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Tandoori Chicken


6 skinned chicken breasts
2 tablespoons lemon juice
1 teaspoon salt
3 tablespoons tandoori masala
1 small carton yoghurt
2 green chillies finely chopped
3 cloves garlic, peeled and finely chopped
½ inch cube of ginger, peeled and finely chopped



First make 2½ inch cuts on each breast.

Do not cut too deep or else the chicken will break up during cooking.
Sprinkle half of the salt and lemon juice over them then rub it into the slits then turn them over and repeat.
In a bowl add the yoghurt, tandoori masala, chillies, garlic, ginger and oil.
Mix this up and then pour it over the chicken making sure that it goes into the slits.
Refrigerate for about 24 hours (the longer the better)



Preheat the oven to 350ºF or gas mark 4.
Take the chicken pieces out of the bowl shaking as much of the sauce off as possible.
Now wrap the chicken pieces in individual pieces of baking foil.
Arrange them, in a single layer, in a shallow baking tray.
Bake them for 1 hour or until just about done.
Unwrap the chicken pieces and put them under a preheated grill until they are golden brown on both sides.

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