Chicken Tandoor Recipe

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Lightly spiced, enjoy the flavor of this particular chicken – it works well if you can marinate it overnight to let the flavors develop. The chicken is moist and tender – serve with a simple salad of tomatoes, onion and cucumber, with chopped fresh coriander or a cucumber raita with fresh yogurt. This dish is relatively low in fat and quite healthy.

Serves: 4
Preparation Time: 10 minutes plus 2 hours or overnight marinating
Cook Time: 30-35 minutes



For the chicken
8 boneless chicken thighs
Juice of 1 lemon

For the marinade
1 small pot low fat plain yogurt (approx 4 oz)
4 large garlic cloves
2 inch piece fresh ginger, peeled
½ tsp medium chili powder
1 tsp garam masala
1 tsp cumin powder
A little vegetable oil



Prepare the chicken by making fairly deep slits in the meat in order for the marinade to seep into the chicken pieces. 3 or 4 slits will be fine. Place in a bowl and toss the chicken in the lemon juice and set aside for approximately half an hour.
Blitz the marinade ingredients together and pour over the chicken.  Place in the fridge for a minimum of 2 hours or preferably overnight, it makes a difference to the flavor.

You can either bake the chicken in the oven to cook for 30 minutes, or under the grill, turning frequently to prevent burning for around 25 minutes. You should have a little ‘charring’ around the chicken to add flavor to the pieces.

Serve the chicken on lettuce with your side salad and a wedge of lemon to squeeze over. You can either serve one or two thighs depending on size.