Tandoori Chicken

1 chicken, skin removed then cut into quarters or 8 pieces, as you prefer:

For the marinade


1 heaped tbsp. tandoori masala (if your tandoori masala is spicy, then use less and add a bit of red coloring to the marinade)
2 tbsp. tomato paste
1 tsp. salt (adjust to taste)
2 tsp. red chili powder
¼ tsp. turmeric powder
1 tbsp. ginger paste
1 tbsp. garlic paste
¼ cup plain yoghurt
juice of 1 lemon
2 tbsp. oil

TIP: You can taste the marinade before adding your chicken and adjust salt/chili. Remember that it needs to be a bit salty because the chicken is without salt and it will go into that marinade, so don’t leave the marinade bland. If you prefer a more vibrant color, add a few drops of food coloring and mix well.


Make 2-3 deep slits on each piece of chicken, then slather the pieces with the marinade. The slitting ensures that the flavor from the marinade goes all the way into the chicken, and also helps with quick and even cooking. Refrigerate covered preferably overnight for best results, but even up to 4-6 hours is ok.

Bbq this on a grill over hot coals, using low heat to ensure the chicken is cooked through. Make sure you oil the grill so that the chicken doesn’t stick, and turn the pieces over every few minutes to get all sides equally done. Alternatively you can grill these in an oven at around 200 C until chicken is done. Similarly, turn them over once or twice on the oven tray so all sides are equally done. Of course, this tastes a LOT better done over coals, so if you have the option, use the bbq grill for best results!

If there is any marinade leftover, you can add a bit of water to it and cook it over low heat until it thickens and is done, this can then be drizzled over your chicken when serving. Keep the chicken wrapped in foil until time of serving to retain heat and moisture.

And finally on the right are the wonderful bite-sized grilled sheesh kababs. If you’ve been to Mombasa (E/Africa) then you probably know the famous Mamadi/Recoda kababs….this is their authentic recipe.

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