Tandoori Chicken

 In Meat


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This is the ultimate social food. Imagine platters of Spicy Chicken, stacks of Chewy Naan, Bowls of Cucumber & Onion pickle and loads of wine. It’s also a ‘eat with your hands’ kind of meal which is my favourite.

Tandoori Chicken

Serves 6-8

Tandoori Chicken

2 Medium Chicken breasts per person, Sliced into chunky strips
2 1/2 cups Fat Free Plain Yoghurt
2 onions, minced
5 Garlic Cloves, Crushed
4tbsn Lemon Juice
2tsp Paprika
2tsp Cumin
2tsp Turmeric
2tsp Garam Masala (I use a hot one)
2tsp Ginger, Grated
Pinch of Cinnamon & Cloves
1tsp Salt
1 tsp Sugar

Combine all the marinade ingredients together and add the chicken. Allow to marinade for atleast an hour. Preheat the oven to 200°C. Line a baking tray with foil and place a roasting rack ontop. Place the chicken pieces ontop of the rack and bake for 10 minutes on each side. Serve warm with Naan bread, Cucumber & Onion pickle, tomato salad & sour cream.

Quick Cucumber & onion pickle

1 Large Cucumber
2 Large Red onions
1/2 cup White Wine Vinegar
2tsp Sugar
1tsp Salt
Black pepper to taste

Peel the cucumber, slice in half and remove the seeds. Slice thinly and place in a bowl. Slice the red onions in half and slice very thinly, add to cucumber. Mix the Vinegar, salt, sugar & pepper and add the the cucumber and onions. Stir everything toghether and allow to stand for 15-20 mins, stirring every now and then.

For the Naan recipe, Click HERE

If you like the flavours of India, why not try some of these recipes?

Lamb Korma

Curried Chicken Bake

Butter Chicken

Lamb Biryani

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