Simmi's tandoori chicken

    45 min

    This is an authentic recipe for tandoori chicken. Serve with long grain basmati rice, cucumber salad, veggies, roasted sweetcorn and finish off the meal with Kulfi (Indian ice cream).

    300 people made this

    Serves: 4 

    • 900g chicken, cut into pieces
    • 1 teaspoon salt
    • 1 lemon, juiced
    • 300g natural yoghurt
    • 1/2 onion, finely chopped
    • 1 clove garlic, minced
    • 1 teaspoon grated fresh root ginger
    • 2 teaspoons garam masala
    • 1 teaspoon cayenne pepper
    • 1 teaspoon yellow food colouring
    • 1 teaspoon red food colouring
    • 2 teaspoons finely chopped coriander
    • 1 lemon, cut into wedges

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Remove skin from chicken pieces, and cut slits into them lengthways. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
    2. In a medium bowl, combine yoghurt, onion, garlic, ginger, garam masala and cayenne pepper. Mix until smooth. Stir in yellow and red food colouring. Spread yoghurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
    3. Preheat an outdoor BBQ for medium high heat, and lightly oil grate.
    4. Cook chicken on barbecue until no longer pink and juices run clear. Garnish with coriander and lemon wedges.

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    Reviews in English (225)


    I made this for my hubby & our friend's last night & it was DELICIOUS!Very authentic...which was great as i'm always trying to make things as close i can get to restaurant quality,which i've certainly found that this is!I strongly recommend this to everyone!  -  05 May 2010


    I made this today for my family and is absolutely delicious and everyone loved it. Even left over cold everyone kept going back for more. This will be a firm favourite from now on.  -  18 Aug 2013


    This was my first time venturing into the world of Indian cooking. What an easy, wonderful, tasty meal. I followed the recipe and some of the reviewers suggestions. I used non-fat yogurt and the food coloring. I did add the cilantro to the marinade, in addition to putting it on after. I marinated it for the 24 hours and it was PERFECT. Spicy and flavorful. I will be making this MANY times and hope to share it with all my friends. Updated: I make this about twice a month. I make 16 chicken thighs and freeze them for when I want some of this tasty meat. I also bake this at 400 degrees for about 30 minutes.  -  29 May 2007  (Review from Allrecipes US | Canada)

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