Tandoori Chicken ( Roasted Chicken)
Tandoori Chicken
Mom's Signature Tandoori Chicken– A Classic Indian Delight
There’s something magical about the aroma of Tandoori Chicken wafting through the kitchen—an irresistible invitation to gather and savour. Growing up, this dish was reserved for special occasions—birthdays, family get-togethers, or weekend treats.
Tandoori Chicken has always held a special place in our family’s weekend meals. While many recall this dish sizzling on a barbecue under the stars, for me, the magic happened right in our kitchen. It was my mother who brought this iconic dish to life—not with a fancy tandoor, but with her trusted gas oven and a heart full of love. She would marinate the chicken with her own blend of spices and lovingly grill each piece to perfection. The aroma that filled the kitchen as the chicken charred beautifully was nothing short of divine. With every bite, you could taste tradition, warmth and that unmistakable "maa ke haath ka swaad."
If you're looking for a flavour-packed starter that always impresses, this recipe is just the one!
Tandoori Chicken Recipe
Juicy, smoky, and perfectly spiced — this Tandoori Chicken is marinated twice for deep flavor and cooked to perfection using a microwave convection oven. A restaurant-style starter made easily at home!
📝 Ingredients
Chicken (drumsticks/thigh pieces) – 6 to 8 pieces
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Lemon juice – 1 to 2 lemons
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Red chilli powder – ½ tsp
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Salt – 1½ tsp
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Hung curd – ½ cup
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Fresh cream or malai – 1½ tbsp
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Ginger-garlic paste – ½ tbsp
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Kasoori methi (dry fenugreek leaves) – 1 tbsp
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Black salt – 2 tsp
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Garam masala – ½ tsp
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Black pepper powder – ½ tsp
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(Optional) Orange food colour – A pinch
👩🍳 Instructions
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Prick the chicken pieces using a fork so that the flavours seep in well.
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Rub lemon juice, red chilli powder, and salt evenly over the chicken pieces.
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Rest for 30 minutes. This step tenderizes the chicken and enhances its flavour.
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In a bowl, mix hung curd, cream, ginger-garlic paste, kasoori methi, black salt, garam masala, black pepper powder, and food colour (if using).
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Apply this marinade to the chicken and coat it thoroughly.
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Cover and refrigerate for 4–5 hours to allow the chicken to absorb all the spices.
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Preheat your microwave oven in convection mode at 250°C.
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Lightly grease a wire rack or grill rack with oil.
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Place the marinated chicken pieces on the rack and cook for 35–40 minutes.
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After 15-20 minutes, turn the chicken pieces and brush them with a little oil or melted butter to enhance the flavour and keep them juicy.
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Continue cooking until the chicken is fully done and slightly charred at the edges.
🍽️ Ready to Serve
Once cooked, serve hot with onion rings, lemon wedges and a side of green coriander chutney. This dish is sure to become a go-to appetizer for your festive meals or family dinners.
💡 Recipe Notes For Tandoori Chicken
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Allowing time for both marinades ensures juicy and flavourful chicken. Don't skip the resting periods.
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Use chicken with bone for authentic tandoori flavour.
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You can baste with a little oil or butter midway through grilling for extra juiciness.
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Keep a close watch in the last few minutes to prevent burning.
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Adjust chilli and black pepper to suit your taste. Adding food colour is purely for appearance.
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Leftover chicken can be reheated in a microwave or air fryer and enjoyed the next day.
Serving Size: Serves 2–3 persons
Preparation Time: 15 minutes + Marination
Cooking Time: 35–40 minutes
💬 Let’s Connect!
I hope you try Tandoori Chicken– A Classic Indian Delight and enjoy it with your family.
📌 Don’t forget to follow Aroma from the Kitchen for more such soul-satisfying recipes.
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Happy Cooking!
Thanks for stopping by! 🌸
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