Tandoori Chicken


  • 1 kg mixed chicken pieces                                                   

For The Marinade

  • 6  Tbsp of tandoori paste/mix please refer to Spice Mixes
  • 8 tsp fresh lime juice
  • 2 cloves garlic, crushed
  • 1/2 cup low fat natural yogurt
  • 4 tsp shreddred mint…optional
  • lime or lemon for serving, mint sprigs fro garnish


  1. Remove any visible fat from chicken pieces. Skin chicken where possible.
  2. To make the marinade, place tandoori paste, lime juice, garlic, yogurt, and mint in a mixing bowl, mix well
  3. Add chicken to marinade, stir well until all pieces are coated
  4. Cover and marinade in refrigerator for 6 hours or overnight for best results.
  5. Preheat oven to 190C. Brush a roasting rack in a roasting pan lightly with vegetable oil
  6. Arrange chicken pieces on rack, brush with marinade.Bake for 45 mins turning every 15 mins and brushing with marinade until cooked.Test with skewer.Any juices which run out should be clear
  7. Serve immediately, garnished with lime or lemon wedges and mint sprigs

Cook’s Tips

Yogurt in the marinade helps tenderise the chicken. Look for yogurt with acidophillus culture, thought to be good for a healthy digestive system


Marinated chicken pieces may be cooked on a lightly oiled rack over a medium-hot barbeque, brushing frequently with marinade, for 5 mins on each side until tender.


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