Nazrana's Tandoori Chicken

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

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    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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