Thursday, December 10, 2009

Tandoori Chicken

Make sure to use spices bought from an Indian grocery store to obtain the true and authentic flavours of India!

Note: The chicken can be substituted with lamb to make tandoori lamb :)

Serves 4-6


1 kg chicken pieces or fillets
200g natural yoghurt
1 tbsp fresh ginger, grated finely
1 tbsp garlic, grated finely
1-2 tbsp tandoori paste (Taj Mahal brand)
2 tsp cumin seeds, ground
2 tsp ground coriander
1 tsp garam masala
½ tsp chilli powder
½ tsp turmeric powder
Salt to taste
Yoghurt mint sauce, to serve
Roti or basmati rice, to serve

Yoghurt Mint Sauce

1 cup plain yoghurt
1 tablespoon chopped fresh coriander
1 tablespoon chopped mint
1 teaspoon chilli powder


  1. Trim away any excess fat from chicken. Prick the flesh of the chicken all over with a fork to allow the marinade to penetrate.
  2. In a bowl mix together the yoghurt, salt, ginger, garlic, chilli, coriander, cumin, ground corinader, garam masala, turmeric and tandoori paste. Rub mixture into chicken, cover and refrigerate. Leave to marinate for at least 2 hours or overnight for a better result.
  3. Pre-heat the oven to 220°C. 
  4. Place chicken on rack over baking dish. Bake for 10 minutes or until chicken is tender. It is not necessary to turn the meat during cooking. 
  5. Cut into bite sized pieces if desired before serving with yoghurt mint sauce.

For the Mint Sauce: Combine all the ingredients and mix thoroughly.

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