Tuesday, 28 July 2015


Chicken-1 whole chicken cut into 4 pieces
Baking Powder-1 tsp
Vegetables for lining tray(carrots,potato,onion,cauliflower)

For Marination:

Curd-1 ½ cups
Chilli powder-2 tblpsn
Pepper-1 tsp
Cumin powder(jeeraka podi)-1 tsp
Garam masala powder-1 tsp
Coriander powder(malli podi)-1 tblspsn
Chat masala-2 tsp
Kasuri methi leaves-1 tblspn
Red food colouring-1 tsp
Ginger Garlic paste-1 tblspn
Salt to taste
Lemon juice to taste


Clean the chicken and make slashes so that the chicken cooks evenly.Add a tsp of salt,chilli powder,baking powder and mix together.Let it marinate for 15 min.

In a Bowl add Curd and all the ingredients given for marination and mix well.Pour this over the chicken and let it marinate for 2-4 hours.

Preheat the oven to 200 degree for 10 min.Now take a Baking tray and line it with foil,Place all the chopped vegetables as a layer,this forms a kind of vegetable bed.

In a small bowl mix oil and lemon juice and keep this aside.This is the lemony base for the chicken.

Now place the marinated chicken in it and drizzle with a tsp of oil.place this in the center rack of the oven and cook for 20 min.Now turn the chicken and cook for a further 15 min.For every 10 min just apply the lemony base over the chicken so that the chicken does not get dry.

Now set the oven to broil and place the tray on the top rack,grill for 10 min,so that you will get the char marks.

Remove the chicken in a plate and pour all the pan juices along with the vegetables into a kadai and heat it with whatever spices you want..This makes a lovely gravy.

Serve the Tandoori chicken with mint chutney and cucumber raita.