Tandoori Chicken



Tandoori Chicken needs no introduction. Here’s my way of making Tandoori Chicken. I used only chicken thighs for this dish. If you wish, you could use a whole chicken. As mentioned, the use of artificial colour is optional. I chose not to add colour.

Tandoori Chicken

Prep Time 20 mins
Cook Time 20 mins
Total Time 8 hrs 40 mins
Course Appetizer
Cuisine punjabi
Servings 3 servings


  • 3 Chicken Thighs

For Marination

  • 3/4 tablespoon Ginger paste
  • 3/4 tablespoon Garlic cloves paste
  • 1/4 cup Curd
  • 1/2 teaspoon Cumin powder
  • 3/4 teaspoon Chilli powder
  • 1/2 teaspoon Garam masala powder
  • 1/4 teaspoon Cardamom powder
  • 1 tablespoon Lime Juice of
  • to taste Salt


  • Score the chicken thigh on both sides.
  • Apply the ingredients for marination so that each piece is well coated.
  • Refrigerate preferably for 8 hours.
  • Heat a grill pan.
  • Apply a light coat of oil.
  • Place the chicken thighs and cook on high heat.
  • When the bottom portion turns slightly brown, flip the pieces.
  • When they start to brown, reduce the heat to low, cover and cook till it turns a shade darker.
  • Flip and continue till the chicken is done.
  • You can check the doneness by inserting a knife to the thickest part of the chicken.
  • If the juices run clear, the chicken is done.

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