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Tandoori Chicken Tikka

Talking about famous, tandoori is the ideal one. Boneless spiced chicken meat cooked to perfection in an extremely hot oven.


Serves (4 to 5)


500 grams                   Fresh Chicken  (skinless & boneless)


Ingredients (A)

1 teaspoon                  Ginger (paste)

2 teaspoons                Garlic (paste)

1 teaspoon                  Onion (paste)

1 tablespoon               Lemon Juice

1 tablespoon               Chilli Powder

1 teaspoon                  Meat Curry Powder

1 teaspoon                  Garam Masala

2 teaspoons                Chicken Powder

A pinch                        Red Colour Powder

A pinch                        Yellow Colour Powder

4 tablespoons              Plain Yoghurt

As necessary              Salt


Ingredients (B)

As necessary             Butter

As necessary             Lemon Juice



1. Wash and cut the chicken into pieces (2 inches each).

2. Marinate the chicken with the Ingredients (A).

3. Then put it into the refrigerator for 3 hours or so.

4. Take it out from the refrigerator, and leave it aside, for it to defrost, before cooking it. Check the salt content, add in if necessary.

5. Preheat the oven at 250oC, you can either cook it in the oven or tandoor (clay oven) or grill it.

6. Take a tray and grease it with cooking oil and place the chicken on the tray.

7. Cook it in the oven for 8 minutes at 200oC.

8. After 8 minutes, remove the chicken from the oven and strain off any liquid found on the tray. Then turn the chicken over to the other side, if necessary.

9. Then smear it with butter and place it back into the oven for 8 to 10 minutes at 220oC.

10. Once it is done, smear it with Ingredients (B).


Please Click Here And Refer To Tip G For This Particular Dish

If you can't find Garam Masala in the nearby outlets, or you wish to do your own Garam Masala, please Click Here.



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Tandoori Chicken Tikka