Tandoori Chicken

2 hours

4 People



4 Chicken Breasts, on the bone, skin removed
1 tsp Chilli Powder
1 tsp Garam Masala Powder
1 tsp Ginger Paste
1 tsp Crushed Garlic
1 tsp Green Chilli Paste
1 tsp Ground Cumin
1/2 cup Yogurt
2 tbsp Lemon Juice
  Salt, to taste
  Vegetable Oil


  1. Make 3 diagonal cuts into the chicken.
  2. Coat the chicken with a mixture of red chili powder, salt and lemon juice. Cover and refrigerate for 30-45 minutes.
  3. In a bowl add the yogurt, ginger, garlic and green chili paste, garam masala and mix well.
  4. Pour the yogurt mixture over the chicken and toss so that it's coated with the paste. Cover and refrigerate for 6-7 hours.
  5. Add some oil to a non-stick frypan. When oil is hot, add chicken and cook for 2 minutes on one side without turning. Turn over and cook for 1 minute on the other side.
  6. Transfer to another baking paper-lined baking tray. Cook chicken for 6-8 minutes or until cooked through.