Tandoori chicken

Prep: 30 mins Cook: 15 mins

Easy

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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Ingredients

  • juice 2 lemons
    Lemon

    Lemon

    le-mon

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

  • 4 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    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
    Ginger

    Ginger

    jin-jer

    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
    Cumin

    Cumin

    q-min

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

  • ½ tsp chilli powder
  • ¼ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

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.

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Comments, questions and tips

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Comments (75)

Jandavenport's picture

Chicken breasts are always dry if overcooked which is why traditionally in india they always use thighs for any curries!

rachelkidd's picture

This recipe is really tasty but definitely too lemony! I had to add quite a lot of sugar to counteract the lemon juice. Will make again but with a lot less lemon. I also added some tinned tomatoes to improve the flavour.

Jandavenport's picture

Tandoori does not contain tomatoes so if you want traditional colour to the recipe use beetroot powder...if you add tomatoes you no longer have tandoori!

bitsymac's picture

y daughter made this dish last night and followed the recipe to the letter, the result was very disappointing , all the flavours were overpowered by the taste of lemon and I love lemon but it was too much even for me , I would make it again cutting out the lemon and using only half the amount of yogurt suggested.

what's picture

I followed this recipe and was desperately embarrassed by the result.
I shall be using bought branded tandoori spices, as I always have in the past, from now on.

Jandavenport's picture

Bought branded tandoori spices contain red food colouring so if you have no problems with food colouring...go for it!!!

julieguest's picture

very tasty will be making again :)

ale_kiri's picture

Wonderful recipe, I served it with some mushroom rice next to it. I followed the others' advice and only used half the lemon juice and it worked very well, it definitely does not need as much as it says on that ingredient list. I also added a lot more chilli as I like it more spicy. All in all, one of my favourite recipes.

Malann's picture

As previously mentioned, way too much lemon and I found it a little too hot also. Maybe I put too much chilli. Will make again with much less lemon and probably less ginger and chilli

CLChristie's picture

Absolutely love this dish, a firm family favourite! We accompany this with a salad, the spicy tomato sauce from the magazine, the spicy cauliflower and the pistachio rice (also GF). Lovely!

josie1212's picture

Tried this very recently. It was delicious! Made enough so that we could eat some on the night (Without marinating for a full hour) and some the next day. Both times were very tasty. We used fresh chili instead of powder and I blended the marinade as I though that would be better. I listened to the comments about the lemon and only used half the amount on the recipe. Turned out very well we ate it with Sag aloo.

lucyluce13's picture
2

The flavour of the marinate was good. Unfortunately the chicken fell apart and didn't grill well. It needs longer than 8 minutes on each side to grill. We had it with rice but it was a bit dry so a sauce would improve it.

susanandgary's picture

Used crushed ginger from a jar, a teaspoon is enough. No need to use a piece of ginger, you could do the same with the garlic also. Easier and quicker ,only one onion needed too. Needs salt and pepper

Jandavenport's picture

Ginger and garlic from a jar.....too sad....! Real cooks use fresh ingredients...anything in a jar has additives! Fresh is the only way to get great flavour!

anniemagot's picture

Think the calorie count is a little under rated. An average chicken thigh will weigh about 125 grms and at 150calories for 125 gms then 16 thighs would be 2400 calories - divide that by 8 serves and your get 300 calories per serve before you add anything else to the recipe.
Love the fact that your recipes are calorie counted but would be great if the count was a bit more accurate - especially for those of us calorie counting to lose weight.
Unfortunately most of the recipes on your sight seem to be well under the actual calorie count per serve if you sit down and work out all the individual items.

Jandavenport's picture

Really sorry but the way to lose weight is NOT calorie counting. the only way to lose weight to to cook real food...that means real fresh food, nothing from a packet or a jar!, JERF....just eat real food! Since I started that way of eating I have never, ever looked back! i cook in coconut oil, butter, olive oil, I eat real food! i do not eat anything that comes in a packet! Or a can ( except sardines and coconut cream)
I eat very little gluten and dairy but when I do I eat it real....gluten is organic and sourdough and dairy is organic and or pasture fed, I eat three good meals a day and never need anything in between!! You too can do the same!

lizleicester's picture
3

Wasn't particularly impressed with this dish. It was OK but nothing special. Used up the Tandoori butter (also on this website) which added more flavour, as did the tomato and coriander sauce but there are better recipes for chicken thighs.

sairastarr's picture
1

marinaded this for about three hours. Far too lemony, I will not be making this again.

nat-ah-li's picture
3

Doesn't need that much lemon. A very tasty dish however!

gayle-short77's picture

BobithaBrill, i've just worked it out myself using my app and i get approx 182 calories per thigh so your definately right. I'm wondering if its a typo on their part and it should have said per thigh not per serving!
Makes it very difficult to count the calories when they get it wrong.
We have this for dinner tonight, although i'm slightly concerned as i have marinaded it over night!

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