Tandoori Chicken

  • 5MINS
  • 9HR
  • 233KCAL

Tandoori is one of our favourite Indian flavours. Why not try this for an alternative Sunday roast? Serve it with a portion of Garlic Mushroom Biryani and raita (page 72) or Balsamic Roasted Onions (page 222) for a bright and colourful lunch that breaks from tradition in the best way!

Featured On
Pages 64-67

This recipe is currently only available in our book. You can get it here

Tandoori Chicken pinchofnom.com
5

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

We based our cooking time on a 1.5kg chicken, allowing 40 minutes per kilo, plus and extra 20 minutes. If you have a different - sized chicken, use the same formula or check the package instructions for guidance.

NEW TIP
Delicious
Worth the wait! Served with mushroom biryani, mint raita and spinach
NEW TIP
Love it… a family favourite
Always leave it to marinate…the longer the better
NEW TIP
The marinade was so simple to make with store cupboard essen
I used diced chicken breast and it worked out perfectly. I adjusted the cooking time to suit.
NEW TIP
Less is more
This mixture made enough to cover and marinade two chickens….I have 4 men to feed so that was a bonus!
NEW TIP
Absolutely superb
Slow cooked then 10 minutes in the oven to crisp the skin up
NEW TIP
I added it to the oven to crisp up the skin.
NEW TIP
Tastes amazing
Although a little messy to prepare - well worth the end result - worked perfectly with the garlic mushroom biryani

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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‘Oh what a fakeaway! So tasty. Used as a chicken kebab and added the biryani and oh my word, absolutely delish!’

Steph52

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