Tandoori Chicken

(contributed by Chef Sakthivel Karrupaiah of AllSpice Culinary Arts Education Centre Pte Ltd)

Preparation Time: 12 hr
Cooking Time: 30min

Serves 3


Chicken (whole breast & leg), skin removed, 500g
Yoghurt, low fat, 90ml
Red chilli paste, 1 teaspoon
Red chilli powder (Kashmiri chilli), 1 teaspoon
Coriander powder, 1 teaspoon
Garam masala, ½ teaspoon
Turmeric powder, ¼ teaspoon
White pepper powder, ¼ teaspoon
Nutmeg powder, 1/8 teaspoon
Chickpea flour, 2 teaspoon
Ginger garlic paste, 2 teaspoon
Cumin powder, ¼ teaspoon
Lemon juice, 2 teaspoon
Salt, ¼ teaspoon
Mustard oil, 2 teaspoon



Remove the skin from chicken pieces, and cut slits into them lengthwise. Place chicken pieces in a shallow dish.

In a medium bowl, combine the wet and dry ingredients and mix until smooth. Spread this mixture over chicken. Cover, and refrigerate for 10-12 hours (the longer the better).

Preheat an outdoor grill for medium-high heat, and lightly oil a grate. Cook until juices run clear.

Alternatively, bake in a preheated oven (200˚C) on a baking tray for 30-35 mins.

Serve with some stuffed vegetable paratha or chapati and a side salad.


Approximate Nutritional Analysis (Per serving)
Energy: 228 kcal
Protein: 32g
Carbohydrates: 5.2g
Total fat: 8.2g
Sodium: 316mg
Cholesterol: 92 mg
Fibre: 0.9g