Tandoori Chicken

Tandoori Chicken needs no introduction. The key to a good tandoori chicken is marination and a tandoor. Cooking it at home without a tandoor you can get that charred effect by using the broil mode in the oven in the last few minutes of cooking @sarchakra

COOK TIME: 1 hr 10 minutes

PREP TIME: 10 mins

YIELDS: Serves or makes 3


  • Chicken drumsticks 7
  • Juice of 1 lemon
  • Coriander powder 1 tbsp 
  • Cumin powder 1 tbsp
  • Cardamom powder 2 tsp 
  • Turmeric 1 tbsp
  • Garlic powder 1 tbsp 
  • Ginger ground 2 tsp 
  • Black pepper powder 2 tsp 
  • Fenugreek powder ¼ tsp 
  • Red chili powder 1 tbsp 
  • Cloves 5-6 
  • Mustard oil 2 tbsp 
  • Salt 
  • Greek Yogurt 3 tbsp 
  • Ghee 1 tbsp 


  • Cut slits into chicken drumsticks. 
  • In a bowl mix all the ingredients except the ghee till smooth. Put in chicken drumsticks and rub the masala mixture into all the pieces. Cover with a cling wrap and refrigerate overnight. 
  • Heat oven to 350°. Cover a baking tray with aluminum foil. Put a rack on the tray and spray or brush the rack with some oil. Place chicken drumsticks on the rack and bake for 1 hour 10 mins. Depending on the size of the drumsticks you may need to adjust the time. In the last 3-4 mins when the chicken is done, crank up the heat to Broil mode to get that charred effect. Keep an eye on the chicken so it does not get burnt. Serve brushed with some ghee and a simple cucumber and onion salad. 


I strongly recommend overnight marination and possibly more than that.

Brushing the rack with oil ensures not only that the meat does not stick to the rack but also an easy no-stress cleanup. 

The Tandoori Masala
Setting the chicken to bake
Off the oven
Tandoori Chicken is ready
Tandoori Chicken

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