How to make it

  • (Preheat the oven to 450F.)
  • Using a sharp knife, make 2-3 slashes in each piece of chicken in all sides.
  • Place the yogurt in a large mixing bowl and add the garlic-ginger paste, the spices, the lemon juice and the red food color, blend together until well mixed.
  • Put the chicken into the mixture along with the oil and rub it well into the slashes, turning the chicken several times.
  • Cover and refrigerate for 8 hours or overnight. (Do not marinate for longer than 2 days)
  • Place the chicken on a rack or in a roasting pan and roast, turning once for 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
  • Serve with yellow basmati rice or salad and sauté slices of onion on top.
Tandoori Chicken2   Close

Reviews & Comments 6

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    " It was good "
    Cosmicmother ate it and said...
    Great blend of flavors! I didn't use the food coloring so mine is a little pale looking. I didn't have fenugreek so I substituted yellow curry powder as that has fenugreek in it. I also used fresh minced ginger and garlic in this. I should have broiled the tops of my chicken as I probably had too much yogurt on top so it didn't get crisp-brown, but it still tasted great! More in IMI: Tandoori Chicken
    Made Sept.18th/2016
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  • SoBeMiami 6 years ago
    This sounds Awesome Roberto... so whenever you make it call me, I will be right over:))))
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    " It was excellent "
    pleclare ate it and said...
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  • binky67 10 years ago
    Loved this when I was in Hyderabad. Havent had any since returning so thanks.
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    " It was excellent "
    joe1155 ate it and said...
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    " It was excellent "
    leebear ate it and said...
    HIGH 5!!!!
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    " It was excellent "
    capebretonqt ate it and said...
    I love, love, love Indian food! You definately get a five fork rating from me. Thanks so much for sharing this .... can't wait to try it. Oh, btw,did I mention I love Indian food? LOL
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