Tandoori chicken


  • Chicken about       1200 Gms cut into pieces
  • Butter for basting   50 Gms
  • Chaat masala         1 tablespoon
  • Ginger-garlic paste  1 tablespoon
  • Lemon juice          1 tablespoon
  • Chilli powder       1/2 tablespoon
  • Hung curd            1 cup
  • Dhania powder        1 tablespoon (coriander)
  • Garam masala         1 tablespoon
  • Salt To taste


  • Clean the chicken pieces and make small incisions.
  • Then mix chilli powder, lemon juice and ginger-garlic paste and rub it on the chicken pieces and allow it to marinate for about 2 hours.
  • Then mix the yogurt, dhania powder, garam masala, red color and salt and rub it on the pieces again and allow it to stand for another few hours.
  • Preheat the oven at 200. Oil the grill and put the chicken pieces onto it.
  •  Cook on combination mode at 200 for 16 minutes and then on convection mode for 12 minutes at 200.
  • Towards the end of the cycle baste with the butter on both the sides.
  • Serve with onion rings, lemon wedges and sprinkled with chaat masala.

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