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Tandoori chicken

Monitoring Desk

You can use 1 kg (2 lb 4 oz) chicken drumsticks instead of the whole chicken. Reduce the Cooking Time to 20 minutes and turn them frequently during cooking.


60 ml (2 fl oz/1/4 cup) malt vinegar or lemon juice

2 1/2 teaspoons ground chilli

2 1/2 teaspoons sweet paprika

3 teaspoons ground coriander

3 teaspoons ground cumin

1 1/2 teaspoons garam masala

1 1/2 tablespoons finely grated fresh ginger

6 garlic cloves, crushed

1 1/2 teaspoons salt

95 g (3 1/4 oz/ 1/3 cup) plain yoghurt

1.4 kg (3 lb 2 oz) whole chicken, spatchcocked

60 ml (2 fl oz/¼ cup) melted ghee or vegetable oil

Cooked basmati rice and/or naan breador chapattis, and lemon wedges, to serve


1. Combine the vinegar, chilli, paprika, coriander, cumin, garam masala, ginger, garlic, salt and yoghurt in a medium glass or ceramic bowl.

2. Place the chicken, skin side up, on a chopping board. Use a sharp knife to make 6 slashes, about 5 mm (1/4 inch) deep, in the fleshy part of the chicken. Place the chicken on a tray and use your fingertips to spread the marinade over until well coated, rubbing it into the flesh. Cover with plastic wrap and refrigerate for 4 hours or overnight to marinate.

3. Preheat a barbecue plate or grill to medium. Brush with the ghee or oil, then put the chicken on the preheated barbecue, skin side up, and cook, brushing occasionally with any marinade remaining in the bowl and turning halfway through cooking, for 30 minutes or until charred and just cooked through.

4. Use a sharp knife to cut the chicken into 8 portions. Serve with rice and/or bread, and lemon wedges on the side.

Courtesy: goodfood