Tandoori Chicken (Tandoori murgh) Recipe
Tandoori Chicken (Tandoori murgh)
Flavors of India
Total time: more than 2 hours

Prep. time: 10 minutes
Marinating time: 24 hours
Cooking time: About 30 minutes, depending on the size of the chicken pieces

Difficulty: Easy
Chef's Note

A traditional recipe explained by the chef of Yagaraj, 14 rue Dauphine, Paris.

Note: You could also prepare this recipe using a barbecue (grill).

For 4 servings

- 1 good-sized Chicken

Marinade 1
- 4 tsp. fine salt
- 8 tbsp. lemon juice

Marinade 2
- 3 rounded tbsp. plain yogurt
- 2 tbsp. oil
- 2 tbsp. sherry vinegar
- Juice of 2 limes
- Salt
- 4 rounded tsp. tandoori powder (available in Indian markets)

Tandoori powder or Tandoori masala
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. ground ginger
- 1/2 tsp. ground coriander
- 1/2 tsp. salt

Making the first marinade – 30 minutes to 1 hour (optional)

  1.  Remove all the skin (essential); makes some slashes in the meat, almost to the bone, about 1 to 2 cm (1/2 to 1”) apart so that the flavors can penetrate the chicken;
  2. dissolve the salt in the lemon juice; pour over the chicken in a deep dish and let marinate, turning 2 or 3 times.

Making the second marinade – 24 hours

  1. Combine all the ingredients for the second marinade in a bowl;
  2. remove the chicken from the first marinade; pat dry; place into the second marinade;
  3. generously brush the slashes with the marinade then coat the whole chicken in the marinade; cover the container and place in the coldest part of the refrigerator for 24 hours, turning once or twice during this time.


  1. Drain the chicken;
  2. cook in a tandoor, on a barbecue or under a broiler for 15 minutes on each side, and serve with the usual accompaniments.
  3. Quarter the chicken or leave whole; remove as many of the small bones as possible from the carcass;
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