10 Steps to Cook best TANDOORI CHICKEN

  • 6 pieces Thawed chicken, skinned
  • 2 tsp Ground Coriander
  • 2 tsp Masala (Tandoori paste is available)
  • Red pepper powder to taste
  • 1/2 tbs Garlic powder
  • Salt to taste
  • 1 tsp Ground jeera
  • Soy sauce (or yoghurt) (needed only if tandoori masala is used)


  1. If you are using the ready-made tandoori paste, then life is a lot easier.
  2. Replace all occurrences of masala and soy sauce(or yoghurt) with the tandoori paste.
  3. Take the chicken and make deep cuts in it (so that the Masalas seeps in quickly).
  4. If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts.
  5. Rub in the Masala as a mixture or one at a time.
  6. The idea is to let the Masala seep in the cuts with the soy sauce.
  7. You can leave it for a little while to seep in.
  8. If you are using yoghurt, you’ll get a more authentic taste since the original TC is after all marinated in it.
  9. In this case, mix the Masala in the yoghurt rst and then rub the stu into the chicken cuts as before.
  10. The yoghurt tends to leave a considerable amount of water behind.

  • Let it evaporate in the oven with the chicken.
  • This will keep the pieces from getting dry if over cooked.
  • Cook the chicken until it starts turning brown.

Post a Comment