Tandoori Chicken

Preparation info

  • Difficulty


  • Serves


    , as a starter

Appears in


  • 3 lb / 1.35 kg chicken, skinned and jointed
  • 2 tsp salt
  • 6 garlic cloves, peeled and crushed
  • ¼ pt / 140 ml plain yoghurt
  • ½ tsp chilli powder
  • 2 tbsp tandoori spice mixture
  • 1 tbsp tomato purée


Make two or three small cuts in each piece of chicken, and rub half the salt and garlic into them. Mix the rest of the salt and garlic with the other ingredients in a bowl. Place the chicken pieces in the mixture, cover and leave to marinate for at least 6 hours. Remove the chicken pieces from the yoghurt mixture, letting the excess drip back into the bowl. Place the pieces in a single layer on an oiled baking sheet, and bake in a preheated oven at 180–190°C / 350–375°F / Mark 4–5 for 40–45 minutes. Pour off any excess juices which accumulate during cooking, as the chicken should be slightly dry on the outside and juicy (but cooked through, of course) on the inside. Serve with salad leaves, onion rings and lemon wedges.