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Photo of Tandoori Chicken by Raj Bhalla at BetterButter

Tandoori Chicken

Raj Bhalla
0 minutes
Prep Time
390 minutes
Cook Time
4 People
Read Instructions Save For Later

Recipe Tags

  • Non-veg
  • Dinner Party
  • Punjabi
  • Appetizers

Ingredients Serving: 4

  1. chicken - 800 gms
  2. salt as per taste
  3. red chilli Powder (preferably Kashmiri chili powder) - 2 tsp
  4. Garam masala - 2 tsp
  5. ginger-Garlic Paste - 2 Tbsp
  6. Hung curd/ yoghurt - 1/2 cup
  7. Black pepper powder - 2 tsp
  8. lemon juice - 2 tbsp
  9. mustard Oil as required


  1. Take a sharp Knife and make 1/2 inch cuts on the various pieces.
  2. For the Marinade: After making the cuts, sprinkle salt, garam masala, red chili powder, lemon juice and ginger garlic paste.(1 tsp each)
  3. To ensure that this marinade seeps in the chicken pieces, use your hands to rub them all over ensuring the marinade seeps in. Set aside for half an hour minimum.
  4. Take the hung curd and add in the all the powder spices left. Mix it well till a smooth mixture is formed.
  5. Take this marinade and add to the chicken. Again use your hands and try to rub in the paste as much as possible.
  6. Now put this chicken in the fridge for at lest 4 hours minimum.
  7. For the roasting: Pre - heat the oven for at least 15 to 20 minutes. Take the crust plate, grease with mustard oil. Place the marinated chicken on it.
  8. At 220 degree Celsius bake on convection for 30-40 minutes. If the chicken is small then it won't require too much of cooking time.
  9. Keep checking the chicken, when it start getting brown, baste it with butter and continue baking.
  10. Turn the chicken pieces over in between to ensure it is uniformly cooked.
  11. Serve hot with lemon wedges and onion rings.

Reviews (15)  

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Natalie Cardenas
Natalie Cardenas   Jul-10-2020

MMMMMM I can’t stop dreaming about it! Looking at these photos is taking me back…It was the perfect blend! I am putting this on next week’s menu! happy wheels 3D.

Indu Katoch
Indu Katoch   Nov-10-2017


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