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Tandoori chicken – A world favourite of chicken marinated in tenderizing mixture of yogurt, lemon juice, and aromatic spices, chargrilled to perfection in a traditional Tandoor.


  • 3 tablespoons vegetable oil.
  • 1 teaspoon ground coriander.
  • 1 teaspoon ground cumin.
  • 1 teaspoon ground turmeric.
  • 1 teaspoon cayenne.
  • 1 tablespoon garam masala.
  • 1 tablespoon sweet (not hot) paprika.
  • 1 cup plain yogurt (can sub buttermilk).
  • 2 tablespoons lemon juice.
  • 4 garlic cloves, minced.
  • 2 tablespoons minced fresh ginger.
  • 1 teaspoon salt.
  • 4 whole chicken leg quarters (drumsticks and thighs), skinless, bone-in


  • Roasted spices: Heat the oil in a small pan over medium heat, then roast the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Cool completely.

  • Marinade: Whisk spices into yogurt, add lemon juice, garlic, salt and ginger. Cut deep slashes into chicken, coat with marinade and chill for at least an hour and no more than 8 hours.

  • Grill in the Tandoor: Shake off excess marinade. The chicken should be fully coated, but not gloppy. Skewer the chicken pieces and Cook 2-3 minutes before checking. Turn the chicken so it is brown (even a little bit charred) on all sides. Serve with salad, and mint and yogurt dip.

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