Tandoori chicken

  • 1/2 teaspoon of fresh ginger
  • 1/2 tablespoon of cumin
  • 1/2 teaspoon of turmeric
  • 1 tablespoon of coriander
  • 1 cup of PLAIN yogurt
  • 1 teaspoon of tandoori masala
  • 2 tablespoon of vegetable oil
  • 2 tablespoons of paprika
  • 5 cloves of garlic
  • Salt
  • Chicken on bone
  • Black pepper
  • Fresh chillies/ chili flakes

Yogurt-Coriander sauce

  • 1/2 cup of PLAIN yogurt
  • 1 freshly squeezed lemon
  • 1 small onion( finely chopped)
  • 1 bunch of dhania/coriander(finely chopped)
  • 2 mint leaves(finely chopped)/dried mint
  • Fresh chillies/chili flakes
  • Salt
  • Black pepper


1. Score the chicken to the bone. **Basically, cut the meat until you reach the bone**. Season generously with salt and black pepper. Make the marinade by mixing the yogurt, crushed ginger and garlic and all the remaining spices. Mix until its all well incorporated. Add in the chicken and massage it to make sure every part of the chicken is covered in the marinade.

2. Cover with cling film and leave it to marinate for 4-24 hours. After marinade, grease an oven rack/tray with vegetable oil and place the meat on it. Let this grill in the oven for 30 minutes at 180 degrees and flip at the 15 minute mark. Depending on how charred and crispy you’d like the skin to be, raise the heat to 220 degrees during the last 5 minutes of cooking.

Yogurt-coriander sauce
1. Soak the chopped onions in some vinegar or salty water for 5 minutes. This helps get rid of the strong smell and taste of onions.

2. Rinse the onions in clean water. Mix together the FINELY chopped onions,FINELY chopped coriander(dhania), mint, chillies all in 1 bowl.

3. Add in the fresh lemon juice. Mix all these together and season with some salt and black pepper. There you have it, a refreshing sauce to go perfectly with your meat.

4. Serve the cooked garlic-tandoori chicken alongside the sauce.


Recipe by: Kane’s Kitchen Affair

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