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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NatalieMeah
7th Apr, 2014
3.8
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.
Jandavenport
21st May, 2016
Chicken breasts are always dry if overcooked which is why traditionally in india they always use thighs for any curries!
rachelkidd
27th Mar, 2014
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
21st May, 2016
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
9th Mar, 2014
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
15th Jan, 2014
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
21st May, 2016
Bought branded tandoori spices contain red food colouring so if you have no problems with food colouring...go for it!!!
julieguest
19th Dec, 2013
very tasty will be making again :)
ale_kiri
9th Nov, 2013
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
14th Aug, 2013
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

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