"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." ...

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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 ...

Tandoori chicken is transformed into a fusion Indo-Italian delicacy by this creamy and delicious pasta, which soaks up all of the spice! If you enjoy Tandoori chicken as much as we do, this recipe is ...