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Tandoori Chicken is a delicious roasted chicken dish originated in Peshawar. The chicken is marinated with spices and yogurt and roasted in clay oven. Although it is originated in the Indian sub-continent, it is popular all over the world.


For the Marinade

  • Ginger Garlic paste – 1 Teaspoon
  • Yogurt – half cup
  • Cumin Powder – Half Teaspoon
  • Garam Masala – Half Teaspoon
  • Lime Juice from half a Lime
  • Kashmiri Chilli Powder / Cayenne pepper – 1 Teaspoon
  • Vegetable Oil – 1 Tablespoon
  • Black Pepper – half Teaspoon


Combine all the ingredients with yoghurt, make slits in the chicken whole leg and apply directly on the chicken. Leave the chicken marinated for 30-minutes to overnight in the refrigerator. Cook the chicken in a frying pan with mustard oil. Cover the pan with a hot cast-iron griddle/dosa pan to create dry heat and an oven effect. Uncover and turn the chicken occasionally and cook for about 10 minutes or until cooked to the desired doneness. Sprinkle some chat masala, squeeze lime and serve hot. 

Nutritious Value

  • Serving Size: 1 Whole Leg piece (200grams)
  • Calories 263
  • Calories from Fat 110
  • % Daily Value*
  • 18%Total Fat 12g
  • 21%Saturated Fat 4.2g
  • Trans Fat 0g
  • 45%Cholesterol 135mg
  • 6%Sodium 132mg
  • 12%Potassium 428mg
  • 2%Total Carbohydrates 6.1g
  • 3%Dietary Fiber 0.7g
  • Sugars 3.7g
  • Protein 31g
  •  6%Vitamin A
  •  6%Vitamin C
  •  11%Calcium
  •  9%Iron

* Percent Daily Values are based on a 2000 calorie diet.

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