Spicy Tandoori Chicken



2 chicken breasts

1/2 lemon

2 tablespoons vegetable oil

2 teaspoon salt

1 teaspoon laal mirch (red pepper)

1 teaspoon crush chilli flakes

1/2 teaspoon garam masala

1/2 teaspoon fenugreek (methi)

2 tablelspoons tandoori chicken masala

1 teaspoon mustard

1/2 teaspoon ketchup

1 teaspoon vinegar

2 tablespoon yoghurt


Preheat oven to 450

Cut the chicken breasts into bite sized cubes and slit them on top lightly to allow the flavours to go inside

Squeeze the lemon onto the chicken and set aside

Add all of the ingredients listed above and mix together thoroughly (vegetable oil, salt, laal mirch, crushed chilli flakes, garam masala, fenugreek, tandoori chicken masala, mustard, ketchup, vinegar and yoghurt)

Pour the marinade over the chicken and mix well. Cover the bowl and let the marinaded chicken sit overnight in the fridge to allow the chicken to become moist. You can skip this step and bake the chicken right away.

Coat your baking pan with vegetable oil and place the chicken in the baking sheet

Bake the chicken in the centre rack of the oven for 30 minutes

Serve with tandoori naan and raita



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