How to make... tandoori chicken

Makan Singh, the head chef at the Tandoori Corner restaurant on Airport Road in Abu Dhabi, shows us how to make this classic Indian dish.

Abu Dhabi, United Arab Emirates, July 19, 2017:    Makan Singh chef at the Tandoori Corner Restaurant on Sheikh Rashid Bin Saeed Al Maktoum Street near the intersection of Delma street in Abu Dhabi on July 19, 2017. Christopher Pike / The National

Reporter: Nick Leech
Section: Weekend
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1 kg fresh chicken

200g plain yoghurt

1 tsp chili powder

a generous pinch of salt

1/2 tsp black salt

1 tsp coriander powder

1 tsp tandoori chicken masala

1/2 tsp garam masala

1 tsp chaat masala

1 tsp cumin powder

2 tsp ginger garlic paste

2 tsp Kashmiri chili paste

1 tsp freshly squeezed lemon

2 tsp mustard oil


▶ Remove the skin and any extra fat from the chicken and cut it into pieces separating the breast meat and the legs. Set the meat to one side while you make your marinade.

▶ Mix the chilly powder, salt, black salt, coriander powder, tandoori chicken masala, garam masala, chaat masala and cumin powder in a bowl.

▶ Add lime juice, yoghurt and mustard oil to the mix to make the tandoori marinade.

▶ Rub this onto the chicken and let it marinate for 30 minutes.

▶ Chargrill the chicken pieces in the tandoor for 15 minutes or until the chicken is ready.

Tandoori chicken from Tandoori Corner

Tandoori chicken from Tandoori Corner