Posts Tagged ‘Tandoori’


I wonder how simple things in life can bring so much peace to your inner self. It can be anything like your one cup of coffee or tea in the morning or one sweet gesture from a stranger. These simple little things makes your life so easy and uncomplicated. For me its my son’s sweet smile and his unconditional love. He makes my imperfect life so perfect. Same thing applies for food. You may drool over all the fancy items you see in the restaurant but when it comes to homemade food nothing can beat it. Not only its simple, healthy and nutritious but also its made with so much love. Today I am presenting you a dish which is very simple to make at home and is one of the world famous Indian dish which can be found in all or most of the Indian restaurants (Except vegetarian ones) – Tandoori Chicken or Tandoori Murgh. The dish tastes best when marinated overnight which enhances the flavor. In restaurants, its made in a Tandoor (bell shaped clay oven also used to make Naan and Roti) which is the traditional way of cooking this dish. This dish is deliciously spiced with super crisp skin to die for. Generally, in restaurants it gets its bright red color with artificial color which is not only unhealthy but also unnecessary so I skip it. The red chilli paste instead provides excellent color but it also increases spice level. The Kashmiri red chili powder or Paprika will keep the spice level low but also add rich color to the dish.
Ingredients :-

Chicken drumsticks  8 pieces
Red Chilli Paste 4 teaspoons
Ginger and garlic paste 3 tablespoons
Salt to taste
Chat Masala 1 and 1/2 teaspoon
Tandoori Masala 1 and 1/2 teaspoon
Oil 1 tablespoon
Hung Curd 3 tablespoons
Lemon juice 1 tablespoon



  • Preheat the oven at 400 degree Fahrenheit.
  • Mix everything except Drumsticks under ingredient list in a big bowl.
  • Wash the drumsticks properly and pat dry with kitchen towel or tissue paper.
  • Using a sharp knife make deep slashes in the drumsticks. This makes ensure that the marinade penetrate deep in the meat.
  • Toss the drumsticks with marinade well, cover and refrigerate it minimum for 4-5 hour or overnight. 
  • Line a baking tray with aluminum foil and place an oven proof rack over top.
  • Arrange the marinated drumsticks on the rack keeping some distance in between.
  • Cook for 30-40 minutes until the chicken is well cooked.
  • Turn the oven switch to broiler and flash each side of chicken under the broiler for about 5 minutes until the skin is super crisp and bit charred.
  • Serve it hot as a starter or a side dish.


Notes :-

  • As usual I like my Chicken dishes bit spicy but here you can adjust the chili paste according to your taste.
  • If you don’t have chilli paste you can use Kashmiri or paprika powder for color.

tandoori aloo

Potatoes always finds its place in most parties. You can serve it as an appetizer, side dish, curry/main dish, sweet dish, etc. Yeah you heard it right! You can even make sweet dish out of Potatoes. I have had Gulab Jamuns (deep fried balls in sugar syrup), Jalebis and sweet pudding made of potatoes. The potatoes are great for people fasting on special occasions. For me, the baby potatoes, tastes best when roasted in any flavor/spices. Tandoori Chicken is one of the favorite Indian appetizer but you can make the same juicy and delicious dish with potatoes, paneer (cottage cheese) or cauliflower. I tried the vegetarian version with baby Potatoes to make Tandoori Aloo and its a great snack for vegetarians. I like the potato skin but I peeled it off when trying this dish. Potato skin is healthy and gives a distinct flavor so you might want to try with the skin on. The broiling technique gives the charred and slightly burnt taste which closely matches with the ‘tandoor’ flavor. When broiling, for best results, keep checking potatoes frequently otherwise it will burn more than you want. So enjoy this easy and quick appetizer!

Ingredients :-

Baby Potatoes
Roasted Chana (Bengal Gram) Powder
2 tablespoon
Fresh Hung Curd
1 1/4 cup
Fresh Cream
1 tablespoon
Dried Fenugreek Leaves/Kasoori Methi
1/4 tablespoon
1 tablespoon
to taste
Kashmiri Red Chillies, dry
4 whole
3-4 cloves
1/2 inch
Coriander-Cumin Powder
2 teaspoon
Turmeric Powder
1/4 teaspoon
Garam Masala Powder
1/2 teaspoon
Cilantro/Coriander Leaves
1 tablespoon
Lemon Juice
1 teaspoon
Chaat Masala
1/2 teaspoon

Method :-

  • Ground Red chillies, garlic, ginger and coriander-cumin powder into paste with help of little water. This is your grounded masala/spice/paste.
  • Wash the potatoes thoroughly, peel the skin off, pierce them with a fork and cook them till they get par boiled or half cooked.
  • Mix grounded paste, roasted chana powder, kasoori methi, turmeric powder, garam masala powder, salt with hung curd and whisk it until you get uniform mixture.
  • Add the parboiled potatoes to the curf mixture and let it marinate for 1 hour.
  • Heat a pan and add oil to it. When oil becomes hot add the potato-curd mixture to it and let it cook for about 15 minutes in low heat till all the liquids of masala dries up. Add  cream to it and give it a mix. Sprinkle chopped cilantro on top of it . Serve hot with some drizzled lemon juice and chat masala on top of it.
  • You can serve this tandoori aloos as appetizers with  some thinly sliced onion, tomatoes, green bell peppers and cilantro chutney. You can also serve it as filling for wraps.

tandoori aloo1

Note :-

  • You can also bake potatoes in oven. Grease your baking tray or line in the tray with aluminum foil and bake them for 5 to 7 minutes in a preheated oven at 180 degrees C/350 degrees F. Broiling will give the best taste & effect.
  • For making hung curd, tie fresh curd tightly in muslin or cheese cloth (it will look like a ball) and hang it till the water drains out completely. Usually, I hang the cloth around water faucet over the sink for about an hour for best results.
  • If you want to save time you can use store bought tandoori masala available in any Indian/Asian market instead of making grounded masala.
  • If you have time, marinate potatoes overnight for best results.
  • Remember, potatoes are to be parboiled otherwise they will break up easily while marinating.
  • Don’t forget to prick the potatoes before marinating as it will help in seeping the masala/spice inside potatoes.