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Tandoori Chicken

This roasted Tandoori Chicken dish marinated in yogurt and spices is perfect with a side of rice and sautéed vegetables.
Recipe Tip Marinate this chicken overnight and the flavor will be more intense.
Photo of Tandoori Chicken

Ingredients

  • 1 tablespoons ginger, grated finely
  • 1 teaspoons cumin
  • 1 teaspoons garam masala
  • 1/2 cup yoghurt
  • 2 teaspoons paprika
  • 3 cloves garlic, crushed
  • 1 teaspoons turmeric
  • 1/2 teaspoons chilli powder
  • 500 grams chicken thighs, cut in half
  • 2 cups rice
  • 1/2 head broccoli, cut into pieces
  • 1 carrot, cut into strips
  • 1/2 red pepper, cut into strips
  • 1/4 cup tomato paste
  • 1 lemon, zest and juice
  • 1/2 teaspoons salt
  • 2 tablespoons oil
  • 1 tablespoons ginger, grated finely
  • 1 teaspoons cumin
  • 1 teaspoons garam masala
  • 1/2 cup yoghurt
  • 2 teaspoons paprika
  • 3 cloves garlic, crushed
  • 1 teaspoons turmeric
  • 1/2 teaspoons chilli powder
  • 500 grams chicken thighs, cut in half
  • 2 cups rice
  • 1/2 head broccoli, cut into pieces
  • 1 carrot, cut into strips
  • 1/2 red pepper, cut into strips
  • 1/4 cup tomato paste
  • 1 lemon, zest and juice
  • 1/2 teaspoons salt
  • 2 tablespoons oil

Method

  1. Step 1 of 5
    Into a large bowl place the lemon, ginger, yoghurt, paprika, garlic, garam masala, cumin, turmeric, chilli powder, tomato paste and salt stirring well to combine. Add the chicken, stir and coat the chicken with the tandoori mixture. Place into the fridge to marinate for at least 30 minutes or overnight.
  2. Step 2 of 5
    Cook the rice as per packet instructions.
  3. Step 3 of 5
    Heat 1 Tbsp of oil on a BBQ hot plate or frying pan to a medium heat. Shake off the excess marinade. Cook the chicken for 4 minutes each side or until cooked through.
  4. Step 4 of 5
    Heat the remaining oil in a frying pan. Sauté the vegetables for a few minutes until slightly charred but still have a little crunch.
  5. Step 5 of 5
    Serve the chicken on rice with a side of warm vegetable salad.

Method

  1. Step 1 of 5
    Into a large bowl place the lemon, ginger, yoghurt, paprika, garlic, garam masala, cumin, turmeric, chilli powder, tomato paste and salt stirring well to combine. Add the chicken, stir and coat the chicken with the tandoori mixture. Place into the fridge to marinate for at least 30 minutes or overnight.
  2. Step 2 of 5
    Cook the rice as per packet instructions.
  3. Step 3 of 5
    Heat 1 Tbsp of oil on a BBQ hot plate or frying pan to a medium heat. Shake off the excess marinade. Cook the chicken for 4 minutes each side or until cooked through.
  4. Step 4 of 5
    Heat the remaining oil in a frying pan. Sauté the vegetables for a few minutes until slightly charred but still have a little crunch.
  5. Step 5 of 5
    Serve the chicken on rice with a side of warm vegetable salad.

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