Chicken tandoori has always been a challenging recipe to be prepared at home. And it’s not the cooking that is the challenge – it is the tandoori masala. My hunt for a delicious, almost professional and authentic chicken tandoori recipe ended here. For the real tandoori flavour, an overnight marination is a must. If you have more chicken, marinate for two days. This chicken recipe is also one of the easy baked chicken recipes you can find.
![Chicken Tandoori](https://www.cukzy.com/wp-content/uploads/2012/07/Boneless-Chicken-tandoori-500x275.jpg)
5 chicken breasts/ whole legs
Grind to a paste:
1 small onion, or half medium
1 medium-sized tomato
1 tbsp ginger-garlic paste
3 tbsp coriander leaves
3 green chillies
2 tsp lemon juice
2 tsp oil
Tandoori masala ingredients:
2 tbsp yogurt
4 tbsp tandoori masala powder
2 tbsp tomato ketchup
1 tsp red chilli powder
Salt
Method:
1. Grind the first set of ingredients together to a fine paste.
2. Pour the paste in a bowl, large enough to marinate the chicken. Add in the rest of the marinating ingredients. Season.
![Tandoori Masala](https://www.cukzy.com/wp-content/uploads/2012/07/rsz_dsc03365-500x272.jpg)
3. Make cuts on the chicken or fork it all over. You can use chicken breasts if you prefer a boneless tandoori, or you can go for full legs or drumsticks.
4. Add the chicken pieces in the marination bowl. Mix well so all the pieces are coated.
5. In a freezer bag or a zip lock bag, put the chicken along with the marinade. Allow the chicken to be marinated overnight in the freezer.
![Chicken Tandoori Masala](https://www.cukzy.com/wp-content/uploads/2012/07/rsz_dsc03370-393x300.jpg)
6. Cook the chicken in a pre-heated oven for 25 minutes on each side at 200 degrees C. Pre-heat oven to 180 degrees C. Alternatively, you can grill the chicken for added flavour.
Your chicken tandoori is ready!