"Skin-off chicken is preferred because the marinade penetrates better," chef Inamdar says. "Traditional tandoori cooking uses high-heat roasting, which can cause the skin to burn rather than crisp." ...

tandoori masala, oil, curd, salt and lemon juice. Mix it well. 2. Rub the marinade on the chicken pieces, over the skin and underneath it. Make small gashes in the chicken pieces for the marinade to ...

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Tempt your taste buds with a hot and juicy tandoori chicken recipe, served with a cooling dip. Use chicken drumsticks or thighs for the best flavour. Cut deep incisions into the chicken flesh with ...

Who doesn't love popcorn? This tandoori chicken popcorn is juicy from the inside and crispy and crunchy from the outside. The tandoori masala gives it a flavourful taste. They are ideal to munch on ...