Tandoori Chicken

Tandoori chicken restaurant style recipe


  • Chicken:  3 lb
  • Salt to taste
  • Juice of 1 lime or lemon
  • Natural unflavoured yogurt:  2/3 cup
  • Finely chopped Ginger:1 inch piece of fresh root
  • Clove garlic: 1 (crushed)
  • Chili powder: ¼ tspoon
  • Oil: 3 tbspoon
  • Red food colour: ½ tspoon


  • Lemon wedges
  • Onion rings


  • Remove the skin from the chicken. Make slits in the flesh and rub salt all over the chicken, then sprinkle the lime or lemon juice
  • Beat the yogurt with the ginger, garlic and chili powder
  • Then stir in 1 tbspoon of the oil and the food color
  • Spread this mixture all over the chicken and leave to marinate in the refrigerator for 12 hours
  • Drain the chicken, reserving the marinade, and pour a little oil over it
  • Wrap the chicken in aluminium foil and roast it in a moderate oven, 350 ®F
  • About 15 minutes before the chicken is cooked, remove the foil, pour over a little more oil and grease/baste with the marinade
  • Garnish with lemon wedges and onion rings
  • Serve with a salad

Serving:    4 to 6