Tandoori Chicken Recipe

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Tandoori Chicken
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  1. To prepare each chicken: Rinse under cold water and remove all the skin. With a sharp knife, make 3 deep incisions in each breast, 3 in each thigh and 2 on each drumstick. Then with a butcher knife, cut each chicken into quarters. First, cut the chicken in half down the middle. Second, cut the legs off where the thigh meets the body. Lastly, remove each breast, keeping the wings attached. Place the pieces of chicken on a large plate.
  2. To prepare the spice rub: In a small bowl, combine the salt, chili powder and lemon juice to make a thick paste. Rub the paste evenly over the chicken legs and breasts. Set the chicken aside for 15 minutes to let the flavors absorb.
  3. To prepare the tandoori sauce: In a large bowl, combine the yogurt, heavy cream, ginger paste, garlic paste, cumin, garam masala, and saffron. Whisk everything together until it is well mixed. Rub the sauce evenly over the chicken legs and breasts, thoroughly covering the chicken. Cover and place in the refrigerator to marinate for 4 hours.
  4. Preheat an oven or charcoal grill to 350 degrees F.
  5. To prepare the garnishes for the dish: Wash and drain the salad greens and slice the onion and the lemon.
  6. Remove the chicken from the refrigerator. Skewer the legs starting from the drumstick end, through to the thigh so that the leg is spread out straight for even roasting. Skewer the breasts starting from the wing, through the breast so that the wing is spread out straight for even roasting.
  7. If cooking the chicken in an oven, place the chicken in a shallow roasting pan lined with foil to catch the drippings. If cooking the chicken on a grill, place the chicken directly on the grill with a pan underneath it to catch the drippings. Roast for 10 minutes, then remove and baste with the melted butter and drippings from the bottom of the pan. Return the chicken back to the heat and roast for another 30 to 40 minutes, or until juices run clear when pierced with a fork, basting a couple more times during cooking.
  8. To serve: Arrange 1 leg and 1 breast on each plate, with mixed salad greens, a lemon wedge, and onion slices in the middle.
  9. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 956.82 Kcal (4006 kJ)
Calories from fat 725.72 Kcal
% Daily Value*
Total Fat 80.64g 124%
Cholesterol 296.23mg 99%
Sodium 1032.31mg 43%
Potassium 607mg 13%
Total Carbs 12.11g 4%
Sugars 7.14g 29%
Dietary Fiber 1.09g 4%
Protein 43.95g 88%
Vitamin C 22.3mg 37%
Vitamin A 0.1mg 5%
Iron 2.9mg 16%
Calcium 115.9mg 12%
Amount Per 100 g
Calories 230.43 Kcal (965 kJ)
Calories from fat 174.78 Kcal
% Daily Value*
Total Fat 19.42g 124%
Cholesterol 71.34mg 99%
Sodium 248.61mg 43%
Potassium 146.18mg 13%
Total Carbs 2.92g 4%
Sugars 1.72g 29%
Dietary Fiber 0.26g 4%
Protein 10.58g 88%
Vitamin C 5.4mg 37%
Iron 0.7mg 16%
Calcium 27.9mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.6
  • 26

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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