Tandoori Chicken | Hari Ghotra
4.3/5 rating (14 votes)

Tandoori Chicken

Chicken in a Spiced Yoghurt

  • Heat Medium
  • Serves 4
  • Prep 10 mins
  • Marinade 1 hr
  • Cook 40 mins
                             

The iconic Punjabi dish cooked with chicken on the bone, flavoured with a delicate blend of spices in a yoghurt marinade - healthy and delicious!

Hari says

The iconic tandoori chicken comes from my family's home region in India and it's a dish that we are very proud of. Our family barbecues have never involved sausages or burgers, our barbecues are all about tandoori chicken, lamb kebabs and spicy chutneys.

Traditionally tandoori chicken is cooked with a whole bird that has been infused with flavour though a distinct two stage marinading process using in a wood burning clay oven that is cylindrical in shape and built into the ground.

The tandoor oven is what gives this amazing dish its unique flavour, texture and smoky fragrance and its the Kashmiri chillies that give it the iconic red colour (not the luminous red we are used to seeing in restaurants). As difficult as it is to replicated these flavours I have been trialling and testing for years and think that I have a pretty good recipe here. I am very passionate about this dish and not only do I love to eat it but I really enjoy putting it together too. Make your barbecue something special this year and give this a go!

To buy the main ingredients for my Tandoori, check out my curry kit here.

  • Ingredients
  • Method
  • 4 chicken legs, skinned and trimmed

Marinade

  • 1 tbsp mustard oil
  • 1 large lemon
  • 4 cloves garlic, crushed
  • 2 cm piece of ginger, grated
  • 1 green chilli, finely chopped
  • 200ml Greek yoghurt
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 tsp cumin seeds, crushed
  • 1 tbsp kashmiri red chilli powder
  • 1 tbsp dried fenugreek leaves.

Garnish

  • Handful of coriander chopped lemon wedges
 

Method

  1. Wash the chicken pieces and leave to drain. Ensure the chicken is thoroughly dry then slash the meat diagonally before marinating.
  2. Blend the garlic, ginger, chilli in a pestle and mortar blender with lemon juice.
  3. Place the dry chicken in a dish and stir in the blended ingredients pour on the lemon juice and the mustard oil.
  4. In a separate dish mix the remaining ingredients with the yoghurt to create a paste. Add this yoghurt paste to the chicken and using your hands massage into the meat.
  5. Cover, refrigerate and leave to marinade for at least 30 minutes but the longer the better. Heat the oven to 180oC.
  6. Transfer the marinated chicken to an oven tray and cook for about 30-40 minutes. The chicken should be tender and a little charred which helps give the smokey flavour. Even better cook this on the barbecue!

Served with

I always have this as a starter with a green salad. The one thing you have to have is raw onions that have been soaked in salted water drained and then drenched in lemon juice.

Nutritional information

Typical values* per Serving
Calories255
Fat (g)12
of which saturates (g)2
Carbohydrates (g)7
of which sugars (g)3
Fibre (g)1
Protein (g)30
Salt (mg)771
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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“ Thank you for printing this recipe for my delicious Tandoori Chicken ”

Comments

Comments (9)

  • Dominique Van Vaerenbergh

    Dominique Van Vaerenbergh

    14 August 2016 at 11:27 |
    This is a wonderful recipe, great on a BBQ, it has been one of our favourites this summer that friends and family who have visited us here in France have enjoyed, and any left overs have been used in a wrap the next day with a bit of soured cream dressing. Wonderful.

    reply

    • Hari Ghotra

      Hari Ghotra

      15 August 2016 at 09:21 |
      Hi Dominique Thank you so much for taking the time to share your thoughts on this dish - I love it too and I'm thrilled that you do as well. Thank you so much for using the website and cooking the dishes. Hari

      reply

  • Janet

    Janet

    06 August 2016 at 01:12 |
    It turned out really well. I'd marinaded in the first ingredients for a couple of hours (before I got your reply) and then added the yogurt mix before I went to bed. Cooked the chicken for dinner tonight - absolutely delicious. I used boneless chicken thighs and cooked them in a convection oven on a rack so the heat circulated all around. Temperature was 375f and they were done in 25 minutes.

    reply

  • Janet

    Janet

    05 August 2016 at 00:58 |
    Hi Hari, how long do you marinade the meat in the lemon mixture before adding the yogurt marinade? Thanks, Janet

    reply

    • Hari Ghotra

      Hari Ghotra

      05 August 2016 at 08:28 |
      Hi Janet I usually just leave it for as long as it takes me to mske the yoghurt marinade but up to half hour is plenty of time. Let me know how it comes out. Thanks for using the site. Hari

      reply

  • Stefan

    Stefan

    05 June 2016 at 19:38 |
    Looks tasty! Is there a reason for applying the blended garlic, ginger, etc. first and then applying the yogurt marinade as a separate layer?

    reply

    • Hari Ghotra

      Hari Ghotra

      07 June 2016 at 06:57 |
      Hi Stefan The tandoori marinade is usually a 2 stage process - it just gives a little time for the ginger, lemon etc to start to tenderise the meat before adding the spices and the yoghurt. In a tandoor the yoghurt would act to protect the meat from the high temperatures as well. Hope this has helped. Hari

      reply

  • lee

    lee

    04 February 2016 at 14:44 |
    I keep coming back to this recipe as there is always chicken in the freezer always youghurt in the fridge and spices in the cupboard.My family loves it even my 5 year old,we usually do wedges and salad to sereve, it just tastes so authentic and no need for a tandoor oven.Fabulous.

    reply

    • Hari Ghotra

      Hari Ghotra

      04 February 2016 at 23:04 |
      Hi Lee it's just wonderful to hear that you are getting your little one used to new flavours and that this dish has become a favourite in your home. Thank you so much for coming to the website and taking time to tell me what you think about the recipe. I have to say I love tandoori - simple, healthy and really tasty just the way food should be. Do let me know if you try anything else and please do leave a star rating if you get a chance. Thanks again Hari

      reply

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Hari Ghotra