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Chicken Tandoori In Handi

Chicken Tandoori in Handi

by Nabeela Kauser
Chicken Tandoori in Handi brings bold, smoky flavours with tender chicken marinated in spices and slow-cooked for a rich, aromatic taste. This classic recipe blends traditional tandoori seasoning with the deep essence of handi cooking.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Appetiser
Cuisine Indian, Pakistani
Servings 4
Calories 355 kcal

Ingredients

  • 1 kg Chicken Drumsticks
  • 100 g Yoghurt
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 tbsp Lemon Juice
  • 2 tbsp Oil
  • 3 tbsp Tandoori Masala
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Kashmiri Chilli
  • 1 tsp Chilli Powder
  • 1 tsp Salt
  • 1 tsp Crushed Chilli
  • 1/2 tsp Turmeric Powder

Instructions

  • In a large mixing bowl, add all the ingredients and mix well until fully combined into a smooth marinade.
  • Add the chicken and coat it evenly, ensuring every piece is well covered. Cover and let it marinate for at least 1 hour, or for the best results, leave it overnight in the fridge.
  • Heat a pan on low heat and add the marinated chicken along with any remaining marinade. Cover the pan and cook for 30 minutes, stirring occasionally to prevent sticking or burning.
  • After 30 minutes, remove the lid and flip the chicken. Increase the heat to high and cook for another 8-10 minutes, stirring occasionally, until the sauce thickens and clings to the chicken.
  • Once the sauce has reduced, remove the chicken from the excess sauce and serve hot.

Video

Nutrition

Calories: 355kcalCarbohydrates: 3gProtein: 31gFat: 24gSaturated Fat: 5gTrans Fat: 0.1gCholesterol: 157mgSodium: 793mgPotassium: 472mgFibre: 1gSugar: 1gVitamin A: 553IUVitamin C: 2mgVitamin D: 0.2µgCalcium: 63mgIron: 2mg
Keyword Chicken, Cooking, Food, Iftar, Party Food, Ramadan, Recipe, Simple, Tandoori
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