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 tsp
  • Red chilli powder (Kashmiri chilli), 1 tsp
  • Coriander powder, 1 tsp
  • Garam masala, ½ tsp
  • Turmeric powder, ¼ tsp
  • White pepper powder, ¼ tsp
  • Nutmeg powder, 1/8 tsp
  • Chickpea flour, 2 tsp
  • Ginger garlic paste, 2 tsp
  • Cumin powder, ¼ tsp
  • Lemon juice, 2 tsp
  • Salt, ¼ tsp
  • Mustard oil, 2 tsp



  1. Remove the skin from chicken pieces, and cut slits into them lengthwise. Place chicken pieces in a shallow dish.
  2. 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).
  3. Preheat an outdoor grill for medium-high heat, and lightly oil a grate. Cook until juices run clear.
  4. Alternatively, bake in a preheated oven (200˚C) on a baking tray for 30-35 mins.
  5. 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