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tandoori chicken recipe
Nancy

Tandoori Chicken Recipe

This bold, flavour-packed Tandoori Chicken recipe brings restaurant-style Indian cuisine straight to your table. Juicy chicken thighs are marinated in spiced yoghurt, then seared and roasted to smoky perfection. Paired with parsley yoghurt for freshness and roasted cauliflower seasoned with tangy chaat masala, it’s a complete and satisfying meal. Ideal for a cosy dinner for two or a small family feast.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 2
Course: Main Course
Calories: 350
Ingredients Method

Ingredients
  

  • For the Tandoori Chicken Serves 2–3
  • 850 g chicken thighs bone-in, skinless – bone-in keeps the chicken juicy
  • 3 Tbsp tandoori masala – adds smoky spicy flavour
  • 1 tsp ground turmeric – gives colour and earthy warmth
  • 1 tsp ground cumin – enhances aroma and adds depth
  • 1 tsp salt – balances the spices
  • 1 cup plain yoghurt – tenderises and holds the marinade together
  • 3 Tbsp lemon juice – adds brightness and helps tenderise
  • 3 cm ginger grated – for a zesty bite
  • 3 garlic cloves crushed – deep savoury flavour
  • 1 Tbsp canola oil – for searing
  • Steamed basmati rice – to serve as a fluffy neutral base
  • For the Parsley Yoghurt
  • Bunch of parsley – fresh and vibrant
  • 1 garlic clove – adds depth
  • Juice of 1 lemon – for tang
  • 1/2 cup plain yoghurt – smooth texture
  • 1/4 tsp salt – enhances flavour
  • For the Roasted Cauliflower
  • 1/2 red onion finely sliced – for a pickled finish
  • 1/4 cup apple cider vinegar – gives a tangy kick
  • 1/2 large cauliflower florets and leaves – choose fresh, firm cauliflower
  • 2 Tbsp chaat masala – adds tang and warmth
  • 1 tsp ground turmeric – for colour and mild bitterness
  • 2 garlic cloves crushed – for punch
  • 1/2 tsp salt – balances flavours
  • Canola oil – for roasting

Method
 

  1. The first step to making flavourful tandoori chicken is preparing a rich marinade. In a large bowl, combine the yoghurt, tandoori masala, turmeric, cumin, salt, lemon juice, grated ginger, and crushed garlic. Stir well until smooth. Cut 2–3 deep slashes into each piece of chicken so the marinade can seep in. Coat the chicken thoroughly, cover, and refrigerate for at least 2 hours, ideally up to 8.
  2. Once the chicken has marinated, preheat your oven to 200°C fan-forced. Line a roasting tray with foil and place a wire rack on top. This setup helps air circulate around the chicken for an even cook. Heat a frypan with a drizzle of oil and sear the chicken for about 5 minutes on each side until browned. Then, place the chicken on the rack and roast for 15 minutes. Flip the pieces and roast another 15 minutes or until fully cooked.
  3. While the chicken is in the oven, prepare the cauliflower. In a small bowl, soak the sliced red onion in apple cider vinegar and set aside. In a separate oven dish, toss cauliflower florets and leaves with turmeric, chaat masala, garlic, salt, and a splash of canola oil. Roast at 200°C for 20–30 minutes until golden and tender. Serve the cauliflower with the pickled red onion on top for added crunch and tang.
  4. Now, make the parsley yoghurt. In a food processor, blend parsley and garlic until finely chopped. Add lemon juice, yoghurt, and salt, then blend again until smooth and creamy. This sauce adds freshness and a cooling contrast to the spiced chicken.
  5. To plate, serve the tandoori chicken hot with steamed basmati rice, a side of roasted cauliflower, and a generous spoon of parsley yoghurt. Each bite is balanced, from spicy and smoky to creamy and tangy.