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…

  • 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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25th Mar, 2015
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.
24th Feb, 2015
Quite disappointed. Found that the marinade just dripped off the chicken during grilling, and it was a bit dry overall.
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.
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!
7th Jun, 2015
They wouldn't be cooked in 16 minutes? Turn up your grill.
22nd Apr, 2014
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.
7th Apr, 2014
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.
21st May, 2016
Chicken breasts are always dry if overcooked which is why traditionally in india they always use thighs for any curries!
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.
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!


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