Tandoori chicken / Thangri kabab

Tandoori chicken is originated from mughlai cuisine and is one of the most popular chicken appetizers that stole the hearts of many across the world. Soft, juicy, flavorful, delicious grilled chicken with bursting flavors of spices with a unique smoky aroma.

Tandoori chicken involves marinating and grilling in a tandoor or oven. It tastes best with a mint dip and served as a side dish with biryani, pulao, in wraps, sandwiches and salads. Tandoori chicken can be served with pickled shallots, lemon wedges and onion rings.

Restaurant style tandoori chicken can be made at home without any colours and preservatives. Do try it and enjoy it!

⏲️PREP TIME : 15 minutes

⏲️BAKE TIME : 50 minutes

🥘CUISINE : Mughlai

🍗COURSE : Appetizer

🍴YIELD : 8 servings



For marination:

Leg pieces – 4 (skinless)

Hung curd – 1/4 cup

Fresh cream – 1/4 cup

Green chillies – 3 no. (chopped)

Vinegar or lemon juice – 1tbsp

Ginger garlic paste – 1 tbsp (heaped)

Coriander leaves – 1 tbsp (chopped)

White pepper – 1tsp

Garam masala – 1 tbsp

Salt – as required

For eggwash :

Egg – 1

Salt – 1 pinch

Black pepper powder -1 pinch

Beat egg, pepper and salt and keep it aside.


In a bowl add the items required for Tangri kabab marination .

Mix it well .

Give slits to the chicken pieces and add the masala. Mix well to coat the chicken pieces.

Cover the chicken bowl with a cling wrap or lid.

Refrigerate the marinated chicken (not in freezer) for 2 hours or over night .

After 2 hours, remove the excess masala from the chicken.

Give egg wash or smear butter .

In a preheated oven bake it in top most rack at 200°c for 25 minutes.

Now take out the chicken, turn the pieces other side, give eggwash and bake again for 25 minutes.


For marination of 1 whole chicken:

Skinless whole chicken – 1

Red Chilli powder – 6 tsp

Lemon juice – 3 tbsp

Hung curd – 5 tbsp

Cumin powder -2tsp

Garam masala powder – 2 tsp

Ginger garlic paste – 2 & 1/2tbsp

Kasuri methi (crushed ) – 2 tsp

Pepper powder – 2 tsp

Turmeric powder – 1 tsp

Oil – 3 tbsp

In a bowl add all the ingredients and mix well.

Give slits all-over the chicken and apply the masala using hand to coat it and fill it inside the slits too.

Cover the chicken bowl with a cling wrap or lid .

Refrigerate (not in freezer) the marinated chicken for 24hours.

After 24 hours, remove the excess masala from chicken .

Smear the chicken with butter or give eggwash.

Bake it at 200°c for 25 minutes each side in top most rack of the oven.



Mint leaves – 1/2 cup

Coriander leaves – 1/2 cup

Green chillies – 2 no.

Garlic flakes -3 no .

Lemon juice – 1tbsp

Big onion – half

Curd – 1/2 cup

Black salt as required

Cumin powder – 1/2 tsp

Blend all the ingredients except the curd in a mixer jar to a smooth paste.

To the paste add the whisked curd and mix well.


Give eggwash or smear butter then bake for 25 minutes each side.

24 hours marination required for tandoori chicken which gives better results.

Keep aluminum foil in drip tray on lower rack of oven while baking. Later the foil can be discarded thus drip tray can be maintained without any stain.

Excess marinated masala can be reused to make paneer tikkas.

For making paneer tikkas 20 minutes marination is sufficient.

Wash chicken, Pat dry with a cloth then marinate.

Hung curd is obtained from removing excess water from curd using a muslin cloth.