Tandoori chicken

Tandoori chicken

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(33 ratings)

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Cooking time

Prep: 30 mins Cook: 15 mins

Skill level

Easy

Servings

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

Nutrition info

Nutrition per serving

kcalories
171
protein
24g
carbs
4g
fat
7g
saturates
3g
fibre
0g
sugar
2g
salt
0.29g

Ingredients

  • juice 2 lemons
  • 4 tsp paprika
  • 2 red onions, finely chopped
  • 16 skinless chicken thighs
  • vegetable oil, for brushing

For the marinade

  • 300ml Greek yogurt
  • large piece ginger, grated
  • 4 garlic cloves, crushed
  • ¾ tsp garam masala
  • ¾ tsp ground cumin
  • ½ tsp chilli powder
  • ¼ tsp turmeric

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Method

  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.

Recipe from Good Food magazine, October 2011

Comments, questions and tips

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Comments

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friggle's picture

Would this be ok done with fish do you think.. or is that a bit strange?

chefbrownie's picture

Couldnt find the marsala spice mix (nor cardemom to blend it myself) here in the Dutch supermarkets, nevertheless it was delicious. We ate it with the cauliflower and some naan bread.
Added this one to my favourites and will start searching for the cardemom to have a proper marsala spice mix next time.

orlagh's picture

They sell garam marsala at the Jumbo.

smellslikepurple's picture
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I made this for my partner for our anniversary; we both enjoyed it but found that the spice ratio was a little off - We recommend of the dried spices, a tsp of lazy ginger and a good glug of ready-squeezed lemon juice. Will be making again

cottam1's picture
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Although edible, this was really quite bland. I made it when we had friends over for a last minute dinner as I had all the ingredients needed and was actually quite embarrassed at how it turned out. :(

jessicawi's picture
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really nice as a basis for a mild curry sauce. next time i would use (only a little) less lemon, and add in almonds, sultanas, apricots etc. I'd also use Chicken breast next time but thats a personal preference. The other half loved it!

alihowes's picture
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I used chicken breast instead as that's what I had in the fridge and it worked really well. I also used a tsp of ginger instead of fresh ginger and was plenty. I only used 1 lemon and marinated for an hour, however next time I think I'll use less and not marinade for as long. Very tasty meal after a few tweaks!

darthjude's picture
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ate it today...delicious. will do it again but next time will ask the butcher to bash the thighs so that they can be more evenly cooked. combined this with parmesan broccoli.fantasic

katiegood31's picture

Did this recipe on Monday, but won't be using Chicken thighs again, took too long to cook, will use half the onions, and use fillets instead of thighs : )

mounses2's picture
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It was nice, but wouldnt be bothered making it again. I would suggest only using one lemon though as, like others suggested, it is too lemony and the actual spices are a bit bland in comparisson.

nikinkibabyx's picture

Has anyone made this with chicken breasts? I only have chicken breasts in the house and don't want to have to go out and buy chicken thighs? Also if so do you know roughly how many calories?

Thanks

julesthenorweegie's picture
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Really nice dish to go along with vegetables. I had them with some sweet potato wedges, yum! My only "complaint" is that they turned out a bit soggy rather than crispy, might be due to the grill not being turned high enough though. Worth a shot!

dunn4518's picture

will cut down on the lemons next time plus put a lot more chilli in i like it hot not mild

jadebailey's picture

Just finished eating this with my bf and we both thought it was great! So many flavours. I didn't have time to marinate, I just cooked it straight away - but judging by the comments here about it going too lemony I'm glad I did! I also used only one lemon - this combination seemed to get it just right.
I also more than doubled the amount of chilli powder and am glad I did, because even then it was quite mild- the yoghurt counters the hotness quite a lot.

gemhoulden's picture
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Suggestion - do not marinade this for 24hrs!!! so lemony that it completely ruined the dish. I am going to try this again , but this time marinade for only 10mins as stated on the recipe. Will let you know how i get on.

ruthhorsburgh's picture

Agree this is way, way too lemony. I did marinate for about 4hrs which probably intensified the flavour but next time I would use less than half the recipe amount. Also there seems to be a bit muh red onion, it makes the marinade/sauce quite bitty in texture. I served with a curried vegetable side dish and without that it would have been rather bland and also rather dry.

Paxos Girl's picture

Karen Brown - the pinky coloured sauce is a tomato and coriander sauce which was shown in the October 2011 Good Food issue - unfortunately it doesn't seem to have been published on the website!!

cameron99's picture
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Pleasant but not totally packed with flavour. Would probably do again on BBQ but not bother otherwise.

cameron99's picture
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Pleasant but not totally packed with flavour. Would probably do again on BBQ but not bother otherwise.

karenbrown1980's picture

Does anyone have any suggestions as to what the pinky coloured sauce being served with it is?

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