Tandoori Baked Chicken Recipe

Get the red hue this dish is known for with sweet smoked paprika.


1 cup plain yogurt
1 clove garlic, crushed
1/4 cup tomato paste
1/4 cup dried fenugreek leaves
2 tbsp tandoori masala
1 tbsp garam masala
1/2 tbsp brown sugar
4 chicken legs, split into thighs and drumsticks

Tandoori Masala:
5 tbsp smoked paprika
1 tbsp garam masala
1 tsp ground tumeric
1 tsp garlic powder
1 tsp ground ginger
1/4 tsp salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg

Garam Masala:
12 whole cloves
8 green cardamom pos
6 black cardamom pods
6 bay leaves
4″ cinnamon stick
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp black peppercorns
1 tsp mustard seeds


Step 1: Thoroughly combine all the ingredients except the chicken legs in a large bowl. Set aside 1/4 cup for basting.

Step 2: Add the chicken pieces and stir to coat well. Cover the bowl and marinate in the fridge for 45 minutes – 4 hours.

Step 3: Preheat the grill to medium-high and oil the grill. Remove the chicken from the marinade and grill, turning and basting frequently with the reserved marinade, until the chicken is done and the juices run clear, about 35 – 40 minutes. Serve with rice.

Tandoori Masala:
Step 1: Put all ingredients in a small, airtight jar and shake to blend well.

Garam Masala:
Step 1: In a skillet, toast all spices over low heat, stirring frequently. After about 30 seconds, turn off heat and let the pan cool

Step 2: Process the spices in a spice grinder.

See more recipes from Bal’s Spice Kitchen.

Reprinted with permission from Bal’s Spice Kitchen (2014, Whitecap Books).