Tandoori chicken nirvana

    1 day 1 hour

    This tandoori chicken nirvana is packed with the flavour of tandoori in its ultimate simplest form. A taste-fest delight!


    Andalucia, Spain
    3 people made this

    Serves: 4 

    • 1 teaspoon chilli powder
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons lemon juice
    • 1 teaspoon red food colouring
    • 900g (2 lb) skinless chicken pieces (e.g. thighs or drumsticks)
    • 3 tablespoons Greek or Greek style yoghurt
    • 4 cloves garlic, crushed
    • 1 tablespoon ground coriander
    • 1 teaspoon ground cumin
    • 2 dried red chillies, crumbled
    • 60g (2 oz) butter

    Prep:20min  ›  Cook:40min  ›  Extra time:1day marinating  ›  Ready in:1day1hr 

    1. In a saucer, mix together the chilli powder, salt, pepper, lemon juice and red food colouring. Make slits in the chicken pieces, rub mixture all over them all and set aside.
    2. In a bowl combine the remaining ingredients, except the butter, and mix well. Pour this mixture over the chicken, mix to coat then place in the fridge to marinate for up to 24 hours.
    3. The next day, preheat the oven to 200 C / Gas 6.
    4. Melt the butter in a small bowl. Place chicken pieces on a rack over a roasting pan. Pour half melted butter over chicken.
    5. Bake for some 15 to 20 minutes or so until beginning to crisp up. Turn the chicken over and pour over remaining butter and bake for further 15 to 20 minutes or so until beginning to crisp up. The chicken is done when no longer pink in the centre.
    6. Remove from the oven and serve with salad and crusty bread. Use the juices from the roasting pan to make a gravy if desired, in which to dip the bread.


    Also brilliant on BBQ and can cut pieces into kebab size bites and make as kebabs - magic.

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