Grilled food

Tandoori Chicken

Tandoori Chicken

Tandoori chicken is synonymous with Indian cooking, a universally loved and enjoyed roasted chicken! Tandoori chicken also forms the basis of many Indian gravy dishes like, Butter Chicken, Chicken Tikka masala, Chicken boti kababs. Try this 5 star quality tandoori recipe, which may seem overwhelming but is really quite simple. Roast in an oven or charcoal grill or BBQ on an electric grill. You may also roast on a pan on the stove top, but with this method the chicken tends to leave water while roasting, resulting in loosing some of the flavors of the marinade. But still possible to make tandoori chicken without an oven! Substitute the saffron with turmeric if not available and avoid the orange color if you must! I have not used butter to baste the chicken but does add more flavor and taste.


  • 1 Medium chicken

First Marinade

  • Salt
  • 1 tsp red chillie powder or to taste
  • 2 tbs. lemon juice
  • Butter for basting

Second Marinade

  • 3 tsp. yogurt
  • 3 1/2 tsp. cream
  • 3 tsp. ginger garlic paste
  • 1/2 tsp. cumin powder
  • 1/4 tsp garam masala
  • 1/2 tsp. saffron
  • 2-3 drops orange color
  1. Remove skin, clean and wash chicken.  Make two to three deep incsions each on the breasts, legs and thighs and marinate with salt, chilli powder and lemon juice. Keep aside for 15 minutes.
  2. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well.  Rub the chicken with this mixture.  Keep aside for four hours or overnight if desired.
  3. Preheat oven to 350deg F. Skewer the chicken and keep a tray underneath to collect the drippings or roast in a hot tandoor or pre-heated oven till the moisture evaporates and it starts leaving oil. Baste with butter, if required.
  4. .Cut the tandoori chicken into desired sized pieces and serve with sliced onion, lemon, green salad and naan or any bread of your choice.

Chilli Chicken from leftover Grilled Chicken

Chilli Chicken

Any leftover grilled or roasted chicken can be put to good use. Shred the chicken meat, chop some lettuce, mix with mayonnaise and make some sandwiches or chicken mayo rolls the next day. Another excellent way to use up the chicken is to make chilli chicken (not the chinese chilli chicken) like chillie fry. Besides, you don’t need only leftover chicken for this recipe. Boil some boneless breasts or if you prefer with bone, boil a whole chicken and proceed to make this delicious dish!

Chilli Chicken (from leftover Grilled Chicken)

  • Left over grilled chicken, with or without bones
  • 2 large onions cut into thick slices
  • 2 green chillies
  • 2 large tomatoes cut into thick slices
  • ½ tsp turmeric powder
  • ½ tsp. chilli powder, or to taste
  • ½ tsp garam masala powder
  • ½ tsp. salt
  • 1 tbsp. lemon juice
  • ½ cup coriander leaves, chopped
  • 1 tbsp. oil


  1. Shred the grilled chicken and discard the bones. Or cut the grilled chicken into small pieces with the bone. 
  2. Heat a vessel with a tbsp. of oil, add the sliced onion and chillies and fry till light brown. 
  3. Add the turmeric, chilli powder, salt and mix, add the chicken and toss. 
  4. Add a ¼ cup of water so the mixture does not burn. 
  5. Heat through and let cook on low 5 minutes. 
  6. Add the sliced tomatoes and cook for two minutes, you don’t want the tomatoes to dissolve completely. 
  7. Add the coriander leaves, lemon juice and garam masala powder and mix well. 
  8. Switch off after a minute.

Succulent Kebabs

Kebabs are various grilled or baked meats cooked on skewers or may also be shallow fried on a pan. The meats typically used are lamb which is very common but chicken and beef are also used. Kebabs for vegetarians would include a variety of roasted or grilled paneer or vegetables on skewers or the Hara Bara Kabab.

The meat used for kebabs can be minced or cut in chunks like the Malai Kabab, Chicken Tikka or the Kastoori Kabab.

Here are three additional varieties of kebab using minced lamb/Beef and chicken which includes the delightful seekh kabab! The seekh kebabs are best roasted in an open outdoor grill, but can be roasted in a closed oven as well, as I have done. Besides, due to the Covid-19 lockdown there was no way we could venture outdoors!

  1. The quintessential Seekh Kebab typically made of lamb or beef mince.
Seekh Kebab

2. The Reshmi Kebab made of chicken mince & cashewnut paste

Reshmi Kebab

3. Kebab Jeera – Beef, Lamb or Chicken mince may be used, pan fried and makes an excellent cocktail snack!

Kebab Jeera

Hope you enjoy the variety of Kebabs and don’t forget to rate and comment on the posts and recipes. Stay Safe!

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Chicken Malai Kabab

A traditional creamy kabab with cheddar cheese

Cut chicken breasts into 2” pieces.  Add ginger garlic paste, salt and pepper and mix well with the chicken pieces.  Set aside for 15 minutes.

Break egg in a bowl.  Grate cheese and mash. Chop chilles and coriander.  Mix cheese, green chillies, coriander and the remaining ingedients with the egg, whisk and rub the chicken pieces and leave to marinate for 3 hours,

Preheat oven.  Skewer the chicken and roast 10 mintues.  Baste with butter and roast again till lightly brown all over. 

Chicken Malai Kabab

  • Servings: 6-8
  • Difficulty: Average
  • Print


  • 1 Kg. Chicken boneless breasts
  • 4 tbsp. ginger garlic paste
  • 1 tsp. white pepper powder
  • Salt
  • Butter for basting


  • 1 Egg
  • ½ cup cheddar cheese
  • 8 green chillies
  • ½ cup coriander leaves
  • ½ cup cream
  • ½ tsp garam masala
  • 3 tbsp. cornflour


  1. Cut chicken breasts into 2” pieces. 
  2. Add ginger garlic paste, salt and pepper and mix well with the chicken pieces.  Set aside for 15 minutes.
  3. Marination: Mix the egg, grated cheese, chopped chilles and coriander with the remaining ingedients, rub the chicken pieces and leave to marinate for 3 hours.
  4. Preheat oven.  Skewer the chicken and roast 10 mintues.  Baste with butter and roast again till lightly brown all over. 

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