Tandoori Chicken

  • serves 4
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!

100 Ratings
Directions for: Tandoori Chicken


2 cup full fat yogurt

6 garlic cloves, minced

1 knob frozen ginger, grated

1 heaping spoonful turmeric

1 heaping spoonful paprika

2 heaping spoonfuls of garum masala spice blend or curry powder

Salt to taste

1 3 lb(s) chicken, cut into 10 pieces, 2 wings, 2 legs, 2 thighs, 4 breasts


1. For the Tandoori marinade, mix the yogurt, garlic and spices in a large bowl. Season with salt and whisk well. Add the chicken pieces, refrigerate and marinate for at least 3 hours or even overnight.

2. Preheat your oven to its highest setting.

3. Remove the chicken from the marinade and place on a rack set over a baking sheet. Roast in the oven until the chicken is cooked through, about 20 minutes.

See more: Roast, Eggs/Dairy, Main, Poultry, Indian, Hot and Spicy, Chicken


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