Tandoori Chicken Recipe


Tandoori Chicken Recipe

Serves 2

The combination of the spices in this dish brings together a fantastic fusion of flavours. You can use the chicken in a number of versatile dishes for an Indian-inspired meal. It’s really easy to prepare in advance and cook the next day for a quick and easy meal. It’s perfect for a ‘Saturday Night Fakeaway’.


2 chicken breasts
2 tbsp lemon juice
1 tsp salt
2 tbsp natural yoghurt
1 tsp chilli powder
1 tsp garam masala
1 tsp cumin
1 or 2 fresh chillies
Finger sized piece of fresh root ginger
2 cloves of garlic

Tandoori Chicken Recipe


Slice deep cuts across the chicken breasts

Mix together the lemon juice and ½ tsp salt. Add the chicken breasts and leave aside for 10 minutes.

Tandoori Chicken Recipe

Finely chop the ginger, garlic and fresh chillies and using a pestle and mortar, crush this into a paste.

Tandoori Chicken Recipe

Add this paste to a bowl with ½ tsp salt, the natural yoghurt, chilli powder, garam masala, cumin and mix well.

Tandoori Chicken Recipe

Once mixed, add the chicken breasts to the bowl and leave to marinade. Cover the bowl with cling film and ideally leave this overnight.

To cook, add the chicken to a baking tray or roasting dish, spoon over the remaining mixture and cook for 25 – 30 minutes at 180 degrees. Ensure the chicken is cooked through before serving.

Tandoori Chicken Recipe

This dish would be lovely with leaves in a lunchtime salad or alternatively serve with some tarka dahl and a naan or chapati for a delicious dinner. I hope you enjoy cooking with this tandoori chicken recipe. I would urge you to check out my recipe for tarka dahl, if you are cooking this tandoori chicken dish, as the tarka dahl goes really well with this spiced chicken.

Tandoori Chicken Recipe by Life Loving

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21 thoughts on “Tandoori Chicken Recipe

    • Sally Sally says:

      It’s one of my favourites too Cathy. This version is very flavoursome and you know exactly what is going in your food, unlike a takeaway.

  1. Avatar Penny says:

    Thanks for linking up to happy and home, would love to try this with quorn and have been looking for a tarka daal recipe – thank you!

    • Sally Sally says:

      Oooh yes Penny. This would go well with Quorn too, the spices would work really well to give it a tasty flavour. Hope you enjoy it!

  2. OH yummy right up my street. I love a good foodie post. Thank you so much for linking up to Share With Me. I hope to see you again tomorrow for another great round of #sharewithme

    • Sally Sally says:

      Thanks Jenny – me too. I love cooking so much, but due to time can’t cook complex dishes as often as I like. This one is quite quick and easy though.

  3. This looks so yummy! I love homemade sauces & toppings like this. They are so much nicer & healthier than the store bought varieities! Thanks so much for sharing with #BloggerClubUK x

    • Sally Sally says:

      Thanks Becky. It was so nice as well. And like you say, so much healthier as you know only ‘proper’ ingredients have gone into the marinade.

  4. Sally, once again you are transporting me to another place! It seems to happen when I visit here, either through your travels or through your food. I love the flavor combination you’ve used here! Pinned, I want to add this to our family menu plan! Yum!

    • Sally Sally says:

      Oooh! Let me know if you do. It’s become a bit of a staple here. It’s much healthier (and cheaper) than ordering an Indian takeaway so we have this a couple of times a month instead. Goes really well with the dahl.

  5. Ooh this looks lovely, but it’s making me hungry… possibly midnight is not the best time to try and make it 😉

    Thanks for linking up to #PicknMix

    Stevie x

    • Sally Sally says:

      Oh dear. Yes maybe not. Although if you wanted to make it, you could leave it marinading. It would work well then.

    • Sally Sally says:

      This would be perfect for you then. All the flavour without any added sugar. It’s a really yummy dish.

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