Tandoori Nights are Here! My Tantalising Tandoori Chicken!

There is a bit of a Kebab theme running in recent posts and why not? Tandoori cooking is not only delicious, its healthy. The art of Tandoori which has been mastered over centuries is a delight to behold and is a popular favourite. A typical Punjab tandoor of which I base most my recipes, uses a clay like oven typically fuelled by charcoal or wood in which extreme radiant heat cooks the meat in a way that keeps its succulence. A bit like extreme BBQ!


Unfortunately  I am not blessed with my own tandoor but the technique can be replicated fairly well in a conventional grill.

I TOTALLY RECOMMEND TRYING THIS RECIPE! It’s a mish-mash of warm tandoori masalas and smoky paprika with the subtle heat of chilli in a thick and decedent marinade. It’s so simple yet the depth of flavour will make your recipients think you slaved over a hot stove…or Tandoor in this case ;).

Before you start, a couple of recommendations:

  • I recommend using whole chicken legs for this dish with the skin removed.
  • I use a pre-mixed tandoori masala and add a few bits and bobs to it. Be careful, some pre-mixed masala’s contain food colouring, I only recommend natural spices and regularly used East-End Tandoori Masala.

This recipe will feed 2 – 3 people.


  • 4 x large skinless whole chicken legs
  • 2 x tbsp. of full fat Greek style yoghurt
  • 1 x tbsp. Ginger paste
  • 1 x tbsp. garlic paste
  • Juice of ½ a lemon
  • Salt and pepper to season
  • 2 x tbsp. East End tandoori masala
  • 2 tsp. hot chilli power
  • 2 x tsp. smoked paprika


Step 1:

Take you chicken legs and score surface with a sharp knife. This allows the marinade to penetrate the chicken more effectively and more quickly. Once scored add to a large mixing bowl and add the garlic and ginger paste, and half of all the spices. Then add the lemon juice and salt and pepper. Mix thoroughly over the chicken. The best way to do this is with your hands. Get stuck in! Place the chicken to one side and leave for around 20 minutes. Its glass of wine time again!

Step 2:

After returning to your chicken add the remaining spices and the yoghurt, once again get stuck in and give it a good old mix with your hands. Leave to once side for a further 10 minutes or so. Time to get yourself a top up by the sound of it.

Step 3:

Lift the chick from the bowl ensuring it has and even costing but making sure any excess remains in the bowel. Place under a medium to hot grill for 5 – 7 minutes on either side. Be sure to make sure they do not burn, but a slight char is what you are looking for. Once cooked if you’re feeling even more decedent, baste the chicken with a little melted butter.

It is as simple as that ladies and gentlemen. To serve I recommend a simple onion and cucumber salad and a squeeze of lime juice. ENJOY!



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