Recipe courtesy of Bal Arneson

Tandoori Chicken

Save Recipe
  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 4 to 6 servings
Share This Recipe


1/2 cup yogurt

3 tablespoons Tandoori Masala, recipe follows

1 tablespoon chopped garlic

Juice of 1 lime

A pinch of salt

One 3-pound chicken, cut into 8 pieces

Lime wedges, for garnish

Tandoori Masala:

1/4 cup cumin seeds

1/4 cup coriander seeds

3 tablespoons smoked paprika

2 tablespoons garam masala

2 teaspoons garlic powder

1 teaspoon red chili powder

1 teaspoon fenugreek seeds

1 teaspoon ground ginger

1 teaspoon turmeric

8 green cardamom pods

5 whole cloves

1/2-inch piece cinnamon stick


  1. Preheat the oven to 400 degrees F. 
  2. Put the yogurt, Tandoori Masala, garlic and lime juice into a large dish and add the chicken pieces. Rub the marinade into the chicken until it is completely covered. Place the chicken onto an oiled baking sheet. Place in the oven and bake until the chicken is cooked but still tender, 35 to 40 minutes. Serve with lime wedges.

Tandoori Masala:

Yield: 1 cup.
  1. Grind the cumin seeds, coriander seeds, smoked paprika, garam masala, garlic powder, red chili powder, fenugreek seeds, ground ginger, turmeric, cardamom, cloves and cinnamon stick in an electric spice grinder. Store in an airtight container.