World Food/ Meat & Fish

Tandoori Chicken

I had this in my mind for ages!! Making my own tandoori chicken!!

I discovered this dish more than 20 years ago in an Indian restaurant in Beijing. Can you believe I waited that long to try the recipe? Incredible…

So today, let’s make a tandoori chicken!

I believe I was afraid of the recipe… I mean: there must be super specific ingredients, the cooking method must require some stone oven and be difficult to make in our modern kitchens. You get it, big mistake.

The tandoori chicken is actually very easy to make. The preparation itself requires little time and it’s really delicious.

It’s the kind of dish that will make you travel, that everybody will enjoy (you just have to adjust the spices according to your tastes) and that is very healthy!

So one might be interested, especially after the holiday season when ice cream and happy hour drinks may have left a few marks… 😉

More seriously, even if I often post dishes or desserts that can be quite rich, I try to keep a healthy balance when eating. And this tandoori chicken is definitely an asset here.

You get it, it would be too bad not to make it!!

(Oven cooked in my Inocuivre roasting pan by De Buyer)

You can cook this dish in your oven or barbecue. In this case you might find it handy to have aluminum containers to put your chicken in, since the chicken must be cooked with some of the yogurt marinade. Without the container, your barbecue may get very messy… 🙂

If you cook in your oven, I recommend to place a baking sheet in your roasting pan.

That’s all you need to make the recipe, there’s no other specific utensil.

(Presentation: Modulo Abstraction plates and Bahia gourmet bowl by Degrenne)

Finally, I suggest to serve your tandoori chicken with curcuma rice and a cucumber raita. It will be delicious!

Ready to travel to India?

The recipe, Chef!

Tandoori Chicken

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Serves: 4 Difficulty: Easy Price: $
Prep Time: 4 heures Cooking Time: 25 min


  • 4 filets ou cuisses de poulet
  • 1 Greek yogurt
  • 1 grated garlic clove
  • 2 tablespoons of tandoori spices
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/2 lime
  • Salt
  • Pepper



The day before (or at least 4 hours before cooking), mix the yogurt, the garlic, the spices, le lime juice and the olive oil.


Place this mixture in a large plate and add the chicken pieces. Spread generously the mixture on the chicken.


Place a cling film on the chicken pieces and set aside in your fridge.


The next day, preheat your oven at 210 degrees (or start heating your barbecue).


Place the pieces of chicken in a large oven dish, cover with the remaining yogurt mixture.


Add salt and pepper.


Cook 20 to 25 minutes (depending on the size of your chicken pieces).



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