Tandoori Chicken
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Indian
Author:
Spice Zen
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Marination Time
2 to 3 hours
Dietary Information
Gluten-Free, Nut-Free, Soy-Free, Lactose-Free (adaptable), Dairy-Free (adaptable)
A beautifully spiced tandoori-style chicken prepared with Spice Zen Butter Chicken Spice Blend for depth, warmth and balance. Marinated with yoghurt, citrus and gentle aromatics, the chicken is roasted or grilled until lightly charred on the outside and succulent within. Fragrant, vibrant and deeply satisfying, this dish brings the essence of tandoori cooking into an easy, home-friendly format.
Ingredients
Chicken
-
500 g boneless chicken thighs or breast, cut into 4 cm pieces
Marinade.
-
1 tbsp lemon juice
-
1 to 2 tsp Spice Zen Butter Chicken Spice Blend
-
½ cup natural plain yoghurt or lactose-free yoghurt
(omit for dairy-free option) -
1 tsp Spice Zen Sweet Paprika Powder
-
1 tsp garlic, finely minced (optional)
-
1 tsp ginger, finely minced (optional)
-
1 tbsp cooking oil
-
1 tsp salt
Vegetables
-
½ red capsicum, cut into thick slices
-
1 small onion, cut into thick slices (optional)
To Garnish
-
Fresh coriander, finely chopped
Directions
In a large bowl, combine lemon juice, yoghurt, Spice Zen Butter Chicken Spice Blend, sweet paprika, garlic, ginger, salt and oil.
Add chicken pieces and coat well with the marinade. Cover and refrigerate for 2 to 3 hours, or longer if time allows.
Remove the chicken from the refrigerator 30 minutes before cooking.
Preheat oven grill or oven to 220°C.
Add capsicum and onion to the bowl with the marinated chicken and toss briefly to lightly coat.
Thread chicken pieces onto skewers, alternating with capsicum and onion.
Place skewers on a lined tray and cook on the middle rack for 6 to 8 minutes until lightly charred.
Turn skewers and cook for a further 4 to 6 minutes until cooked through.
Check doneness by cutting into a piece of chicken. There should be no pink.
Remove from oven, rest briefly, garnish with coriander and serve hot.
Chef’s Notes
Chicken thighs stay juicier than breast for tandoori-style cooking.
Vegetables only need a light coating of marinade just before cooking to keep their texture.
Cooking under the grill gives the best charred finish at home.
Recipe Note
Dairy-Free Option
Omit yoghurt and add an extra tablespoon of oil and a splash of lemon juice to keep the marinade moist.
Mild, Kid-Friendly Option
Use 1 teaspoon of spice blend and increase yoghurt slightly for a gentler flavour.
Serving Suggestions
Serve with naan or rice, a cooling yoghurt dip or coconut yoghurt, and chutney or salad.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
