Tandoori chicken

Tandoori chicken

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(83 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 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



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

  • ½ tsp chilli powder
  • ¼ tsp turmeric



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


  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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13th Apr, 2016
Fab recipe, great result. Did have to grill for about 5 minutes longer than the recipe advises but otherwise lovely flavour.
9th Apr, 2016
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! Delicious!
31st Mar, 2016
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.
16th Mar, 2016
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!
25th Feb, 2016
could there be an alternative to Yogurt? my son has milk allergies
21st May, 2016
Coconut yoghurt or coconut cream should do the trick!
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.
23rd Mar, 2016
I would use coconut cream. :) haven't tried it myself yet, but am going to try.
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...
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...


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