One of my favourite Indian dishes is tandoori chicken. In this dish tender chicken pieces are marinaded in yoghurt and flavoursome spices, and cooked to a slight char. This is a great dish to include if you are having a barbecue and want an alternative to the usual sweet barbecue marinades. However, with a little advanced preparation, this also makes an easy mid-week meal.


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Easy Tandoori Chicken Recipe


  • 1 kg skinless and boneless chicken thigh fillets chopped into bite size pieces
  • 300 g natural yoghurt
  • 4 tsp extra virgin olive oil
  • 10 cloves garlic crushed
  • 4 tsp cumin
  • 4 tsp ground coriander
  • 4 tsp garam masala
  • 4 tsp ground fenugreek
  • 4 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 2 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper


  1. Place all the ingredients in a large bowl and mix well. Cover the bowl with clingfilm and leave in the fridge for a minimum of two hours or overnight.
  2. Preheat the oven to 200 °C fan (or 220 °C conventional). Prepare two baking trays by adding a rack to each one.
  3. Skewer the chicken – distribute the chicken pieces over 12 metal skewers.
  4. Spread the skewers evenly over the racks on the baking trays. Cook for 25 minutes turning after 15 minutes. Alternatively, the skewers can be cooked on a barbecue.


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