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Tandoori chicken

Perfect taste with our spice blend ‘tandoori masala’


• 128g plain yogurt
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 teaspoon turmeric
• 1 teaspoon chilli powder
• 2 tsp tandoori masala
• 1 tbsp lemon juice
• 8 pcs chicken breasts or thighs
• 3 tbsp sunflower oil
• rice, naan, raita, fresh coriander and lemon for serving


1. Mix together the ingredients for the marinade.
2. Make a couple of deep cuts in the chicken, place in the marinade and chill for at least an hour (preferably 6).
3. Cover a baking dish with foil. Grease the foil with 1 tablespoon of the oil.
4. Place the chicken on the foil ensuring the pieces do not cover each other.
5. Pour over the rest of the marinade. Drizzle the rest of the oil over and cook at 200 C for 30 minutes until the chicken is tender.
6. Place under the grill until the liquid is gone and the chicken is browned – even a little bit charred – on both sides.
7. Serve hot with rice and naan, raita dip and lemon wedges if desired.