Cooking: Tandoori Chicken

We’re all fans of this,  even the small boy (who loves to wolf it down with bhatura). We usually have it when we’re staying at my parents but I decided to give it a go. Mine didn’t turn out scorched like most do,  but it was tasty nonetheless. It was also a lot spicier but that didn’t stop the kid inhaling it (I put some cucumber slices on his plate to help cool his mouth,  but he didn’t really need them in the end).

4 chicken breasts or the equivalent in thighs or drumsticks (preferably with the skins on. If they’re skinless,  drizzle oil on before the marinade).
1/2 a jar of tandoori paste or 3 tbsp of powder
4 tbsp natural /Greek yoghurt
Lemon juice

Slash the chicken and place in a dish.
Mix the tandoori paste/powder with the yoghurt and a good splash of lemon juice.


Drizzle oil over the chicken  then pour the marinade over,  making sure you push the marinade into the slashes. Leave for a few hours.

Heat the oven to gas mark 6/7. Line a baking/roasting tray with foil and put a rack on it. Lay the chicken on the rack and roast for 30 – 50 mins,  turning occasionally.


Serve with naan or bhatura 

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