Tandoori Chicken

A friday night must - Tandoori Chicken


• 1 tsp coriander seeds

• 1⁄2 tsp mint

• 1 tsp coriander leaf

• 1⁄2 tsp turmeric

• 2 tsp paprika

• 1⁄2 tsp hot chili powder

• 1⁄4 tsp ground cumin

• 2 cardamon pods, crushed and the husks discarded

• 1 tsp salt

• 1 tbs garlic

• 1 inch fresh root ginger, finely chopped

• 100g (4oz) Greek yogurt

• 2 tbs lemon juice

• 4 large chicken breasts


1. Pre-heat the oven to 180oC, 350oF, Gas Mark 5.

2. Scatter the coriander seeds onto a baking tray and roast in the oven for 7-8 minutes.

3. Remove and allow to cool.

4. Using a pestle and mortar, grind the coriander seeds and then add the remaining herbs and spices and grind until thoroughly mixed.

5. Transfer to a large bowl, then stir in the yogurt and lemon juice.

6. Score each chicken breast 4 times with a sharp knife and add to the marinade, turn to coat thoroughly.

7. Cover and refrigerate for 30 minutes or for best results overnight.

8. Pre-heat the grill to a medium heat.

9. Place the marinated chicken breasts on a wire rack and grill for 20-25 minutes, turning regularly, until the juices run clear and the surface has taken on a slight blackened appearance.

10. Ensure chicken is piping hot and cooked through before serving.

Reading now