Margarita's International Recipes


Tandoori Murgh

Chicken Tandoori

Chicken Tandoori

Chicken tandoori is a mainstay of practically every "Indian" restaurant in India and abroad. It mostly consists of bone-in chicken drumsticks and thighs marinated in a sauce made with yougurt and spices and then cooked in a tandoor, a large clay oven. It's a dish that originally comes from the Punjab, where tandoors have been used for over 5,000 years to make dishes such as this one. Of course, an oven works just as well and it's easier to come by.

This recipe was pretty good, though I still prefer the "professional" version you get at restaurants.


Chicken Tandoori


  • 5 lbs chicken drumsticks and/or thighs
  • 1/2cup lemon juice
  • 1 Tbsp + 1 tsp tsp red chili powder or paprika, divided
  • salt to taste
  • 2 1/2 cups plain yogurt
  • 1 1/2 Tbsp garlic paste
  • 1 1/2 Tbsp ginger paste
  • 1 1/2 Tbsp cumin
  • 1 1/2 Tbsp coriander
  • 1 1/2 Tbsp garam masala
  • 1 tsp dried fenugreek leaves
  • 1/2 tsp turmeric


Remove and discard the skin from the chicken and make 3 deep incisions in each piece.

Mix together the lemon juice, 2 tsp of red chili powder and salt to taste. Coat every piece of chicken with this mixture, making sure it goes into the incisions. Let rest for 15 minutes.

Meanwhile, in a large lidded bowl or other lidded container combine the yogurt with the garlic, ginger, cumin, coriander garam masala, fenugreek, turmeric and salt to taste. Add the chicken, making sure each piece is coated. Cover and refrigerate for 6 to 8 hours.

Preheat oven to 350°F. Cover the bottom of a large roasting pan with aluminum foil and oil the grid. Alternatively, cover the bottom of one or more baking pans with foil and oil them.

Wipe out excess marinade from the chicken, reserving it, and transfer it to the roasting pan. Roast for 20 minutes. Baste with yogurt marinade and cook 10 more minutes. Turn chicken, baste with marinade, and cook for another 15 minutes. Repeat. Turn chicken again, baste one last time, increase heat to 450°F and cook for another 10 minutes.

Adapted from a recipe in J. Kalra's Prashad - Cooking with Indian Masters and from Swathi's recipe at Indian Healthy Recipes.

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