Can't wait to start cooking in your TandooriQ oven?  Then take a look through our recipes below, designed to get your taste buds tingling with the unique taste that can only be achieved by cooking in a clay oven over charcoal.

Our recipes include a couple of kebab dishes for both meat lovers and vegetarians, as well as recipes for naan breads and accompanying dips.

Watch our videos too for top tips on getting expert results!

Kalmi Kabab

Kalmi Kababs are very popular in India and you will find them at most North Indian restaurants. Kalmi kababs are typically made with chicken drumsticks, but in this recipe you can use can use chicken breast or boned thighs if you wish. 


1 kg chicken drumsticks, breast or boned thighs, broiled and skinned.
1 tsp ginger paste
1 tsp garlic paste
1 tbsp salt
1 cup (200 gm) dahi, placed in a colander to drain out excess water
2 cloves, roasted and powdered
1/2 tsp bay leaf, broken, roasted and powdered
1/2 tsp cumin roasted and powdered
A large pinch of saffron
2 tbsp lemon juice
1/4 cup (30 gm) all purpose flour
1 egg, slightly beaten
1 large onion sliced into rings, for garnish
1 tbsp chopped coriander leaves, for garnish
1 lemon cut into wedges


Wash the broiled skinned chicken, wipe dry.  Mix all the ingredients, except those for garnishing.  Place the chicken in the marinade and let marinate for minimum 2-3 hours, preferably overnight.

Once marinated place the chicken on the tandoor skewers and tandoor for 10-15 minutes or place on a drip tray and grill till light brown and cooked through.  Serve immediately garnished with onion rings and lemon wedges.