Skip to main content

Tandoori Chicken

When it comes to simple Northern Indian fare, I just love tucking into some Tandoori Chicken with some plain (or garlic) naan and dhal. As I did not have a Tandoori oven, I grilled these Tandoori Chicken using some nice portions of boneless chicken breast recently. The outcome was fantastic. Do revisit the naan and dhal recipes which were posted previously to complete this meal. So, for my Butter Chicken dish which I planned to cook, I had to quickly set aside some of the chicken tandoori before it all disappeared. :-) No surprises here, my next post tomorrow will be the Indian Butter Chicken recipe. Do come back to check it out!

Recipe adapted from The Moti Mahal Cookbook by Monish Gujral

Tandoori Chicken

(Printable Recipe)


6 Pcs (600-700 g) Chicken Breasts, skinless and boneless (whole or cubed)
Vegetable Oil for basting
½ Red Onion, thinly sliced
Lime Wedges

First Marinade
1 ½ Tbsp Lime Juice
1 tsp Red Chili Powder
1 tsp Sea Salt

Second Marinade
½ Cup Yogurt
1 Tbsp Garlic Paste
1 Tbsp Ginger Paste
½ tsp Black Salt (kala namak)
1 tsp Garam Masala Powder
½ tsp Dried Fenugreek Leaf Powder (kasuri methi)
1/4 tsp Red Food Coloring (optional)


Prepare the chicken: Cut the chicken into cubes or make few deep incisions into the flesh on the chicken breast. Marinade the chicken with lime juice, chili powder, and sea salt. Set aside for 1 hour.

In a small bowl, combine all the ingredients for the second marinade. Rub the marinade into the chicken and set aside for at least 3 hours.

Prepare the grill for direct cooking over medium heat. Fix the chicken on to a skewer. Grill the chicken with a lid closed and baste with the vegetable oil, turning once or twice until the meat is fully cooked, about 10 to 13 minutes. Serve warm with the onion and some lime wedges.


  1. That looks wonderful! I love Indian food and have been wanting to cook more of it. thx for sharing!

  2. fantastic... love this a lot....

  3. I love tandoori chicken! Though probably not as much as tikka chicken :P Yours definitely looks good :)

  4. Whoa! I'm half Indian and this looks awesome! You should come over and teach me. Lol.

  5. Just recently discovered your blog. Your food recipes and pics look awesome. I can't wait to try this recipe.

    BTW, did you use the red food coloring on your chicken?
    I am not familiar with it....where do you purchase this?



  6. its awesome
    thanks for sharing this yummy recipe :)
    God Bless You


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W