Tandoori Chicken

Last Updated on September 17, 2011

Who says we need a barbeque grill for enjoying grilled food? I don’t have a patio nor a barbeque grill. But I enjoy grilled food anytime of the year, whenever I am in mood for some grilled food. I use my oven to grill my meats and vegetables and sometimes I do it on the stove top in a grill pan or a griddle. When I saw this months Monthly Mingle theme Grill It!, hosted by Sig, I was hooray!!! I have at least two entries for this event.

My first entry is Tandoori Chicken, which I already have on my blog. I am reposting the recipe for this event.

Total Time: 2 ½ hours
Preparation Time: 10 minutes
Marination Time: 2 hours
Cooking Time: 20 minutes

• Marinade
  • 5-6 Chicken Drumsticks (1-1 ½ lbs)
  • 2 tsp Tandoori Powder
  • 2 tsp Chili Powder
  • Salt to Taste
  • 1 tbsp Ginger Garlic Paste
  • ½ tsp Garam Masala
  • ½ Lime or Lemon Juice
  • ¾ cup Yogurt
  • 1 tbsp Oil
• Oil to baste
• Onion Slices
• Lime Wedges

• Make incisions or big cuts on the chicken.
• Mix all the ingredients of listed under the marinade.
• Marinate the chicken for at least 2 hours, preferably overnight.
• Preheat the oven to 450F. Arrange the chicken pieces on a grilling pan.
• Spray some cooking oil or baste the chicken with oil.
• Bake for 12 minutes. Turn the chicken, baste with oil.
• Bake for another 5 minutes.
• Serve hot with onion slices and lime wedges.

• Oven temperatures vary from oven to oven. Make sure you don’t burn the chicken or under cook it.
• I am baking the chicken here but you can use your grill to cook the chicken.
• You can use cut up whole chicken or only leg quarters or only breasts pieces. I personally prefer drumsticks.