Nazrana's Tandoori Chicken

Nazrana's Tandoori Chicken

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Tandoori chicken is a spice-marinated form of chicken served at special occasions in India. It is usually eaten with naan.


Serves: 8 

  • 1 - 1 1/2 kg chicken pieces
  • 1 - 1 1/2 cups vegetable oil
  • 1 1/2 cups sliced onions
  • 1 teaspoon cumin seeds
  • 1/2 cup yoghurt
  • 3 tablespoons vinegar
  • salt, as needed
  • 1 tablespoon sugar
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon cinnamon
  • 1 tablespoon red chilli powder

Preparation:20min  ›  Cook:40min  ›  Extra time:3hours marinating  ›  Ready in:4hours 

  1. Wash the chicken pieces and set aside to dry.
  2. Heat 3 tablespoons oil in a frypan and fry the onions until golden brown. Set aside.
  3. Heat a large frypan. Toast the whole cumin seeds until fragrant, then grind in a mortar and pestle or spice grinder.
  4. In a bowl, combine the fried onions, yoghurt, vinegar, salt, sugar, ginger and garlic pastes, cardamom, cinnamon, ground cumin and red chilli powder. Mix well. Add the chicken and let marinate 3 hours.
  5. Heat the rest of the oil in a large frypan and fry 3-4 pieces of chicken at a time over medium heat. Fry until chicken pieces are dark and appear to be slightly burned, about 15 minutes per batch.

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