Menu Enter a recipe name, ingredient, keyword...

Chicken Tandoori


Rate this recipe 4.1/5 (7 Votes)


  • Chicken legs 2 Pieces
  • Coriander Powder ½ tsp
  • Cumin Powder ½ tsp
  • Red Chili Powder ½ tsp
  • Salt ½ tsp
  • Turmeric ½ tsp
  • Garam masala powder ½ tsp
  • Ginger garlic paste ½ tsp
  • Kasoori methi ½ tsp
  • Pepper powder ½ tsp
  • Red color ½ tsp
  • Lime Juice ½ tbsp.
  • Oil 1 tbsp.
  • Curd 3 tbsp.


Level of difficulty Average
Cost Average budget


Step 1

Marinate the chicken, apply coriander powder, cumin powder, red chili powder, salt, turmeric, garam masala powder, ginger garlic paste and pepper powder especially in between the gashes.
Crush the kasoori methi i.e., dried fenugreek leaves between your palms and add it.
Add thick curd, oil and lime juice.
Add red color and keep it in the fridge for at least 30 minutes.
Preheat your oven to 425 degree Fahrenheit. Cook for 10 minutes Apply oil over it in between and flip chicken piece and continue baking, about 10 more minutes till the chicken is tender.

You'll also love

Chef Tips and Tricks

VIDEO: Chicken Quesadillas

These quick and easy chicken quesadillas are the perfect, last-minute family dinner!


  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

Review this recipe

Tandoori chicken, carrot mousse with citrus, coriander and spring onions Tandoori Chicken