Tandoori Chicken

  • Serves: 4


    • 1 kg chicken legs, skinned and fat removed


    • 100g full-fat natural yogurt (not Greek yogurt)
    • 2 tbsp ginger and garlic paste
    • 2 tbsp Kashmiri red chilli powder
    • 1 tsp coriander powder
    • 1 tsp garam masala powder
    • 1 tsp salt, or to taste
    • ½ tsp black pepper powder
    • 1 tsp cumin powder
    • 2 tbsp sunflower oil
    • 1 tbsp lemon juice
  • Time: 40 minutes (excluding marinating time)


    1. Wash the chicken and slash each leg a few times.
    2. Place all the ingredients for the marinade in a large bowl and mix well.
    3. Gently coat the chicken pieces in the marinade, massaging the marinade into the cuts.
    4. Cover with cling film and leave for 7-8 hours in the fridge or overnight.
    5. Take the chicken out of the fridge 30-45 minutes before cooking.
    6. Skewer two pieces of chicken on each skewer, placing ½ a lemon or potato wrapped in foil on the end of the skewer to ensure the meat does not fall off.
    7. Cook in the Doori for 20-30 minutes or until the chicken is cooked and has a charred look.
    8. Sprinkle the chicken with coriander and serve with mint chutney, lemon slices, onion rings and naan bread or saffron rice.