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 504 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: 750 grams Chicken (whole leg); 15 ml Lemon Juice; 1 tbsp Ginger Garlic Paste; 1 tbsp Mustard Oil; 1 tsp Salt; 2 tbsp Oil; 1½ tsp Red Chilli Powder; 2 tsp Kashmiri Red Chilli Powder; ½ tsp Coriander Powder; 1 tsp Cumin Powder; ½ tsp Black Salt; ½ tsp Chaat Masala Powder; ½ tsp Garam Masala Powder; ½ tsp Kasuri Methi Powder; 1 tbsp Ginger Garlic Paste; ½ cup Hung Curd; 1 tbsp Oil; 1 Charcoal; ½ tsp Oil; 3 tbsp Butter (melted); ¼ tsp Chaat Masala Powder; For Garnish Lemon Wedges; For Garnish Onion, Slices; For Garnish Tandoori Mint Chutney

55 min
mild
Serves 4

Prep 30 min · Cook 25 min

Start cooking

8 steps, each one filmed. A short video for every step, so your hands never have to leave the pan.

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Also known as tandoori murgh, tanduri chicken · Non-veg · Snacks & Starters, Kebabs, Tikkas & Grills

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

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

Good for: Party

Ingredients

21 items

4 people

Chicken (whole leg)750 grams
Lemon Juice15 ml
Ginger Garlic Paste2 tbsp
Mustard Oil1 tbsp
Salt1 tsp
Oil3 tbsp
Red Chilli Powder1½ tsp
Kashmiri Red Chilli Powder2 tsp
Coriander Powder½ tsp
Cumin Powder1 tsp
Black Salt½ tsp
Chaat Masala Powder¾ tsp
Garam Masala Powder½ tsp
Kasuri Methi Powder½ tsp
Hung Curd½ cup
Charcoal1
Oil½ tsp
Butter (melted)3 tbsp
Lemon WedgesFor Garnish
Onion, SlicesFor Garnish
Tandoori Mint ChutneyFor Garnish

Contains: milk, wheat.

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 4 people
Energy	504kcal	2016kcal
Protein	41g	165g
Carbohydrate	5.4g	22g
Fat	35g	139g
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.
OilRed Chilli Powder
4
To this bowl, add all the ingredients for the 2nd marination. Whisk until smooth and well combined.
Kashmiri Red Chilli PowderCoriander PowderCumin PowderBlack SaltChaat Masala PowderGaram Masala PowderKasuri Methi PowderGinger Garlic PasteHung Curd
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.
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.
CharcoalOil
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 PowderLemon WedgesOnionTandoori 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 504 a serving. The full nutrition table is on this page, per serving and for the whole batch.