Tandoori Kukkad | How to make Tandoori Kukkad

By Renaissance Lucknow Hotel  |  20th Jan 2017  |  
4 from 1 review Rate It!
  • Tandoori Kukkad, How to make Tandoori Kukkad
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About Tandoori Kukkad Recipe

A delicious chicken dish that you will love.

Tandoori Kukkad is a delicious dish which is enjoyed by the people of every age group. The recipe by Renaissance Lucknow Hotel teaches how to make Tandoori Kukkad step by step in detail. This makes it easy to cook Tandoori Kukkad in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Tandoori Kukkad at home. This amazing and mouthwatering Tandoori Kukkad takes 1440 minutes for the preparation and 45 minutes for cooking. The aroma of this Tandoori Kukkad is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Tandoori Kukkad is a good option for you. The flavour of Tandoori Kukkad is palatable and you will enjoy each and every bite of this. Try this Tandoori Kukkad and impress your family and friends.

Tandoori Kukkad

Ingredients to make Tandoori Kukkad

  • For the marinade:
  • 1 cup plain yogurt (either whole or skim-milk)
  • 1 tablespoon lemon juice
  • 1 teaspoon whole spice
  • 1 teaspoon freshly coarsed ground black pepper
  • ½ tablespoon crushed coriander
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 2 teaspoons salt
  • 1 teaspoon smoked paprika
  • 1 tablespoon finely minced garlic
  • 1 tablespoon thai chilli paste with garlic (optional, but recommended!)
  • 12 pieces chicken (6 pc drumsticks and 6 pc. boneless or bone-in thighs, 4 breast halves and 4 leg quarters, etc)
  • 3 slices of raw onions, separated into rings, to garnish
  • 1⁄2 lemon, cut into slices, to garnish

How to make Tandoori Kukkad

  1. In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade.
  2. Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade.
  3. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.
  4. Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.
  5. When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425.
  6. Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any "empty" spots on the chicken pieces with the marinade.
  7. Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes,
  8. or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
  9. Now turn The owen off, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but no peeking!).
  10. Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!

Reviews for Tandoori Kukkad (1)

Andrea Srivastava2 years ago

Literally looks like a heavenly dish :)

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