Tandoori Chicken

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  • 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.

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