Authentic Pakistani Tandoori Chicken Recipe With Vegetables

This authentic Pakistani tandoori chicken recipe is stuffed with delicious spices and aromatics. It’s juicy and tender, just like tandoori dishes can be.

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About This Authentic Pakistani Tandoori Chicken Recipe

The origin of tandoori chicken has long been debated. But, no one can argue that Pakistan cuisine had no (if not all) influence on how it originated.

Today, we will be making an authentic Pakistani tandoori chicken recipe with vegetables. This recipe can be made in a pan or roasted in the oven. The exact method you choose depends on the type of chicken and the size of the chicken piece you use.

If you are using quarter chickens (or Maryland), then rather opt for the oven-roasted method. But, if you have smaller cuts like boneless chicken breast or drumsticks, pan frying will work great.

We have developed a delicious homemade tandoori marinade for this recipe. It is packed with flavorful spices and traditional masala ingredients.

You can marinate your chicken for as little as 30 minutes. However, for the best results, we recommend at least 4-5 hours. You can even leave the chicken in the marinade overnight!

So, if this hasn’t already made you drool, go give the recipe a try and taste it for yourself!

What You Will Need For This Authentic Pakistani Tandoori Chicken Recipe

Ingredients for the marinade

• 1/2 cup double cream yogurt
• 1/4 cup lemon juice, freshly squeezed
• 2 tablespoons ground anardana (pomegranate seeds)
• 1 tablespoon Chaat Masala powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon ground allspice
• 1 teaspoon carom seeds
• 1 teaspoon fine salt
• 1 teaspoon ground black pepper

Ingredients for the tandoori chicken

• 2 pounds of chicken, any cut that you’d like
• 2 tablespoons of vegetable oil, for frying
• 1 large onion, sliced
• 2 green chilis, deseeded and chopped
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• 2 green bell peppers, deseeded and sliced
• 2 medium tomatoes

Equipment

• Measuring cups and spoons
• Mixing bowl
• Whisk
• Sharp knife
• Zip-lock bags or airtight container
• Large frying pan or pot
• Tongs

Ajwain Seed Powder –  Made from Fresh Carom Seeds – Aromatic & Flavorful – 2.1 oz. Small Dual Sifter Bottle

 

Step by step instructions

Step 1: Make your tandoori chicken marinade

To start, whisk together all of the marinade ingredients. Keep mixing until you have a uniform mixture. The yogurt and oil may take some time to mix well, but don’t stop until they are merged.

Step 2: Marinate your chicken

Make sure your chicken is completely clean and pat it dry.

Then, make incisions across the surface of the chicken, measuring roughly 2-inches in length. The slices don’t have to be as deep as the bone, but they do need to make a noticeable indent.

Next, add the chicken inside a ziplock bag. Add the marinade and seal the bag tightly. Make sure you remove as much air as you can and that the entire piece of chicken is coated.

Once the chicken is prepared in its marinade, you can leave them inside the fridge for 4-5 hours.

Step 3: Cook your chicken

After your chicken has been marinated, it is time to begin cooking it. To start, heat the vegetable oil over medium heat. Then, add the marinated chicken into the pan and allow it to cook for 7 minutes on each side.

After the first side is finished cooking (while the second side is busy cooking), add the onions, garlic, and ginger. Allow them to cook for 3 minutes. Then, add the remaining vegetables and marinade.

Allow the mixture to cook for another 15 minutes or until the chicken is finished and the marinade is thickened.

Step 4: Serve

Once your authentic Pakistani tandoori chicken recipe has finished cooking, you can remove it from the heat and serve it immediately.

Expert Tips And Tricks

• If you cannot find ground pomegranate seeds, use 1 tablespoon of tamarind paste or 1 tablespoon of amchur powder. if you cannot find either of these, just add 1 tablespoon of lemon or lime juice instead.
• And, if you cannot find carom seeds, have a look at this list of alternative options, Thyme or fennel is arguably the easiest to find.
• If you toast the spices over low heat, their flavors will be a lot more intense. It is a recommended step, but it does add extra time.
• To test the doneness of the chicken, always test the internal temperature. It should be 165ºF (74ºC). Alternatively, cut the thickest part of the chicken piece. It should be completely white (no pink parts) and no red juices should flow out. There should also be no blood.
• The exact cooking time of this authentic Pakistani tandoori chicken recipe will vary depending on the size and part of the chicken you are cooking.
• You can also bake this Pakistani tandoori chicken. Place the marinated chicken along with the remaining ingredients in a roasting pan. Then, bake the chicken for 30-40 minutes at 360ºF (180ºC).

