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Chicken Tandoori

This recipe is from episode 22 of Good Chef Bad Chef series 3.


  • 1 tsp saffron threads, roasted and crushed

  • 1 chicken, jointed

  • 6 tbsp fresh lemon juice

  • 3 tsp salt

  • ½ bunch fresh coriander

  • 1 ½ tsp coriander seeds, toasted and ground

  • 1 tsp cumin seeds, toasted and ground

  • 1 inch piece ginger root (scraped & coarsely chopped)

  • 2 cloves garlic

  • 1 knob tumeric (fresh)

  • 1 tbsp red food colouring, optional

  • ½ tsp cayenne pepper

  • 5 tsp ghee

  • 700 ml yoghurt.


  • 1.

    Take the chicken and cut down either side of the spine removing the backbone of the chicken

  • 2.

    Cut the chicken into smaller pieces

  • 3.

    Cut deep grooves into the skin of the chicken so the marinade can soak into the meat.

  • 4.

    Squeeze some fresh lemon juice on to the chicken and season with salt

  • 5.

    Toast cumin and coriander in the oven until golden brown

  • 6.

    Place black pepper, saffron, cayenne pepper, toasted cumin and toasted coriander seeds in a Morgan pestle and grind until the ingredients form a fine powder.

  • 7.

    Add yogurt to the spices along with roughly chopped garlic.

  • 8.

    Add roughly chopped fresh mint and coriander.

  • 9.

    Add 3-5 drops of red food dye to the ingredients and stir until the colour. has blended right through the Tandoori mixture.

  • 10.

    Add the Tandoori mixture to the chicken and mix through using your hands.

  • 11.

    Let the chicken marinade in the Tandoori mixture for 12- 24 hours

  • 12.

    When ready, skewer the chick close to the bone and pace in the oven until cook through.

  • 13.

    Squeeze some fresh lemon juice over the chicken and garish with fresh coriander

  • 14.

    Serve with Nan bread and Raita.

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