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Simple Tandoori Chicken with Cucumber Raita and Chilli Basmati Rice

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Prep Time: 10 Mins

Cooking Time: 40 Mins

Serves 2 to 4



  • 1 x Whole Chicken (or 6 x Skinless Breasts)

  • 1 x Jar of Tandoori Paste

  • 450g Plain Yoghurt

  • 2 Tsps Paprika (optional)

  • 2 Tsps Garlic Powder or Paste (optional)

  • Chopping Board

  • Sharp Kitchen Knife

  • Oven Proof Tray

  • Large Mixing Bowl

  • Cling Film

  • Oven

  • Meat Temperature Probe (optional)

  • 1 Tsp Cayenne (or 2 x Tsps of Hot Sauce - optional)

  • 1 Tsp Ground Cumin (optional)

  • 1 Tbsp of Dried Oregano (optional)


.​      EXTRAS:

       Vegetable Oil


       Fresh Salad Leaves (Optional)

       Cucumber Raita

  • Tandoori Paste

  • Sriracha Hot Sauce


"This is such a simple recipe that there is no need for any Cheats. I suppose that you could say that using a jar of paste is a cheat, but these are so good in this day and age, why not ?However, adding as many of the Optional ingredients will give the extra flavour (& spice) that you don't get from just a jar of Tandoori Paste. "  - MR HANS


The method below is only for preparing the Tandoori Chicken. The other items on the dish are all your own choice. For best results and flavour, use Skinless Chicken pieces 'On The Bone'. There is a marination time of at least 30 minutes but a full 24 hours will give you a greater depth of taste.


  • Joint the Chicken into Four (2 x Breasts & Wings plus 2 x Legs & Thighs) and remove the skin (or used Skinless Chicken Breasts)

  • With a sharp kitchen knife make a few deep diagonal cuts into the Chicken flesh

  • Place all the other ingredients into a large Mixing Bowl and stir & combine thoroughly 

  • Put the Chicken into the Yoghurt mixture and massage the marinade into each piece

  • Leave to marinade for at least 30 minutes or for 24 hours in the fridge (covered with Cling Film)

  • Preheat the oven to 220c or 200c Fan

  • Take the pieces of Chicken out of the bowl and place them well apart on a lightly oiled oven proof tray

  • Cook in the Oven for around 35 to 40 minutes (depending on the size of the Chicken pieces) 

  • The Chicken should be nicely charred before removing it from the Oven

  • Check that all the Chicken pieces are thoroughly cooked through. NOTE: Legs & Thighs take longer to cook than the Breast & Wings.  If necessary return to the oven for a further 10 minutes and check again

  • The Tandoori Chicken is now ready to serve


Conventional Oven 220c or 200c Fan

Serve with your choice of Rice, Cucumber Raita and a Fresh Side Salad



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©2019 by MR HANS (UK)

MR HANS's Simple Tandoori Chicken