Mughlai Tandoori Chicken

Best Mughlai Tandoori Chicken Recipe

I made this Mughlai Tandoori Chicken last Sunday, it was fabulous. The right marination of ingredients gave it a scrumptious taste. This delicious Mughlai roast chicken is perfect for any occasion, not just the Sunday.

Mughlai Tandoori Chicken Recipe


  • Whole chicken 1 (1-1/2 kg)
  • White vinegar ¼ cup
  • Oil 4 teaspoons
  • Lemon and onion for garnishing


  • Salt as required
  • Yogurt 250gm
  • Ginger paste 2 teaspoons
  • Garlic paste 2 teaspoons
  • Papaya paste 2 teaspoons
  • Green chilies  4 (chopped)
  • Red chili powder 1 teaspoon
  • Garam masala powder 1 teaspoon
  • Chaat masala 4 teaspoons


  1. Mark slits on the chicken; rub salt and vinegar and keeps aside for 20 minutes.
  2. Mix marination and coat chicken; leave overnight in the refrigerator.
  3. Lay a paper on a baking tray and grease it. Place whole chicken on a tray and drop oil on it.
  4. Bake in a preheated oven at 180-200 degrees for 45 minutes or until chicken cooked.
  5. Garnish with lemon wedges, sliced onions, and serve.



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