Chicken Tandoori
Quick and easy chicken tandoori recipe
Servings Prep Time
2pp 10m
Cook Time Passive Time
30m 1-3h
Servings Prep Time
2pp 10m
Cook Time Passive Time
30m 1-3h
  • 2units chicken legs(you can take the skin off if you wish)
  • 2 cm fresh ginger root(about 3/4 of an inch)
  • 2cloves garlic
  • 1.5tablespoon tandoori spices(see notes)
  • 2tablespoon vegetable oil
  • 1pot greek style yogurt(125 ml / 0.5 cup)
  • 1unit lime
  1. Make some deep cuts in the chicken legs so that the marinade can fill the skin.
  2. Peel and dice finely the ginger root and crush the garlic cloves.
  3. In a bowl add the oil, the ginger, the garlic, the juice of the lime, the yogurt and the tandoori spices.
  4. Put the chicken in the marinade for at least 1 hour … best for 2-3 hours.
  5. Pre-heat the oven at 220 degrees celsius / 430 degrees farenheit and cook on the top grid for about 30 minutes.
Recipe Notes

Garlic, ginger and spices can be adjusted to your own taste.

You can find ready tandoori spices mix in stores. If not you can mix at equal parts ground ginger, ground cumin, ground coriander, paprika, turmeric, salt and cayenne pepper. You can adjust quantities to your taste.

Tip for the marinade: you can use a freezing bag, just pour the marinade and the chicken in the bag, give it a little massage and keep in the fridge