Tandoori Chicken Recipe

Name: Tandoori Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken thighs or 8 chicken breasts, cut into pieces and skewered; 250 ml yoghurt; 4 tablespoons olive oil; 1 medium onion, chopped; 6 garlic cloves, crushed; 1 (2 inch) grated gingerroot; 3 tablespoons lemon juice; 2 teaspoons salt; 1 tablespoon tomato paste, for colour (optional); 1 pinch saffron, for colour (optional); 1 tablespoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon garam masala; ¼ teaspoon ground mace; ¼ teaspoon ground cloves; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cinnamon; ¼ teaspoon fresh ground black pepper; ¼ teaspoon cayenne pepper

Servings: persons

8 chicken thighs or 8 chicken breasts, cut into pieces and skewered
250 ml yoghurt
4 tablespoons olive oil
1 medium onion, chopped
6 garlic cloves, crushed
1 (2 inch) grated gingerroot
3 tablespoons lemon juice
2 teaspoons salt
1 tablespoon tomato paste, for colour (optional)
1 pinch saffron, for colour (optional)
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon garam masala
¼ teaspoon ground mace
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon fresh ground black pepper
¼ teaspoon cayenne pepper

1
Place the yoghurt, oil, onions, garlic, ginger and lemon juice and all the spices in a bowl and mix well.
2
Spread over and around the skewers and marinate chicken for 24 hours turning a couple of times.
3
Cook chicken skewers suspended over the coals in a hot kettle BBQ (or BBQ with a lid).
4
After around 5 minutes when the chicken is well browned, turn the chicken over to cook on the other side.
5
This may depend on the your oven heat.
6
Replace the lid and cook for another 5 minutes or so until the chicken flesh is just set.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 8 chicken thighs or 8 chicken breasts, cut into pieces and skewered, 250 ml yoghurt, 4 tablespoons olive oil, 1 medium onion, chopped, and more.

Yes, Tandoori Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tandoori Chicken

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