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

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Tandoori Chicken pinchofnom.com

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.

Made it in my air fryer to save energy
I marinated it overnight for maximum results. Cooked the next day for a meal through the week.
Tandoori chicken and onions
I used the slow cooker method to cook then drained off the excess juices and used air fryer mode to crisp. The meat was so tender and fell off the bone
Worth the wait! Served with mushroom biryani, mint raita and spinach
Love it… a family favourite
Always leave it to marinate…the longer the better
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.
Less is more
This mixture made enough to cover and marinade two chickens….I have 4 men to feed so that was a bonus!
Absolutely superb
Slow cooked then 10 minutes in the oven to crisp the skin up
I added it to the oven to crisp up the skin.
Tastes amazing
Although a little messy to prepare - well worth the end result - worked perfectly with the garlic mushroom biryani

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