Tandoori Chicken (half) Recipe
Chicken marinated in yogurt and seasoned with spice mixture and cooked in clay oven.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large mixing bowl, combine the plain yogurt, tandoori masala, garlic paste, ginger paste, lemon juice, and salt. Mix well until you have a smooth marinade.
- 2
Marinate the Chicken
Add the chicken pieces to the marinade, ensuring that each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
Cooking the Chicken
- 3
Preheat the Oven
Preheat your clay oven or tandoor to a high temperature, around 475°F (245°C). If using a regular oven, set it to broil.
- 4
Prepare Chicken for Cooking
After marinating, take the chicken out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking.
- 5
Cook the Chicken
Place the marinated chicken pieces on skewers or a baking tray. Brush them lightly with vegetable oil. Cook in the preheated clay oven or under the broiler for about 20-25 minutes, turning occasionally until the chicken is fully cooked and has a nice charred exterior.
- 6
Garnish and Serve
Once cooked, remove the chicken from the oven. Garnish with chopped cilantro and serve hot with naan or rice, and your choice of sides.
