Homemade Tandoori Chicken
By Admin
Freshwrapp Aluminium Foil Recipe - Tandoori Chicken

Traditional tandoori chicken, without using a tandoor oven.

Non Veg

Prep Time:
480 mins

Cooking Time:
25 mins




  • 5 chicken leg pieces (680 grams)

    Freshwrapp foil sheets

    For the Marinade:

    1 cup low fat yogurt

    1 small onion

    ½ lemon

    1 clove of garlic

    ½ inch piece of ginger, chopped

    2 green chillies

    1 ½ teaspoon garam masala

    Salt to taste

    Red/orange food colouring (or kesari powder)


Marinating Instructions

Wash and drain the chicken legs. Do not remove the skin; it will actually protect the flesh when you bake.

Create 2 slits on each side of the leg. This will help the marinade to penetrate into the chicken.

Squeeze 1/2 lime into a bowl, add 1/2 tsp salt and mix well.

Rub in the lime and salt mixture into the chicken legs, one at a time.

Place them a plate and refrigerate or 20-30 minutes.

Grind the yoghurt, garam masala, ginger, garlic, 1/2 tsp salt, green chili, chopped onionsin to a smooth paste. This is your marinade.

Pour a few drops of food colour and mix well with a few drops of water. Take the chicken out of the fridge and apply the food colour to it.

Pour the marinade in a large bowl or a freezer bag. Add one chicken of piece at a time, while rubbing the marinade well into each piece. Place it back in the refrigerator, and let it marinate for at least 8 hours.


Baking Instructions

Preheat oven to 288 Celsius.

Line your baking pan with Freshwrapp foil and place the marinated chicken legs on it.

Bake for 15 minutes, then baste the chicken legs the marinade before putting back in the oven for 10 minutes.

Take the baking tray out, remove the chicken pieces from the foil, garnish with few drops of lemon juice.

Serve with love.