Tandoori chicken

September 2, 2016

Crisp on the outside, soft and succulent on the inside, Tandoori Chicken is the mainstay of Punjabi cooking, with its roots firmly in the Mughal era. This dish gets its name from the tandoor, a charcoal oven with clay walls that cooks flatbreads, skewered ingredients and portions of meat with precision and flavour.

In my home, no summer is complete without mounds of these being served up, with the prerequisite sliced raw onion rings and lemon wedges. In the wettest of British summers, simply keep the oven handy and remember to factor in plenty of time for marinating and preparation. I’ve served mine here with a raw chard and onion salad softened first with a lime and coriander dressing. You can try this the traditional way too, opting for warm naan and an ice cold cucumber and mint raita.

Tandoori chicken


Feeds 2:

  • 2 x 250gm chicken leg quarters
  • 4 fat garlic cloves
  • 1 inch ginger
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 1 tsp Kashmiri chilli powder/ paprika
  • Half tsp turmeric powder
  • 60gm full fat natural yogurt
  • Salt to taste
  • Juice of half a lime
  • 1 tbsp vegetable oil
  • Butter/ghee to serve


Skin the chicken, make three parallel sideways slits – two on the thigh and on the leg – and place in a rectangular dish.

Peel the ginger, garlic and finely grate into a small mixing bowl. Add the spice powders, the yoghurt, half the lime juice and stir into a smooth paste. Mix salt in to your taste now.

Next, smother the chicken leg portions with this marinade making sure they are well coated. Then seal the dish with cling film and chill until you’re ready to eat. I would recommend a marinade time of at least four hours.

Take the marinating chicken out of the fridge and bring it to room temperature before you’re ready to eat. Mix together the remaining lime juice and oil, using this to baste the chicken every ten minutes as it cooks on a charcoal BBQ. They will take 10 minutes first in the hottest part of the BBQ, then a good half an hour to get charred and cooked through on the cooler edges. But make sure you open one up and check that the chicken juices run clear (not pink) before feeding people!

Alternatively, you can oven roast these. Preheat the oven to 200 degrees C and line a shallow baking tray with foil placing an oven shelf on top. Place the chicken directly on the shelf, positioning the lined tray underneath to catch the dripping juices. Cook for 10 minutes, flip and cook for another 10. Then turn them over again, basting with the lime and oil mixture. Cook for ten minutes, then turn over, baste and finish off with another 15 minutes of cooking. You can use the juices that have dripped onto the tray to baste the chicken too as it is full of flavour.

Leave the chicken in the oven for another five minutes, with the heat turned off while you prepare your serving platter. Brush with a little butter or ghee to serve these. Tandoori chicken is also lovely the next day as the spices get to work their magic for a bit longer.



8 Responses to “Tandoori chicken”

  1. kerala tour package booking Says:

    April 10th, 2018 at 7:49 am

    chicken is my favorite recipe. I always like to try out new recopies with chicken. I like non veg than veg. . Tandoori chicken is really a very yummy recipe. I will definitely try this.

  2. prashant photography@ wedding photography, candid photography, Advertising photography Says:

    October 31st, 2017 at 11:35 am

    This is a fabulous recipe, as I have tried it and website is also attractive…

  3. Tandoori chicken - Mallika Basu, Easy Simple Indian Recipes - Meals Group Says:

    July 17th, 2017 at 6:05 pm

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  4. dan Says:

    June 28th, 2017 at 12:28 pm

    Yummy and very presentable meals goes down well with roasted potatoes

  5. Muriel Lyons Says:

    January 30th, 2017 at 12:01 pm

    I loooove Indian food so much! The Tandoori chicken recipe came as a gift. I was looking for what to cook for my birthday and everyone loved it!

    Great to hear! M x

  6. Mallika Says:

    September 14th, 2016 at 4:20 pm

    Great to hear! You need a tandoor by the sounds of it 🙂 The best way to clean your grill is to use a combi of vinegar and baking soda, just wipes off after a bit of soaking time. If you don’t have thick Greek yoghurt, you can thicken it slightly with roasted gram flour. This is a trick a LOT of chefs use, although I find with thick yoghurt you don’t have to bother. Hope this helps M x

  7. Lucie Loudová Says:

    September 14th, 2016 at 4:14 pm

    So I made it and was really delicious (but i still cannot compare it with the tandoori I ate onece in India). But the recipe i pretty easy and the only annoying thing was cleaning the oven grill 🙂 I am just still not sure how to find the best consistency od the marinade (when it is too thin, is falls down from the chichken). There are big difference in yoghurt in my country and the “greek joghurt! is sometines not very thick without fat..

  8. Lucie Says:

    September 11th, 2016 at 4:17 pm

    The chicken lays in the fridge..I look forward to bake it in the oven..I hope I will not turn it into charcoal:-)

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