Tandoori chicken

Tandoori chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
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.
21st May, 2016
Bought branded tandoori spices contain red food colouring so if you have no problems with food colouring...go for it!!!
19th Dec, 2013
very tasty will be making again :)
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.
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
10th Aug, 2013
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!
6th Jun, 2013
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.
5th Jun, 2013
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.
22nd May, 2013
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


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?