Tandoori chicken

Tandoori chicken

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(46 ratings)

Prep: 30 mins Cook: 15 mins


Serves 8
This low-fat curried chicken is packed full of flavour. It's quick to cook and the marinade does all the work - who needs takeaways?

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal171
  • fat7g
  • saturates3g
  • carbs4g
  • sugars2g
  • fibre0g
  • protein24g
  • salt0.29g
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  • juice 2 lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 red onions, finely chopped
  • 16 skinless chicken thighs
  • vegetable oil, for brushing

For the marinade

  • 300ml Greek yogurt
  • large piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 garlic clove, crushed
  • ¾ tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • ¾ tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ tsp chilli powder
  • ¼ tsp turmeric


  1. Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.

  2. Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.

  3. Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

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Comments (75)

lurvlyloz's picture

Tasty but not fabulous. Would try again and make it a bit spicier.

Mandaracas's picture

I would highly recommend this recipe, just made it and my 5 year old absolutely loved it. I also used only 1 lemon after reading previous comments.

Nessa79's picture

Loved this. Think the recipe is for boned skinless chicken thighs so nicely cooked through in the time suggested. Half the red onion though.

hazeloftheshepherd's picture

Fab recipe, great result. Did have to grill for about 5 minutes longer than the recipe advises but otherwise lovely flavour.

sfolega's picture

Loved this and really easy to do!

I didn't have any lemons and I used low fat Greek yogurt and chicken breasts rather than thighs. Will definitely do again!


allielovetocook's picture

Love this recipe. I made it with chicken breasts as it's what we prefer. Tastes quiet lemony but even my teenager (who firmly thinks that lemon has no place in savoury dishes!) really liked it and enjoyed the pitta's this went into. Made sure to cover the meat well with the marinade whilst grilling and it protects it from drying too much. I'll be using this recipe a lot during the Summer months.

allielovetocook's picture

I made these using breast fillets rather than thigh as it's what we prefer, I only made half quantity of all the marinade to 4 chicken breasts and I used such a small lemon that I actually used most of the juice of another - then worried that I'd made this too lemony ... Nooooo .. not at all !! I've just tasted a bit of the chicken, though the rest is to go into Pitta's for lunch tomorrow, and it is totally delicious. I can't wait for my hubby and daughter to try it - I already know that I'll have to keep this recipe close at hand to use again and again over the Summer months!

mycookingrecipe's picture

could there be an alternative to Yogurt? my son has milk allergies

Jandavenport's picture

Coconut yoghurt or coconut cream should do the trick!

Joo34's picture

My sons are dairy intolerant so I make it with coconut yoghurt (coyo plain coconut yoghurt - from most big supermarkets now) it's delicious.

Cinnamey's picture

I would use coconut cream. :) haven't tried it myself yet, but am going to try.

meenal_p's picture

You can use gram flour/chickpea flour instead of yogurt. Add water and oil or melted butter to a tablespoon of chickpea flour to form a thick batter. The consistency be so that you are able to coat the chicken with the batter and rest of marinade. The butter or oil will help so that the meat does not become dry. Hope this would be useful to you... Enjoy your tandoori chicken...

meenal_p's picture

You can use a tablespoon of gram flourl/chickpea flour instead of yogurt. Add water and couple of tablespoon of oil or melted butter so the consistency is of thick batter. The oil/butter will help to maintain the moisture in the meat. Hope this will be useful to you... Enjoy your tandoori chicken...

shellyshearing's picture

I make this probably every week! The entire family absolutely love it. (even my fussy 10 year old!) Its v quick and simple and above all tasty but healthy. I serve it with roasted veg and cous cous or spinach and rice. Definitely one of our favourites.

jreid88's picture

Quite disappointed. Found that the marinade just dripped off the chicken during grilling, and it was a bit dry overall.

gingermut's picture

Lovely mild spicey flavour. I took other commenters advice and only put the juice of one lemon in and it was perfect. I'll make it again but with chicken breast not with thighs. They are too fatty and knobly for me. Recipe says to grill for 8 mins of each side. If you did that you'd end up with food poisoning! They were no where NEAR cooked through after 8 mins. Think I will put a bit of tomato paste in next time for a more authentic tandoori flavour.

Jandavenport's picture

Tomato paste will not give this recipe a traditional flavour......tandoori does not contain tomato!! You are thinking about the traditional colour....that is made using red food colouring but if you are like me and refuse to use food colourings you can use beetroot powder to get the traditional colour!

highnoon's picture

They wouldn't be cooked in 16 minutes? Turn up your grill.

mortony's picture

I didn't have any lemons so just mixed up the spices & yogurts and marinated for around 6 hours. I boned the chicken thighs (took 15 minutes but made some great stock with the skin & bones), cut it into pieces and grilled them on skewers for 6-7 minutes each side. My husband sounded a little surprised when he said it tasted like it came from a real curry shop.

NatalieMeah's picture

Tasty and very easy to make, would make it again. Followed the recipe and did exactly as it said, but used chicken breast instead was a bit dry but I had to put it under the grill for an extra 10/15 mins.


Questions (1)

robbied81's picture

I made this last night. However, I'm not sure what the point of the red onions/lemon/paprika were. I turned the chicken in them but the onions simply fell off.

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