ tsp Garam Masala Powder; ½ tsp Kasuri Methi Powder; 1 Charcoal; 2 tbsp Sunflower Oil; 1.5 tsp Red Chilli Powder; 1 tsp Cumin Powder; ½ tsp Chaat Masala Powder

Non-veg · Snacks & Starters, Kebabs, Tikkas & Grills

Snacks & Starters Kebabs, Tikkas & Grills Low carb High protein

Total55 min

Prep30 min

Cook25 min

Serves4

Per serving511 cal

Spicemild

Good for: Party

Cook along

8 steps, each one filmed

A short video for every step, so your hands never have to leave the pan.

Start cooking

Punjabi tandoori chicken legs marinated twice in hung curd and mustard oil, grill-pan cooked and smoked. Mild, serves 4, 55 minutes plus marinating, video.

High protein

Ingredients

21 items

Cooking for4 servings

Sunflower Oil3 tbsp
Sunflower Oil½ tsp
Butter (melted)3 tbsp
Chaat Masala Powder¾ tsp
Onion, SlicesFor Garnish
Lemon WedgesFor Garnish
Tandoori Mint ChutneyFor Garnish
Chicken (whole leg)750 grams
Lemon Juice15 ml
Ginger Garlic Paste2 tbsp
Mustard Oil1 tbsp
Hung Curd½ cup
Salt1 tsp
Kashmiri Red Chilli Powder2 tsp
Coriander Powder½ tsp
Black Salt½ tsp
Garam Masala Powder½ tsp
Kasuri Methi Powder½ tsp
Charcoal1
Red Chilli Powder1.5 tsp
Cumin Powder1 tsp

Cooking for someone with an allergy? Read every ingredient above. We have not finished checking allergens on this recipe.

Nutrition

One serving, and the whole batch of 4. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per serving	All 4
Energy	511kcal	2044kcal
Protein	41g	165g
Carbohydrate	5.4g	22g
Fat	36g	142g
Fibre	1.2g	4.8g
Sugar	1.6g	6.4g

Cookd masalas for chicken (whole leg)

Method

1
Make slits on the chicken pieces. This helps it absorb masala and also cook faster.
Chicken (whole leg)
2
Apply all the ingredients for the 1st marination. Set aside for 30 minutes. This tenderizes the chicken and also helps get rid of excess moisture. You can also refrigerate it for longer or upto overnight.
Lemon JuiceGinger Garlic PasteMustard OilSalt
3
Meanwhile, you can prepare the 2nd marination. For this, heat oil in a pan until it starts smoking. Then turn off the flame and allow it to cool down slightly, until the smoking stops. Add the red chilli powder and mix immediately, then transfer it into a bowl immediately.
Sunflower OilRed Chilli Powder
4
To this bowl, add all the ingredients for the 2nd marination. Whisk until smooth and well combined.
Ginger Garlic PasteHung CurdKashmiri Red Chilli PowderCoriander PowderBlack SaltGaram Masala PowderKasuri Methi PowderCumin PowderChaat Masala Powder
5
Take the chicken and drain off any excess water. Add it to the 2nd marination and mix well to coat. Refrigerate again for at least 30 minutes, or even overnight.
6
To cook, you can use a flat pan or a grill pan. Heat oil in the pan and add the chicken. Cook on high heat for 1-2 minutes on each side, until it starts to cook and form a crust outside. Then reduce the flame to medium-low and continue cooking for around 20 minutes, flipping regularly.
Sunflower Oil
7
Remove the chicken from the pan and place it in a bowl. Place a metal bowl inside with a hot charcoal. Add oil and immediately cover the bowl with a lid/aluminium foil. Rest for 2-3 minutes.
Sunflower OilCharcoal
8
Open the lid and remove the charcoal. Add melted butter and chaat masala. Gently toss to coat the chicken. Serve it along with lemon wedges, onion rings and Tandoori mint chutney (we already have a recipe for you!
Butter (melted)Chaat Masala PowderOnionLemon WedgesTandoori Mint Chutney

Before you start

How long does Tandoori Chicken take?: 55 minutes from start to finish. That is 30 minutes of preparation and 25 minutes of cooking.
How many people does Tandoori Chicken serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Tandoori Chicken vegetarian?: No, it contains meat or fish.
Is Tandoori Chicken spicy?: It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Tandoori Chicken?: 750 grams Chicken (whole leg), ½ cup Hung Curd, 15 ml Lemon Juice, 1 tbsp Ginger Garlic Paste, 1 tbsp Mustard Oil, For Garnish Tandoori Mint Chutney, and a few more listed on this page.
Do I need a pressure cooker for Tandoori Chicken?: No, it is cooked in an open pot.
How many calories are in Tandoori Chicken?: About 511 a serving. The full nutrition table is on this page, per serving and for the whole batch.