One of the devotees on YouTube formula griped that I generally post plans that have such huge numbers of steps. Thus, I chose to post this simple Tandoori Chicken Recipe for my beginner or occupied cooks who need speedy and straightforward plans however with extraordinary taste.

This is again a no bomb formula that I’ve been making for over 15 years, since my teenagers. My oldest cousin shared this formula to me and this was the least demanding formula she could consider. Absent a lot of ado we should move in to tips.

Roasted chicken gets its name from the ringer molded oven earth broiler which is additionally used to make naan, or Indian flatbread.

Skinless legs and thighs are marinated in a softening blend of yogurt, lemon squeeze, and flavors and the meat is sliced deep down in a few spots helping the marinade infiltrate and the chicken cook all the more rapidly.

The chicken gets its trademark red tint from either heaps of red hot chile or the expansion of red nourishment color.

We’re not excessively enthusiastic about nourishment colors here, so we’ve skipped it, yet in the event that you should have your chicken splendid red, don’t hesitate to include a touch of red nourishment color to the marinade.

You needn’t bother with an oven stove to make roasted chicken! (Thank heavens). You can cook it over a barbecue (charcoal liked) or just in a stove with an oven.

Tandoori Chicken

The way to roasted chicken is to utilize bone-in thighs and legs (yahoo! our preferred cuts) since they have enough fat to remain damp under the warmth of the flame broil. We don’t prescribe this dish with chicken bosoms, they’ll dry out too effectively.

The pieces ought to be skinless. Here’s a stunt however, on the off chance that you end up with additional skins (we purchased our pieces skin-on), absorb them the marinade and gradually fry them until fresh. Superior to bacon.


To make the formula simple, I’m utilizing instant roasted zest blend. You can switch roasted masala for Tikka masala or Chargaa masala as well.

On the off chance that you need more sauce in chicken, you can signify 1 cup yogurt right now.

You can marinate chicken as long as 12 hours ahead and keep the marinated chicken in refrigerator.

Rather than utilizing a tikka cut (chicken cut in four pieces), you can likewise make an entire chicken with this formula for an enticing looks on a family assembling.

Rather than cooking chicken on stove, you can likewise heat the chicken in a broiler.

You can likewise flame broil this chicken on grill pit.

On the off chance that you like smoked nourishment, you can smoke this chicken in the wake of cooking.

The victor right now the sauce that praises the baked chicken hugely, so ensure you serve it with the cilantro garlic sauce.



1 chicken – , cut into 4 pieces (750 grams)

Marinate Chicken

1 tablespoon ginger glue

1 tablespoon garlic gaste

2 tablespoon lemon juice

4 tablespoon yogurt

5 tablespoon baked masala – or less

Pakistani Tandoori Chicken


2 tablespoon oil

½ teaspoon mustard seeds

½ teaspoon cumin seeds

5 round red chillies

2 twig curry leaves


½ cup mayonnaise

½ teaspoon garlic glue

4 tablespoon cilantro – or crisp corriander, grounded into glue with little oil


Serving of mixed greens leaves

Onions ring

Cucumber cuts


For Chicken

Wash and pat dry the chicken pieces. At that point, chisel profound cuts in the chicken over the grains. (Check video for subtleties.)

Blend all the elements of marinade in a bowl. At that point rub marinade completely over the chicken pieces . Rest the chicken for 30 minutes on the kitchen counter.

At that point, heat oil in a dish and include all elements of treating. Pop the flavors for scarcely any subsequent at that point include chicken. Flip the chicken from side to side to cover it with the treating.

Include water and spread the dish. Cook chicken for 20 minutes on medium warmth until delicate.

Serve chicken with new plate of mixed greens and cilantro garlic sauce sprinkled over it.

For sauce:

While chicken marinates, set up the sauce by grounded cilantro with little oil into a glue.

Blend this glue in with mayonnaise and garlic glue. Sauce is prepared.

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