Chicken with Mayonnaise in a Tandoor
Juicy, aromatic, perfectly roasted meat. Marinated in spices, it’s tender and flavorful. Delicious served hot!
Updated : 17 July, 2025
Easy
More than 1 hour.
Ingredients
2 kilograms
Chicken leg quarters
150 grams
Fatback
2 tablespoon
Mayonnaise
5
Garlic
to taste
Salt
to taste
Ground black pepper
100 grams
Green onion
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
If you’d like a lighter version of this dish, remove the chicken skin, omit the pork fat from the ingredients, and replace the mayonnaise with a couple of tablespoons of olive oil. Enjoy your meal!
Preparation
Step 1
You can replace mayonnaise with sour cream or make a sauce from sour cream and mayonnaise in a 50/50 ratio. You can use a whole chicken or separate parts. This time, I used chicken thighs. Rinse the chicken and pat it dry with paper towels to remove excess moisture.
Step 2
Prepare the marinade. In a deep bowl, combine mayonnaise, garlic pressed through a garlic press, and aromatic spices. You can choose any spice mix you like. I used ground paprika, allspice, and a pinch of salt. Mix everything thoroughly.
Step 3
Add the mayonnaise mixture to the chicken. Mix well and leave to marinate for at least an hour. Sometimes, I leave it overnight on the bottom shelf of the fridge. The longer the chicken marinates, the tastier it will be.
Step 4
Lay pork fat cut into thin slices on the bottom of the baking dish. You can skip the pork fat and instead use a little vegetable or olive oil.
Step 5
Add onions into the dish.
Step 6
Arrange the marinated chicken evenly on top.
Step 7
Preheat the tandoor. When the tandoor walls are thoroughly heated and there’s enough embers left, proceed to the main cooking stage.
Step 8
Place the baking dishes on a special grate.
Step 9
Put everything into the tandoor, cover with a lid, and bake until done. The cooking time depends on your tandoor model and the intensity of the heat inside. For me, it took about 40-50 minutes for the chicken to cook completely. After about 20 minutes of slow cooking in the tandoor, I swapped the positions of the dishes to ensure even roasting.
Step 10
Done! Serve hot!