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Tandoori-ish chicken with lime-pickled cucumber served on a plate

Tandoori-ish chicken with lime-pickled cucumber

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight marinating
  • More effort
  • Serves 4

Try our simplified version of tandoori chicken. The cucumber pickle shows how good a simple cucumber can be once dressed in salt, chilli and lime juice

  • Gluten-free
Nutrition: Per serving


  • 4 large or 8 small chicken thighs, skin-on and bone-in
  • 700ml full-fat natural yogurt
  • 4 large garlic cloves, grated
  • 1 thumb-sized piece of ginger, peeled and grated
  • 1 heaped tbsp tomato purée
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 1 tsp hot chilli powder
  • 1½ tsp sweet smoked paprika
  • 1 lemon, juiced
  • pilau rice, to serve

For the cucumber pickle

  • 3 limes, juiced
  • 1 tsp sugar
  • 1 red chilli, finely chopped
  • 1 large cucumber, halved, seeds removed and cut into half moons
  • ½ small red onion, finely chopped

For the yogurt

  • 300ml Greek yogurt
  • ½ tsp ground cumin
  • 1 small bunch of coriander
  • 1 small bunch of mint
  • pinch of sugar


  • STEP 1

    Slash the chicken with a sharp knife. Mix the yogurt, garlic, ginger, tomato purée, spices, lemon juice and 1½ tsp salt in a large bowl. Add the chicken, turn to coat, then cover and chill in the fridge overnight.

  • STEP 2

    For the pickle, mix together the lime juice, sugar, chilli and 1 tsp salt, then toss with the cucumber and red onion. Chill until ready to use or up to 1 hr.

  • STEP 3

    Blitz the yogurt, cumin and herbs with a pinch of salt until smooth. Chill until needed.

  • STEP 4

    Shake off the excess marinade and put the chicken on a baking tray, reserving the marinade. Heat the oven to 180C/160C fan/gas 4, then once at temperature, change the setting and heat the grill to high. Grill the chicken, skin-side-up, for 10-15 mins or until beginning to blacken a little. Change the setting back to an oven heat of 180C/160C fan/gas 4. Transfer the chicken to a roasting tin, then brush with the reserved marinade and cook for 20 mins. Serve with the cucumber, yogurt, cucumber pickle and pilau rice.


Any leftovers can be shredded and tossed in a salad with Little Gem lettuce and the cucumber and yogurt dressing. Alternatively, mix any shredded leftover chicken with the yogurt and pile into sandwiches.

Recipe from Good Food magazine, May 2021

Goes well with


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A star rating of 3 out of 5.2 ratings

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