Punjabi Tandoori Chicken
Chicken marinated overnight in yogurt and spices, chargrilled in a blazing tandoor until smoky and charred at the edges.
- Prep
- 360 min
- Cook
- 30 min
- Total
- 390 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Clay tandoor or charcoal grill
- •Skewers
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 16 g
- carbs
- 3 g
- fibre
- 1 g
- protein
- 32 g
- calories
- 290 kcal
Instructions
- 1
Cut deep slits into the chicken pieces. This helps the marinade soak in.
- 2
Rub the chicken with lemon juice and salt. Leave it to rest for 15 minutes.
- 3
Mix hung yogurt, ginger garlic paste, chilli powder, tandoori masala, mustard oil and ajwain (carom seeds) into a thick marinade.
- 4
Coat the chicken completely in the marinade. Chill in the fridge for at least 6 hours, ideally overnight.
- 5
Thread the chicken onto skewers. Grill in a hot tandoor (clay oven) or over charcoal, turning occasionally.
- 6
Cook until nicely charred outside and cooked through. Brush once with a little oil or butter while cooking.
- 7
Let the chicken rest for a few minutes. Serve hot with lemon wedges and onion rings.
Chef's tips
Deep slits and a long marinating time give juicy, flavourful meat. A very hot tandoor or grill chars the chicken without drying it out.
Ingredient substitutions
- tandoor → a very hot oven grill/broiler with a wire rack
Storage
Refrigerate up to 2 days in an airtight container.
Reheating
Reheat in a hot oven or tawa briefly to retain char.
Common mistakes to avoid
- •Marinating for too short a time, which leaves the meat bland.
- •Grilling over low heat, which dries out the chicken instead of charring it.
Serving suggestions
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