Chicken Tandoori

Don’t worry if you don’t have a tandoori oven or a BBQ grill, because we just made ours in a regular oven, with a sly trick to get that smokey flavour into the chicken too. You know you need to try this soon!

Prep Time

Cook Time

Total Time


Quick & Easy


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 4 skinless chicken legs or 8 drumsticks Marinade 1:
 4cm Ginger (pound & squeeze)
 2 cloves Garlic (pounded)
 2 Tbsp Lime or Lemon juice
 2 tsp Red Chilli powder
 1 tsp salt
 Marinade 2:
 3 Tbsp Plain Yogurt
 1 tsp Paprika
 1 tsp Cayenne Pepper
 ½ tsp Turmeric Powder
 1 tsp Garam Masala
 1 tsp Salt
 Others :
 2 tbsp Ghee Garnish: 1 Onion (sliced), 2 limes (halved), Coriander Leaves (a few sprigs)


  1. Rinse chicken then pat dry with paper towel.
  2. Make shallow cuts on the thick parts of the chicken - this helps marinade penetrate better.
  3. Mix Marinade 1 and pour it onto the chicken, make sure to put marinade in the cuts, then leave it for 30mins in a covered bowl.
  4. Add in all Marinade 2 ingredients and rub it all over each chicken piece well. Seal them in a ziplock bag and refrigerate for at least 4 hrs or overnight.
  5. Bring chicken back to room temperature and oven roast at 190℃ (approx 25 - 30mins), with a drizzle of melted ghee on both sides (or grill over low embers for 10-15mins per side). 6. Place cooked chicken in a bowl/pot, then put a small piece of heated coal on a small piece of foil and cover. Leave it for 2 mins.
  6. Serve the chicken with sliced onion and lime wedges.

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