Yoghurt Tandoori Chicken

    1 hour

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

    53 people made this

    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 in English (38)


    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


    It was a bit salty. I removed the chicken from the bones and served it in pita bread with lettuce, tomato and caesar dressing. My husband thought it was great.  -  29 Sep 2008


    We were delighted to find a tandoori-like recipe so we could enjoy it at home. It is wonderful. Just make it up the night before to allow enough marinade time for the flavour to develop.  -  29 Sep 2008