Homemade Tandoori Chicken

Prep Time : 4 hours (marination time)                    Cook Time : 45 mins


  • 1 kg chicken pieces or fillets ( with no skin )
  • 200g  yoghurt
  • 1 tbsp fresh ginger, grated finely
  • 1 tbsp garlic, grated finely
  • 2 tbsp tandoori powder ( easily available in the market )
  • 1 tsp tandoori food colouring (optional)
  • 2 tsp cumin seeds, ground
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp chilli powder
  • ½ tsp turmeric powder
  • Salt, to taste


  1. To get the marinade to soak into the chicken, using a sharp knife, make 2-3 slits on the chicken fillets before mixing the marinade.
  2. In a bowl mix together yoghurt, salt, chilli, coriander, cumin, garam masala and tandoori paste. Rub mixture into chicken and leave to marinate for at least 4 hours in the fridge. If you have the patience, u will get better results if you marinate it overnight
  3. Place all the marinated pieces into a roasting dish and pour any extra marinade over the pieces.
  4. Pre-heat your oven to the highest temperature.
  5. The first 20 mins I cooked covered with silver foil so that the chicken pieces would not get burnt but the foil would capture the heat and steam and cook it form inside out . After that, I took out the foil and cooked it for another 15-20 mins ( depends upon the amount and size of chicken pieces !) without the foils so that I could get the nice roasted taste.


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