Tandoori Chicken

    1 hour 30 minutes

    Tandoori chicken is usually cooked in a tandoori oven, hence the name, but you can get good results in a home oven.


    Queensland, Australia
    1 person made this

    Serves: 8 

    • 2 small chickens
    • 200g plain yoghurt
    • 2 cloves garlic, crushed
    • 2 teaspoons grated ginger
    • 2 tablespoons tandoori paste
    • 60g melted ghee (or butter)

    Preparation:25min  ›  Cook:1hour5min  ›  Ready in:1hour30min 

    1. Preheat oven to 190 degrees C.
    2. With kitchen scissors and your fingers, all remove the skin from the chickens except the wings. Discard skin.
    3. Cut a few shallow slices in the breasts and drumsticks to enable the chickens to cook more evenly.
    4. In a bowl, combine the yoghurt, garlic, ginger and tandoori paste and stir well. Place the chickens in a baking tin and brush inside and out with the yoghurt mixture.
    5. Drizzle a little ghee over the chickens then bake for 20 minutes. Turn chickens over and bake another 15 minutes. Turn them onto one side and bake another 15 minutes. Turn to the other side and bake 15 more minutes. Brush with ghee occasionally while baking.

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