An #all time favourite food #"tandoori #chicken "

Hey guys in the last post i have shared you about Why fresh juice is better than juice which are packed in cans or in the bottles.
But now its time for some yummy, delicious and dying to eat dish. 
Its........... "Tandoori chicken ".........yehhhh. Yes it is an all time favourite food all over the world .

Tandoori chicken was originated at the Moti Mahal Delux restaurant. Kundan Lal Gujral, a Punjabi, is credited with invention of the dish. Gujral founded the restaurant in the Peshawar area of must be thinking that how to get the restaurant style taste at home.

I made it many times in my kitchen but this time the recipe and the taste was awesome.
Here's the recipe....... 

Tandoori chicken :-    


Serving- 2 -3.           

Preparation time:- minimum 1 day

Cooking time:- 45 mins


1 kg chicken ( plz take tandoori cut piece)
2 cup hung curd
2 lemon juice
2 tbsp ginger/ garlic paste
2 tsp chilli powder ( according to ur taste)
2 tsp salt 
1 tsp pepper
1/2 tsp turmeric
2-3 tbs mustard oil
2 tsp garam masala
6 tsp oil 
Salt water ( to brine the chicken )

Marinate preparation:- 

  • you need to start your preparation one day before cooking,but if u dont have that much time marinate it atleast before 8 hrs.

First marination (brine)

  • Wash the chicken properly and keep it in a bowl 
  • Brine means ( water strongly impregnated with salt.)
  • Brine the chicken for atleast 2-3 hrs.

Second marination

  • Take out the chicken from brine.
  • merinate with salt and lime juice for atleast 5-6 hrs.
  • These two marination will make the chicken moist and soft.

Third marination

  • After second marination now its time to wash it again..
  • Take all the spices turmeric, salt, chilli powder, pepper, garam masala and oil.
  • Add the spice mix with the hung curd.

  • Make a smooth paste and add chicken to it, mix it well.
  • Keep in refrigeretor for minimum 6 hrs or keep it overnight.

 Cooking time 

After marination now its time to cook.
  • Instead of tandoor you can also use microwave, non stick pan, electric grill.
microwave (conduction at 180 for 45 min.)
Non stick pan ( use oil for shalow fry 15 min both sides)
Electric grill ( medium heat for 45 min)
  • I have used electric grill.
  • When grill is preheated place the chicken carefully.

  • To keep the chicken moist you need to apply oil after every 5 min.
  • And after  15 min turn the sides and apply the oil.

  • Repeat the same till it is done.
  • Now your tandoori chicken is ready to eat.
  • Serve it hot with some onions and mint chutney.           

Note :-

  • You might be thinking why one whole day and 3 steps of marination? Because of these steps only this recipe is awesome and different from others.when ever you will eat it automatically you will come to know why is it so.
  • After looking at the steps it may look hard but i'll tell you its the easiest recipe you ever had.
  • Please don't skip the first marination.
  • Use hung curd.
  • Keep oiling.


Milan Tomic

Hi. I’m Designer of Blog Magic. I’m CEO/Founder of ThemeXpose. I’m Creative Art Director, Web Designer, UI/UX Designer, Interaction Designer, Industrial Designer, Web Developer, Business Enthusiast, StartUp Enthusiast, Speaker, Writer and Photographer. Inspired to make things looks better.

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  1. Looking delicious. Why brine is required

  2. Hey thank you for the comment. Why brine is required? Why....
    Brining of chicken and meat is an old process which is used for preservation of food.its a solution of water and salt.Some times we experience that the chicken is dry inside and raw in taste.this process makes the chicken soft and keep it moist , and never let it dry.

  3. Looks delicious, will try it at home

  4. Wow this is an awesome recipe. I will try it. How can I make hung curd? I havnt seen it for sale in zambia.

    1. Hi sir, Thank you so much for the lines. HUNG CURD is simple curd in which water/whey is drained out completely. Following are the steps
      1. Tie fresh curdled curd tightly in muslin or cheesecloth.
      2.Hang the tied ball for draining water / liquids out
      3. Wait at least four hours to ensure full draining
      4. Take down the bundle.Press the bundle as if you were making a cheese similar to a cottage cheese.
      5. Your curds are now WELL HUNG and will last a long time without souring.
      6. Your hung curd is ready.
      Do give a try and tell me know who was the recipe.....