Tandoori chicken

Tandoori chicken

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(48 ratings)

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 cloves, 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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Joo34
2nd Apr, 2016
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
23rd Mar, 2016
I would use coconut cream. :) haven't tried it myself yet, but am going to try.
meenal_p
26th Feb, 2016
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
26th Feb, 2016
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
25th Mar, 2015
5.05
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
24th Feb, 2015
1.3
Quite disappointed. Found that the marinade just dripped off the chicken during grilling, and it was a bit dry overall.
gingermut
6th Dec, 2014
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
21st May, 2016
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
7th Jun, 2015
They wouldn't be cooked in 16 minutes? Turn up your grill.
mortony
22nd Apr, 2014
3.8
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.

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