Tandoori Chicken II (Tandoori Murghi)



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(3 Ratings)

Preparation time
10 mins + overnight

Cooking time
15 mins


I made these chicken pieces to use on a tandoori chicken pizza and it came out amazing! I must’ve eaten half the chicken pieces while I was assembling the pizza (and ate some with rice, see picture). Delicious. Anyway, this incredibly flavorful Indian dish is from David Lebovitz, who is an American pastry chef living in Paris (go figure, I love his blog and about 8 of my top 10 dessert recipes are from his books). His recipe only used chicken legs and thighs but I added breasts and adjusted the cooking times accordingly.

Tandoori Chicken II (Tandoori Murghi), 5.0 out of 5 based on 3 ratings


  • 1/4 teaspoon saffron threads
  • 4 skinless chicken thighs
  • 3 skinless chicken breasts
  • 3/4 teaspoon coarse salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 to 1 1/2 teaspoons chili powder, to taste
  • 1/2 teaspoon fresh ground black pepper
  • 1 cup plain yogurt
  • juice of one fresh lime
  • 1 tablespoon minced ginger
  • 2 cloves minced garlic


1.  Soak the saffron in 1 tablespoon boiling water for 5 minutes. Slash the chicken deeply (if using only chicken breasts, you can cube the chicken rather than slashing it) and place in a large ziplock bag. Add all of the remaining ingredients; rub the bag to mix well and coat the chicken; and refrigerate overnight.

2.  Heat some oil in a large skillet over medium-high heat. Pour chicken and sauce into pan and cook 5-7 minutes per side, or until each side begins to brown. If you are cooking whole breasts and thighs, you may need to cook a little longer to cook them all the way through. Serve with rice or as a pizza topping.

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