Posted on 12th Jul 2025

Tandoori Chicken

This recipe is perfect for a hot griddle pan or BBQ and is packed full of flavour thanks to a spiced yoghurt marinade.

Cuisine

Indian

Time

35 mins

Servings

4 people people

Ingredients

4 chicken legs

The Marinade

100g Plain yogurt
1 tbsp finely chopped ginger
2 - 3 finely chopped garlic cloves
1 tsp ground turmeric
1 tsp garam masala
1tsp coriander powder
1tsp ground fenugreek
1tsp cumin powder
1tsp Kashmiri chilli powder
1 tsp salt
2 tbsp vegetable oil
Pinch of pepper
Juice of half lemon

The dip

1 cup natural yoghurt
80g coriander finely chopped
1 tsp sugar
Pinch of salt
1 lime juiced

Method

PREPARATION

Score the chicken legs to make sure the marinade is absorbed properly, place in a mixing bowl and add the marinade ingredients, mix well making sure all the chicken is covered with the marinade, add the lemon juice, cover the bowl and let it marinade in the fridge for 3 hours or overnight.

Mix all the dip ingredients and put in the fridge until you are ready to eat.

COOKING

Brush a little vegetable over a griddle pan or frying pan and bring to a high heat. Sear the chicken legs on the griddle for 5 - 6 minutes, turn once and then another 5-6 minutes on the other side to cook through. You can also barbecue the chicken legs for the perfect charred finish. Serve with a side of sliced lime on the side and the coriander yogurt dip.