Tandoori Chicken

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Serving Portions: 4
  • 14 gms Knorr Smoky Tandoori Marinade Mix
  • 30 gms Hung Curd
  • 8 gms Ginger Garlic Paste
  • 10 gms Mustard Oil
  • 250 gms Chicken leg
  • 15 gms Green Chilli
  • 100 gms Coriander
  • 50 gms Mint Leaves
  • to taste Salt
  • 15 gms Lemon
  • 25 gms carrot
  • 35 gms Cucumber
  • 40 gms Onion


    • Prepare the marinade by mixing in the smoky tandoori marinade mix, hung curd, ginger garlic paste and smoked mustard oil. (Heat the mustard oil till it reaches its smoke point)
    • Now add the chicken thighs after making one inch incisions to it and let it rest for minimum of two hours.
    • Post marination cook it in the tandoor/ oven. You can baste it with butter.
    • Serve it with mint-coriander chutney and green salad.
    • For the Chutney: Blend in washed coriander, mint leaves and green chilli. Season the chutney with salt and lemon juice.

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