Tandoori Chicken

Tandoori Chicken


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]


Tandoori Chicken


1 Pound Boneless Chicken

2 Sliced Onions

2 Lemons

5 Whole Green Chilies

3 Tablespoons Onion Paste

½ Teaspoon Ginger Paste

½ Teaspoon Garlic Paste

1 Teaspoon Turmeric Powder

1 Teaspoon Red Chili Powder

1 Teaspoon Coriander Powder

1 Teaspoon Cumin Powder

½ Cup Plain Yogurt

¼ Teaspoon Salt

¼ Tablespoon Cinnamon Powder

¼ Tablespoon Clove Powder

2 Tablespoons Oil

Wash and pat dry the chicken pieces.  Mix onion paste, ginger, garlic, turmeric, red chili powder, coriander, cumin, yogurt, salt, cinnamon, 1 tablespoon oil and clove powder into a medium sized bowl.  Mix well.  In a large bowl place all of the chicken pieces and pour the spice mixture over the chicken.  I like to use the zip lock bags for marinating.  Make certain that all of the chicken pieces are covered with the marinade.  Chill in the refrigerator for 8 hours.  When ready to cook preheat the oven to 450° F.  Oil a large flat baking sheet.  Place the chicken on prepared baking sheet one by one in a single layer.  Bake for 45 minutes.  Turn chicken pieces over and bake for another 5 minutes.  Remove from oven and garnish with sliced onions and sliced lemons.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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