10 skinless chicken for more healthy (Optional, you may use boneless chicken or sliced breast meat)
Himalaya salt (as per taste)
1 lemon juice
1 cup natural yogurt
200gm onion skinless, 200gm garlic skinless finely blended
2 teaspoon pepper powder
2 teaspoon yellow ginger powder
2 tablespoon oregano powder
2 tablespoon ginger powder
2 tablespoon mustard powder
1 pack tandoori powder
1 teaspoon cayenne pepper (I did not add this as some of my family members cannot take spicy food)
Remove the excess oil from the chicken. Then, wash it and placed the chicken in a dish.
Sprinkle some Himalaya salt and lemon juice on the chicken.
Mix well the yogurt, blended onion and garlic, pepper powder, yellow ginger powder and tandoori powder in a bowl.
Spread the yogurt mixture on the chicken thoroughly.
Cover the chicken and refrigerate for at least 1day. (But, normally I will seasoned it for 1 week, as the longer the better taste)
Lastly, oven the seasoned tandoori chicken at 220C for 40mins.
P/S: Oven for 40mins for juicy and tender tandoori chicken. Otherwise, oven for at least 1hour for a dry tandoori chicken.
For me, I'm still prefer the juicy and tender tandoori chicken.