Tandoori chicken

Tandoori chicken

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(87 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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18th Feb, 2013
I liked this dish and would make again but the lemon was too overpowering.
14th Feb, 2013
Would this be ok done with fish do you think.. or is that a bit strange?
6th Feb, 2013
Couldnt find the marsala spice mix (nor cardemom to blend it myself) here in the Dutch supermarkets, nevertheless it was delicious. We ate it with the cauliflower and some naan bread. Added this one to my favourites and will start searching for the cardemom to have a proper marsala spice mix next time.
6th Sep, 2013
They sell garam marsala at the Jumbo.
6th Jan, 2013
I made this for my partner for our anniversary; we both enjoyed it but found that the spice ratio was a little off - We recommend of the dried spices, a tsp of lazy ginger and a good glug of ready-squeezed lemon juice. Will be making again
6th Jan, 2013
Although edible, this was really quite bland. I made it when we had friends over for a last minute dinner as I had all the ingredients needed and was actually quite embarrassed at how it turned out. :(
4th Jan, 2013
really nice as a basis for a mild curry sauce. next time i would use (only a little) less lemon, and add in almonds, sultanas, apricots etc. I'd also use Chicken breast next time but thats a personal preference. The other half loved it!
21st May, 2016
If you add almonds, sultanas and apricots you will no longer have tandoori..
3rd Jan, 2013
I used chicken breast instead as that's what I had in the fridge and it worked really well. I also used a tsp of ginger instead of fresh ginger and was plenty. I only used 1 lemon and marinated for an hour, however next time I think I'll use less and not marinade for as long. Very tasty meal after a few tweaks!
3rd Dec, 2012
ate it today...delicious. will do it again but next time will ask the butcher to bash the thighs so that they can be more evenly cooked. combined this with parmesan broccoli.fantasic


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