Tandoori Chicken Recipe HOT (whole chicken)



  • 2 Chickens (500-600g each skinned and scored well)
  • 1 tsp salt
  • 50g garlic
  • 15g fresh ginger
  • Juice of half a lemon
  • Blend all ingredients to a paste and rub over Chickens.


For Marinade

  1. 1 cup natural yoghurt
  2. 2-4 level tbsp Tandoori Chicken Masala
  3. juice of half lemon
  4. 1/4 cup oil
  5. 30g fresh ginger
  6. Blend to a paste and marinade Chicken for 1/2 a day in the refrigerator.
  7. Heat the oven or grill and skewer each chicken from the neck to tail and roast on a rack in the oven at 180-200 deg C.
  8. When done, baste with butter and garnish with lemon wedges, onion rings and 1 tsp Tandoori Chicken Masala.
  9. To grill chicken, split each chicken into 2 pieces from the back bone and grill until done.
  10. Serve with Kashmiri Puri, Raita or Dahl.