Yoghurt Tandoori Chicken

    Yoghurt Tandoori Chicken


    47 people made this

    This is my adaptation of tandoori chicken. The yoghurt and overnight marination makes the chicken delicious and tender.

    Serves: 6 

    • 1.5kg chicken pieces, bone in
    • 2 tablespoons lemon juice
    • 3 teaspoons salt
    • 2 cups (500ml) natural yoghurt
    • 2 tablespoons ground cumin
    • 1 1/2 tablespoons ground coriander
    • handful chopped fresh coriander
    • 2 teaspoons paprika
    • 1/2 teaspoon ground turmeric
    • 3 teaspoons salt
    • 1 teaspoon freshly ground black pepper
    • 6 cloves garlic, crushed

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Score the chicken parts to help absorb more flavour. Mix together the lemon juice and salt; rub into the chicken meat and place pieces into a shallow dish.
    2. Place half of the yoghurt and the cumin, ground coriander, fresh coriander, paprika, turmeric, salt, pepper and garlic into a blender or food processor, and blend until smooth.
    3. Transfer to a bowl, and stir in remaining yoghurt. Pour over the chicken pieces, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
    4. Preheat barbecue for medium heat.
    5. Remove chicken from the marinade; discard any remaining marinade. Barbecue the chicken for 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

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    Reviews (5)


    Something else. Absolutely delicious! We didn't use the meat tenderiser and won't in the future. We cut the salt down to 1 tsp. We also used 1/2 tsp cayenne pepper instead of black pepper. Put it in a plastic freezer bag with about 2 kilos of organic drumsticks and squeezed the air out, marinated for 6 hours, then barbecued it over a charcoal fire. A really nice recipe! - 29 Sep 2008


    Maybe i should have brushed off some of the marinade but it tasted too much like cumin. I was expecting to taste some of the other spices in the marinade, but alls I could taste was cumin. The chicken was moist, but not what I was expecting. I will not make this again. - 29 Sep 2008


    I made this for my family, and it was a hit. We eat a lot of chicken, and get tired of the same old things. Be sure to marinate as long as you can. I used bone in breasts, tonight i'll try it again with skinless boneless breasts...delicious. - 29 Sep 2008

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