This is a very easy peasy recipe for non veg appetizer. It consumes time but manual intervention is very minimal. What I generally do is hang curd in a muslin cloth while cooking lunch on a weekend. Marinate chicken with the curd and some masala after lunch. Just before dinner, I put the pieces on skewers to grill in the oven and sniff around the most amazing Tandoori smell that fills the entire home 🙂 The amount of oil / butter used is also so less yet the kababs turn out amazing…



  • Boneless chicken pieces – 500g, cut in 1″ dices
  • Lemon juice – 1 tsp
  • Salt – to taste
  • Hung curd – 3 tbsp (Curd – 1 cup)
  • Tandoori chicken masala powder – 2 tbsp
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Red food colour – a pinch (optional)
  • Melted butter / oil – 1 tbsp
  1. Hang curd in muslin cloth and let the excess water drop away.
  2. Marinate chicken pieces with lemon juice and salt. Keep aside for 15 mins.
  3. Marinate the chicken pieces with rest of the ingredients except butter. Keep in the refrigerator for 4-5 hours.
  4. Put the pieces on a bamboo skewers, brush lightly with melted butter or oil all over and grill in oven for 20-25 minutes. (I have an auto menu option for tandoori in my oven)
  5. Serve hot with onion rings, lemon wedges and / or green chutney.

Marinated chicken pieces