Tandoor chicken

This Indian chicken dish has two marinades and takes more effort, but the wonderful spicy flavours are well worth it – it's a guaranteed crowd-pleaser

  • Prep:30 mins
    Cook:30 mins
    Plus at least 6 hrs chilling
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 536
  • fat 31g
  • saturates 6g
  • carbs 5g
  • sugars 3g
  • fibre 3g
  • protein 59g
  • salt 1.08g


  • 4 chicken legs, skin removed
  • 4 skinless chicken breasts
  • 1 lime, cut into wedges
  • green chutney, to serve
  • a few mint leaves, chopped
  • 4 tsp Kashmiri chilli powder
  • 1 tbsp ginger & garlic paste
  • 1 lime, juiced
  • 2 tsp Kashmiri chilli powder
  • 2 tsp ginger & garlic paste
  • 1 tbsp lime juice
  • 1 ½ tsp paprika
  • 1 tsp turmeric
  • 80g natural yogurt
  • 1 tsp garam masala
  • 1 tbsp vegetable oil


  1. Slash the flesh of the chicken pieces roughly 1cm apart. Put the chicken and all the first marinade ingredients in a bowl and mix well. Leave in the fridge for at least 2 hrs, and up to 4 hrs.

  2. Blend all the ingredients for the second marinade together. Remove the chicken from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the chicken, then chill in the fridge for at least 4 hrs.

  3. Light a barbecue with a lid, load the coals on one side and get them to a point where they are white-hot, then let them cool a little. Don’t put the chicken directly over the heat, otherwise the spices will burn. Barbecue on a medium heat with the lid on for 10-15 mins or until cooked through, turning them once. (Or heat oven to 200C/180C fan/gas 6 and cook the chicken on a baking tray for 30 mins or until cooked through.) Sprinkle with mint and spoon over some green chutney, if you like. Serve with lime wedges for squeezing over.

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