Recipe: Tandoori chicken | Paterson Times

Recipe: Tandoori chicken


Tandoori chicken is known for its spiciness and of course it was a South Asian dish prepared only for royalties. United States Presidents such as John F. Kennedy and Richard Nixon are among the elites who have tried the sumptuous dish, now we’ll show you how to make it.




4 chicken legs skinned, washed, and cut in half (drumsticks and thighs)
1 cup yogurt
2 teaspoons grated fresh ginger root
2 teaspoons fresh garlic paste
1 tablespoon yellow onion paste
½ teaspoon Cayenne Pepper
1 teaspoon of cumin powder
¼ teaspoon turmeric powder
2 teaspoons of coriander powder
¼ teaspoon ground cardamoms
¼ teaspoon ground cloves
½ teaspoon red food coloring or paprika
1 lemon juiced
½ cup water
½ cup vegetable oil
½ medium white or red onion sliced


1. Dry the chicken legs with paper towel and then with a sharp knife make 2 to 3 slits lengthwise on each piece of chicken.
2. In a large bowl combine yogurt, ginger, garlic, cayenne pepper, cumin, coriander, turmeric, cardamom, clove, yellow onion paste, red food coloring, lemon juice, water, ¼ cup of vegetable oil, and salt. Mix well.
3. Add chicken into the mixture and mix well with your hands to coat the chicken.
4. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for about 6 hours or overnight.


1. Preheat the oven to 400 degrees Fahrenheit on medium heat.
2. Add vegetable oil to an oven safe dish or a baking dish.Take the chicken out of the refrigerator and then transfer them to the baking dish.
3. Cook for 25 minutes and then brush the chicken with remaining vegetable oil on both sides. Cook for another 10 minutes.
4. Remove from the oven, let it cool down for 5 minutes then garnish with white onions and serve.