Tandoori chicken is a renowned favourite Indian dish and I can certainly see why – super-succulent chicken grilled to perfection with a spiced-yoghurt crust bursting with flavour. I formulated this blend to make making your own Tandoori dishes at home a cinch without having to have a dozen different ingredients on-hand. All you need is your Curry Indian Tandoori spice blend, a few fridge staples, some chicken, and in just three simple steps, you’re done!
Serve alongside fluffy rice, a fresh salad or in some wraps or naan bread.
Spices used in this recipe
Mix yoghurt, lemon juice, oil & Indian Tandoori Chicken spice mix together in a bowl. Add chicken & coat well. Marinate in fridge up to 24hrs for best flavour.
Heat oven to 200 degrees or BBQ on med/high. Place marinated meat on a wire rack and cook until juices run (approx 15min per 500g). Turn halfway through cooking.
Meat is cooked when the juices run clear (test with a skewer). Remove from bbq or oven, let rest 5min. Serve with rice, or salad and wraps.