Learn how to make the easiest Chicken Tandoori in the oven. Without a clay tandoor oven, it has the best tandoor flavors and is soft, juicy, and incredibly delicious.
In every Indian restaurant in India and worldwide, the rocking soul of every party, the popularly loved starter, but the lip-smacking heart-melting goodness that is confined to marinated chicken pieces, yes, I’m talking about The Great Tandoori Chicken!
Who isn’t in romance with that thing? At least I’ve never met meat lovers whose faces don’t shine with tandoori chicken’s sight and smell! No, to cook a batch of this fiery red chicken tandoori, you wouldn’t need an extremely hot bell-shaped clay tandoor oven, you just need a broiler oven or a grill. With no clay tandoor oven, it has the best tandoor flavors and is soft, juicy, and incredibly delicious.
Tandoori Chicken
Learn how to make the easiest Chicken Tandoori in the oven. Without a clay tandoor oven, it has the best tandoor flavors and is soft, juicy, and incredibly delicious.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 People
Ingredients
1 Pound of Skinless chicken (bone-in sliced into 3-inch pieces)
1 – 1/4 Cups of Hung curd or greek yogurt
1/4 cup of Mustard Oil
3 tbsp of Ginger Garlic Paste
4 tbsp of Tandoori Masala Powder (Best Quality)
2 tbsp of Kashmiri Red Chili Powder
1 tbsp of Turmeric Powder
1 tbsp of Salt (to taste)
2 tbsp of Lemon Juice
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