40min 2 ppl
Tandoori Chicken
45 minutes
2 people
Medium
45 min · 9 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 52g
Carbs 6g
Fats 18g
About this dish
Bone-in chicken pieces marinated in a bold, yogurt-based spice paste and cooked under a fierce grill until deeply charred — the iconic Indian dish that combines a vivid red colour with smoky, intensely spiced meat.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic Clovesminced2.5
- Fresh Gingerfinely grated12.5 g
- Lemoncut into wedges0.5
- Red Onionfinely sliced0.5
Meat & Poultry
- Bone-In Chicken Piecesthighs, drumsticks, breasts, skin removed0.6 kg
Dairy & Eggs
- Full-Fat Plain Yogurt100 g
Tins & Jars
- Fresh Coriander and Mint Chutney to serve
Spices & Seasonings
- Kashmiri Chilli Powderfirst marinade0.5 tsp
- Saltfirst marinade0.5 tsp
- Kashmiri Chilli Powder1.25 tsp
- Ground Cumin0.75 tsp
- Ground Coriander0.5 tsp
- Garam Masala0.5 tsp
- Ground Turmeric0.25 tsp
- Ground Cardamom0.25 tsp
- Salt0.25 tsp
Oils & Condiments
- Lemon Juicefirst marinade1 tbsp
- Vegetable Oil1 tbsp
- Lemon Juice0.5 tbsp
Utensils
- sharp knife
- chopping board
- large mixing bowl
- whisk
- grater
- baking tray
- wire rack
- aluminium foil
- tongs
- meat thermometer
Method
1
Score the chicken pieces 2–3 times to the bone with a sharp knife.
Approx. 5 minutes
2
Mince the garlic, grate the ginger, and finely slice the red onion. Cut the lemon into wedges.
Approx. 5 minutes
3
Mix the first marinade (1 tbsp lemon juice, 0.5 tsp Kashmiri chilli powder, 0.5 tsp salt) and rub thoroughly into the cuts and all over the chicken surface. Leave to absorb for 30 minutes.
Approx. 30 minutes
4
In a large bowl, whisk together the yogurt, garlic, ginger, Kashmiri chilli, cumin, coriander, garam masala, turmeric, cardamom, vegetable oil, lemon juice and salt until smooth.
Approx. 5 minutes
5
Coat the chicken thoroughly with the tandoori marinade, pressing it deep into the cuts. Cover and refrigerate for at least 8 hours, or overnight.
Approx. 480 minutes
6
Preheat the grill (broiler) to its highest setting. Place the chicken on a foil-lined baking tray fitted with a rack.
Approx. 5 minutes
7
Grill the chicken for 20–25 minutes, turning once halfway through, until deeply charred and cooked through. Insert a meat thermometer into the thickest part of the meat — it should read 74°C (165°F).
Approx. 25 minutes
8
Rest the chicken on a board, loosely covered, for 5 minutes to let the juices redistribute.
Approx. 5 minutes
9
Serve the tandoori chicken with lemon wedges, sliced red onion, fresh coriander, and mint chutney.
Approx. 2 minutes
