This must be an Indian signature dish. Even though Indian is one of the four major races in Singapore, I don’t see this in the streets very often. My guess is that tandoors are not common in Singapore. They are, however, more often found in more expensive restaurants. Therefore, I tend to think that tandoori chickens are meant to be a ‘higher class’ food.

However, this dish seems to be a standard offering in most Indian restaurants all over the world. I am guessing every restaurant has a tandoor… or are they do it like I do… crank up the oven? Or perhaps use a grill? Not sure. But here’s a delicious, delicious dish. Very ancient, very beautiful, and very yummy!


Tandoori Chicken

Tandoori Chicken


1 chicken use the whole leg, two wings and breast only (6 pieces altogether)

First marinade

1 Tbsp ground garlic

1 Tbsp ground ginger

2 Tbsp Cayenne pepper

1 Tbsp tamarind paste or lemon juice

2 teaspoon salt

Second marinade

200ml Plain yogurt

2 Tbsp garam masala,

1 tsp mustard paste

1 Tbsp cayenne pepper

1 Tbsp ground ginger

1 Tbsp ground garlic

1 tsp ground black pepper

2 Tbsp paprika (for coloring)

More salt if required


  1. Slit the chicken: 6 long slits for the whole legs, and 2 long slits for the breast meat.
  2. Wipe the chicken dry and marinade with the first marinade, rubbing into all the slits. Leave aside for at least 20 minutes.
  3. Preheat oven grill to 280C. (very important to preheat)
  4. Mix the second marinade and add this to the chicken, season overnight or for at least another 30 minutes.
  5. Cook chicken close to the grill for 20 minutes or until cooked, with a few browned spots.
  6. Serve with onions, or a cucumber raita. I also reserve the leftover marinade and put that into [nasi bryani!]

This is the cutest chef who makes this tandoori chicken. I didn’t use his recipe, neither did I buy that gas oven tandoor. 😉