Preparations Times And Servings

In Conclusion

Give our delicious authentic Pakistani tandoori chicken recipe a try and let us know what you think in the comments below. And, make sure to have a look at our site for some other easy dinner ideas you can try.

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Authentic Pakistani Tandoori Chicken Recipe With Vegetables

This authentic Pakistani tandoori chicken recipe is stuffed with delicious spices and aromatics. It's juicy and tender, just like tandoori dishes can be.

Prep Time20 minutes mins

Cook Time30 minutes mins

Marinating6 hours hrs

Total Time50 minutes mins

Course: Dinner, Main Course

Cuisine: American, Indian, Pakistani

Keyword: authentic pakistani tandoori chicken recipe, How many types of tandoori marination are there?, Is tandoori chicken Pakistani or Indian?, What is tandoori spice made of?, Why is tandoori chicken so dry?

Servings: 4 people

Calories: 220kcal

Author: Ania Cooking Recipes

Equipment

• Measuring cups and spoons
• Mixing bowl
• Whisk
• Sharp knife
• Zip-lock bags or airtight container
• Large frying pan or pot
• Tongs

Ingredients

  

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Ingredients for the marinade

• 1/2 cup double cream yogurt
• 1/4 cup lemon juice, freshly squeezed
• 2 tablespoons ground anardana (pomegranate seeds)
• 1 tablespoon Chaat Masala powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon ground allspice
• 1 teaspoon carom seeds
• 1 teaspoon fine salt
• 1 teaspoon ground black pepper

Ingredients for the tandoori chicken

• 2 pounds of chicken, any cut that you'd like
• 2 tablespoons of vegetable oil, for frying
• 1 large onion, sliced
• 2 green chilis, deseeded and chopped
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• 2 green bell peppers, deseeded and sliced
• 2 medium tomatoes

Instructions

• Make your tandoori chicken marinade

  To start, whisk together all of the marinade ingredients. Keep mixing until you have a uniform mixture. The yogurt and oil may take some time to mix well, but don't stop until they are merged.
  1/2 cup double cream yogurt, 1/4 cup lemon juice, freshly squeezed, 2 tablespoons ground anardana (pomegranate seeds), 1 tablespoon Chaat Masala powder, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon ground allspice, 1 teaspoon carom seeds, 1 teaspoon fine salt, 1 teaspoon ground black pepper
• Marinate your chicken

  Make sure your chicken is completely clean and pat it dry.

  Then, make incisions across the surface of the chicken, measuring roughly 2-inches in length. The slices don't have to be as deep as the bone, but they do need to make a noticeable indent.

  Next, add the chicken inside a ziplock bag. Add the marinade and seal the bag tightly. Make sure you remove as much air as you can and that the entire piece of chicken is coated.

  Once the chicken is prepared in its marinade, you can leave them inside the fridge for 4-5 hours.
  2 pounds of chicken, any cut that you'd like
• Cook your chicken

  After your chicken has been marinated, it is time to begin cooking it. To start, heat the vegetable oil over medium heat. Then, add the marinated chicken into the pan and allow it to cook for 7 minutes on each side.

  After the first side is finished cooking (while the second side is busy cooking), add the onions, garlic, and ginger. Allow them to cook for 3 minutes. Then, add the remaining vegetables and marinade.

  Allow the mixture to cook for another 15 minutes or until the chicken is finished and the marinade is thickened.
  2 pounds of chicken, any cut that you'd like, 2 tablespoons of vegetable oil, for frying, 1 large onion, sliced, 2 green chilis, deseeded and chopped, 2 teaspoons garlic paste, 1 teaspoon ginger paste, 2 green bell peppers, deseeded and sliced, 2 medium tomatoes
• Serve

  Once your authentic Pakistani tandoori chicken recipe has finished cooking, you can remove it from the heat and serve it immediately.

Notes

If you cannot find ground pomegranate seeds, use 1 tablespoon of tamarind paste or 1 tablespoon of amchur powder. if you cannot find either of these, just add 1 tablespoon of lemon or lime juice instead.

And, if you cannot find carom seeds, have a look at this list of alternative options, Thyme or fennel is arguably the easiest to find.

You can also bake this Pakistani tandoori chicken. Place the marinated chicken along with the remaining ingredients in a roasting pan. Then, bake the chicken for 30-40 minutes at 360ºF (180ºC).

Nutrition

Serving: 100g | Calories: 220kcal | Carbohydrates: 5g | Protein: 18g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 400mg | Potassium: 350mg | Fiber: 1g | Sugar: 2g

Ania

My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.

You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.