Tandoori Chicken with Raita

Preparation info
  • Serves


    • Difficulty


Appears in
Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

  • About

Indian spices work well in a wood-fired oven and a yogurt marinade keeps meat wonderfully juicy. Serve the chicken with naan bread and a mint and cucumber raita.


  • 200 ml /7 fl oz /scant 1 cup natural (plain) yogurt
  • juice and grated rind of


  1. Put the yogurt, lemon juice and rind, onion, garlic, ginger, chilli, and ground spices into a bowl and mix with a hand blender. You can use a balloon whisk instead, but you will need to finely chop the onion, ginger, garlic and chilli first. Season well with salt and pepper.