Tandoori chicken
Tandoori chicken from India. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 18 min
- Total
- 1 hr 28 min
- Difficulty
- Medium
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Tandoori chicken is listed as chicken from India. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Lemon2
- Paprika20 ml
- Red Onions2
- Chicken16
- Neutral oilto taste
- Yoghurt300 ml
- Gingerto taste
- Garlic4
- Garam masala3.7 ml
- Cumin3.7 ml
- Fresh chilli2½ ml
- Turmeric1.2 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
10 minStep 2
Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr.
60 minStep 3
This can be done up to a day in advance. Heat the grill.
Step 4
Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.
8 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
lemon → lime
Same acidity, different perfume. Taste before you repeat the squeeze.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
chicken → tofu
Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish.
yoghurt (milk + lemon juice (buttermilk-style)) → milk + lemon juice (buttermilk-style)
250 ml milk + 1 tbsp lemon juice, rest 5 minutes. High suitability for baking; not a yoghurt raita.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
chilli (paprika or chilli flakes) → paprika or chilli flakes
Paprika is milder and sweeter. Add cayenne if you still want heat.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Tandoori chicken take?
1 hr 28 min all in — 10 min prep, 18 min cook, 1 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Baking tray, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
lemon → lime. Same acidity, different perfume. Taste before you repeat the squeeze. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. chicken → tofu. Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish. yoghurt (milk + lemon juice (buttermilk-style)) → milk + lemon juice (buttermilk-style). 250 ml milk + 1 tbsp lemon juice, rest 5 minutes. High suitability for baking; not a yoghurt raita. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. chilli (paprika or chilli flakes) → paprika or chilli flakes. Paprika is milder and sweeter. Add cayenne if you still want heat.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.