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Tandoori-Style Roast Chicken

This easy take on a takeaway favourite is delicious and quick to make. Do use chicken thighs - they are tastier than breast fillets and cheaper too. Once made, the marinade can be kept in the fridge for the next time the craving takes you.


  • 1 x 1.5kg (3lb 5oz) chicken, jointed

  • 200ml chicken stock

  • pilau rice to serve

  • 8 chicken thighs

  • 300g (10 ½ oz) greek yogurt

  • 3 tbsp garlic, chopped

  • 5 tbsp chopped fresh ginger

  • 1 tbsp chopped fresh chilli

  • 1 tsp ground coriander

  • 1 tsp garam masala

  • 2 tsp ground cumin

  • a pinch each of powdered cinnamon, cardamom and fenugreek

  • 2 tsp sea salt

  • 1 tsp ground black pepper

  • 200ml chicken stock

  • juice of ½ lime

  • rice to serve

  • mango chutney to serve


  • 1.

    In a food processor, blitz together the Greek yogurt with the garlic, ginger, chilli, coriander, garam masala, cumin, cinnamon, cardamom, fenugreek, lime juice, sea salt and ground black pepper. Puree until smooth. In a large bowl, coat the chicken with the sauce and marinade for 2-3 hours or overnight.

  • 2.

    Place marinated chicken in a preheated oven at 200C for 15 minutes. Serve with rice and mango chutney.

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