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Tandoori chicken
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Tandoori chicken, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Tandoori chicken. Tandoori chicken (tandoori murgh), a Punjab plate from India. Here is the whole thing, one move at a time.
On screen. Tandoori chicken
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Tandoori chicken, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Tandoori chicken. Tandoori chicken (tandoori murgh), a Punjab plate from India.
On screen. Tandoori chicken
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out chicken thigh, greek yogurt, 2%, garam masala, ground turmeric, cayenne. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Oven, Sheet pan, Scale, Tongs, Cooling rack.
On screen. Oven · Sheet pan · Scale
Scene 5 · step · 7s
Step 1
Shot. Tandoori chicken: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Tandoori chicken. Heat to 375°F / 191°C and give it 5 minutes so the surface is actually hot. Weigh chicken thigh, greek yogurt, 2%, garam masala, ground turmeric, cayenne, lemon juice, garlic, fresh ginger, kosher salt, olive oil. Tandoori chicken is cooked in Punjab as its own plate, not as a copy of a restaurant menu. Marinate the chicken in spiced yogurt and roast it hot until the edges char and the center is cooked through. A tandoor is the old oven. A very hot home oven does the same job. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Tandoori chicken: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Tandoori chicken is cooked in india. Also called tandoori murgh. Roast on the middle rack. The top rack browns before the center cooks.
On screen. Tandoori chicken is cooked in india. Also…
Scene 7 · step · 7s
Step 3
Shot. Tandoori chicken: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Tandoori chicken, until the edges take a little color. A thermometer in the thickest center beats guessing from the color.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Tandoori chicken: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Roast 42 min in real time.
Voiceover. Add the remaining weighed foods and cook Tandoori chicken at 375°F / 191°C. Start checking at 42 minutes. Tandoori chicken is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 375°F / 191°C.
On screen. Add the remaining weighed foods and… · Roast 42 min
- 🇮🇳 IndiaSouth Asiaicon-india-tandoori-chicken-icon-india-tandoori-chicken-9
Step 5
step · india
Scene 9 · step · 6s
Step 5
Shot. Tandoori chicken: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Tandoori chicken, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Tandoori chicken, not the…
- 🇮🇳 IndiaSouth Asiaicon-india-tandoori-chicken-icon-india-tandoori-chicken-10
Step 6
step · india
Scene 10 · step · 7s
Step 6
Shot. Tandoori chicken: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Tandoori chicken for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in india, with the sauce or garnish that belongs to it. Film Tandoori chicken in this shot order and no other: the lid lifted for one quick look; batter or dough smoothed to the corners; the fridge shelf where the plate will chill; the main piece taking a deep browning. Slate words for the editor: hearthside, amber, quartz, hearth, bronzed, whisked, quiet, iris, zephyr, quiche.
On screen. Rest Tandoori chicken for 5… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Tandoori chicken is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 375°F / 191°C.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Tandoori chicken looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Tandoori chicken turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Tandoori chicken, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 283 calories, with 36 grams of protein. Pai marks it Moderate.
On screen. 283 kcal · 36 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Tandoori chicken
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Tandoori chicken from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.