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Spicy Tandoori Chicken

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 4

Metric Cups
  • 1 kilogram chicken (cut into 8 pieces)
  • 50 millilitres lime juice
  • 150 grams hung curd
  • 2 grams red chilli powder
  • 1 gram garam masala
  • 3 teaspoons ginger and garlic paste
  • 10 millilitres oil
  • red food colouring
  • 2⅕ pounds chicken (cut into 8 pieces)
  • 2 fluid ounce lime juice
  • 5⅓ ounces hung curd
  • ounce red chile powder
  • ounce garam masala
  • 3 teaspoons ginger and garlic paste
  • fluid ounce oil
  • red food colouring

Method

Spicy Tandoori Chicken is a community recipe submitted by farheenali and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Clean and pat dry the chicken. Make deep and slant cuts in the chicken pieces to make pockets. Rub the lime juice , salt and red chilli powder on the chicken and leave for 1 hour.
  • Put hung curd, garam masala, red chili powder, ginger and garlic paste, oil and red colour in a large bowl. Whisk till combined. Now rub this paste on the chicken pieces and push some inside the cuts.
  • Marinate for 4 hours or overnight for best results.
  • Bake for 15 minutes in a preheated oven at 350 f.
  • Baste some oil on chicken and again bake it for 5-8 minutes.
  • Serve it with onion rings green chutney and lime.
  • Clean and pat dry the chicken. Make deep and slant cuts in the chicken pieces to make pockets. Rub the lime juice , salt and red chile powder on the chicken and leave for 1 hour.
  • Put hung curd, garam masala, red chili powder, ginger and garlic paste, oil and red colour in a large bowl. Whisk till combined. Now rub this paste on the chicken pieces and push some inside the cuts.
  • Marinate for 4 hours or overnight for best results.
  • Bake for 15 minutes in a preheated oven at 350 f.
  • Baste some oil on chicken and again bake it for 5-8 minutes.
  • Serve it with onion rings green chutney and lime.
  • Tell us what you think