Chicken
Tandoori Chicken Kachumber Salad
Tandoori chicken kachumber salad combines warmly spiced cooked chicken with a crisp tomato-cucumber-onion mixture. The yogurt marinade supplies the coating, while fresh lemon and…
Chicken
Tandoori Chicken
Tandoori-style chicken uses a yogurt-spice marinade and strong oven or grill heat to create coloured edges around succulent bone-in meat. This home-kitchen version aims for roasted spice flavour and safe doneness; it does not depend on artificial red colouring.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Skinless thighs and drumsticks allow the marinade to contact the meat. Kashmiri chilli varies by brand, so assess its heat before using the full quantity. Make shallow cuts as directed without cutting through bones or leaving very deep pockets of raw marinade.
Marinate for the stated 4–12 hours in the refrigerator. Arrange pieces with space between them and turn as needed for even colour. Check the thickest part near bone reaches 74°C, then rest briefly on a clean tray before serving.
A black exterior with an undercooked centre needs gentler heat after the initial colouring stage. Excess marinade can pool and steam the chicken; let loose drips fall away before roasting. Do not brush cooked chicken with untreated raw marinade.
About This Recipe
Tandoori-style chicken uses a yogurt-spice marinade and strong oven or grill heat to create coloured edges around succulent bone-in meat. This home-kitchen version aims for roasted spice flavour and safe doneness; it does not depend on artificial red colouring.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Mixing bowl
- ✓ Roasting tray
- ✓ Rack
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Score and salt: Cut two deep slashes into each chicken piece, rub with half the salt and lemon juice, and leave for 20 minutes.
- Mix the marinade: Combine yogurt, garlic, ginger, chilli, garam masala, cumin, coriander, turmeric, oil and the remaining salt.
- Marinate: Coat the chicken thoroughly, pushing marinade into the cuts; refrigerate for at least 4 hours and preferably overnight.
- Heat the oven: Place a rack over a lined tray and preheat the oven to 230°C conventional / 210°C fan so hot air can circulate around the pieces.
- Roast and char: Arrange the chicken with space between each piece, roast for 25 minutes, turn, then cook for another 15–20 minutes; grill briefly for charred edges.
- Check and rest: Check the thickest part near, but not touching, the bone with a clean thermometer. It must reach at least 74°C. Rest for 5 minutes before serving with lemon wedges and sliced onion.
Chef Notes & Tips
Do not use a wet marinade straight from the bowl as a serving sauce. Discard it after the raw chicken has been removed. Allow at least 4 hours of refrigerated marinating in addition to preparation and cooking.
Ingredient choices: Skinless thighs and drumsticks allow the marinade to contact the meat. Kashmiri chilli varies by brand, so assess its heat before using the full quantity. Make shallow cuts as directed without cutting through bones or leaving very deep pockets of raw marinade.
Cooking control: Marinate for the stated 4–12 hours in the refrigerator. Arrange pieces with space between them and turn as needed for even colour. Check the thickest part near bone reaches 74°C, then rest briefly on a clean tray before serving.
If something goes wrong: A black exterior with an undercooked centre needs gentler heat after the initial colouring stage. Excess marinade can pool and steam the chicken; let loose drips fall away before roasting. Do not brush cooked chicken with untreated raw marinade.
Ingredient Substitutions
- ↔ Bone-in chicken → boneless thigh pieces; reduce the final cooking time
- ↔ Kashmiri chilli → sweet paprika plus cayenne to taste
- ↔ Dairy yogurt → thick unsweetened soy yogurt
Food Safety & Doneness
Keep raw chicken separate from ready-to-eat food and do not wash it. Refrigerate during marinating and discard any marinade that has contacted raw chicken unless it is boiled separately as a sauce. Check the thickest part near, but not touching, the bone with a clean food thermometer; it must reach at least 74°C. Colour, char and clear juices are not reliable substitutes for temperature.
Serving & Plating
Serve with lemon, sliced onion and a separate yogurt accompaniment if desired. Include a clear bone-in serving note and balance the spice with a simple vegetable side.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
Discover More
Related Recipes
Chicken
Chicken
Chicken Coconut Curry
Chicken coconut curry combines a ginger-garlic tomato base with coconut milk and tender thigh pieces. Cumin and coriander provide warm spice, while lime keeps…
Chicken
Grilled Chicken Quinoa Bowl
This grilled chicken quinoa bowl combines lean sliced chicken, fluffy grains and crisp raw vegetables with a lemon-herb dressing. The quinoa should remain loose…
Community Reviews
Rate & Review This Recipe
No reviews yet. Be the first to rate this recipe.